As we kiss August good-bye, we are still hitting the sunny highs of 100 degrees Fahrenheit. As we turn the page into September and even though it is still hot hot hot, the cherry tomatoes are popping on their vine, the squash are turning forest green on their skin and creamy orange inside, and the grapes are growing to a perfect plump under the start of the autumn sun. -And figs are everywhere served wrapped with Prosciutto, stuffed or just even fresh from the tree.
We ate, danced, cried, smiled applauded Andrea Bocelli in concert under the starry August night on Capri. We were invited guests to the private concert honoring Mr. Bocelli for his accomplishments, contributions and humanitarian efforts in music and culture. The outdoor garden concert was held at Certosa, the 13 century Monastary on Capri. An elegant crowd, including the Mayor of Capri, Mr. Ciro Lembo, and a honorary VIP list filled the Caprese landmark for a night of music and discussion with Mr. Bocelli. Bravo Andrea and congratulations on your "Premio Faragnoli 2009."
On the Autumn Menu-
With Executive Chefs Michael Schlow & Michael Pagliarini of Via Matta & Alta Strada
Who Join Italian Michelin Star Chef Don Alfonso & More!
Hands-on cooking, as they share their recipes up close & in the kitchen!
October 24 to 31, 2009
A luxurious 8 day/7 night hands-on cooking & food trip on the Amalfi Coast.
A special week going over the top is slated including food trips to artisan makers of cheese, bread, wine and desserts on the Amalifi Coast. CelebrityChef.pdf
We are visiting new properties and kitchens throughout Italy and working creatively to bring you new experiences, tastes and adventures in sunny Italy each day.
Buon Appetito,
Lauren
September is a month of gentle (and not so gentle!) changes. The torrid summer heat - and this year was particularly torrid - gradually gives way to pleasantly warm late summer days, and life lived in the open air is a true pleasure. Kind sea and mountain breezes keep folks cool, the light becomes less harsh and everyone tries to make the best of this last month of summer. Kids flock to the beach for the last few days before they get back to school while parents keep busy, back at work again and preparing the family for the new scholastic year. It's a great month to take a vacation in Italy: foreign visitors arrive from all over the world (often September and October are busier months for foreign tourism than July and August) and some clever Italians also take advantage of the less crowded beaches and resorts to take time out and relax. But it's also true that September is often the month in which the weather 'breaks'; a couple of days of storms and rain that mark the passing from summer to fall (this year the official start of fall is September 22nd), which means that each beautiful day is extra sweet.
September also marks the beginning of harvest time, and you can be sure you'll find festivals and sagras all over the country celebrating an abundance of local produce. From mushrooms and tomatoes to nuts and frogs (that's right - frogs), each festival has its protagonist and each sagra represents the perfect way to spend an evening in the company of locals, wandering round Italy's towns and villages and sampling its local cuisine. But there are also other events like the Regatta on Venice's Grand Canal, Asti's Palio and the intriguing annual live chess game held on the checkered piazza of Marostica in Veneto.
A bitter-sweet month as far as produce is concerned: with one hand September gives you the very last of the year's eggplants, zucchini and peppers, while with the other, it presents you with the first of many other delights: baskets of wild mushrooms gathered after the first rains, heads of green black kale and cavolo nero - perfect for making the first of the season's soups - and delicious game birds like duck and guinea fowl. From the sea come lobster, mackerel, sea bass, mussels and Italy's fabulous tuna fish. Many coastal areas used to hold an annual mattanza, an event involving the catching of tuna fish in a circular net that was pulled increasingly tighter around the fish which gradually formed a wild thrashing whole, the tuna then killed by the awaiting fisherman. The only mattanza still carried out today is on the island of Favignana off Sicily, but all along the country's coastline, you'll find fishermen peddling their catch of local tuna, and here on the Amalfi coast it's still traditional for wives to cook the tuna then conserve it in glass jars in olive oil. And if you're ever lucky enough to sample some home-preserved tuna, you'll never forget its rich buttery taste and firm texture. Quite unlike anything you can buy in a can! Spinach is also abundant in September, and this month we suggest a quick and tasty way to serve it as a side dish. And our other dish, Chicken with peppers, Roman style, is one of our favorite September recipes, and a wonderful way of using up the season's last juicy peppers. We hope you enjoy these dishes as much as we do!
This dish is equally good with chicory, so choose whichever of the two greens you prefer or is easier to find.
Ingredients for 4 people
1 kg fresh spinach
1 clove garlic, chopped
2 Tbsp plump raisins
2 Tbsp pine nuts
Small nut of butter or a little olive oil
Rinse the spinach well and trim stems. Rinse and trim then simmer in a pan with no additional water. The spinach will release more than enough liquid as you heat it and will need cooking for no more than 5 minutes. (If using chicory, cook in lightly salted water for 5-10 minutes until tender. Drain chicory and squeeze dry.) In a frying pan heat the butter or olive oil and add the chopped garlic. Cook for a couple of minutes then add the drained spinach. Season with salt and pepper then add the raisins and the pine nuts. Toss well and serve hot.
The flesh of free-range chickens is firmer and meatier than that of battery chickens, and tastier too- definitely worth the extra that they cost
Ingredients for 4 people
1 free-range chicken in pieces
1 glass of white wine
2 cloves garlic, chopped
1 chili pepper, finely chopped
Pinch dried marjoram
4 large tomatoes, skinned and chopped
4 large peppers
50ml extra virgin olive oil, plus a little extra
Salt
Few leaves of fresh basil
Heat oil in a pan and brown the chicken pieces turning to cook on all sides. When the chicken is golden brown, add the white wine and simmer until wine has evaporated. Add the chopped garlic and chili pepper, the dried marjoram and the chopped tomatoes. Salt to taste and cook over a medium heat, covering the pan with a lid.
Meanwhile, cut the peppers into long strips. In a separate pan, heat a little olive oil and sauté the peppers until almost tender. When the chicken is almost completely cooked add the strips of pepper to the pan and cook a further 5-10 minutes. Remove from heat, check seasoning and adjust if necessary, and add the fresh basil. Leave uncovered and wait 5 minutes before serving.
Salute! 2 September Wines from the Catabbo Winery in Campobasso
Campobasso Rosso 2008 by the Catabbo Winery in the Province of Campobasso A Wine that has a good gustative and olfactory complex, obtained by an attentive wine making procedure of Montepulciano grapes; it has an intense red ruby color, with sensations of mature berries, round and persistent, decided but harmonious, a characteristic that places it in pole position associating it with the gastronomy of the territory of Molise. Serving temperature: 18°C Denomination: ROSSO Terre degli Osci IGT First year of production: 2005
Rich and Fruity
Made in the Province of Campobasso in the region Molise. Intriguing and fresh wine, obtained from the grapes of the "chardonnay and trebbiano", with a pleasant yellow straw tone of color with slight recall of tones of green. The fine and elegant notes, from an evident fragrance that is fruity and floral, that are expressions of a complete assembly between the two cuvee, that make this wine versatile for aperitifs for dishes based on fish or white meat. Serving temperature: 10 - 12°C Denomination: BIANCO Terre degli Osci IGT First year of production: 2005
Fruity and Floral.
Campobasso is a Province in the Region of Molise. Molise has a population of approximately 320,000 people and about 240,000 live in Campobasso. The other province in Molise is Insernia. Before 1963 Molise did not exist, it was all the region of Abruzzi and the present region of Molise was a province of Abruzzi called Campobasso. In 1963 Molise was created and it had one Province, Campobasso. In 1970 the Province of Insernia was created.
The region of Abruzzo was referred to as Abruzzi, a plural noun because Abruzzi had two parts. Now Abruzzo is properly referred to as Abruzzo.
Cleveland's Little Italy was built in large part by people from Campobasso and resembles a town you would find in Campobasso.
Buy at www.winesfromitaly.com
If there is a single product that represents Italy, both at home and abroad, it really must be the San Marzano tomato. Tomato sauce made with this tomato forms the base of a multitude of southern Italian dishes, from pizza to pasta, and this sagra is the place to sample lots of different delicious offerings, many of which will also feature the excellent dried pasta of Gragnano. Wash dishes down with glasses of local wine, and enjoy the various spectacles, musical concerts and fireworks.
OK, perhaps not up everyone's street, this frog festival nevertheless provides fascinating insight into Marcianese's past. Years ago, the area produced hemp, and the frogs present in the fields represented an important source of protein for locals. As well as promoting menus that feature frogs, eels, beans, sausages and broccoli rabe, this festival seeks to raise awareness in environmental issues, and even guarantees seating for all guests!
Lots of stuff to keep visitors busy at this cheese sagra: the finals of the regional cheese competition, grand gourmet meals specially created for visitors using the area's excellent typical produce, tasting areas, a Slow Food area, cheese-making demonstrations and the fabulous opportunity to taste fresh, unpasteurized milk from local producers. Also available are trips around the local countryside on donkey back! A real must for lovers of Abruzzo, its countryside and its cuisine.
This is the tenth edition of this festival in this area, which as wine-lovers will know, is home to Italy's most famous sparkling wines. 62 wine producers will present over 120 different types of local bubbly to visitors in various venues spread over the Franciacorta territory where there will also be discussions and seminars on the topics of the importance of quality in the economic crises.
If you cannot make it to Italy, we bring Italy to you~
Pretty and practical, the Ginori 'Italian Fruit' Dinnerware Collection, with its scattering of painted flowers and elegant golden rims, brings a welcome touch of color and style to your dinner table. Reminiscent of the Italian love of fresh fruits and painted pottery, this collection makes the perfect family dinner setting.
Web: www.macys.com
Few dispute the Italians' inimitable sense of style and these beautiful designer scarves by Jane Carr are printed in Como, the centre of high quality Italian printing. All scarves, pareos and wraps are hand-finished and made in luxurious fabrics including silk, cashmere and silk satin, with a number of collections available so you can coordinate your foulard with your pareo and beach towel...
Web: www.jane-carr.com
What could be more fun than dashing around Italy's crystalline waters in one of Italy's most prestigious boat races? The Centomiglia Regatta is the tour of Lake Garda and its name recalls the 'Mille Miglia' motor race, and just like in this competition, it is open to everyone to join in and participate. First held in 1951, the race attracts increasing numbers of foreign competitors.
Web: www.centomiglia.it
Positano - Cooking On The Amalfi Coast
Culinary Tours For Women Travelers Amalfi
Positano - One Day Classes - Amalfi Coast
Positano - Kids Cooking
Germaine Stafford brings us "Italy On A Plate" each month-a culinary round-up of what is happening in the culinary world , and a list of seasonal foods.
What's in Season?
Sea Bass
Mussels
Venison
Partridge
Wood Pigeon
Guinea fowl
Duck
Grouse
Garlic
Ceps
Chanterelles
Mushrooms
Spinach
Sweetcorn
Onion
Kale
Beetroot
Squashes
Marrow
Pumpkin
Apples
Pears
Eating your way round Italy is definitely one of life's more enjoyable activities, and eating your way round Puglia a true delight. Famous for its excellent produce and simple but delicious cuisine, this is a region that will surprise and delight you with uncomplicated, flavorsome dishes based on local culinary traditions, but given a welcome modern touch. This is what we were looking forward to when we booked into Pashà, a pretty café-restaurant in the attractive town of Conversano run by the Magistà family: mother Maria working her magic in the kitchen while son Antonello, also sommelier, takes care of guests in the dining room.
It's always nice when you're welcomed to a restaurant like an eagerly awaited friend and this is exactly what we experience at Pashà. We are led into a cozy dining room where pumpkin colored walls imbue the room with warmth and a creative arrangement of horizontal wine bottles provides some original wall decor. A cool glass of bubbly arrives and a quick look at the menu reveals a cuisine based on simple, seasonal ingredients transformed into dishes with names like 'le fave della prima moglia' - the first wife's fava beans. I'm supposing that nobody cooks fava beans like the first wife. We can't seem to decide what to order, or rather, we seem to want just about everything on the menu so we give up and place ourselves in the capable hands of Antonello.
It's difficult to resist all the wonderful home-baked breads that keep appearing at the table - olive bread, bread with pesto, olive oil croissants, taralli, and stop dipping slices into the bowls of luminous green olive oil that we have been served - and concentrate on the various antipasti: the first wife's fava beans served in a toasted shell of Altamura bread; warm potato purée with cardoncelli mushrooms and sweet fried olives; and timbales of sponsali, local wild onions, with pecorino fondue. Next come homemade ravioli with burrata and herbs; and orecchiette with broccoli, pancetta and canestrato - a seasoned goat's cheese. After a delicious pork dish with red onions and apple and a dessert of almond cream with coffee granita and hazelnut crumble, we are all but ready to declare Conversano the gourmet capital of Italy. We're extremely impressed by the dishes' clean, unfussy flavors and by how well balanced tastes are. And swear we won't eat again for a week.
But it was a lie...
Further Information:
Pashà
Caffè & Restaurant
Piazza Castello, 5/7
70014 Conversano (Bari)
tel./fax 080.495.1079
Web: www.pashaconversano.it
The international success of 'The Silver Spoon' cookbook a few years ago confirmed what the world already knew - that Italian cuisine is one of the most popular in the world and pasta the best loved Italian dish. So we have no doubt that fans of the original volume will be delighted at the arrival of the 'The Silver Spoon Book of Pasta'.
Showcasing 350 easy-to-make pasta recipes such as tagliatelle with lemon, orecchiette with broccoli and penne with black olives, The Silver Spoon Book of Pasta uses simple store cupboard ingredients to produce not only delicious, economical dishes, but also many dinner party dishes like lasagne verdi with porcini mushrooms and sea bass ravioli that won't have you slaving over a hot stove instead of enjoying your evening with friends.
The book is divided into sections according to the four pasta types - long and short dried pasta, and cut and filled fresh pasta. In each section there are descriptions of the pasta, its history and how it is made, tips for cooking, and quirky dos and dont's to ensure that you never commit a culinary sin with pasta again. (No more serving spaghetti with Bolognese sauce I'm afraid: tagliatelle is what you want!) In traditional Italian cooking, each pasta shape is accompanied by a specific range of sauces, and The Silver Spoon Book of Pasta provides an introduction to every type of pasta, a guide to the different shapes and the best sauces to accompany them. Discover, for example, why Italians don't eat macaroni with pesto, and why chefs recommend not draining pasta in a colander, preferring to lift the pasta out of the pan using a spaghetti spoon.
The recipes are easy to follow and fully explained, and include the most popular pasta dishes from The Silver Spoon, along with many new recipes from the team. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make them successfully, or helping more experienced cooks expand their repertoire.
A comprehensive and lively book with fabulous photographs and illustrations whose simple and user-friendly format makes it both accessible and a pleasure to read.
For more information on The Silver Spoon Book of Pasta, visit www.phaidon.com
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