Halloween: Italian ~ Style!

Although Halloween is not celebrated in Italy, I just fell in love with the colorful and creative masks of Venice and wanted to share some shots of them along with some of my photos from Venice from my trip.  The small pink masks above immediately caught my eye!

I thought that these checkerboard design mask were rather unusual and spooky-looking! 

masks are for sale everywhere, with the more expensive and custom-made masks sold in shops hidden in the interior canals of Venice 

that I sadly did not have time to explore . . . 

there's always another time!

I bought 3 of these (above) in various colors of blue, emerald, and aqua as wall decor in a bedroom.

and one more that I bought to use in the same bedroom.
I loved the feathers on this mask!
(photo taken from iPhone, so a bit blurry)

Beautiful old buildings with shuttered windows and windowsill flower planters.

ancient stone and marble sculptures and architecture

canal bridges against colorful buildings and arched windows

sculpture is everywhere and adds to the beauty of Venice

the infamous Venetian gondolas that I am saving for a future ride with my husband

beautiful metal gates lead into mysterious gardens 

now this is a cool taxi . . . notice the clean, emerald green sea water.

not dirty in any way and no odor at all as some people have stated.

it was simply beautiful water!

just makes you want to sing an Italian song to someone you love!

more from Venice later on . . . 

Have a fun and safe Halloween!

Pin It

Prosciutto, Parmigiana~Regiano Cheese, Tortellini and Balsamico Vinegar in an Airport!

A specialty store for Prosciutto di Parma, Parmigiana-Regiano cheese, hand-made tortellini, and balsamic vinegar freshly packed and marketed to travelers in an AIRPORT was the first thing (well actually the second thing) that I noticed upon landing in the Bologna airport in Emilia-Romagna, Italy.  Only in Italy would one see such a sight!  I could not believe my eyes!  You'd never see this anywhere in the States.

Upon landing and departing from the plane, I could also not help but first notice the run down, falling apart nature of the airport, especially after the pristine airport in the Netherlands where my connecting flight was in Amsterdam.  My mother told me that the airport in Bologna was very old, and that had to be the understatement of the day!  I wasn't thrilled that this was my first impression of Italy (on the ground).  It's nice to know that it looked like they were trying to renovate the place!  I might add that the Milan airport was quite nice from which we flew home from.  

My impressions soon did a 180 degree turn upon seeing this little shop in the airport.  There were crowds of travelers pushing in line to purchase the specialities of Emilia-Romagna.  If my parents weren't in such a hurry (as they always are) to get the rental car, I would have had such a good time spending my Euros for the very first time!

And the surprise of how inexpensive the prices of food are in Italy just took me by shock!  In the restaurants, forget it, you pay very high prices for food, but in the markets  . . . what a SWEET deal you'll find!  In my opinion, staying in a villa or a 

'pensione' is the only way to stay in Italy.  For the three (3) of us we only spent 130 Euros for one week while staying in a villa with a little kitchen.  The first day I was in Venice, I spent 80 Euro just for lunch!!  Plus the joy of shopping for fresh produce in the local markets and talking to the proprietor in Italian was so much fun!

the balsamico vinegar (aceto di balsamico) is available from 2 euro to 150 euro,

 with the age, sweetness, thickness, and thus quality increasing with each price.

whole legs of Prosciutto di Parma (from Parma, Italy in Emilia-Romagna) are sold in these large sizes!

to my vegetarian friends whom I totally respect:   I'm not trying to offend anyone,
 but it would be hell to be a veggie in Italy . . . 

I'd buy a leg or two of this!
 Every home in Italy has their own meat slicer!

"smaller" chunks of prosciutto are available if you don't want a whole leg of it

parmigiana-regiano cheese sold for pennies versus the price we pay in the States

just like my family, the smaller the tortellini, the better, and here sold hand-made in an airport!

the larger tortelloni available in spinach or egg pasta . . . mmmm!

and finally, although blurry with the movement going on (and taken from my iPhone),

 just a shot of the line of people waiting to purchase these delicious Italian specialties!

There's no boloney about cured meats in Bologna, Italy!

Pin It

Jessica of "Kitchen Bellicious" Guest Post: Peppered Beef Soup in Toasted Bread Bowls

I have wanted to ask many of my favorite foodie bloggers to guest post here in on ‘la bella vita’ for sometime. This month I was priviledged to have Liz from “That Skinny Chick Can Bake” help launch this endeavor. And today, I am THRILLED to share a guest post from one of my absolute favorite food bloggers, Jessica from “Kitchen Bellicious”. Jessica writes an AMAZING blog on which she features fabulous recipes that she truly does prepare . . . and all of this while raising two small children. I don’t know how many of her recipes that I have printed out to make some day soon, but I have also prepared and shared two (2) of her recipes on my blog as well. I am so impressed with Jessica and her blog and I truly thank her dearly for her kindness to guest post on ‘la bella vita’. Please visit her soon, and I’m certain you’ll love what you read and will follow her along!

If ‘guest posting’ is something that you would be interested in doing on ‘la bella vita’, please do let me know, OK? Thanks!

And now here is Jessica’s delicious and super-yummy soup in a bread bowl recipe that is not only creative (who can resist a ‘bread bowl’?), but is also perfect for this autumnal time of year in the States when the temperatures are dipping in most of the country and when we enjoy more comforting soups to warm our souls.

From Jessica:

Enjoy comfort in a bowl!

This hearty slow cooked meal will remind you of the comfort and joy of being home and enjoying dinner together as a family. Peppered Beef Stew served in a crispy toasted bread bowl is a simple twist on the classic pot roast with all the fixings. From carrots, celery and potatoes to the flavor of slow cooked onions and mushrooms mixed with a touch of beer, red wine and Worcestershire, this amazing bowl of goodness will impress even your hardest clients (your family).

I grew up on pot roast, so to speak. It was a tradition in our family, especially one for holidays or family gatherings after church. When the cold weather began trickling in you were sure to find the smell of slow cooked pork roast lingering through the house with a side of – –you guessed it – - bread! Even to this day, when I make pot roast I am reminded of growing up and it still puts a smile on my face!

I have done my “generational” pot roast recipe on Kitchen Belleicious before so I wanted to do something different with it, a twist on an old classic and modernize what some think of as old food. By “roasting” pre-cut roast meat or stew meat and adding the fixings one would find in a standard soup I was able to bring you the most incredible bowl of comfort. The toasted bread bowls are just an added extra, making the soup fun and exciting. Besides what is soup without bread? That’s what I thought!

Tip: Make easy at home croutons with the center of the toasted bread bowls. Cut the reserved bread in cubes and place in a single layer on an oiled baking sheet. Sprinkle with sea salt, pepper and a few of your favorite dried herbs and bake at 400 degrees (F) for 7-9 minutes!



Peppered Beef Soup in Toasted Bread Bowls
(courtesy of Southern Living)

1 package of baby carrots
2 stalks of celery
6 small Yukon gold potatoes, quartered
1 small Vidalia onion, chopped
4 garlic cloves, minced
1 can of beef stock
1 can of beer
2 TBSP Worcestershire sauce
2 bay leaves
½ cup AP flour
1 tsp kosher salt
1 tsp freshly cracked pepper
1 tsp Cajun seasoning
1 tsp garlic powder
1 /2 lb beef stew meat
2-3 TBSP vegetable oil
3 loaves frozen bread dough

Rinse the stew meat and pat dry.
Combine the flour, salt, pepper, cajun seasoning and garlic powder in a Ziploc bag.
Add the roast and shake to coat.
Sear the roast over medium to low heat in a cast iron skillet for 5-6 minutes (1-2 min per side) until browned on all sides. (I like to brown mine to the point of almost no return:)
Place the rmeat in a slow cooker and add in the remaining ingredients except for the cheese and bread dough.
Cook on low for 6-8 hours until fork tender.
Season with salt and pepper to taste.

For the Bread Bowls:

Follow package directions for thawing the dough.
Once the dough has been thawed and properly risen.
Divide each loaf into 4 large rounds, resulting in a total of 12 bread rounds.
Place each round on a lightly greased baking sheet.
Bake in the oven at 350 for 20-30 minutes until golden brown.
Remove and allow to cool before cutting out the center of the bread rounds using a knife and spoon.
Keep the leftover bread for dipping….
Spoon the stew into each round and enjoy!


THANKS Jessica for sharing this wonderful, comfort soup with us!
.

Pin It

Risotto with Porcini Mushrooms from "Harry's Bar" in Venice, Italy!

Ahhhh, beautiful, romantic, and mysterious Venice, Italy!  

What an extraordinary experience of a lifetime to visit and experience (even if only for a brief moment in time) Venice that is said to be sinking during our lifetime (which I hope Italian engineers will prevent)!  After seeing the major sites of Venice among unexpected throngs of tourists in the 'off-season' of October, I ventured to successfully check off one of my "bucket list" items . . . "to enjoy a famous "Bellini" cocktail at the infamous Harry's Bar in Venice, Italy" where Hemingway often dined and drank. 

Tucked away in a semi-hidden side street is where you can find Harry's Bar.  The establishment's location is not quite what I expected from reading about it in all of the tour guide books that stated Harry's Bar is located on the Piazza di San Marco.  That is NOT where it is located at all!   You must walk over several canal bridges to arrive to the correct 'via' or street and turn right where it is on your immediate right . . . and without a sign.  This is what you need to look for:

1323  Calle Valleresso 

which is on the right in the very first location.

It is easy to miss with very little signage!

  

And as with many windows in Italy, it is protected by bars against criminal activity.  How sad, but true in Italy.  From what I could see, this is the only visible sign to know that you are at "Harry's Bar" in Venice, Italy.  My mother purchased the phenomenal cookbook, and yes, this window is the one and only sign to identify Harry's Bar.  Again, this a 5 minute walk away from the central piazza of San Marco and NOT on the piazza itself as popular tour guide books state.  It is very worth the trek . . . even while wearing a back brace (post-surgery) as I did!

Upon entry into the super-crowded and amazingly-small dining area of Harry's Bar, I was immediately and kindly swifted away to the top floor at a wonderful table for two facing opened, screen-less windows that allowed a full view of the Venetian lagoons on a beautiful warm and sunny October afternoon!

the view of a Venetian lagoon through the restaurant windows directly from my table!

Pinch me, am I really here in Venice, Italy seated at a table in this infamous foodie and cocktail location?

The service for a single woman was spectacular (something usually poor given employees providing less service due to the 'smaller' tab total for his/her tip amount).  I had three (3) men attend to my every foodie and beverage need with not one moment of hesitation to serve and satisfy me for my complete enjoyment!  

On the right of my table was a lovely Italian couple who knew Italian cuisine inside and out, yet were willing to spend time to chat with me about all things regarding Italian cuisine and the Italian way of life focused on high quality food!  On my left was a delightful couple from England, enjoying their food selections and chatting with me in English . . .  a welcome language amidst my broken Italian that I could barely remember from my college Italian courses!   

Both couples' mouths were humming with sounds of blissful enjoyment as they enjoyed each and every morsel of their meal.  And then I joined them in harmony as my creamy risotto entered my mouth!

I had previously done my research and knew that it would probably be impossible to order the Venetian specialty of "Bacala" (salted codfish), knowing that Venetian fishermen do not fish on Sunday nights . . . and because I was there on a Monday, I knew that fresh fish was not to be found on any Venetian menu.   EVERYTHING is served as fresh as possible; nothing is frozen whatsoever in Italy!

Upon looking at the menu, I found that the luncheon special for this particular Monday was Risotto con Porcini (Risotto with Porcini Mushrooms).  It was pure and creamy heaven on a plate!  What could have served three or four people, I devoured by myself alone, especially due to the price of 36 Euros (approximately 50 American dollars).  Please note, that with all of the walking in Italy, I actually LOST weight while eating like an American pig at the same time!  How much fun is that?  PLUS, I do NOT spend that kind of money on any food(s) in my little hometown in SC.

I admit it . . . I splurged here!  But "Harry's Bar" was the one and only place in Italy that I did so.  And it was worth every penny and every delicious bite!

For me, to eat wonderfully and exercise naturally by walking among beautiful historic architecture without grunts and groans in a gym, and yet still not gain one pound was a dream come true!

When in Italy, be prepared to order water and to pay for it by the bottle, either natural or with bubbles (sparkling).  Another simple part of life that we take for granted in the States is the ability to receive a free glass of natural, clean tap water with re-fills (including ice) in restaurants . . . and here in the Carolina's in our restaurants of choice, my husband and I are even given free, tall, large-sized 'to-go' cups of water!  Keep that in mind in Italy, you pay for every little thing in restaurants!

You even pay to go to the 'toilettes', so bring Euro coins because most do not offer change for larger bills.

Expect no ice cubes in your water . . . it doesn't happen in Italy, although the bottled water that you order (anywhere) for a price is extremely cold and completely refreshing.

Table side dish preparation with 3 men in white tuxedos was a luxury that I have

 never experienced, thus justifying the price a tad bit better!

beautiful and delicious risotto from Venice, Italy!

the best risotto that has ever crossed my lips!

Risotto with Porcini Mushrooms
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

3 cups fresh porcini mushrooms, thinly sliced
3 Tbsp. olive oil
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
1/2 cup dry white whine
freshly ground black pepper and sea salt to taste
1 recipe Risotto Parmigiana ( ** see below)

Clean the porcini mushrooms by gently brushing or wiping away any dirt.
Wipe the mushrooms with a slightly damp paper towel.
Do not immerse them in water.
Heat the olive oil in a large skillet over medium heat.
Add the porcini mushrooms and cook until golden brown, about 7 minutes.
Add the garlic and parsley and cook for 1 minute, stirring well.  Be careful not to burn the garlic.
Add the wine, stir well, cook for 1 minute more, and set the skillet aside.
Season the mushrooms with a little freshly cracked sea salt and black pepper.
Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.

Serves 6 as a first course ("i primi")

porcini mushrooms that grow in abundance in the forests of the northern 

mountains of Italy . . . about the size of a man's fist!

** Risotto Parmigiana
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

This recipe is 'basic' for all risotto dishes.

5 to 6 cups chicken stock (brood), preferably home-made (you can search on my blog for a delicious home-made chicken broth (brodo) that is also freezable!)
1 Tbsp. olive oil
1 small onion, minced
1-1/2 cups short-grain Italian rice (preferably 'Vialone' or 'Carnaroli rice)
5 Tbsp. unsalted butter at room temperature
2/3 cup freshly grated, first quality Parmigiana-Regiano cheese, plus extra grated cheese to pass around the table.
Freshly grated sea salt and black pepper to taste.

Serves 6 as a first course ("i primi")

Bring the chicken stock (brodo) to a simmer in a saucepan and keep it at a bare/lowest simmer.
Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden, but not brown, about 3 - 5 minutes.
Add the rice and stir with a wooden spoon to coat the rice well with the oil and onion.
Turn the heat up to medium-high.
Add 1/2 cup of the simmering stock, and keep the mixture boiling, stirring constantly.
As soon as the stock as been absorbed, add another 1/3 cup of stock and stir until it is absorbed.
Adjust when necessary, the heat from time to time -- but keep the risotto boiling, yet at the same time, it must NOT stick to the pot.
If the risotto tends to stick, put the pot on a 'flame tamer' (I place a pizza or cookie pan on top of the burner).
Continue adding the chicken stock (brodo), about 1/2 cup at a time, stirring constantly and waiting until each addition of brodo is absorbed before adding the next amount of stock (brodo), until the rice is creamy and tender on the outside with each grain still distinct and firm.
This will take at least 20 minutes, maybe as long as 30 minutes, depending on your pot and your stove.
If the rice is still a bit hard in the middle after you have used all but a few tablespoons of the stock, add some boiling water, 1/4 cup at a time, stirring it in as you did the stock (brodo), until each grain of rice is tender but still has the slightest bit of firmness and the mixture is creamy.
Remove the pan from the heat and vigorously stir in the butter and the Parmigiana-Regiano cheese.  This stirring will make the risotto even creamier.
Taste and season with freshly cracked sea salt and black pepper.
While continuing to stir vigorously, add the remaining tablespoons of hot chicken stock (brodo) or boiling water if you have used all of the stock (brodo) to make the consistency softer and softer.
In Italy it is called "all'onda" (like a wave).
Taste carefully for seasoning and serve immediately, passing a bowl of grated Parmigiana-Regiano cheese.

. Pin It

Glorious Color in Venice, Italy: Basilico di San Marco!

Wordless . . . no, SPEECHLESS Wednesday

The entry to the Basilica di San Marco, Venice, Italy!

.

.

Pin It

It is my great pleasure to announce the winner of the $190.00 Giveaway of the Ceramic Pumpkin Tureen with Matching Tea Pot filled with imported Italian food products from my trip to Italy:

Catherine Pappas !!

who is the author of the lovely blog “Living the Gourmet”

Catherine, I hope that you enjoy these beautiful ceramics and delicious Italian specialities in your home and cooking!

Thanks to EVERYONE for entering the giveaway; there were over 900 entries on both of my blogs.  The final winner was randomly selected by Rafflecopter, the giveaway software that was used.

Stay tuned . . . I’ll have another great giveaway for the Christmas / Winter season soon!

.
.
. Pin It

The Traditional Food of Naples, Italy! A Taste of Napoli!

Naples, Bay of Naples, Mount Vesuvius

(photo credit:  dailymail uk)

Napoli, or Naples is my final destination before flying back to the States after two wonderful weeks in beautiful Italy.  Located on the incredibly beautiful Bay of Naples and beneath Mount Vesuvius, this is a very large city, in fact it is the third largest city in Italy.  The narrow streets are very crowded and bustling with activity; everyone seems to be in a manic hurry here.  Driving a car here is literally insane!  But like many places in Italy, there is a lot to see and admire, and so little time before I fly home!  

The people of Naples live with the continual threat of Vesuvius and memories of the catastrophic destruction of the ancient cities of Pompeii and Herculaneum, thus giving them a reputation for living life to the fullest and with a much greater sense of gusto.  The people engage in a religious custom twice a year at the city's Duomo where they view the blood of Saint Gennaro miraculously liquifying in its vial which provides safety and protection from another eruption from the volcano.

Someday I hope to visit Naples during the Christmas season!  Neapolitans are known for their magnificent hand-crafted 'il presepe' (cribs) or nativity scenes.  This custom has now extended to including scenes beyond the Nativity to life around Naples itself.  Via San Gregorio Armeno is filled with displays and artisan workshops selling Nativity scenes.  The famous Giussepe Ferrigno has a work shop where some of his elaborate 'il presepe' can be seen.

Via San Gregorio Armeno full of artisan workshops where the handmade figurines can be purchased

sample of Giuseppe Feriggno's craftsmanship

Hundreds of nativity scenes can be found throughout Italy in town squares, shops, many homes, and in every church including the Vatican in Rome.   People begin setting up the displays on December 8th, which is the Feast of The Immaculate Conception and are taken down on January 6th, the Feast of the Epiphany.  The figurine of the baby Jesus is always added to the crib scene on Christmas Eve.

So popular are these figurines in Italy, that in Naples and Rome there are two museums where one can view thousands of figurines (collections dating back to the 1800's are in Il Museo Tipologico Nazionale del Presepio, Rome and Il Museo Nazionale di San Martino, Naples).

The castle/palace of Maschio Angioiano

Castel dell'Ovo, the oldest castle in Naples, on the waterfront of the spectacular Bay of Naples

The FOOD of Naples and Campania

As in any part of Italy, Neapolitans are passionate and quite opinionated about their cuisine.  The food of Campania is as exuberant as its natives.  Even though the heartier food of Northern Italy is so well known for its prosciutto, parmigiana, and balsamico ingredients, what is known as 'Mediterranean Cuisine', and that which is much healthier for us, is from the Southern part of Italy, including the food of Naples and Campania.  The cooking of this region aims to preserve the flavors of the local fresh ingredients as well as their fragrance, thereby maintaining a focus on simplicity rather than sophistication. Southern Italian food is considered to be the 'soul of Italy'. 

The cuisine is more spicy and reliant on the sun-kissed vegetables available year-round, including superb artichokes and aubergine (eggplant), courgettes (zucchini) sun-dried pomodori (tomatoes).  Bumper crops of dried red chili peppers, garlic, herbs, olives, olive oil and salty capers are also harvested.  Campania is famous for its fruit orchards that produce some of the best lemons and oranges, figs, peaches and apricots, and also grapes from numerous vineyards.  Almonds and hazelnuts of the highest quality hale from this region.  Pasta is more often dried in this southern part of Italy versus the fresh pasta of the North, although cooks do use fresh pasta as well.  And it is in Campania where the tomato was first introduced to Italy and used in it's cuisine.

San Marzano tomatoes' enhanced rich flavor and deep red color result from flourishing in the rich, fertile volcanic soil of Campania.  Additionally, the ideal growing climate exists in Southern Italy that includes plenty of sunshine with idyllic warm days and cooler evenings.

Seafood and sea-salt are stand-out ingredients in the kitchen.  The sea is a highlight of the food from which it generously offers an endless array of pristine seafood harvested from anchovies to clams, mussels and squid, and even octopus!  Traditionally there is a shorter supply of meat in this region, so it goes without saying that less meat is consumed that has greater reliance on lamb and seafood.

"When the moon hits your eye like a big pizza pie, that's amore!

The natives of Naples claim that their city is the original home to authentic pizza!  The world's first pizzeria opened its doors in Naples and still remains in business today.  Using the simplest of ingredients, Pizza Margherita is a triumph of Neapolitan cuisine!  Becoming more popular now in the States, the humble ingredients of fresh San Marzano pomodori (tomatoes), fresh aromatic basil and mozzarella (di bufala) on char-marked dough is all that is required to make this highly-praised and delicious pizza.  The colors of red, white, and green represent the official colors of the Italian flag.  Fresh, and bubbly-hot straight out of ancient wood-fired ovens, this is the ultimate!

Pizza Margherita

click for the recipe

(photo credit:  Rosalind Corieri Paige)

classic Neapolitan Margherita Pizza
(photo credit:  dailymail uk)

Spaghetti Alla Puttanesca
(photo credit:  girlichef blog, click for recipe)

Spaghetti all Puttanesca

literally means 'whore's spaghetti' in Italian!   This is a hot, spicy, tangy, salty and very fragrant pasta dish made from typical local ingredients:  fresh tomatoes, olives, chili peppers, garlic, and capers, all sauteed in olive oil and presented with a sprinkling of fresh Italian parsley.  My mother loves this wonderful pasta dish!

Parmigiana di Melanzane (Eggplant Parmesan)

This is one Italian classic dish that has disagreement among several regions in Italy as to it's origin.  As with all traditional recipes, there are numerous claims to the definitive method of preparation.  Because this region is so renowned for its fresh eggplant that is available throughout the year, I'm going to agree with the Neapolitan saying:  "A parmigiana e’ mulignane ca se fa a’ Napule è semp’a meglio!" (The eggplant Parmesan that is made in Naples is always the best!).  The authentic method for creating this dish includes all of the region's noted flavors with layers of 'aubergine' (eggplant )with Provola and Parmigiana cheeses, San Marzano tomatoes, olive oil, onions, garlic and fresh basil!

Bistecca or Carne alla Pizzaiola (Meat in Pizza Style)

One of the favorite, pillar, everyday Neapolitan dishes. Pizzaiola is made from inexpensive cuts of meat that are seared and then cooked long enough to be tenderized in a spicy tomato-based sauce of peppers, capers, garlic, basil, oregano, and olive oil.  As with all Italian recipes, numerous versions abound!  Some cooks might add olives or anchovies and even some wine for a more lusty flavor and fragrance!  Many Italian cooks, such as in my family, always prepare a 'soffritto' for this and other recipes which is a simple combination of sautéed onions, celery and carrots . . . we also add garlic.

i dolci (the sweets)!

Neapolitans certainly are known for their preference for sweets!  The desserts of this region focus on citrus and pastry and here are just a few of the region's favorites:

Sfogliatelle

Paper-thin layers of beautifully baked clam-shaped pastry pockets filled with an oozing, buttery filling of creamy ricotta cheese, sugar, cinnamon, and little bits of candied citrus.  Along with a generous sprinkling of powdered sugar on top, Sfogliatelle comprise a regional dessert specialty.  Being very labor intensive, these sweet pastries are a Neapolitan treat not to be missed and enjoyed while sipping a good cup of Italian coffee!

Zeppole

Tradition dictates that these pastries are to be served on St. Joseph's Day on March 18th.  Because my family is of Northern Italian descent, we were not raised with any awareness of this holy day tradition at all!  It was only until I had met an Italian-American from Southern Italian heritage that I learned of how and why this feast is celebrated!  Every year small to very large tables of food are presented as a form of an 'altar' to honor St. Joseph who people prayed ardently to him in order to bring them out of a horrible drought.  When it finally came to an end, this wonderful and delicious tradition of thankfulness began.

Struffoli

This Neapolitan sweet is commonly served at Christmas and Easter.  Always served warm, these little balls of deep fried dough are drizzled with honey and decorated with 'diavulilli' (colored sprinkles) and sometimes with cinnamon-sugar or bits of orange rind.  Struffoli balls are cleverly stacked on top of each to resemble a Christmas tree.

Compania is also home to delicious cheese varieties:  Ricotta, Mascarpone and from sheep's milk, one of my family favorites, Pecorino.


In no way is this list comprehensive of the foods of Naples and Campania!  This is just a brief mention of some of the more well-known traditional dishes of the region.  If you would like to comment and let me know of anything that you feel should be mentioned, please let me know and I will be  more than happy to edit this post upon my return from Italy.

Ciao!
.

Pin It

The Traditional Food of Rome, Italy! A Taste of Roma!

Being in Rome this weekend is simply hard for me to believe.  The "Eternal City" is simply so overwhelming in every way!  It's impossible to see even a small amount of the treasures that this city holds, especially when "all roads lead to Rome"!

the famous Coliseum

Michelangelo's Sistine Chapel in the Vatican

"When in Rome, do as the Romans" is a well-known saying, and when it comes to THE FOOD of Rome, I'll be delighted to quench my hunger and experience her traditional mouth-watering cuisine.  Although the essence of authentic Roman food is not elaborate, it is definitely satisfying and generous in flavor and character.  The farmlands surrounding Rome in the region of Lazio are some of Italy's finest with extremely fertile soil that produces superb vegetables which contribute to the simplicity of Rome's cuisine.  With such flavorful ingredients the guiding principle is to keep things as simple as possible to prevent anything from being overpowered.  As with my family, we have have always followed this wisdom of doing less to a recipe to allow the high quality of the ingredients shine through.

"La Cucina Romana", Roman food is based on its ancient past and based on a heavier use of inexpensive cuts of meats of veal and lamb, fresh vegetables (especially artichokes), deep-fried methods, and the use of Lazio's famous sharp-flavored sheep's milk cheese, Pecorino Romano. Where rice prevails more in Northern Italy, pasta rules in Rome.  Although pasta is a staple for all Italians, in Rome pasta served with less focus on red sauces and more so on with sauces of butter, olive oil, and cheese!   The pasta sauces that are used demonstrate the simplicity of Roman cuisine.

(photo credit, Rosailnd Corieri Paige,

link to my recipe for Bucatini)

Bucatini all'Amatriciana 

A classic, zesty Roman pasta dish with pasta noodles that are  long, tubes of pasta with a holes, dressed in a zesty sauce of tomatoes, pancetta or guanciale, olive oil and spicy peperoncino (dried red pepper flakes).  

Buccatini all’Arrabbiata ('angry') 

A similar pasta dish, but spicier, with the addition of garlic and hot pepper for some extra fire and punch in the sauce!

Spaghetti alla Carbonara (Charcoal Burner’s spaghetti

A favorite of my family's, this pasta dish is a specialty that has been been prepared for generations in Rome.  There is debate about the origin of this famous dish between those in Umbria and Lazio.  Wherever it was created, it is a pasta in a rich, mouthwatering sauce of perfectly balanced flavors from butter, eggs, Parmigiano and Pecorino Romano cheeses, pancetta/guanciale (pork cheeks), and black pepper.  When my family came to the States, they were first coal miners in the Midwest, so this recipe is special to us because some say the name derives from 'carbone' (coal) and was favored by Italian coal miners.  Then there is a second opinion on the name that ascribes it to the freshly cracked black pepper added in the sauce.

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Spaghetti Aglio e Olio)

Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil) 

This pasta class is simple 'cucina povera' at best and served in most Italian trattorias.  This is a 'pasta in bianca', in other words it is not a pasta served in a red tomato sauce, but rather a 'white sauce' of butter, olive oil, and/or cream, without the inclusion of red tomatoes.  With garlic as the star of the dish, often a fiery bite of hot peppers or flakes is added which then becomes Aglio Olio e Peperoncino.  Don't worry, the cloves of garlic are discarded and what is left for you to enjoy and savor is a fragrant, garlic-infused pasta dish.  Delightful!  For those who prefer their food less peppery, the hot peppers can be left out and instead have more fresh Italian parsley incorporated for a lovely addition.   

Spaghetti Cacio e Pepe (Spaghetti with Cheese and Pepper) 

One of the most commonplace and simple pasta sauces of Rome with the sharp flavor of Pecorino Romano cheese and lots of peppers with a bite is the theme of this pasta dish.  Perhaps a drizzle of olive oil and some Parmigiana to mellow out the Pecorino may be added before tossing it with vigor to prevent the cheese from clumping.  This is the simplest of 'Rome in a bowl'.

(photo credit:  What's Cooking Italian Style Cuisine

click link for recipe)

Fettuccine Alfredo 

Ah, one of true favorite Italian dishes originated in Rome from Chef Alfredo di Lelio.  This decadent, supremely rich cheesy pasta dish consists of long, flat fettuccine noodles in a sauce of heavy cream, good quality butter, and Parmigiana-Regiano cheese.  In the States, this is what we often call the pasta dish that is a 'heart attack on a plate'!  But we can enjoy it in moderation can't we?  Will it hurt to have a few bites of this heavenly pasta just once a year?  I have also added sweet spring peas and prosciutto to make a different version that is literally over-the-top!  

Veal Saltimbocca alla Romana  (“hops into your mouth") 

Topping my list of non-pasta favorites is this celebrated, delicious and  savory dish made from thin slices of veal medallions or cutlets that are quickly cooked in a wine sauce and topped with cheese, prosciutto and sage.  Butter and capers are often added for extra richness.  This is absolutely, one of my all-time favorite Italian recipes!


Stracciatella 

When it comes to soup this is a popular Roman egg-drop version, but is also popular in other regions of Italy too.  This soup is made of beaten eggs, semolina flour, nutmeg, grated Parmigiana cheese, salt and pepper in a broth.

Pasta di Ceci 

For a thick, fragrant Roman soup of peasant origins this comfort dish is made with chickpeas (that have been soaked in water overnight) and pasta and seasoned with rosemary.  This hearty soup could be considered to be a meal in itself and is often served on Fridays because of the Catholic tradition to eat meat-less meals on Fridays.  Although you can find this soup throughout Italy, the Roman version has some slight differences.  The most notable is that Romans add anchovies to the soup which adds a little more of a saltiness to the soup and truly livens it up!  This soup can be prepared with any pasta shape imaginable, so I encourage you to make it with your favorite pasta or whatever you have in your pantry.

(photo credit:  Rosalind Corieri Paige,

recipe for unstuffed Fried Zucchini Blossoms)

Fiori di Zucca Fritti (Fried Zucchini Blossoms) 

My family has enjoyed the arrival of squash blossoms from our gardens since I can remember!  This classic is made from the yellow flower blossoms from zucchini or other squash plants and are deep fried with or without a filling of mozzarella cheese and anchovies.  My stuffed version also includes prosciutto!  Just wonderful!  My family has been making these delicious appetizers or antipasto for as long as my memory recalls.  

(photo credit:  Rosalind Corieri Paige,

link to the recipe for Fried Stuffed Zucchini Blossoms)

Carciofi alla Romana 

If you love artichokes as I do, this dish highlighting artichokes is prepared in the spring time when they are in season, fresh, young, and plentiful.  Braised in olive oil, garlic and mint, this is a Roman specialty.  I prefer my artichokes stuffed with breadcrumbs, garlic and cheese though!  

Gnocchi alla Romana 

The Roman method of making gnocchi is unique in that they are made from semolina wheat flour instead of the traditional potato flour.  The dumplings are roasted in butter flavored with garlic and herbs and served with a cheesy-meat sauce.  Interestingly, it is also a Roman tradition to serve gnocchi on Thursdays.

Pecorino Romano

The classic hard cheese with a nice 'bite' to it comes from Lazio that is produced from sheep's milk. Pecorino possesses quite a salty-tasting cheese making it an excellent choice to serve grated, especially over sauces that have a stronger flavor.

Mangia!

. Pin It