Gnocchi con Zucchero e' Cannella ~ A Veronese Specialty!

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"Romeo, oh Romeo, where forth art thou Romeo?"

Those famous words from Juliet to her lover in Verona, Italy as penned by Shakespeare in his classic melodrama "Romeo and Juliet".  The heroine of that story underscores this month's movie for "Food 'n Flix" which was selected by our host, Kim of Stirring the Pot -- "Letters To Juliet".

Also set in Verona, Italy, a young American woman is inspired by the real-life activity of people writing letters to Juliet and inserting them into the walls of Juliet's courtyard.  'Secretaries of Juliet' reply to those who wrote the letters.   The story unfolds about the romantic lives of two women, one young and one in mid-life and how their endeavors play out in the hills of Italy.  Of course it all ends happily, but if you're interested in more of the details of the film, click on this {link}.

OK, so I began to think about what might be a typical dish that originated from Verona, Italy.  Not knowing much about the city's cuisine, I did some research.  I discovered that Tiramisu was created in Verona, that unforgettably sweet peaches and cherries flourish there, that Valpolicella wine and some of Italy's finest extra-virgin olive oil are both produced in Verona and finally, there is a traditional gnocchi recipe that is sweetened with sugar and cinnamon, known as: "Gnocchi con Zucchero e' Cannella", an Italian dish that I have never tasted, nor ever heard of.  So to help me get out of my comfort zone and try something new, I chose this unusual recipe.  I really wanted to make a peach mascarpone cheesecake, but I didn't want to turn on the oven and bake in this 100 degree summer heat that we're experiencing this week.  More of Verona, Italy's specialty dishes and foods can be found at this {link}.

I also found that there are several ways to make this gnocchi.  One way is for dessert and the other method is for an entree version.  Mr. M. and P. (meat and potatoes) would have nothing to do with the entree recipe and so I made both versions to keep him happy.  I don't know what I'm going to do with him sometimes!

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Seasonal Saturday and Fresh Food Friday!

So many wonderful food bloggers, so many great recipes, and so little time to prepare all of them . . . which one will you share today?  Each and every week, I'm so amazed at the passion for and talent in cooking that this community of bloggers brings together!

The abundance of our gardens and local farms is just amazing this July.  Everyone appears to be enjoying seasonal cooking, baking, grilling, freezing, and canning.  We're so busy, busy, busy doing what we love and sharing that love through our cooking for those whom we care the most about.

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Insalata Caprese Authentico!

.This is the real deal in regard to Italian Caprese Salad. There are numerous varieties for presentation of this appetizer/salad, including the salad that I have provided (in my sidebar). But the true, most authentic way to prepare "Insalata Caprese" is extremely simple and delightful, especially in these summer months when tomatoes and basil are at their freshest!
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As the name implies, this salad originated on the isle of Capri, off the west coast of Italy. The colors of red, white, and green are the colors of Italy's flag as well, which makes it a little bit more "Italian". Most of all, Insalata Caprese, encompasses the pure, delicious simplicity of Italian cuisine at its utmost!

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