A Delightful Treat of Italian Cuisine

Italy, is a beautiful country situated in Europe, is no longer an unknown destination to people all over the world. The famous monuments, the enriched history, the beautiful places and the Italian food are well known, and for this reason, Italy is increasing extending its culture and traditions in other countries too.

The most important part of Italian Republic that is famous all over the world now is Modern Italian Cuisine. The gastronomy dates back to many centuries and developed as an influence of many social and political changes in the country. Also, Italy is a land of many different religions such as Jewish, Roman, And Greek; and the people have contributed to the development in terms of economy and cultural reforms adding the mark to the traditional cuisines, and hence the food of Italy took the form it has today.

What we know Italian cuisines today, primarily being Pizzas and Pastas didn't have today's existence; they were in most basic form in ancient times. Due to discovery of many new vegetables and fruits, the blending is experimented and gradually, the pizza had lots of toppings we see today.

A bunch variety of Italian cuisines are not only famous in Italy, but it has extended in many other countries too. Almost all the major countries in world now offer Italian cuisines in their own format. Since, many of the herbs and condiments that Italians use in their dishes are not available in different countries due to diversity in vegetation; the cuisine goes on taking new forms. 

The major Italian cuisines consist of Pizzas, Pastas, salads, and desserts. The country where cheese originated is Italy and Italian cheese many so many types such as Parmesan Cheese, mozzarellas, gorgonzola and others.

At very few places, Authentic Italian food can be food that is prepared using natural Italian stuffs. If you want to experience such authentic taste, then you ought.

Small countries that do not have such famous cuisines, takes helps of other countries foods to bring in freshness and taste to their traditional dining. The Pizzas and pastas are the most important part of foods. Along with that, salads and desserts are slowly gaining popularity. In desserts too, you would find an exquisite blend of cheese and sweet fruits. Gelato and cassata desserts are a present from Italy in form of delicious desserts.

By every varying region, assortment in cuisine can be found in Traditional Italian food. The choice of toppings may seem to you as a completely different food offering.

Summer Risotto With Zucchini, Zucchini Flowers & Pesto

Summer Risotto With Zucchini, Zucchini Flowers & Pesto is one of the Traditional Peranakan Food.

Ingredients:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Olive Oil
• 1/2 Cup Finely Chopped Onion
• 1 1/2 Cups Arborio Rice
• 1 Cup Dry White Wine
• 5 Cups Homemade Vegetable or Chicken Broth, Heated
• 1 1/2 Cups Finely Diced Zucchini (1/2-inch dice)
• 10 to 12 Zucchini Flowers, Stamens Removed & Diced
• 1 Tablespoon Homemade Basil Pesto
• 1 Teaspoon Lemon Juice
• Salt & Pepper

To Finish:

• 1 Tablespoon Unsalted Butter
• 1/3 Cup Grated Pecorino Romano Cheese

Directions:

1. Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.
2. Add the onion, and cook until translucent, stirring often, about 5 minutes.
3. Add the rice, and stir to coat the rice completely with the oil mixture.
4. Cook for an additional 3 minutes, stirring often.
5. Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed.
6. Add a ladleful of warm broth and continue to cook, stirring constantly.
7. Halfway through the cooking period, or 10 minutes, add the diced zucchini.
8. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
9. With the last addition of broth, add the chopped zucchini flowers, pesto, and lemon juice.
10. Stir to mix, and season with salt and pepper to taste.
11. Cook another 3 to 4 minutes, then remove from the heat.
12. Stir in the butter and the grated cheese, and stir until the cheese has completely melted into the rice.
13. Serve immediately on warm plates.

Pesto Pasta With Cherry Tomatoes

This is a great summer pasta and I even enjoy leftovers cold the next day for lunch!

To toast the almonds, spread them on a baking sheet and place in a preheated 350-degree oven. Bake for about 7 minutes, tossing the nuts as they bake, or until the nuts are a light golden brown.

Ingredients:

For The Pesto:

• 1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
• 1/4 Cup Lightly Toasted Blanched almonds
• 1/3 Cup Grated Parmesan Cheese
• 1 Large Garlic Clove
• Juice of 1 Lemon
• 1/4 Cup Extra Virgin Olive Oil

For The Pasta:

• 1 Pound Whole Grain Pasta
• 2 Cups Halved, Ripe Cherry Tomatoes
• 1 Garlic Clove Finely Minced
• 3 Tablespoons Olive Oil
• Salt & Pepper To Taste
• Pinch of Red Pepper Flakes
• Grated Pecorino Romano or Parmesan Cheese

Directions:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is “al dente”.
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

Checkout here for Traditional Italian food recipes.

Chocolate & Amaretto Panna Cotta

Enjoy our Traditional Italian Food or browse our  Grandma's files for the most Original, Traditional and Authentic Italian Food  and Cuisine. Here you will find  Pasta, Dessert, Cookies, Fish, Meat and all the Italian Holiday recipes... and for sure some of the most delicious and Authentic  Italian Recipes prepared by our Nonne, our Grandmothers, who are the keepers of the most treasured traditions. Remember, when it comes to Italian Food... there is no higher authority than Nonna! 

Chocolate & Amaretto Panna Cotta

Ingredients:

• 1/4 Cup Water

• 1 1/2 Teaspoons Unflavored Gelatin

• 1 Cup Heavy Cream

• 1 Cup Whole Milk

• 1/3 Cup Sugar

• 2 Cups Dark Chocolate Baking Chips

• 2/3 Cup Sour Cream

Amaretto Layer:

• 1 Cup Whole Milk

• 2 Teaspoons Unflavored Gelatin

• 2 Cups Heavy Cream

• 1/4 Cup Sugar

• 1/4 Cup Amaretto Liqueur

Topping:

• Lightly Sweetened Whipped Cream

• Chocolate Shavings

Directions:

• In a small bowl, sprinkle the gelatin over the water and set aside.

• For the chocolate layer, heat the cream, milk, and sugar over medium heat until the mixture almost but does not quite come to a boil, then remove from the heat.

• Stir in the softened gelatin, then the chocolate chips, stirring until smooth.

• Whisk in the sour cream until blended, then pour the mixture into 8 small clear glasses and refrigerate for 90 minutes, reserving about a half cup of the chocolate mixture to use later.

• For the Amaretto layer, sprinkle the gelatin over the milk in a small bowl and let soften for 5 minutes.

• In a small pot, heat the heavy cream and sugar until almost boiling, then remove from the heat.

• Stir in the softened gelatin, the Amaretto liqueur, and the reserved chocolate mixture and whisk until smooth.

• Pour this mixture over the refrigerated chocolate panna cotta creating a layer of an inch or two, then refrigerate again for at least 6 hours.

• To serve, add a dollop of lightly sweetened whipped cream and sprinkle with chocolate shavings, then serve immediately.

Chocolate Layer:

Pasta With Zucchini & Caldarello Sausage

Pasta With Zucchini & Caldarello Sausage

Ingredients:

• 3 Tablespoons Olive Oil, Divided
• 1 Pound Italian Sausage (I Recommend Caldarello!), Meat Removed From Casings
• 1 Pound Zucchini, Trimmed & Sliced
• 1 Medium Onion, Peeled & Diced
• 4 Cloves Garlic, Minced
• 1/3 Cup Fresh Parsley Leaves, Chopped
• Salt & Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 3/4 Pound Pasta Of Choice

To Serve:

• Grated Pecorino Romano Cheese

Directions:

• In a large skillet, heat one tablespoon of oil over medium heat, and cook the sausage meat, breaking it up with two forks as it cooks.
• Cook the meat until it is completely cooked and beginning to brown, about 10 minutes.
• Transfer the meat to a dish and empty out any fat.
• Add the remaining two tablespoons of oil to the skillet and add the zucchini and onions and cook over medium heat until the vegetables are golden brown and tender, stirring occasionally, about 15 minutes.
• Add the garlic and cook another minute or two.
• Return the meat to the skillet, and season with parsley, salt, pepper, and pepper flakes.
• While the vegetables are cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta according to package instructions until it is “al dente”.
• Drain the pasta, reserving a small cup of pasta water, then return the pasta to the pot.
• Over high heat, toss the pasta with the sausage and zucchini mixture, adding a little of the pasta water to loosen the “sauce”.
• Serve in individual bowls, topped with a spoonful of the grated cheese.

To learn more about how to cook Traditional Peranakan Food here.

Italian Lakes - Italian Culture and Holidays

Italian culture is celebrated multiple times throughout the calendar year. These celebrations include holidays, festivals, and feasts, many of which are observed in the rest of the world, however some of which are unique to just Italy. Many of these holidays celebrate saints, such as San Giovanni Battista, which takes place on June 24th and celebrates the patron saint of Firenze.

San Rosalia (patron saint of Palermo, celebrated July 15th), and San Petronio (patron saint of Blogona, celebrated October 4th) are examples of some holidays unique only to Italy. However San Gennaro, which celebrates the patron saint of Napoli on September 19th is widely celebrated throughout the world. Italy also celebrates Palm Sunday (Domenica delle Palme), Good Friday (Venerdi Santo), Easter, also called Pasqua, as well as Mardi Gras or Fat Tuesday (Martedi Grasso).
Many of these holidays are celebrated with elaborate vacations.

 The Italian lakes are considered a popular destination for these celebrations because of their unique beauty and the amount of entertainment offered. While some Americans are not familiar with the Italian lakes, many celebrities consider it a popular destination for their holidays and vacations. The popularity of the Italian lakes has grown immensely ever since celebrities have been spotted vacationing in the lakes district regularly.

Italian lakes holidays are some of the most relaxing and culture filled. With tons to do, including shopping, hiking, sightseeing, as well as eating and drinking lots of delicious food and wine, who wouldn't want to celebrate holidays with the Italian lakes as the main destination?
Most of the holidays in the Italian Lakes region revolve around food. Anytime you are in Italy, the food is going to be delicious, authentic, and there will be plenty of it.

However if you are there during a holiday celebration, there will be feasts upon feasts of amazing dishes, many of which that are prepared specifically for that celebration. Religious holidays, such as Christmas and Easter have special cuisines and traditions that have been passed down from generation to generation. Another great part of about celebrating holidays in Italy is all the amazing parades and parties held during the celebration. Liberation Day and the Italian National Day are just a few of the holidays in which Italians celebrate their patriotism. Often times there will be parades on boats, such as in Venice, where these parades and celebrations add to the unique culture and variety of Italy. Italian lakes holidays are some of the best kinds of holidays, regardless of whether you are there celebrating a specific holiday or just on a relaxing vacation.

Love Italian dishes? Check out Cirrus Culinnaire today.

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Italian Wedding Soup With Tiny Meatballs and Parmesan Cheese

I've only attended one Italian wedding and it was a feast for the eyes and the appetite. The tables were lavishly decorated, with candied almonds at each place. Dinner was a production and lasted for hours. During dinner, guests paid money to dance with the bride, a stunning, smiling blonde.
This custom goes back centuries. Apparently the donations helped to defray the cost of the wedding. Dancing with the bride was also fun.

According to "Italian Weddings -- Customs and Traditions, Past and Present," an article on the Hudson Valley Weddings website, many modern weddings are continuing the custom. Cash and checks are deposited in the bride's satin bag. Food is the main focus, a psychological link between family and guests. The many courses symbolize good luck.

I don't remember all of the courses that were served at the wedding I attended, but I think the first was antipasto, followed by soup, pasta, the main course, and wedding cake.

Anita Logan discusses wedding customs in her article, "Traditional Italian Wedding," which is posted on the Life in Italy website. She says the antipasto course may include stuffed calamari and proscuitto. This course may also include a variety of cheeses, olives, and peppers. Successive courses include pasta, soup, salads, meats and fruits. "No one goes home hungry," she declares, and "most people feel as if they might burst."

Wedding soup is a common course. You can buy canned soup at the store, but I think it tastes manufactured and not homemade. The ingredients are simple: small meat balls, chicken broth, fresh spinach, diced carrots, tiny pasta and Parmesan cheese. I make tiny meatballs, about the size of a nickel, which cook quickly and are fun to eat. You can make smaller ones if you wish.

Kids will enjoy rolling meatballs and will eat the soup if they helped make it. You don't need to attend an Italian wedding to enjoy this classic recipe. Serve the soup with crusty bread and a glass of wine and you'll feel like you're at a party. This soup tastes even better the next day.

Ingredients
1 pound 90% lean ground beef

1 large egg

1/4 cup egg substitute

1/4 cup Italian bread crumbs

3 tablespoons Parmesan cheese, grated

1 teaspoon dried basil

1 tablespoon onion powder

2 1/2 quarts reduced sodium chicken stock

2 cups fresh spinach, thinly sliced

3/4 cup diced carrots

1 cup tubetti (little tubes) pasta

Method
Combine ground beef, egg, egg substitute, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl. Shape into small meatballs. Pour chicken stock into soup kettle. Add meatballs, spinach carrots and tubetti. Bring to a boil, reduce the heat, and simmer on low for 10-15 minutes, or until the meatballs are done and the pasta is al dente. Cut open a meatball and make sure the inside is no longer pink and cooked through. Ladle into bowls and sprinkle generously with Parmesan cheese.

Makes 8-10 servings.

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Would You Like to Make Healthy Italian Sausage at Home in Ten Minutes?

I doubt if one could find an Italian menu that doesn't have the word sausage on it somewhere. The word sausage derived from the Latin word for salt. Since sausage making is even mentioned in "The Odyssey" by Homer, we know that sausage making has been around for over 2000 years!

Back before the days of refrigeration, generous amounts of salt were added to the meat to "cure" it. This was a form of preservation to keep the meat from spoiling as rapidly as it would without the salt. As time went by, new spices were discovered and added to the mix and dry sausage was born which lasted even longer than the simply salted variety. This was primarily developed in the southern areas of Europe where the weather was hotter. Northern Europeans had the cool weather on their side to help preserve their meats.

Sausage making is considered an art form by many chefs. There are thousands of varieties made daily around the world and different countries prefer different kinds. Although there are over 200 varieties made in the U.S. alone, the hot dog remains extremely popular. However, if you travel to Asia you will find many types of seafood sausages. Sausage is such a popular fast food in Finland, that they have an expression that a Finn is never too full to eat a bit more sausage. It is served everywhere you go and is always spiced with good homemade mustard.

Many people who try to eat healthy Italian food tend to steer away from sausage for a number of reasons. First of all, many sausages tend to have a high fat content. Secondly, one can only guess at what parts of the animal were used to make the sausage. Although many people don't want to mess around with making their own sausage and stuffing it in casings, it is really quite easy to make your own homemade bulk sausage that will result in a healthy Italian meal.

I recently read a post online from a young man in Japan. He said that he loved to make pizza for his friends, but the price of Italian sausage where he lives is the equivalent of $13 US dollars per pound. He was thrilled to learn how to make his own bulk homemade sausage so he could continue with his pizza making hobby without breaking the bank.

Would you like to see how easy making your own healthy Italian sausage can be? I'll share my recipe with you. I usually make two pounds at a time and freeze some for later use, so have two pounds of lean ground pork ready. I always mix my spices together before adding them to the pork.

Mix together 1/2 teaspoon of red pepper flakes, 1 teaspoon each of basil, oregano, thyme and sage, 2 teaspoons black pepper, 1 1/2 teaspoons of garlic powder and fennel seed, 1 tablespoon of salt and 2 tablespoons of paprika. Using your hands, incorporate this mixture into your pork until completely blended. Now place the mixture in the frig overnight so that the favors marry and you are ready to make your healthy Italian meal.

Mangia Bene!

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Italian Calzone - The Tasty Alternative to Pizza

Calzone is a great food for pizza lovers because it is made from a pizza dough crust, folded over and stuffed with all kind of goodies, including meat, cheese, vegetables, and herbs.
The word "calzone" is Italian for trouser or stocking and you can get calzone from a lot of pizza outlets since the two foods are closely related. Calzone is similar to pizza but folded over and closed, to make a semi circle shape.

Small calzones are served whole and eaten with the fingers but bigger ones are usually cut in half before serving. One big calzone can feed several people.

Yummy Fillings for Calzone
Mozzarella and ricotta are the most popular cheese used in calzone, although provolone and parmesan can be used too. Salami, ham, vegetables, and egg are other popular fillings and you can serve calzone with a dipping sauce, such as marinara sauce or chili sauce, on the side. Top the calzone filling ingredients with parsley and garlic infused olive oil and you have a wonderful and traditional Italian treat.

You can get calzone in Pizza Hut and it is known as P'zone, but this delicious Italian food is easy to make yourself. Try the following recipe and you will not be disappointed.

Easy Tuna and Spinach Calzone Recipe
This recipe serves four people. Although making a pizza dough recipe is pretty straightforward, the following calzone recipe uses readymade pizza dough to save time.
You can vary the ingredients if you like, using any kind of cooked vegetables and perhaps using cooked meat or chicken instead of the tuna. You can use any type of pizza sauce, else make your own sauce. Mushroom sauce is another nice one to serve with this homemade calzone, as is marinara sauce.

How to Make Easy Calzone
You will need:

• 10 oz can refrigerated ready to rise pizza dough


• 1 cup shredded mozzarella or cheddar cheese


• 10 oz frozen chopped spinach, thawed


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• 1/4 teaspoon garlic powder


• 8 oz can pizza sauce


• 1 cup chopped fresh or canned tomatoes


• 9 1/4 oz can tuna, drained and flaked


• Pam spray


• Cornmeal (optional)

How to make it:
Preheat the oven to 425 degrees F and unroll the chilled pizza dough on to a floured board. Cut it crosswise into 2 pieces. Roll each one into a 12 inch circle.

Squeeze the water out of the spinach and chop it finely. Sprinkle spinach, tomatoes, tuna, cheese, and seasonings over the bottom half of each dough circle, keeping them within an inch of the edge.
Moisten the bottom edge of the dough and fold it over the top edge, crimping it with a fork or pinching it closed with your fingers. Spray the dough top lightly with Pam and sprinkle some cornmeal on top, if you want to.

Put the pair of stuffed calzones on a baking sheet and cook for about 25 minutes or until the outside is golden brown. Heat the pizza sauce in a pan. Cut the calzones in half and serve them with the pizza sauce spooned over the top.

Your eyes you can almost smell and taste it, now it conjures up such vivid images of the best tasting pizza imaginable. All Great pizzas have some things in common, no matter who makes your favorite pizza. These include two main things, get these right and you are most of the way towards the best pizza on earth. They are great pizza dough and a wonderfully rich, thick, and lively pizza sauce.

Like Italian dishes? Check out Cirrus Culinnaire link.

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Planning an Italian Christmas

If you are looking for an alternative to the Christmas ham this year, why not celebrate the season with some Italian Christmas food? Not only are these dishes delicious, but they will leave you plenty of time to hang out and have fun with family and friends. No matter the style of the party, here are some ideas of traditional Italian dishes that can be enjoyed by all of your guests.

Crostini
Prosecco is Italy's version of champagne, and will work well for all of your Italian Christmas toasts. A good appetizer to go along with this sparkling beverage, or other alcohol of your choice, is crostini. Crostini is basically small pieces of toasted bread that can be topped with a variety of options. Some of the favorites include chicken and liver pate, thin slices of salami, and lardo di Colonnata, a type of cured pork fat. If you are pressed for time, try coating them in olive oil, garlic, and sea salt.

Bruschetta
Another popular snack for your Italian Christmas party is bruschetta. This appetizer is made of slightly larger pieces of sliced, toasted bread. Usually topped with a combination of fresh tomatoes, olive oil, and basil, there are many varieties that you can choose for a tempting treat to serve to your guests.

Figs With Prosciutto
For an unusual combination of sweet and salty, figs with prosciutto are a tasty treat that is simple to prepare. You will need fresh figs and good prosciutto, also known as Parma ham. You can also choose to add cream cheese or ricotta to the mix. Add a small dot of cheese to the fig, wrap in a strip of prosciutto, and secure with a toothpick if needed. These treats can be easily eaten with one hand during your Italian Christmas party, allowing guests to hold their beverage in the other or participate in party games.

Party Dip
Vegetables and dip are common party appetizers, but if you are looking for something different for your Italian Christmas party, you could try making some bagna caoda. This dipping sauce is made with garlic and anchovies, and is best served hot for dipping the vegetables into. Another alternative is to make insalata Caprese, a fresh Italian salad made with mozzarella, tomato slices, and fresh basil and then seasoned with olive oil, salt, and pepper.

Sweets
No Italian Christmas party would be complete without some sweet treats as well. Of course you will want to serve panettone, a light Christmas cake. For a richer sweet, panforte di Siena is another popular choice. Pecorino cheese drizzled in honey is also popular, and biscotti is delicious for dipping in your after dinner drinks. You can make many of these yourself, or else check out your local Italian grocery for high quality store bought versions to save yourself some time. A little planning and a little time in the kitchen and you can have a spectacular Italian Christmas party that your friends and family will be talking about for years to come.

Like to eat Traditional Italian food? Check out http://cirrusculinnaire.com/ link.

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Florence, Italy Cooking Classes

Some of the best food in Italy comes from Tuscany. And as the region's most visited city, Florence is the center of Tuscan cuisine. Unlike the food from Southern Italy, the cooking here doesn't rely on tomatoes, cheese, and other ingredients that Americans link to Italian food.

Here, the emphasis is on seasonal local ingredients like wild boar, asparagus, truffles, and rabbit. And, of course, many dishes are prepared with the excellent wines from the region. Most of the dishes are easy to make, full of flavor, and designed to stick to the ribs.

If you'll be in Florence for a few days, and you'd like to learn more about Tuscan cuisine and how to prepare it, half- or full-day cooking classes are a fun way to meet others, have a good meal, and acquire some new skills. Several classes are taught in English most days of the week.

One of the best-known cooking schools is the Culinary Institute of Florence, which falls under the Apicius International School of Hospitality. Students can take everything from a one-day course to a masters degree program here. If you have the time, the one-week program includes individual and group lessons, wine tastings, markets visits, and more.

Silvia Maccari is a well-known Italian cookbook author and food expert who teaches classes in her lovely apartment. The day starts with a tour of the San Lorenzo market, where student pick up what they'll use to prepare their meal. Back at the apartment, the class makes four courses, and then enjoys them together with wines that Silvia has selected to go best with the dishes.

The Scuola de Arte Caulinaria Cordon Bleu has been in the center of Florence since opening in 1985. Travelers who want to learn something specific, like making chocolates, pastas, or appetizers will find a wide variety of courses at this cooking school, ranging in length from one day to three months.
Well-known chef Giuliano Bugialli has been teaching classes at his Cooking in Florence since 1973. The school is located in Bugialli's 15th-century farmhouse in the Tuscan countryside. At the week-long course, students learn to make about 35 dishes, and enjoy dinners at local restaurants, wine tastings, and visits to area food producers.

Claudio Piantini teaches at the luxurious Relais Torres Guelfa in Figline Valdarno. One of the best parts of taking a class here is touring the beautiful cook's gardens that Piantini keeps and using the fresh herbs, vegetables, and fruits for the meal. When the weather is nice, dinner is served on the pool-side terrace.

Californian Judy Francini started Divina Cucina after moving to Italy in the 1980s. She offers one-day and one-week classes to a mostly American clientele. On Mondays, classes include a tour of the market and lunch at a charming Florence trattoria. On Wednesdays, classes are held at a friend's villa in the country.

Like Italian food? Check out http://cirrusculinnaire.com link.

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How to Make Genuine Southern Italian Polpetta - The Italian Meat Ball

For this fantastically tasty recipe, you need the following ingredients.

• 500 grams ground beef
• Two eggs
• A medium sliced loaf of white bread
• Salt (To Taste)
• Parmesan Cheese (grated)
• Extra Virgin olive oil
• One chilli Pepper (optional)

This recipe was given to me by my Italian Mother in Law, who is from the town of Messina in Sicily. The recipe has been used in her family through the generations, and was taught to her by her mother. This is a typical Southern Italian Dish, and there are a great deal of variations on this recipe, but I have to say that in fifteen years of living in Southern Italy, I have not tasted better.

The secret of great Polpetta (Meat Balls) is in the meat. Most Southern Italian housewives will not go to a Supermarket and buy just any type of minced beef; they will go to the Butcher, select the cut, and watch him mince it. The best cut of meat is personal taste, but I suggest a frying beef, that has a little bit of fat on it. Of course, you can make this dish with minced Pork or even Lamb.

Step One. Take the loaf of bread and place it in a bowl. Saturate the bread with water, and leave to soak in. While the bread is soaking, place the minced beef into another bowl and add the two eggs. Mix together and leave to stand.

Step Two. Add the Bread to the Beef and Egg mixture, add salt, and add the grated Parmesan cheese into the Mixture. How much Parmesan that you use depends on your taste, but I would not put too much in the first time as it can be overpowering. With your hands, mix together and separate into small balls onto a plate. If the mix is a little bit too wet, then you can add a little flour to make it more malleable.

Step Three. Fry gently in olive oil until cooked.
There is a slight variation, which I like to try from time to time, and this is to slice up a red Chilli Pepper and add to the mixture. This gives the Meat Balls an extra bite, and is great if you enjoy spicy food.

Great Southern Italian Polpetta, can be eaten separately as a second Dish, or added to Tomato sauce, and eaten with spaghetti. These little Meat Balls taste better cold the day after cooking, and are generally irresistible.

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Types of Italian Eateries and Monte's Trattoria

There are many different types of Italian Restaurants and dining experiences. There is the Osteria, which cater to simple regional foods of the area. These usually are open for dinner service but sometimes open for lunch.

Then there is the Agriturismo. These are working farms that serve meals to guests. Their establishment has a green and gold sign with fork and knife. The Birreria is a bar that serves beer found in the northern and central areas of Italy. The Caffe or Bar serves patrons alcohol, coffee, and sodas. The cuisine is usually Paninis, sputini, tramezzini, and brioche. The Frasca are Friulian wine makers that serve patrons at night, and sometimes food also. The Paninoteca is a daytime sandwich place. The Pizzeria is a pizza shop that makes pizza in wood fire stoves that come from Italy.

Ristorantes are restaurants that serve fine dining Italian cuisine with fancy menus. A Spaghetteria serves mainly Italian pasta dishes. There is also the Tavola Calda, which serves regional dishes that are pre made. Last but not least is the Trattoria. It is a family owned and operated Italian dining restaurant. It is usually very affordable.

Italy is the leading wine producer in the world. These wines are made to complement their Italian cuisine. The holiday cuisine in Italy is different from America. On Christmas Eve they have a meatless meal, and serve Tortellini on Christmas Day. On Easter the Italians serve lamb.
In New York there are many Italian restaurants to enjoy.

But for a truly authentic Italian dining experience you should try Monte's Trattoria. Monte's is located in the heart of Greenwich Village of New York City. It is on MacDougal St. between West 3rd St. and Bleeker. Monte's has been around since 1918. They serve authentic and traditional Italian cuisine. The atmosphere is always warming, friendly, and cozy. They treat you like family and the service is excellent. The chef even comes out to the tables and talk to the customers. So if you want a unique Italian dining experience when in New York, then try Monte's Trattoria.

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Italian Soup - How Can You Say No?

When you mention the word soup more than likely the first thing that comes to mind, is the winter and very chilly days. This is not always the case however; as more and more people are sitting down to enjoy a great bowl of fine Italian soup. Day or night you can now find people enjoying soup, as it is an extremely easy food to prepare. It is easier to keep than many other foods, and you can find a great variety in the types of soups that the Italians offer. Some of the most delightful Italian soups are created to please the palette 12 months of the year, and you will be hard pressed to find a chef that prefers to make seasonal soups as a standard fare.

From Minestrone To Creams, Soup Warms The Soul
It does not matter whether it is a fine vegetable ridden minestrone soup, or a delightful creamy soup of chicken or broccoli the fact is there will always be people to enjoy it. Soup is a comfort food that more and more people are taking notice of. It is easy to eat and it can be used as an appetizer or a main course. This is the type of food that you can actually enjoy any time of the day, and a meal that you can enjoy any time of the year. There are many soups that the Italians enjoy that are in fact seasonal, yet these soups are now starting to break out and lose its calendar requirements. You can have many soups that will be enjoyed as a fine afternoon food, and you can also see these soups being enjoyed before or after a large course in a big family get together.

Hot Or Cold, It's Your Call
The great thing about fine Italian soups is that it is basically your call on how you wish to eat it. You can enjoy soups from Italy hot or cold, and sometimes the difference between the two will be very subtle. Many times you will find that a soups tastes very different when it is hot versus cold. Sometimes it takes a specific temperature for a special ingredient in a soup to really shine and be at its finest. When you are in line for a great soup, the biggest concern you will have is whether or not you are going to want it hot or cold.

Timeless Classic
When it comes to Italian soups, it is important to note that they are some of the oldest recorded forms of culinary preparation you will find. Soups have been around basically since the beginning of time, and they have really been a major contribution to the Italian cuisine scene. If you go to a fine Italian restaurant today, more than likely you will find at the very least 3 fine Italian soups on the menu. You will be hard pressed to not want to try them all, and if you are smart you will be in a position where you want to experience each and every one of them.

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Book Review-How to Cook Italian by Giuliano Hazan

Giuliano Hazan does an excellent job of putting together a variety of Italian dishes. His book contains dishes of both northern and southern Italy. The book starts with a very good primer on how to cut vegetables correctly, what tools you will need, and information about basic ingredients of Italian cooking. I also like that he limits the recipes to ingredients that can be found in your local "Mega Mart".

I found the primer in the beginning of the book to be very helpful. Sometimes just knowing how to prepare or cut a particular ingredient can help take away any intimidation you may have with a new ingredient. He has step by step instructions for cutting up artichokes, onions, and so much more. I also like he takes the time to tell you what tools are essential, he isn't one for useless gadgets.

The ingredients that you will need, you will find in a local grocery store. Nothing too exotic will be asked for in this book. It is annoying trying to make a recipe and having to forage for some rare ingredient.

The recipes do span both northern and southern Italian cooking. So often in the United States I think we often feel Italian food is just red spaghetti sauce. Northern Italian food is rich, has unique sauces, and if you haven't tried any northern Italian food, you are missing out. His recipes also do a good job of spanning appetizers, meats, rice, pasta, salads, vegetables, and desserts.

I like that the recipes are written clearly, and are easy to follow. He lists out steps, so you can make sure you are on the right track with his recipes. Also the recipes have ingredients that you are familiar with. His recipes are written to where they are almost fool proof.

This is a well put together cookbook. I like that ingredients are easy to find. Recipes are written out clearly, and they are easy to understand. He also does a good job of featuring recipes from northern as well as southern Italy. If you are looking for a book to start out our Italian cooking adventures you will be pleased with this book.

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Sangiovese - A Fine Italian Wine

The name Sangiovese comes from an Italian phrase meaning "the blood of Jove." This red wine is best known as the blend used in Chianti wines from Tuscany. As a young wine, it has very fruity tastes of strawberries and spices, but when left to age in oak barrels, it takes on the flavor of oak. There are actually 14 different clones of this wine, the best known of which is Brunello.

Although these grapes originated in Tuscany, they have since spread to all the winemaking regions of Italy. In addition to being one of the main components of Chianti, Tignanello and Vino Nobile di Montepulciano, there are several versions of this wine on its own. These include Brunello di Montalcino, Rosso di Montalcino and Sangiovese di Romagna. In fact it is the only other wine permitted in Brunello di Montalcino.

Sangiovese grapes are also grown outside of Italy and the wine has become very popular in Australia. It is also used to make rose wines and a dessert style wine called Dolce Nero. One of these wines produced in Australia by the Chalk Hill Winery has an alcohol content of 16%, the highest of any wine. In the United States, Italian immigrants brought the seeds of this grape with them in the 1800's, but it wasn't until the wine became successful as one of the Super Tuscans that it was grown in any amount for wine production.

Even though the vines of the Sangiovese grape are quite hardy and are resistant to most of the diseases that affect grape vines, the berries rot very easily. They are small in size and blue black in color and need hot dry climates in order to grow well. They ripen slowly, but the vines do produce a high yield of grapes. This is a difficult grape to grow because it is very sensitive to the soil conditions. Due to the slow ripening process, it is very tannic and does not have a lot of depth.
Winemakers are always experimenting with Sangiovese and have come up with an extensive list of different types of wine. The list continues to grow, especially in Australia, where there are over 200 varieties alone. There is always something different to discover about making wine from these grapes.

Pairing food with this wine is also easy to do. It works well with any Italian or Mediterranean cuisine, especially pastas. It is the perfect choice of wine to serve at a barbeque or even with different types of cheese. They do not work well when paired with fish dishes because they overpower the taste of the fish.

The taste improves with age. Some of the unique flavors you will experience in these wines include:

• • blueberry
• • orange peel
• • plum
• • strawberry
• • smoke
• • tar
• • toast
• • vanilla
• • sweetwood
• • cinnamon
• • cloves
• • thyme
• • violets

You will notice the difference between Sangiovese wines and other red wines as soon as you take the first sip. These are medium bodied wines with a fruity taste and scent along with a moderate to high level of acidity. The finish is usually bitter, similar to a Mourvedre, especially if it is a young wine.
If you do not like bitter tasting wines, then you probably won't like the taste of Sangiovese. However, it is a wine that will grow on you, so you shouldn't dismiss it too quickly!

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Italian Recipes: Delicious Pasta Dinners

Italian food is popular across the world for good reason, fantastic recipes made from the best ingredients. Especially well-regarded for the diverse pizzas and pastas, like the stringy spaghetti, the tubelike forms of macaroni, the swirls of fusili, sheets of lasagna and filled types like ravioli and tortellini, it's one of the most widespread foods across the world, and enjoyed by millions. Dried or fresh, here's a couple of recipes for some great pasta dishes than can feed the family.

Spaghetti Carbonara
Ingredients
50g pancetta, finely chopped
100 g spaghetti
50 g pecorino cheese
50 g parmesan
Olive oil
1 whole egg, plus 1 extra egg yolk

This recipe will serve one, but of course you can easily bump up all the ingredients to feed many more.

So, start by heating a frying pan with a dash of olive oil, and fry the small pieces of meat until good and crisp. Use a large slotted spoon to take out the meat and set aside for now. But keep the oil and fat ready to go.

Now, bring a large pan of water with a little salt to the boil, and cook the spaghetti for up to 10 minutes until delicious and tender (or al dente, if you want to be technical).

Now, mix the whole egg and egg yolk,adding the cheese and plenty of black pepper to taste. Use a few tbsp of the water you used to cook the spaghetti to loosen it up. Add some more of the water to the fat in the pan to let it simmer, and once the spaghetti is cooked, drain it and add it to the frying pan, tossing it around.

Now season the egg mixture with salt and add to the pasta. Turn
off the heat and toss again, adding more water and cheese if you need to. This should make a smooth sauce.

Serve up and scatter the meat on top and add extra cheese as desired. Enjoy!

Orecchiette pasta with broccoli and prosciutto

Ingredients
6 tbsp olive oil
50 g prosciutto or pancetta cubes
1 clove of garlic
1 small red chilli
6 cherry tomatoes
200 g broccoli florets
2 tbsp fresh parsley
400 g orecchiette pasta
40 g pecorino cheese

Start by heating the olive oil, then add the meat until golden, for a few minutes. Add the garlic, chili and tomatoe, and fry for another 2 or 3 minutes, and stir in the broccoli. Add a small amount of water to the pan, and cover and simmer for 5 - 6 minutes. Then stir in the parsley.

Now cook the pasta for 12 - 15 minutes. Drain and add to the sauce. Toss the pasta and season to taste.

To serve, add the pasta to the serving dishes, and if you like pour some grated cheese over.

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The Top Ten Reasons I Hate Wine - Six, Food Problems

Some of you may know me from my wine article series "I Love Italian Wine and Food, " similar French and German series, and my travel articles that always manage to discuss local wine and food. It's true; I really do love wine and food from Italy, France, Germany, and other countries as well. But I also hate wine and many aspects of the wine scene. Let me explain my top ten reasons for this love-hate relationship. Previous articles discussed the unconscionable expense, the embarrassing lack of knowledge, no wine cellar, I can't get the ... bottle opened, and insomnia. This article discusses the food problems that seem an inevitable part of my wine experience.

Good wine should go with good food, and great wine should go with great food. But who can eat all that good or great food? I am very lucky-at this point of my life I can eat what I want, in moderation, without having to go on a diet. I better not push my luck or I'll be joining the multitude of dieters. But even non-dieters have major problems with great food; the problems of expense and time. You can bet your bottom dollar that if food tastes great, it is either expensive, takes too much time to prepare, or both.

Furthermore, great tasting food is probably not so good for you. If the calories won't harm you, those tasty fats and carbohydrates will. I don't care what others may say, in my way of thinking 8% yogurt tastes a lot better than 0% yogurt. Neither one goes with wine, but I think you get the idea. And of course, for some of us overeating can cause sleep difficulties. I know if I eat too late at night insomnia kicks in. And as I get older and older, too late at night becomes earlier and earlier. I said sleep difficulties, in addition to insomnia a fine meal with wine makes me sleepy. As you can guess napping after imbibing wine is a great way to generate insomnia.

And what about pairing wine and food? It's not enough to have a great wine and great food - the wine and the food have to be great together. The possibilities for error increase enormously. There is an easy "solution" to this problem. Champagne is known to pair well with almost any food. Just open your wallet (see Article 1), pop the cork (See Article 4), and enjoy. So if you have unlimited funds and aren't bottle opener challenged, the food pairing problem is solved. Otherwise...

Here are the other reasons that I hate wine, to be explored shortly: Wine snobs, Those smells and those tastes, Those colors, Home brew, One more problem and yes, The Solution.

Like to eat Italian dishes? Check out http://cirrusculinnaire.com/ today.

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My Stomach Hurts - Why Does My Tummy Hurt After Eating Food?

Does you get pain or ever wonder "why my stomach hurts all the time?" If so then today I'll explain the most common causes for chronic digestive pain and what you can start doing immediately to get relief. Most importantly I'll explain the root cause of this common condition.

3 Ways to get relief from Digestive Pain

Chew all your Food 40 Times: That's right, one of the #1 reasons that people frequently experience stomach discomfort is that they eat too fast and don't chew your food. Did you know that the majority of carbohydrate digestion takes place in the mouth? If you aren't chewing those grains, sugars and all other carbs you eat on a daily basis then you aren't digesting them. So get to it and starting chewing every mouthful 40 times.

Stop Drinking Liquids with Food! Most people are brainwashed into this idea that it's totally fine to drink water, juice, beer what have you with their meals. The truth is that when you drink anything while eating you severely dilute your stomach acid, food goes through you un-digested and you set yourself up for mal-absorption, fatigue due to an overworked digestive system and general digestive discomfort. Do yourself a favour and only sip a cups worth of liquid over the course of a 2 hour meal you won't believe the difference!

Eliminate Candida Yeast from the Digestive Tract: OK so maybe you have never heard of this, but candida albicans is easily one of the top 3 causes of chronic digestive problems if not #1. This yeast grows in over 90% of the population to varying degrees. Those who eat a poor diet or are on a lot of medications or use anti-biotics will have an issue with you. It disrupts enzyme production, friendly bacteria in the digestive tract, pulls the plug on stomach acid production which encourages acid reflux amongst many other things.

The solution is a thorough bowel cleanse that targets candida yeast and kills them. However that's only the first step you also need a diet that starves out the yeast while also healing the body. Lastly you need to heal up your liver, destroy parasites and eliminate harmful metals from the body. Simple no, effective oh yeah!

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Regional Choices Play Part in Differences in Tastes With Italian Food

When it comes to Italian food and actually dining in Italy, you will quickly find that depending on location regional choices will play a large part in what the food you have chosen tastes like. This is because not only do regions vary with what they choose to do with recipes, so too does each and every home that you find in the specific region. This basically falls back to how the cook was taught by their parent or grand parent on how to make a specific dish. You can find a vast difference between two neighbors, if they were to both make the same recipe.

Sauce Is Also Dictated By Region
If you were curious about what regional choices do for sauces, you would be surprised to know that it is just about everything. Family recipes that are for pasta sauces are treated as tight-lipped secrets. You will be very hard pressed to find an Italian that is willing to offer even a hint of what the sauce contains. Regional cuisine can show a great deal of variations, and this will offer many different tastes from the same recipe. Each home has their own specific idea as to what the dish should taste like, and the more you travel around and experience what Italy has to offer the more you will find this to be the case. It is not just sauces that are found to be different as a result of regions, as you will find some pasta and rice recipes can also have a dedicated taste from home to home.

Tradition Helps Shape What Italians View As Fine Cuisine
If you are lucky to dine in Italy within many different regions, you will quickly see why regional choices in cuisine play such a large role in what is considered fine dining. Many of the finest dishes available today, are a direct result of tradition. How the generations before this one set to make a recipe great is what has dictated how the recipe is looked at today. Adding a little of this, and trying a bit of that is what makes this cuisine in every form wonderful. Italians are not afraid to try something new, and many times it changes a recipe so much that it actually creates a new one. Families all over Italy pride themselves on what is a family secret and they will share with new family members, but you can bet that they will take the recipe to the grave before sharing with an outsider.

Regions Vary, And It Seems Like They Are Different Worlds
With the regional choices that you can find when it comes to Italian foods, it almost seems like the different regions that you enter are completely different worlds all together. You will walk through various villages and or small towns and you will be prompted to try their cuisine. What you find is that from home to home just as the regions are the recipes will be similar but they will be worlds apart.

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