What's new

avatar
Author

Posted 12/02/2011

Milan’s Christmas Bread: Panettone

Fruitcake is a holiday tradition in many parts of the world, though it takes different shapes and goes by different names, and is far from being universally loved. The Italian version of fruitcake is panettone, and although it does contain the candied fruits that can make fruitcake something to avoid, its airy texture and lightly sweet flavor make it more appealing than other fruitcakes. Continue Reading…

avatar
Author

Posted 11/30/2011

Crafting Artisan Cured Meat

Every Christmas my brother’s family, parents and grandparents all gather to my home. We have a large table that fits us all comfortably. Dinner always starts with an antipasto plate dominated by piles of cured meats. The flavors of the salami seem to sharpen our memory and as the wine begins to flow so do the family stories of weddings, births, mishaps and, of course, great meals. Continue Reading…

avatar
Author

Posted 11/28/2011

Radicchio and Taleggio Pizza Roll

This is a kid friendly appetizer that has veggies, cheese and a crispy dough!

I think we could cook it with any vegetable; Spinach, Chard, Dandelion Greens… I like them all, and you will too!

I do not necessarily think that this is an Italian dish, because this could be cooked all around the world. I would call this more a European dish. I would not be surprised if I went to France and found one. You can experiment with all different cheeses like Brie, Cheddar, Blue Cheese and so much more… you could also try mixing different kinds of cheese together. Continue Reading…

avatar
Author

Posted 11/22/2011

What’s in a Sandwich?

Thinking back to all of my first days of school conjures up memories of old friends, new teachers, crisp school supplies and most importantly, lunch! Hearing that lunch bell reverberate throughout the hallways was a beacon of hope that chow time was near and another boring lecture was behind me. My brown paper bag childhood was filled with traditional American sandwich staples. Turkey and American cheese. Jif peanut butter and grape jelly. Ham and mayo on white bread. Plain ol’ yellow American cheese on a roll. The occasional peanut butter and marshmallow fluff, if my mom had decided that I hadn’t yet reached my daily sugar quota. Continue Reading…

avatar
Author

Posted 11/22/2011

I’m Thankful For Beer

Hello everyone. I’m new here. I write the DailyBeerReview.com beer blog, and Gabriele recently invited me to write a weekly column about beer. Since you’re very smart readers, you can also see that I accepted. If Miller Lite or Bud are the beers of your dreams, I challenge you to pay attention and see if I might be able to show you some new favorites. I’ll be focusing on “Craft Beer” without the snobbery which that name might imply. I promise. Continue Reading…

avatar
Author

Posted 11/08/2011

Mascarpone Amaretti Cup

Baking is not really my piece of cake!

I do enjoy spending hours at the time in the kitchen, I am ecstatic when I work hard to treat my family and friends to new recipes or to menus that require  undivided attention and a lot of work. Indeed the kitchen has become to me at the same time a safe ground where I nourish my soul but also a fun laboratory where I can let loose and test myself, here and there. Continue Reading…

avatar
Author

Posted 11/07/2011

Athena’s gift

Before becoming a precious gift for humanity, the olive has been an object of victory and defeat. Greek mythology, in fact, narrates the quarrel between Poseidon and Athena for the possession of Attica, a piece of land in Greece. Obviously, we are not talking about just anybody: Athena was the goddess of agriculture, arts and crafts as well as of order, law and justice, whereas Poseidon reigned over the earthquakes, the water and the Mediterranean sea. Continue Reading…

avatar
Author

Posted 10/30/2011

Aperol Spritz

Who says Halloween is only for kids? Treat yourself to something Orange, Bubbly and Alcoholic!

APEROL was introduced in Padova, Italy in 1919, was setting trends long ahead of its time. That year, at the famed Padua Exhibition, brothers Luigi and Silvio Barbieri pioneered the revolutionary idea of a spirit with a lower alcohol content of just 11%.
Their stylish and versatile creation, APEROL, inspired a cocktail which has become the signature drink of Italy: the Aperol Spritz. Today, thanks to its vibrant color and refreshing, palate-pleasing character, the Aperol Spritz is all the rage among sophisticated drinkers worldwide. Continue Reading…

avatar
Author

Posted 10/30/2011

A Taste of an Italian American Halloween

When I think back to my first Halloween, like the rest of us, I can’t remember it. Sure there are the bits and pieces my mom tells me about, but those are her memories. I , personally, can’t recall what my first piece of Halloween candy tasted like. I don’t know if it was chocolate or fruity, if it melted in my hands or if I rubbed it all over my face, my mom and then through my hair. I probably did. I’m not sure if I went trick or treating or how my mom dressed me up, though there is an old picture floating around that will probably haunt me for the rest of my life. It’s me, as a baby, in a clown outfit. Red shoes. Red nose. Red mouth. Sticky fingers. I may not remember, but I know I did not like it.

Continue Reading…

«...1020...2829303132...40...»
Lista de E-mails