photo credit: Neeta Lind

Happy Birthday Italy!

Every June 2nd, Italy celebrates the birth of their marvelous republic.  After World War II and the fall of facism, a referendum was held by the people of Italy and they voted to form their republic.  So this is a wonderful holiday when Italy celebrates their beloved country.

Although I posted this Tiramisu recipe back in October, I am reposting in Honor of Itay’s June 2 Celebration!  Mangia Bene!

Tiramisu has become an Italian dessert that is enormously popular everywhere.  Tokyo’s elite considered serving this to be a status symbol.  It first was introduced to the United States via Maimi and San Francisco.

Tiramisu translates to “pick me up“, probably from the espresso in the recipe.  This recipe has evolved over time and today the ingredients include ladyfingers, espresso coffee, eggs, marscapone cheese (Italian cream cheese), some sort of liquor, such as brandy, marsala, vermouth, or rum, some sort of chocolate or cocoa, and a bit of sugar.

It is commonly believed that this cake was created in the city of Siena, Italy.  At that time it was a round free-standing cake  – not at all like today’s popular version.  The original version contained no liquor as it was meant as a “pick me up” for older people and young children.  Today’s version is light as a feather – like mocha whipped cream sitting on tiny little espresso brushed cakes.

Here is a version of  Tiramisu that I’ve had for quite a while.  It is really quite easy to make.  The hard part is waiting at least two hours to eat it while it sets in the frig!

TIRAMISU
5 eggs
1 lb. ricotta
l lb. 2 oz. Marscapone cheese
5 Tablespoons rum
2 boxes Savoiardi Lady Fingers
4 Tablespoons sugar
1 cup espresso coffee, sweetened
2 Tablespoons semi-sweet cocoa powder

1.  Mix coffee and rum together and set aside.
2.  Blend together ricotta, marscapone, sugar and eggs.
3.  In an oblong baking dish, place a thin layer of the cheese mixture.
4.  Dip half of the Lady Fingers in the coffee/rum mixture and layer them in the bottom of the pan.
5.  Add a layer of cheese and sprinkle with half the cocoa.
6.  Continue with another layer of and top with cocoa.
7.  Refrigerate at least two hours before serving.

I hope you will have fun impressing your friends and family with this heaven-sent Italian dessert!

Watch Chef Keith Snow make his fabulous Tiramisu right here!

Mangia Bene!

photo credit: silas216

Palermo, the capital of Sicily, is the birthplace of the one of the most famous Italian Dessert recipes – the fabulous cannoli.  Way back when, wealthy people would make a gift of cannoli to their friends at the time of their annual carnival.  Cannoli is actually the plural of cannolo.  You don’t hear much about connolo because it is difficult to eat just one.  Our Italian bakery even makes the cute little finger-sized ones called cannulicchi.

Cannoli shells for this Italian dessert are made in the shape of a tube and are then filled with some sort of filling.  Tradtionally, it will be ricotta or marscapone mixed with bits of chocolate or bits of fruit.  Often, a Marischino cherry or chopped pistachio nuts will be placed on each end and the cannoli will be dusted with powered sugar.

It is important to remember that the cannoli should be filled as close to serving time as possible – never more than an hour ahead – because they will get soggy.  One nice thing to remember is that the shells freeze exceptionally well, so you can just take out however many you need and leave the rest for another time.  The shells are made primarily of butter, sugar and flour.  They are wrapped around tubes and either fried or baked.  You can buy the shells already made or you can make your own.

Although the ricotta filling is the most popular, I actually prefer the pastry cream filling that is also available.  This is a little sweeter version of the Italian dessert recipes for cannoli that are so popular.  Maybe that’s why I prefer it.

Bring 2 cups of milk to a boil with 1/4 cup of sugar.  Whisk 6 large egg yolks in a bowl with a pinch of salt and 1/4 cup of sugar.  Once the milk comes to a boil, whisk about a third of it into the eggs – whisking constantly.  We don’t want scrambled eggs.  Now slowly return this mixture back in to the milk in the pan over low heat.  Return the heat to medium and return to a boil, whisking constantly.  When it starts to thicken, cook for another minute and remove from heat.

Whisk in 2 teaspoons of vanilla and 1/2 teaspoon of cinnamon.  Transfer to a bowl and place plastic wrap directly onto the surface of the filling.  Place in the frig for at least a few hours – or make it the day before.

Watch Greg make some wonderful cannoli for you here!

Thank you, oh wonderful Sicily for this most marvelous of all  Italian dessert recipes – Cannoli!  Mangia Bene!

photo credit: jessicafm

You won’t find a more authentic Italian food than the Italian pasta and bean soup called Pasta e Fagioli or Pasta Fagioli.  This is an ancient peasant dish and some say you will find the best ever made in Tuscany.  It always includes lot of vegetables, beans  and herbs and some smallish pasta like little tubes or shells.  If you are old enough, you may remember Dean Martin singing about this soup in his wonderful song “That’s Amore”.  This Italian Pasta and Beans soup is now served all over the world – and not only in Italian restaurants.

For the stock, you can use either chicken or beef.  You should have some Parmesan cheese to sprinkle on top of each serving.  I have a nice recipe that tastes wonderful on a blustery day.  It is made in the crock pot, so you can have it made before noon and it will be ready for dinner!

Brown two pounds of ground beef in a skillet and put it in the crock pot along with a chopped onion, 3 chopped carrots and 4 stalks of chopped celery.  Stir in two 28 ounce cans of diced tomatoes with their juice, a 16 ounce can of red kidney beans – drained and a 16 ounce can of white kidney beans – drained.  Now sprinkle your seasonings over the top – 3 teaspoons oregano, 2 teaspoons pepper, 5 teaspoons parsley and a teaspoon of Tabasco sauce.

Pour a 20 ounce jar of good spaghetti sauce over all.  I recommend Paul Newman’s brand.  Now stir in 30 ounce of beef stock.

Cover and cook on LOW for 7 or 8 hours.  During the last hour, put in your favorite small Italian pasta.

Serve with Parmesan cheese on top and nice crusty Italian bread!

Watch Mama Rosa make her pasta fagioli here!

Mangia Bene!

photo credit: VirtualErn

Beef braised with Italian red wine – Stracotto al Barolo – is one of my favorite comfort foods!  This Piemontese Pot Roast is cooked in Barolo red wine.  Barolo is sometimes referred to as the king of wines, for its rich flavor and wonderful aroma.  Barolo had admirers throughout Europe as early as the 1700′s.  If you can’t find Barolo, Chianti makes a fine substitute.

Although this is “only pot roast”, with Italian bread and a crisp, green salad, this is most certainly company fare.  I prefer to use chuck for this recipe for the best flavor, but you could also use eye of round or rump roast.  You want about four pounds for this recipe.

Rub the been all over with salt and pepper.  Sliver up a few garlic cloves and put these into little slits that you cut into the meat.  Cover a skillet with olive oil and brown the meat VERY WELL over fairly high heat.

You now want to place the meat in a pot that is just big enough to contain the meat.  In that, put 2 tablespoons of olive oil and 1 tablespoon of butter.  In this you will saute 3 tablespoons each of chopped red onion, carrot and celery and a minced garlic clove until the vegetables soften.  Add a little of your red wine to deglaze the pan, and put the meat back in.  Add the remainder of your bottle of wine and 4 ounces of chopped canned tomatoes.  Boil for one minute and remove from heat.

Cover tightly and place on the middle rack of a 350 degree oven and braise for about 2 1/2 hours – turning and basting every half hour or so.

When your beef with Italian red wine is fork tender, remove it to a cutting board.  If your sauce needs thickening, boil it up a bit until it thickens.  Adjust for salt and pepper and slice the meat.

It looks especially nice if you overlap the slices on a platter and then pour the sauce over the top.

Your guests will be thrilled with Italian Stracotto al Barolo!
Mangia Bene!

photo credit: gildas_f

Italian food and wine lovers know the secret to a good stromboli is to have a good dough to start with.  The stromboli was actually given its name in a hoagie shop outside of Philadelphia in 1950.  The chef named Nat Romano was selling these lots of these baked sandwiches he thought they should have a name, but he didn’t know what to call them.  At that time, actress Ingrid Bergman – who was married at the time – was rumored to be having an affair with actor Roberto Rossolini.  They were both starring in the movie “Stromboli” – which was being filmed on the Isle of Stromboli.  Someone suggested calling the sandwich Stromboli and the rest is history!

I saw Emeril make his on tv and his is one of my favorite recipes.  Take 1/2 pound of hot Italian sausage out of the casing and crumble it into a skillet.  Cook until nicely browned and remove.  Drain off all but a tablespoon of fat from the pan and saute a cup of sliced bell peppers, a cup of sliced onion and 2 tablespoons of thinly sliced jalapenos until very soft.  Add 2 tablespoons of minced garlic and a teaspoon of Italian spices.  Cook another minute and remove from heat to cool.

Roll half a pound of gourmet bread dough or pizza dough into  a large rectangle.  Spread half of your cooled sausage mixture all over – leaving a one inch border.  Top this with 1/4 pound of sliced ham, 1/8 pound of thinly sliced pepperoni, 1/4 cup sliced black olives, a cup of grated provolone cheese and a cup of grated mozzarella cheese.

Beat an egg with a tablespoon of water and “paint” the border of your rectangle with the mixture.  Starting with the long side, roll the entire thing up into a cylinder, pinching the bottom and sides to seal.  Place this on an oiled baking sheet and let rise for about 20 minutes.

Brush the top with egg wash and bake at 375 for 20 minutes.  It should be nice and golden brown and starting to crisp up.  Remove from the oven and sprinkle on half a cup of finely grated Parmesan cheese.  Return to the oven for 5 more minutes.  Take it out of the oven and let it stand for 10 minutes to let the filling set.  Slice on the diagonal into nice big pieces and enjoy your gourmet bread creation – Italian stromboli!  Italian food and wine lover rejoice!

See the lady from Pillsbury make her version here!

Mangia Bene!

photo credit: stevendepolo

The Italian gourmet salad of Caponata is most associated with Sicily, although it is believed that the Arabs originally brought it to Italy.  The salad is a mixture of eggplant, anchovies, and vegetables that are cooked together in olive oil.  Although Caponata was once served as a main meal, these days we find it served most often as an appetizer.  It is usually served at room temperature with small bread rounds or crackers, although some prefer to serve it chilled.  Either way, the exotic taste and smell of this combination of ingredients makes it very popular.

Almost all recipes for this gourmet salad include celery.  The celery gives the dish a nice crunch, so be sure not to overcook it.  Capers are essential to a good caponata.  Rinse them if you don’t like too much salt.

A while back I ran across a nice caponata recipe from the Governor of Maine – Governor John Baldacci.  Aside from a little chopping, it is really quite easy to make.  Cut 2 pounds of eggplant into 1 inch cubes.  Sprinkle with a tablespoon of salt and set aside to drain in a colander while you prepare the rest of your ingredients.  You’ll need 2 cups of coarsely chopped celery, a cup of chopped carrots, 3/4 cup of chopped onion, and 6 chopped green olives.  You’ll also want to mash up 3 cups of canned tomatoes.

In a large skillet, saute your celery, carrots and onion in some olive oil for about 15 minutes.  Add your drained eggplant and saute for 10 minutes.  Place all of this in a pot and add your tomatoes along with 1/3 cup of wine vinegar, 2 tablespoons of tomato paste, your green olives, 2 tablespoons of capers and 4 or 5 anchovies packed in oil.  Don’t worry if you don’t care for anchovies.  They will dissolve and add a marvelous flavor to the dish.  Let all of this simmer for about 15 minutes.  Adjust the salt and pepper to your liking.

You will want to chill this for a while to let the flavors marry and your gourmet salad – Sicilian Caponata – is ready to serve.

Watch Steph make a gorgeous caponata in two minutes!  Click here!

Mangia Bene!

photo credit: Maggie Hoffman

Cioppino with Italian rustic bread is a meal fit for a king!  I remember the first time I had it.  We were literally sitting in the Pacific Ocean off of San Luis Obispo, California.  We had to drive our car out onto the pier and park.  The meal was one of the best I’ve ever had – especially with their homemade crusty San Francisco sourdough bread.

Gourmet Italian Cioppino is a fish soup made with spices, tomatoes and red wine.  It is believed that the dish was created in San Francisco in the 1930′s – most likely by Northern Italian immigrants from Genoa.  Since crab is so prevalent in that area, it is usually found in traditional Italian cioppino recipes.  Back in Genoa, they would use whatever fish was nice and fresh that day.  The name comes from a Genovese word for fish stew – ciuppin.

If you want to entertain with Italian Cioppino, saute a choped onion with 3 cloves of minced garlic in 1/4 cup of olive oil.  Stir in 28 ounces of canned tomatoes, 15 ounces of tomato sauce, a cup of dry red wine, a cup of water. 2 tablespoons of red wine vinegar, 2 bay leaves and 2 teaspoons of Italian herbs.  Bring to a boil and reduce to simmer for 40 minutes.

While this is going on, clean your fish.  You’ll want a dozen clams, a dozen mussels, 1 1/2 pounds of firm white fish cut into chunks, a pound of shrimp and a pound of crab – cut in pieces.

Place all of the fish in a large kettle with the clams and mussels on top.  Pour the sauce over everything.  Cover tightly and cook over low heat for 20 minutes.  You are not ready to please your guests with Italian Cioppino!  Don’t forget the crusty sourdough bread! 

Watch the head chef from Red Lobster make a Lobster Cioppino here! Yum!  Notice Chef LaDuke refers to this as a Portuguese dish.  I’m not sure where he got that idea, as none of the research supports that – but it sure looks delicious, doesn’t it?

Mangia Bene!

photo credit: Barbara L. Hanson

A traditional Italian celebration occurs every March 19th and it is called St. Joseph’s Day.  It is customary to eat Sfingi – also known as zeppole – on this day.

There are many types of sfingi.  One type is much like fried bits of sweetened bread dough dusted with sugar.  However, the traditional Italian “sfingi di San Giuseppe” is often made with ricotta cheese.  They are delicious served warm, but they can also be cooled and filled with cream or whatever you like.

There is an Italian Festival in Houston, Texas every Fall and they make thousands of sfingi to the delight of all the visitors.  If you would like to learn more about this festival, click here.

One nice thing about cooking sfingi is that if you have your oil hot enough, the little dough puffs will turn themselves over.  All you have to do is take them out when they are golden brown.

To make the traditional Italian sfingi di San Giuseppe, combine 1 pound of ricotta cheese with 2 eggs, 2 tablespoons of white sugar and 1/2 teaspoon of vanilla.  Then combine 1/2 cup of flour with 2 teaspoons of baking powder and fold this into the cheese mixture.  Continue adding a little flour at a time until you have a nice thick batter.

When your oil is at about 375 degrees, drop the dough in by teaspoons and deep fry until golden brown.  Remove with a slotted spoon and drain on a paper sack or paper towels.

A fun thing to do with these traditional Italian “doughnuts without holes” is to arrange them all in a pyramid on a platter.  Then drizzle 1/4 cup of honey all over the pyramid and dust with 1/4 cup of powdered sugar.

There are many recipes for sfingi.  Some call for yeast.  Some have raisins.  They are all wonderful and they may bring back memories of the old potato chip commercial …”Bet you can’t eat just one!”  See the guys making these at a street fair here! Mangia Bene!

photo credit: Laurel Fan

Fresh gourmet dishes made with Jerusalem Artichokes are a real treat.  You must make sure that your Jerusalem Artichokes are firm, not spongy.  Try to find the ones with the least “gnarls”, as these are a bit of a pain to peel.  Also – remember that Jerusalem Artichokes look just like raw ginger roots.  Make sure you don’t end up with a pound or two of ginger!  You would have a hard time using that up!  These also go by the name “sunchokes”, so if you see a sign for those in your produce market, you have found what you are looking for.

Did you know that this vegetable has nothing to do with Jerusalem and it is not even an artichoke?  Both, however, are members of the daisy family and the flowers of the Jerusalem Artichoke plant look just like yellow daisies.  In Italian, the word “girasola” means “turning toward the sun” – which these flowers do.  It is believed that this word just eventually became “Jerusalem”.   They do have a marvelous flavor which some say is reminiscent of an artichoke.

This vegetable originated in North America but it was introduced to Europe in the early 1600′s.  In Europe they go by the name Topinambur, named by the French as it is their name for “tuber”.  They grow underground like a potato, but they are much more of a hassle to harvest, since the vines and roots get all intertwined.

For this fresh gourmet dish, you will need to peel and ua pound of Jerusalem artichokes and drop them into boiling, salted water.  Hold the smaller pieces back for a bit so that all is cooked consistently.  Cook until fork tender but still firm.  Drain and allow to cool.

Cut these into 12 inch slices and arrange in a buttered baking dish – overlapping the pieces slightly.  Sprinkle with salt and fresh ground pepper.  Sprinkle 1/4 cup of freshly grated Parmesan cheese over the top.  Dot with 2 1/2 tablespoons of butter and bake in the top part of your 400 degree oven until a golden crust forms on top.

Enjoy this fresh gourmet dish of Gratineed Jerusalem Artichokes – Topinambur gratinati.

Want to watch Chef Katie make a risotto with Jerusalem artichokes?  Click here!

Mangia Bene!

photo credit: balise42

I was in the mood for cooking gourmet Italian a few years ago, and I ran across a recipe online for Rigatoni with Salsiccia and Finocchio.  Salsiccia I knew was sausage, but what the heck is Finocchio?  Pinocchio’s cousin?  Did Geppeto have another little guy?

I soon learned that Finocchio is a sweet variety of fennel and that it is also known as Florence fennel.  My husband won’t eat fennel on a bet because he does not care for anything with an anise taste.  Finocchio, however, loses much of that taste when it is cooked and actually becomes sweeter!  So, I decided to try my hand at cooking gourmet with finocchio.

What I like to do first in this recipe is prepare the finocchio.  If you can’t find finnochio, just use a fennel bulb.  Cut away any bruised or wilted areas of the fennel and slice it thin.  You should have about two cups.  At this point I also chop up a large red bell pepper and half an onion.

In a hot pan, place 1/2 pound of hot Italian sausage from which you have removed the casings.  Brown this in the pan, chopping it up as it browns.  Remove the sausage and add a tablespoon of olive oil to the pan.  Add the onion and a large clove of garlic, minced.  Cook over medium low so the garlic doesn’t burn, but the onion is softening.  Add the red bell pepper and the fennel and cook over medium hear for about 5 minutes or until the pepper and fennel are softened.

Add 1/3 cup of dry white wine and 1/2 cup chicken broth.  Bring this to a boil, then drop down to a simmer.  Cover the pan and let it simmer for 5 minutes.

Meanwhile, you should have 1/2 pound of rigatoni cooking in boiled, salted water.

To your sauce, you now need to add 1/4 of heavy cream and boil until the sauce is thicken and reduced by about a third.  Stir in the sausage, 1/4 cup fresh parsley leaves, minced, and salt and pepper to taste.

Put your warm, cooked rigatoni in a large bowl and add the sauce.  Mix well.  Add some freshly grated parmesan cheese and toss again.  You have now tried YOUR hand at cooking gourmet with finocchio! 

Take a peek at Stephanie preparing fennel for soup!

Mangia Bene!

photo credit: tnarik

Want go gourmet with Pappardelle?  If you are not familiar with pappardelle – pronounced pa-par-DAY-lay – it is one of the broadest of the pasta noodles.  Think along the lines of a wide fettuccine or a narrow lasagna which sometimes comes with curly edges.  It is a cousin of tagliatelle, but a bit wider.  The dried version is often folded into nests, so you can watch for those if you are looking to buy some pappardelle.

What Italians love about the pappardelle noodles is that they are sturdy and won’t fall apart and at the same time are very absorbent so they soak in all the flavors of the sauce.  These noodles are not well suited to Gourmet Italian baked dishes because they are not wide enough for lasagna, yet are too wide for most baked noodle dishes.

In Tuscany, pappardelle was traditionally served when cooking hare or with a chicken liver sauce.  However,  since neither of those is usually on everyone’s “hit parade”, I thought I would give you a recipe that the Carrabba brothers shared some years back.

Put 1/4 cup extra virgin olive oil in a pan and heat it over medium.  Remove the skin from 1/2 pound of Italian sausage and tear each link into six pieces and brown slightly in the hot oil.  Add 1/2 cup of finely chopped onion and a medium red bell pepper in 1/4 inch julienne cut.  Cook this until the onions start to take on a golden color.  Add 1/4 cup dry white wine and cook 3 minutes to let the wine evaporate.  Add 2 cloves of chopped garlic and cook for one minute.

Here I add two 14 ounce cans of the diced fire-roasted tomatoes and salt and pepper to taste – along with a few pinches of red pepper flakes if you want a little heat.  Bring sauce to a boil – then reduce to simmer until sauce has thickened.  Stir in 2 tablespoons of torn fresh basil leaves.

Now add your cooked and drained papardelle noodles and toss well with the sauce.  Now we are going to make this truly gourmet with the addition of 1/4 cup of freshly grated pecorino romano cheese and 4 ounces of crumbled goat cheese!  Stir this all into your dish and you have gone gourmet with pappardelle!

Watch Chef Aldo make a fabulous creamy mushroom pappardelle!

Mangia Bene!

photo credit: kre8tiv

My gourmet best meat sauce is one that comes from Bologna, Italy.  It is called Ragu, but it has no resemblance to the stuff in the jar at your supermarket.  Don’t confuse the terms Ragu and Ragout.  The latter is a term for a French stew.  Ragu is a meat sauce traditionally made in Bologna to be served over their favorite pasta of choice – tagliatelle.  The terms do have one thing in common, however,  They both stem from the verb ragouter - meaning to “excite the appetite.”   And my gourmet best Bolognese sauce will surely do that!

My recipe may not be an exact Bolognese, as the original calls for barely a bit of tomato, but it has many of the characteristics that make this sauce special.   Gourmet Italian chefs know that you must cook the ground beef gently to maintain its delicate flavor.  So we don’t want to brown the beef – just cook until it loses its red color.  Since we are striving for a creamy consistency with this sauce, the meat will be cooked in milk before any tomatoes are added.

Heat 3 tablespoons each of olive oil and butter in a deep cast iron pot.  Saute 1/4 cup of chopped sweet onion for a few minutes over medium hear.  Add 2 tablespoons each of chopped celery and chopped carrot and cook gently for an additional 2 minutes.

Add 3/4 pound of lean ground beef and 2 teaspoons of salt.  Stir and cook only until the meat loses its red color.  Add one cup of dry white wine and turn the heat up a bit and cook until the wine has evaporated.  Turn the heat back down to medium and add 1/2 cup of milk and 1/2 teaspoon of nutmeg and cook until the milk has evaporated.  Be sure to stir this as you go along.

Now add 2 cups of canned Roma tomatoes – rough chopped – with the juice.  When this starts to simmer, turn the heat way down so that you just see a bubble every once in a while.  Cook uncovered for at least four hours – the longer the better.  Be sure to stir every once in a while and adjust the salt to your taste.

This can now be your best gourmet Italian sauce – Bolognese Ragu!  

Watch Mirko make Ragu for you in his own kitchen! He just cracks me up!

Mangia Bene!

Photo by Gepiblu

When cooking gourmet gifts for Christmas, why not try the wonderful Sicilian traditional “Croccante” or Nut Crunch.  It is very similar to a French praline except pralines are sweeter.  Croccante is made with carmelized sugar and nuts – most often almonds.  If you are not fond of almonds, try hazelnuts or whatever you like!

Croccante actually means “cracking” and it is made very similar to peanut brittle, so you know that you have to work fast.  The part I always hated about making peanut brittle was spreading the hot candy before it hardened without burning my hands.  I recently read a great tip!  Just before you are to pour your hot sugar mixture out onto your marble slab or aluminum foil, peel a potato and cut it in half.  Once the candy is out of the pot, use the faces of the potato to spread it all out.  Pure Genius!

If you are cooking gourmet gifts and including Croccante, be aware that this stuff is VERY hard and one could easily break a tooth with this.  For that reason, I am going to include a second option that contains butter and is therefore not quite as hard as the original recipe.

First you want to toast 1 1/2 cups of whole blanched almonds in a 450 degree oven for about 6 minutes – until golden brown.  Watch them carefully.  When cool, pulse the nuts in the food processor until they are about half the size of a grain of rice.

Put 1 heaping cup of sugar and 1/4 cup of water in a small pan.  Melt this over medium-high heat without stirring.  Tilt the pan once in a while.  When the mixture turns a light, gold color, add the chopped nuts and stir constantly until you have a deep golden brown color.  Now pour RIGHT AWAY onto a greased marble slab or greased sheet of aluminum foil.

Now grab your potato halves and spread as fast as you can to a thickness of about 1/8 of an inch.  If you like, you can cut the candy into diamonds or any other shape before it cools or you can just break it once cool.  If you would like to try the softer version, just add 1 1/2 tablespoons each of butter and lemon juice.  Croccante can be pulverized in the food processor and used as an Italian dessert topping. 

Watch an Italian chef cutting up his chocolate version of croccante here!

Mangia Bene!

photo credit: Mark and Allegra

Well here it is December already!  Are you thinking of making some Italian food gifts for the holidays?  Why not consider the lovely, fruity Panettone – Italian Christmas Bread.  Tradition has it that if you sip a bit of sparkling wine while having a piece of Panettone, you will be assured good health and good luck throughout the year.  Panettone can be eaten alone, or served with marscapone cheese, jams or butters.

You will find Panettone in either a tall dome shape or a flat round shape.  There are many variations of the recipe, but many are filled with candied fruits and raisins.  However, some are filled with chocolate and others are just plain.  If you make these and wrap them in pretty colored cellophane, they make marvelous Italian food gifts!

Most people believe that this recipe had its roots in Milan, Italy sometime around the 15th century.  Milan is a very romantic city, and there are many romantic stories about the origin of Panettone.

One legend speaks of a nobleman’s love for the daughter of a poor, struggling baker.  To win the heart of the pretty girl, the nobleman disguised himself as a baker and invented a new fruity cake-like bread.  Of course, the Panettone was a tremendous hit throughout the region and they all lived happily ever after.

Another legend speaks of a kitchen boy named Toni, of course!  He worked for a famous Duke who was throwing a massive Christmas banquet to impress all of his friends.  Unfortunately, the cook burned what the Duke felt was the crowning finish to his lavish meal – THE DESSERT!   Toni jumped in to save the day.  He found some leftover dough and mixed it with butter and candied fruit and baked it.  The Duke’s guests raved about Toni’s creation and the Duke declared that from that day forward, the bread would be called “Pan de Toni” – bread of Toni.  So many believe it was eventually just shortened to Panettone.

If you would like to try your hand at making these for Italian food gifts, I recommend you checking out this site.  It is a fabulous place to “visit”, and they show you the overnight method of making Panettone which results in a moister Panettone with more staying power than the quicker version.  www.KingArthurFlour.com.

Here you can watch Panettone being made in an Italian bakery!

Mangia Bene!

photo credit: Wolfiewolf

The technique of cooking rice with Italian Risotto technique began with Italian cooks way back in the 14th century.  Until recently, Risotto was a misunderstood dish.  Many people thought it was the same thing as “Rice Pilaf”.  Others thought it was just rice that was “fancied up” with some broth and seasonings.  Many restaurants that do offer risotto don’t do a TRUE risotto.  They make rice pilaf ahead of time and give it a sort of risotto treatment before serving.

Risotto usually has an ingredient added – which can be anything from shellfish to sausages to vegetables to cheese.  The possibilities are limitless.  Parmesan is one of my favorites!   However, with Italian risotto of any sort, there is only one true technique.

First of all, it is worth it to go out of your way to get the perfect rice for this gourmet Italian delight.  Arborio is a large grain superfino rice that is preferred because of its ability to absorb liquid without getting overcooked.  The objective of the risotto technique is to cause the rice to absorb, little by little, enough of the hot broth until it swells up and forms a lovely, creamy union of tender, yet firm grains.  It is important that you DO NOT RINSE the rice!  It is the starch that helps the rice retain its traditional shape.

Cooking with Italian risotto technique is a bit time consuming, but the final result is well worth it.  Start by sauteing some chopped onion or shallots in a pan with a little butter and olive oil.  Then add your rice and saute for an additional two minutes.  Stir well to coat all the grains with the butter and oil.

Now start adding your simmering broth – 1/2 cup at a time – cooking until the rice absorbs the broth.  When the rice dried out, add another 1/2 cup of broth and continue cooking and stirring.  Be3 sure that you keep any rice from sticking to the bottom of the pan while you are stirring.  Do not bee tempted to just “drown” the rice with broth.  You are not making boiled rice.

Be sure to keep your heat at medium temperature.  If your flame is too hot, the rice will be chalky inside.  If the flame is too low, the rice will become gluey. Yuck!

Your risotto should take about 30 minutes and the final rice will be creamily bound together and neither dry nor runny.  Impress your guests with Italian risotto at your next dinner party!

Watch Chef Paolo – Senior chef of Olive Garden – make shrimp and asparagus risotto!

Fabuloso!

photo credit: Maggie Hoffman

Most Italians love fish soup.  And it really should be no surprise, because Italy has miles upon miles of shoreline and countless lakes and rivers.  There are so many variations on healthy Italian fish soups, but this one seems to be quite special.  It is called Zuppa di Pesce Castagna.  Zuppa is Italian for “soup” and Pesce is Italian for “fish“.  Castagna is a restaurant in Portland, Oregon, which many acclaim as the best Italian restaurant in the entire city.

A while back, this recipe was requested in the SOS column in the LA Times.  Apparently, the person who requested it had enjoyed this healthy Italian dish at Castagna and couldn’t get it out of his mind, and he wanted to try to make it at home.  “Ambrosia”, he said.  Well, that’s pretty high praise, so I had to try it.  It really is a sensational dish with a depth of flavor that comes from the leek, fennel, and lemon.  It has a nice rich broth and a little kick of chile to liven it up just a tad.

There are two things I really like about this recipe – you can make a good portion of it the day before and you can vary the  fish and shellfish according to what is fresh in your area.  Would you like to try your hand at this healthy Italian delight?
This serves 8, so vary the recipe according to the number of guests you will be serving.

First of all, make your soup base.  Coarsely chop and wash 4 leeks (white part only) and 1 fennel bulb (white part only).  Saute these in 3 tablespoons of good olive oil over medium-high heat until translucent.  Then stir in 1 arbol chile, seeded and 4 tablespoons tomato paste.  Cook this for about 5 minutes, stirring constantly, until the mixture darkens and thickens a bit.  Now stir in two tablespoons of arborio rice and two quarts of fish stock.  Scrape up any flavorings from the bottom of the pan to incorporate it into your base.  Bring to a fast simmer, than reduce the heat and continue cooking until the rice is tender, about 15 minutes.  Cool a bit and puree in a blender until smooth and pass through a sieve.  Adjust the flavor with salt, lemon juice and a bit of Pernod – to taste.

Now saute 1/4 cup chopped shallots in 2 tablespoons of oil.  Stir in 24 de-bearded mussels, 24 clams and 1/4 cup dry white wine and salt and pepper to taste.  Cover and simmer until clams and mussels open.  Stir in your soup base and 16 prawns and 16 quartered scallops.  Simmer gently until the shellfish are cooked and add 1/4 cup of chopped chives.

Cut l pound of cod or other firm white fish into 2-inch pieces and sprinkle with salt and pepper and dredge with flour.  Put about 1/4 cup of olive oil i a hot pan and saute until fish is golden brown on each side – 3 or 4 minutes per side.

Ready to serve!  Divide the soup among eight warm bowls and top with the fish!  This is optional, but I like to top each bowl with a spoonful of creamy anchovy aioli. I hope you enjoy this healthy Italian bit of ambrosia!  Don’t forget the crusty bread!

Watch a famous chef make Bill Clinton’s favorite Italian Fish Soup here!

Mangia Bene!

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photo credit: @sahxic < twitter

There is a common misconception about this Italian Chicken dish – Pollo alla Marengo.  The story almost always appears when you read a recipe for Chicken Marengo.

There is a city in Italy, just south of the Piedmont region, called Marengo.  This is where Napoleon defeated the Austrians in the early summer of 1800.  Napoleon felt it was bad luck to eat before a battle, so the story goes that he was starving after defeating the Austrians.  He supposedly told his Chef, Dunan, to scrounge up whatever he could from the locals and make him a fabulous meal.  Dunan returned from his “scavenger hunt” with chicken, tomatoes, garlic, eggs and a few crayfish.  With that, he created Napoleon’s signature victory meal – Chicken Marengo.

The problem with this story about the creation of a wonderful Italian chicken dish, is that Dunan was not hired to be Napoleon’s chef until well after the battle and there is no mention in any books of this dish until around 1820.

No matter what the true story is behind this Italian chicken dish, it is a good one with many variations.  I find that very few of them actually incorporate the crayfish.  Here is a version that I like that uses boneless chicken breasts, which makes eating it a little less messy.

Sprinkle four boneless chicken breast pieces with salt, pepper and garlic powder.  Brown these in a few tablespoons of good olive oil over medium-high heat for about 3 minutes on each side and remove to a plate and keep warm.

Now add a few tablespoons of butter to the pan and toss in one chopped, sweet onion and a cup of finely chopped celery.  Cook until tender and add 1/2 cup of good chicken stock and 1 cup of white wine.  Bring this to a boil and return chicken to pan.  Now add one 14-oz can of diced tomatoes.  I like the fire-roasted ones for a deeper flavor.  Add a cup of button mushrooms and cover the pan.  Reduce to a simmer and simmer about 10 minutes or until chicken is cooked through.

Remove the chicken to a serving platter and add 1/2 cup of pitted and chopped Kalamata olives.  Okay, I know those are Greek, but I like the saltiness they bring to the dish.  Also add a few springs of parsley and about 14 cup of fresh thyme leaves.  Cook this for an additional minutes and pour over the top of the chicken.  If you really want to be true to the original Italian chicken dish, you may add a fried egg to each plate as a garnish and tell the Marengo story!   This is marvelous served with polenta, mashed potatoes, or pasta with a nice green salad and some good artisan bread! 

Watch Chef Lucca make Chicken Marengo here!

Mangia Bene!

photo credit: evilhayama

When many of us think of Gourmet Italian food, we conjure up visions of pasta and pizza.  Did you know that polenta has played a HUGE role in the history of Italy and in its cuisine.  Polenta does not receive the recognition that it should.  This humble peasant dish provided sustenance for Italians who worked the fields in Northern Italy for centuries.  The Italians workers in the south had their fish and their pasta, but polenta was the traditional sustenance in the Northern regions such as Lombardy and Venetia.

To call polenta a cornmeal mush is an insult to an Italian.  This authentic Italian food was made with a sort of family ritual.  Way back then, a special unlined copper kettle called a paiolo was hung on a hook in the middle of the fireplace.  The hearths were usually large enough to accommodate a bench, and that is where the family would sit while the daily making of polenta took place.  The family members would keep warm by the fire and talk about their day while watching the cornmeal flow into the boiling water.  This authentic Italian food required lots and lots of constant stirring, so it was almost a celebratory event when it was finally done and was poured out steaming onto a wooden surface to cool.

Polenta can be eaten hot with butter and cheese, but once it cools it hardens and can be fried, broiled, sliced, or baked with other ingredients – much like a lasagna!

Cooking polenta the old-fashioned way is quite a chore.  It takes a long time just to get the very thin stream of cornmeal into the boiling water.  A while back the L.A. Times printed a recipe for polenta that can be made in the oven.  Although this is surely not authentic Italian food, it is lots easier and quite good.

Spray a 2 quart casserole with non-stick spray.  Now in your casserole,  mix 32 ounces of chicken or vegetable broth with a teaspoon of salt and a cup of yellow cornmeal and bake it for 40 minutes at 350 degrees.  Remove from the oven and add a cup of any type of cheese that you like, but be sure it is crumbled or shredded.  Return the casserole to the oven and bake for 5 minutes more.  Garnish with parsley and serve as a side dish or as a pasta substitute with your favorite sauce. Once this is refrgerated, it can be sliced and fried.

So next time you think of authentic Italian food, remember the peasant dish that sustained half of a country for centuries – the simple Italian polenta!

Watch an Asiago cheese version of polenta being made here!

Mangia Bene!

photo credit: stu_spivack

Zabaglione is a wonderful Italian dessert that is rich and custardy and has a taste of “spirits”.  There does not seem to be a consensus of opinion about the origin of this dish.  Some say Florence, some say Venice, but most agree it came about some time in the 1500′s.  The original version is actually thought to have been a drink, rather than something eaten with a spoon.  It was primarily wine that was thickened by with the addition of egg yolks.

Today it is a light custard that has at its base – egg yolks, sugar and some type of wine – Marsala, sweet sherry, or dessert wine or liquer.  The original recipes used honey as a sweetener because sugar was not readily available.  Large amounts of air are whipped into this Italian dessert delight, giving it the nice airiness that people love.  It is served hot immediately after cooking, although it can be refrigerated and served cold.

Italians LOVE Zabaglione and they even have Zabaglione flavored gelato.  Although this is considered primarily an Italian gourmet treat, it is also quite possible in parts of South America.  In fact there is a drink in Venezuela that tastes similar to Zabaglione called ponche de crema.  This is primarily served during Christmas season, much like egg nog in the United States and England.

In an Italian kitchen, you might even find a round bottom little copper pot that is supposed to be the best for making Zabaglione.  It is often made in a double boiler over barely simmering water, so as to avoid ending my with a scrambled egg mess.

This Italian dessert is traditionally served with some sort of side fruit, such as figs, berries, peaches, pears – although it is often served with a cookie or two on the side.

Italian Dessert:  Zabaglione

Starting with a double boiler, whisk four egg yolks with 1/3 cup of sugar and 1/2 cup of whichever “spirit” you have decided to use.  Turn on the heat and whisk, whisk, whisk – until it thickens.  This can take 8 or 10 minutes, but the mixture will become frothy and light.  Turn off the heat and beat 1/2 cup of heavy cream with 1 tablespoon of sugar to the soft peak stage.  Fold the cream mixture into the egg mixture and serve immediately!

Would you like to see Gordon Ramsey make a marvelous Peach Zabaglione in under a minute?  It looks marvelous, although I think I would pass on adding the basil.  Want to see?  Click Here!

Watch Chef Angelo make his fabulous Zabaglione Custard with Strawberries here!

Mangia Bene!

photo by Dominick Hundhammer

Everyone has heard of Italy’s incomparable Gorgonzola cheese being used in cooking gourmet dinners.  This is primarily made with cow’s milk and it is a wondrous creamy, piquant cheese that originated around 879 in a little town outside of Milan named … You guessed it!  Gorgonzola!  Today Gorgonzola is a suburb of Milan.

Although the cheese dates back to the 9th century, it wasn’t until about 200 years later than that greenish/blue mold was introduced to the cheese making process quite by accident.  The green veins are actually penicillum glaucum.  Really, the mold in gorgonzola is more green than blue.  The London Stock Exchange is lined with green marble and they refer to it as “Gorgonzola Hall”.

When cooking gourmet Gorganzola sauce, you can try substituting domestic Gorgonzola or some other type of blue cheese, but you must try to find the best quality Gorgonzola that you can.  I found a site online that has been winning some very impressive top awards in international cheese competitions.  They are out of Denmark, Wisconsin and their specialty is creating Italian cheese within the United States. If you would like to learn more about them, click here.

In your heavy pan that will be big enough to hold all the pasta, put 4 ounces of gorgonzola, 1/3 cup of milk, 3 tablespoons of butter and 2 teaspoons of salt.  Turn the heat on to low and mash the gorgonzola with a wodden spoon and mixing everything together.  Cook for about a minute until it is nice and creamy.  Stir in 1/4 cup of heavy cream.  Add your fettuccini that has been cooked in boiled, salted water and toss with the sauce.  Then add 1/3 cup of freshly grated Parmesan cheese and mix it into the pasta.  Serve directly from the pan since this must be served as soon as it the dish is finished.  I always serve have a little extra bowl of grated Parmesan cheese on the table, and of course some good rustic Italian bread!    You’ll be cooking gourmet gorgonzola cheese sauce again after you taste this, I’m sure.

Watch Chef Jay Washington make his delicious version for you right here!

Mangia Bene!

photo credit: dags1974

When creating pasta gourmet recipes, many people think “red sauce” or cream sauce!  Pasta alla Carbonara, however, has no tomatoes or cream.  Although it may look a little dry and “plain Jane”, one bite will tell you that this is sinfully wonderful stuff!

Carbonara comes from the word carbone, which means coal.  Some say that perhaps this was a dish made by coal miners, since the ingredients would spoil too rapidly, since they were often in the woods for weeks at a time.  Others say perhaps it is from the specks of black pepper that look like coal dust!  I also learned that there was some sort of secret society that was instrumental in the unification of Italy called the Carbonari – or “charcoalmen” – and perhaps this dish was a tribute to them.

This pasta gourmet dish was not known to the United States until after World War II when the soldiers returned home from Italy.  The dish really took off in the states in the 1970′s and is still found on many an Italian menu today.

Although their are many variations on this dish, they will all have eggs or egg yolks, pancetta or thick bacon, black pepper and either pecorino or parmesan cheese.  I prefer just using the yolks and always be sure they are at room temperature, because the only thing cooking them is the hot pasta, and I always add a pinch of red pepper flakes.   Most recipes call for spaghetti, but any pasta you like will work just fine!

I’ve tried many recipes for Carbonara, but I happen to like Tyler Florence’s version the best.  He is one of my favorite Food Network chefs and I love everything he makes.  You can see his version of Spaghetti alla Carbonara here.

If you want to see a cute young Italian guy make this in his kitchen with this cat, watch this video and he’ll take you through it step by step!

Rick Stein of the BBC teaches you how to make a fabulous Pecorino cheese version here!

If you are a Tom Cruise fan and you would like his recipe, click here for Tom’s Recipe.

I hope you will enjoy this fantastic pasta gourmet dish!

Mangia Bene!

photo credit: daveyll

One Italian specialty food that is a real treat and not too hard to make is Veal Saltimbocca.  The word Saltimbocca means “jumps in the mouth” because it is so good it almost jumps in your mouth!

This dish is made with either veal, chicken or pork.  The dish was invented in Italy in the 1800′s, but it is also quite popular in Greece, Spain and Switzerland.  The dish is one of meat, sage, cheese and prosciutto and some type of wine.  The dish begins with the pounding of the meat to make it soft and thin.  This part of the process is extremely important since the thin meat readily absorbs all of flavors of the dish and renders it extremely tender.  This dish is served with its own drippings to give it full flavor.

Many Italian specialty food recipes for Saltimbocca call for marinating the meat prior to beginning.  However, I prefer and quicker version called Saltimbocca alla Romana.  You can probably guess from the name that the dish originated in Rome – where it remains a specialty today.  This dish calls for veal cutlets, prosciutto, butter and/or olive oil and Marsala or dry white wine.  Remember not to use salt, as the prosciutto provides all the salt you need.

Italian Specialty Food:  Saltimbocca alla Romana

Have ready 12 veal cutlets pounded 1/8 of an inch thin, 1/4 pound prosciutto or boiled ham, paper thin and 1/4 pound of sliced Swiss cheese.  It is best if the veal is in somewhat of a square shape.

Start by mixing together 1/2 teaspoon each of crushed dried sage leaves and black pepper.  Rub this mixture all over one side of the meat.  Divide the ham and cheese over the top of this.  Now roll up carefully from one side and secure with toothpicks.

Now brown these rolls in 4 tablespoons of butter and 2 tablespoons of good olive oil on all sides over high heat for 5 or 10 minutes.  Take the pan off the heat and put the veal rolls only in a 31 x 9 baking dish – leaving the drippings in the pan.

Start heating your oven to 325 degrees.  Take your pan of drippings and stir in 3 tablespoons of flour, 3/4 cup Marsala or white wine and 1 1/2 cups of water.  Bring this to a boil and pour over the rolls in the baking dish.  Be sure to cover with foil to keep them very moist and bake for 35 minutes.

Although this dish doesn’t call for it, I like to sprinkle a little fresh lemon juice into the pan just before the veal is done to brighten the flavors.  Garnish with parsley and serve!

If you would like to make this dish with beef instead of veal, you will have to cook it about twice as long.

I have also served this cold as an appetizer.  I just make it the day before and put it in the frig.  I then slice in into “finger food size” pieces and put it on a platter surrounded with parsley.

Watch this dish being made with chicken at the Whole Foods store in New York City right here!

I hope you will try this Italian specialty food recipe!  Mangia Bene!

Mangia Bene!

A special rice called arborio is sauteed in olive oil or butter.  Then stock and sometimes wine are added and the rice is stirred until the liquid is absorbed.  Then more stock is added and stirred until that is absorbed.  The creaminess of this dish comes from the starch that comes out of the rice grains and acts as a thickener to the wonderful broth.  You should make your risotto just before serving, as it will become “gummy” upon standing.  Risotto should not be at all runny, nor should it be stiff. The rice should be just a bit firm to the bite, but never crunchy!  Always use a wooden spoon so it doesn’t smash the rice.  It is also very important to add HOT broth, so make this first and keep it on a low simmer.

Saute a small chopped onion and 2 cloves of garlic in 2 tablespoons of good olive oil over medium heat for about 5 minutes.  Don’t let the garlic burn.  Add 1 cup of arborio rice and cook another 5 minutes to brown the rice, stirring often.

Now you will start adding your chicken stock.  You will need about 3 1/2 cups in all.  Carefully stir in your first cup of broth and cook, stirring frequently, over medium heat until the liquid is absorbed.  Add one more cup of broth – 1/2 cup at a time -until it is all absorbed.

Now stir in the rest of the broth and a cup of green peas.  Finally, stir in 1/4 cup of grated parmesan cheese and your Risotto is ready to be served!

I hope you will try your hand at this fresh Italian food recipe!

Watch Chef Sonia teach her daughter-in-law to make this dish right here!

Mangia Bene!

Osso Buco literally means “bone hole”.  You see, the are cooked with the bone in and the rich marrow in the center of the bone is part of what makes this dish so special.  The marrow that is scooped out from the center of the bone has a unique, fabulous flavor that is enhanced by the long, slow cooking process.

Osso Buco is said to come from Milan, which is the capital of the Lombardy region of Italy.  In this area, the dish is traditionally served with risotto alla Milanese – made with saffron.  Another traditional addition to this dish is a Gremolda – or gremolata.  This is a simple mixture of parsley, garlic and grated lemon peel.

When I make this authentic Italian food, I prefer to make a version from the Tuscany region.  It is called Osso Buco alla Fiorentina.  There are two reasons I like this recipe better.  First of all, I love mashed potatoes with this rich sauce and it is much easier than standing there stirring risotto.  Also, I’m not that crazy about the gremolata and this dish is not traditionally served with it.

Authenic Italian Food: Osso Buco alla Fiorentina

Have your oven heating to 325 degrees.  Have 4 veal shanks about an inch and a half thick.  Before you start braising these, Make two shallow cuts about 2 inches deep on the outer edge of the meaty part of the shank. This will keep the meat from curling while cooking.  Rub the shanks all over with salt and pepper and sear in 3 tablespoons of good olive oil for four minutes on each side – until nice and golden brown.  The pan should be medium-high for this step.  Set the shanks aside.

Now reduce your heat to about medium and saute’ 2 yellow onions, 2 peeled carrots and 2 celery stalks – all finely chopped.  Cook these for about 10 minutes or until softened.  You may need to add a bit of water if your pan gets dry.  Now raise the heat to high and add a cup of good red wine.  Boil for three minutes to reduce a bit and remove from heat.  Stir in 3 canned plum tomatoes that you have chopped coarsely.

Place the shanks in an oiled baking pan and top with all the veggies.  Cover with foiland bake for 1 1/2 to 2 hours – until the meat is fork tender.  Be sure to spoon the pan juices over the shanks as they are served!  Enjoy this gourmet Italian delight!

Watch Osso Bucco being made at the Culinary Institute of America!

Mangia Bene!

Thousands of years ago, the curing of pork became an art in the glorious region of Tuscany and today it is used in all sorts of gourmet Italian food.   To this day, pork remains the favorite meat to cure for traditional Italian salumi - cured meat. Imagine sitting in a trattoria with your friends. The waiter comes over and says, “Affettati misti?” He is asking if you would like him to bring an assortment of cured meats to share between you . Of course, you all respond “YES!”. Served with some fabulous, probably unsalted bread, this is a wonderful start to an informal meal. Some may come to your table sliced and plain, while others may arrive in a marinade of olive oil, maybe some pepper or a little touch of lemon.

Traditional Italian Salumerias are the best places to explore the world of cured meats of the region. The Salumeria is Italy’s version of a delicatessen. You will surely find prosciutto crudo – cured ham. Prosciutto is usually cut so thin that you can almost see through it! The proscuitto tuscano is darker than most, less moist and a bit saltier – perfect for the Tuscan bread which usually contains no salt. Of course there will be many different types of salami. The toscano version will be one that is rich, firm and seasoned with peppercorns, garlic and a bit of wine. To make the proscuitto, fresh hams are refrigerated until the meat hardens. After that, they are cleaned and shaped. The final step is the salt curing – then off to the againg rooms.

Of course you will find coppa and pancetta and soppressata, the latter being made from the not so desireable parts of the pig, but the 24 hours of cooking and the seasonings of salt, pepper, garlic, rosemary, etc., makes it popular around the world. There will be finocchiona and its cousin sbriciolona, made from the pork belly and jowl.

This list goes on and on, but traditional Italian cured meats abound everywhere and will surely be found on every picnic blanket in Italy. So watch for the local Salumeria and enjoy the bounty of  Tuscan cured meats when searching for authentic gourmet Italian food!

Mangia Bene!