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