by Nancy O’Neill

Just the thought of pasta makes the mouth water! There are so many sizes, varieties and sauces that it truly is difficult to choose just 10. It would seem that the widely held belief that Marco Polo brought pasta back to Italy from China is more myth than fact as there was a mention of pasta in a document in 1250 forty-five years before Polo returned from his adventures.

It would seem the dry variety of pasta as we know it today, originated in the Middle East and was imported into Sicily during the Arab invasions. In fact there are references to pasta in Muslim texts as far back as 1,000ad. On the other hand fresh pasta has been linked to Greece and was probably imported into Italy in a similar fashion. One of the most popular dry pastas is from Gragnano near Naples. During the 1500s this town was considered to be the home of durum wheat pasta and in the 1750s the city’s administration reorganized the urban layout benefit the drying of maccheroni!

So what is the difference between dry pasta “pasta secca” and fresh pasta “pasta all’uovo”? Well the ingredients for a start. Most dry pastas come from the south of Italy and do not usually contain egg which would perish quite easily in such a hot climate; it’s basic ingredients are ground semolina flour and water which is mix into a paste and pushed through molds of different shapes. It is then left to dry at low temperatures over a few days until all the moisture has evaporated.

Fresh pasta which was traditionally more common in the north and central regions, can be made with different types of flour although the most common is the “00” high gluten flour. Eggs are added to the mixture to create a more malleable, bread-like dough which suits more delicate sauces.

One is not better than the other, although locals who are loyal to their regional variety might disagree, it just depends on the sauces you are going to use or the textures you would like to experience. So, let’s have a look at some of the most popular pasta dishes and how they were developed.

1. Pasta alla Norma

Pasta alla Norma is a typical dish from the Sicilian city of Catania incorporating traditional Mediterranean produce namely eggplant/aubergine. The name was inspired by Nino Martoglio, a Sicilian poet and writer who compared it to Bellini’s masterpiece “Norma” upon tasting the sumptuous dish for the first time.

As with most of the Italian pasta greats, there are very few ingredients, however what makes every Italian pasta dish so tasty is the quality of the produce and the marriage with the right variety of pasta resulting in taste bud-tingling flavors. For this recipe you will need eggplant, ripe flavorsome tomatoes, salted ricotta, garlic, basil, olive oil, salt and pepper. Remember to add salt to the eggplant and allow it to “drain” before cooking to release some of the bitter juices.  Cheap, tasty, easy to make and perfect for vegetarians this delicious but simple dish is a winning crowd pleaser every time.

2. Bucatini all’Amatriciana

This most famous of Roman dishes was so named after originating in the town of Amatrice in the Lazio region. The original recipe was called Gricia (which is still prepared in central Italy) was not tomato based as tomatoes had not been introduced into Italy at that stage.  The recipe as we know it today became very popular in Rome during the 19th century as economic contacts between Rome and Amatrice became stronger.

Ingredients of the classic version vary slightly as the recipes developed depending on the availability of local produce. Guanciale (cheek bacon) is usually used as are tomatoes. Onions have always been included any time I have eaten Amatriciana but do not seem to be favoured in the surrounds of Amatrice. Lashings of black pepper or chilli pepper and pecorino Romano (from Amatrice if you can get it!) are standard also. The pasta choice is usually spaghetti or bucatini (slightly thicker spaghetti). Fresh pasta is not advised for this dish.

This peppery pasta will warm you through after an exhausting day of sight-seeing in the capital and to my mind is the perfect introduction to Roman cuisine.

3. Tagliatelle al Ragù alla Bolognese/Lasagna

Spaghetti Bolognaise is probably the most popular pasta dish outside Italy. However in Bologna, Ragù alla Bolognese is always served with egg tagliatelle which are better for holding the heavy meat sauce. Dating back to at least the 1400s, Bolognaise was originally tomato-less and even today should taste more of meat than tomato sauce. There have been so many variations on this beloved dish that in 1982 the Bolognese delegation of Accademia Italiana della Cucina deemed it necessary to issue the “correct” classic Ragù recipe.

Ingredients: 300 g beef (thin beef skirt is preferable), 150 g pancetta, 50 g celery, 50 g carrot, 50 g onion (notice no garlic), 5 spoons tomato sauce or 20 g triple tomato puree, Half cup of dry white or red wine, 1 cup (250 mL) whole milk, Salt and pepper to taste (notice no herbs). However even the Bolognesi will add sausage, rabbit, chicken or porcini mushrooms to add another dimension. The key to a good Ragù is to cook it slowly for quite a long time; seven or eight hours cooking time is common to bring all the flavors together.

Ragù alla Bolognese is also the basis for Lasagna another well-known and well-loved dish worldwide. In Bologna it is usually made with green lasagne sheets a pasta which incorporates cooked spinach.  There are many theories as to the origins of the dish although the most likely seems to be that a similar dish existed in ancient Greece which was later transferred to the Romans. The ancient Greek word “Lasagnum” refers to a dish or bowl hence the name as we know it today.  The wonderful thing about Lasagna is its versatility. It is delicious with a Ragù as mentioned above but for the veggies amongst us, it is equally tasty with roasted vegetables, wild mushroom or cheese sauce. Recently I had the fortune to taste an artichoke version cooked by my Neopolitan friend’s mother which I have to say has been my favourite so far. I dream of that Lasagna! If you have the opportunity, I highly recommend it.

4. Spaghetti/Rigatoni alla Carbonara

There are many hypotheses for the origins of this well-loved dish. The simplicity of the ingredients could mean that it was an easy dish to make for the charcoal makers “Carbonari” who spent long periods of time in the woods during the year. However the fact that we do not see reference to this dish in Italian cookbooks until after the second World War could demonstrate that it was invented by Roman trattorias to keep the American troops happy using ingredients (eggs and bacon) which was standard issue for the US soldiers.

Even culinary experts cannot agree on the origins so we will probably never know for sure. This not the only debate attached to this most delicious dish! What type of bacon should be used? Should you use the whole egg or just the yokes? Do you add cream? What cheese do you put on top? Most chefs would agree that you must not allow the eggs to overcook as the consistency should be creamy and not scrambled. Classic ingredients would be pancetta or guanciale (cheek) bacon, eggs, black pepper and cheese (pecorino Romano or parmesan). Onions or garlic is usually used too. Add the spaghetti or rigatoni to the bacon which has been cooked in a pan. Turn off the heat and mix in the raw egg allowing the heat to cook the eggs slightly. At the last moment grind a generous helping of black pepper on top and sprinkle with an abundance of cheese. Simply delicious!

5. Ragù Napoletano

Most Italian pasta sauces are ingenious in their simplicity however this cannot be said for Ragù Napoletano. This rich, meaty sauce takes hours to cook and many Neopolitan women cook it overnight getting up regularly to stir it if they want to achieve the desired result. The meat for the sauce is pig ribs/pig roast, guanciale, prosciutto and bacon (in large chunks). Triple tomato concentrate, red wine, onions, garlic, parsley, salt and pepper are also included. It would take more than one paragraph to explain the complete recipe (and probably some type of degree!). However it is extremely important to brown the meat well, cook it ultra-slowly and add the tomato concentrate a little at a time to achieve a rich burgundy red sauce.

Pasta types could be Paccheri (shorter rigatoni tubes) or Strozzapreti, a twisted type of gnocchi whose name literally translates as “Priest-stranglers” after a greedy 18th century priest almost choked to death on them! Top the final dish with a cheese like a mature Caciocavallo Sorrentino to cope with the rich depth of flavor.

Main differences between this Ragù and the Bolognese version are the type of meat used, the size of the chunks and the type of pasta used. Moreover there is no milk in the Neapolitan recipe and an abundance of tomato compared to its northern cousin. Finally the whole pieces of stewed meat from the Neapolitan Ragù are often used as a main course to follow the pasta starter. Two dishes for the price of one (with a lot more work than two dishes involved!). A lot of sweat and dedication is needed but the end result is well worth it! Better still, go to Naples and have one of the experts make it for you!

6. Orecchiette ai Cime di Rapa

Orechiette (little ears) are a home-made pasta most commonly found in Puglia, a region in Southern Italy. The name indicates the shape of the pasta, small, domed, white disks with one smooth side and one rough to hold the sauce. Unlike other fresh pastas, eggs are not usually included in its preparation.  If you drive though Puglia during springtime it is not uncommon to see groups of women, young and old, sitting outside around tables diligently pressing each individual piece of dough into an Orecchietta with their right thumbs and gossiping about the latest happenings in the neighborhood.

This type of pasta probably originated in Provence where a similar pasta is made and then introduced into southern Italy by the Anjous, a French dynasty which dominated Puglia during the 1200s. Nowadays the typical sauce to accompany these delicious “little ears” is made with “Cime di Rapa” a bitter leafy green known as Rapini in English. If you can’t find Rapini, broccoli is a good substitute. Ingredients are rapini (or broccoli), garlic, anchovies, olive oil, Pecorino and toasted breadcrumbs.

7. Pesto alla Genovese

There are many types of pesto in Italy depending on the region you visit and the produce available locally. However the pesto we all know and love is alla Genovese (from Genoa). The prime ingredient for this type of pesto is of course basil which seems to grow very favourably in the Ligurian climate. The name originates from the verb Pestare which means to grind (as in pestle and mortar).

As with most pasta sauces in Italy variations on the same theme differ from family to family. The most common classic recipe is now basil, pine nuts, olive oil, garlic and cheese (Parmigiano Reggiano). Some recipes include other types of nuts. There are two types of pasta associated with Pesto alla Genovese; the fresh Trofie which are a twisted type of gnocchi made with white flour or Trenette which is slightly thinner than Linguine. Nowadays it is quite common to add potatoes and French beans to the recipe especially when using  Trenette which I have to say I find particularly delicious!

8. Vermicelli alla Puttanesca

Due to the name, Puttanesca, many believe this sauce has some type of connection to prostitutes as “Puttana” means just that in Italian. However the name came about one evening in the early 1950s on the island of Ischia in the Gulf of Naples. Architect Sandro Petti was entertaining a group of friends when they asked him to rustle up something to eat as they were absolutely starving. However he told them he didn’t have much left in the kitchen and they would have to go somewhere else to get something to eat. It was very late in the evening and almost impossible to find anywhere open at that time. One of his friends exclaimed ‘Don’t worry Sandro, just make us a “puttanata qualsiasi”’, which roughly translated means a slightly more vulgar version of “any old thing”. Sandro duly threw together a sauce consisting of the very limited ingredients in his larder i.e.  a few tomatoes, olives, capers, garlic, olive oil and some oregano. The recipe today usually includes some anchovies, chilli and parsley.

After the success of the dish that evening, Petti added it to the list of starters on his menu calling it Puttanesca as Puttanata seemed a bit vulgar. The key to this dish is to make a basic Marinara sauce and then add the other ingredients. Tomato should only colour but not dominate the sauce allowing all the other flavours to come through. As is true for Italian cuisine in general, less is more.

9. Ravioli di Ricotta e Spinaci al Burro e Salvia

Merchants in Venice and Tuscany are credited with the earliest mentions of ravioli as far back as the 14th century. Ravioli were even known to the 14th century English population, appearing in an Anglo-Norman vellum manuscript.
There is a multitude of ravioli options on offer (cheese, mushroom, meat) without including their cousins, tortelloni, tortellini etc… One of my absolute favourites is Ravioli di Ricotta e Spinaci al Burro e Salvia. The key to this dish in my opinion is the consistency of the fresh pasta, neither too firm or too sloppy and a generous amount of Parmigiano Reggiano heaped on top just before serving.

The ravioli are stuffed with ricotta, spinach, some Parmigiano Reggiano, an egg, salt and pepper. While the sauce is made by melting about 40g of unsalted butter in a pan taking care not to burn or split. Add 8-12 sage leaves and allow to infuse for a few minutes on a very low heat. The perfect result is if the sage crisps slightly adding texture to the overall dish. Toss the ravioli in the sauce and grind some black pepper on top. Take off the heat, serve and spoon on lots of Parmigiano. Delicate, subtle and mouth-wateringly good!

10. Spaghetti Aglio, Olio e Peperoncino

Considered to traditionally come from the Abruzzo region, this cheap and cheerful dish is now popular the length and breadth of the boot. As there are very few ingredients (garlic, olive oil, chilli, parsley and spaghetti) it is usually the first dish young Italians learn to make. It is also the dish that will most often be offered to you “facciamo due spaghetti” if you end up back at an Italian friend’s house after a night on the beer!

The sauce is made by sautéing minced or pressed garlic in olive oil (about 5 tbsp) on a low heat to avoid burning. Add dry or fresh chilli to give it a good kick and add the cooked spaghetti to the pan once the oil has absorbed all the flavours and toss well. Mix in chopped flat leaf parsley, serve and grate  Pecorino or parmesan cheese over the top or some toasted breadcrumbs which is common in the southern regions. Simply scrumptious!

by Nancy O’Neill

Casa Artusi was set up to celebrate the life and work of the man considered to be The Father of Italian Cuisine, Pellegrino Artusi, born in 1820 to a relatively wealthy family in Forlimpopli. Seeing as the Artusi family were merchants and grocers, they fled to Florence (the heart of trade at that time) in 1851 to escape the terror and violence inflicted upon them by a notorious bandit of the area. In Florence he continued to develop his career in trade however his attentions were more and more focused on his true passions; writing and gastronomy. Living in such a cosmopolitan city, Artusi was exposed to cultures and cuisines from all over Italy and indeed all over Europe.

He started to collect recipes from Northern and Central regions while travelling for work all of which were tested by his own cooks Francesco Ruffilli and Maria (Marietta) Sabatini and in 1891 he published “Science in the Kitchen and the Art of Eating Well” a collection of recipes and a cookery handbook. The book was a great success and became a traditional wedding present for the bride of Italian families. Subsequently,  women from all over the country started to send Artusi recipes which their families had been using for generations resulting in the 14 updated versions being published until he died in 1911.

Marietta worked alongside him throughout his later life and to honour her dedication there is now an organisation called The Mariette Association in Italy which was set up to research, collect and log all types of information about Italian cuisine especially that of the Emilia Romagna region. You can even contact them with your own family’s heritage of Italian recipes. At the cookery school Mariettas are called in to help during the pasta and bread making classes only.

However, Casa Artusi is not only a cookery school. This modern, state of the art building located in what was once an old convent, also houses a library, a museum, a restaurant and a wine cellar/shop the latter run by Jamila Khaled, the resident sommelier. On show in the museum there is a beautiful collection of gastronomy based literature both modern and old plus a vast range of Artusi’s writings shown off in glass display cases.

The cookery school offers a variety of different private and group courses for all levels from beginners to professionals. The light, airy kitchen is decked out with 20 individual cooking stations with plenty of room to move about. While I was there I had the opportunity to part-take in a Piadina making class. Piadina is a delicious flat bread traditionally found and eaten in Romagna. With my “Marietta” Adele at my side talking me through each step I was able to make my very own Piadine in less than 15 minutes. The recipe is a simple, white flour dough which unlike most other Italian breads is not left to rise but cooked straight away on a flat non-stick pan like a pancake. Traditionally specially designed terracotta dishes were used to make Piadine which we also tried during the demonstration however I have it on good authority (from “Marietta” Adele) that the Piadina tastes better from the non-stick pan as it doesn’t dry out so much.

After our hands-on class we tucked into our own fare along with some delicious cold-cuts, preserved vegetables, cheeses and conserves. Of particular interest were two types of “Savor”, conserves/jams one made with Autumn forest fruits the other with pumpkin and both wonderfully tasty combined on top of the Piadina with Lo Squaquarone, a local fresh cheese similar to Ricotta but more like yoghurt in consistency.  Also on the menu were Pesche Nettarine di Romagna IGP; a local variety nectarine which is this particular recipe was picked while still extremely unripe and green (think slightly larger than an olive) then cooked and preserved in water, vinegar and sugar. Unusual and a little bit strange but exquisite on the palate. All this sumptuous food washed down with light, fruity Sangiovese red wine made for a very satisfactory pay-off after all our hard work slaving over the stove!

An interesting addition to our gourmet culinary tours in Italy.

Contact details:
Casa Artusi
Susy Patrito Silva (Director)
Tel: 0039 (0)543 743 138
Cell: 0039 347 789 2462
info@casartusi.it

Piadina recipe: (makes 4 or 5)

500g white flour
20g salt
70/80g soft lard
8/10g baking powder
Tepid water and kneed well until it forms into a soft, pliable dough.
Roll out 4 or 5 portions to the size a small dinner plate, cook on a non-stick pan (prick dough with a fork) until slightly brown on either side.

More info on our offerings in Emilia Romagna-

Bologna Wine Tours

Balsamic Vinegar Tours

Grand Gourmet Tour

By Simona Piccinelli, Italy Specialist

It’s a little weird when the guy you consider to be like a little brother after being roommates for years wins one of Italy’s most important and prestigious wine awards. So I was amazed and delighted to congratulate my “little bro” Alessandro Fenino when he won the coveted  Three Glasses (Tre Bicchieri) Award from Gambero Rosso with his Verdicchio dei Castelli di Jesi wine he produces at the Pievalta estate in the beautiful Castelli di Jesi wine appellation, in the Marche region.

So an interview with the guy you made fun of for the way he did the dishes, whose father saw you tipsy, whose wedding moved you almost to tears cannot be formal. We had this chat after a ginormous lunch of frog legs, paired with too much vino.

1. Alessandro, tell us about how you came to be a winemaker?

I am from Milan, which might be famous for its Duomo, panettone and fashion week, but not for sure for its wine production! I chose oenology at college, because I was interested in a job allowing me to live in beautiful, pleasant and quite location and … because I’ve always loved to drink wine! During college with an internship and after graduation, I’ve worked in some wineries, until I was offered to start a new project and to create a new winery in the Marche region. That’s how Pievalta was born and how I became winemaker, agronomist, vine-dresser, cellarman, tractor driver, general manager …

2. How do organic and natural wines taste compared to non organic wines?

In my opinion there are two big differences. First one is that wines made from organic grapes have a fuller and richer taste and you can taste in their texture the minerality of their terroir, compared to non organic wines of the same appellation. Secondly, they have less sulfites and this makes them more pleasant to drink and more digestible (no headache the next morning!). Both things let organic wines be drunk in an easier way and be paired better with food. They are not wines which try to be the main and leading character at the table, but rather to accompany and enhance the meal.

3. What kind of traditional winemaking methods do you use?

What do you mean by “traditional”? I think organic agriculture and winemaking consistent with it are more innovative than anything else in the modern wine making scene! I produce wine, using wild yeasts, but I also use select yeasts which don’t produce sulfites. We make harvest by hand and press grapes immediately, then we let the must decant for an entire night and the day after we take away lees and we move the must to vinification tanks. We use stainless steel tanks to guarantee max hygiene and not to ruin our work in the vineyards with faults given by a dirty cellar (who some call typical aromas!) I’ve been trying vinification in amphoras for many years, but I haven’t got satisfying results for my standards yet.

4. Do you find that organic wines have had a bad reputation, or not been seen as “serious wines” by critics in the past, and is this changing?

This is changing for sure, thanks to many big and well known wineries which turned to organic production, persuaded that organic is a synonymous with good wines expressing their terroir at their best. There are still people saying they don’t believe in organic wine production, but in my opinion this is due only to prejudices and ideology. Anyway I am convinced that the bad reputation organic wines had 10 years ago doesn’t exist anymore and it is credit of all winemakers who are committed to improving their wines .

5. What are the benefits of organic wines to our health and the environment?

Organic wines have many health benefits. As organic wines have less sulfites, they are more digestible and don’t cause headache. Furthermore, they don’t any pesticides residuals, not even those allowed by law, so organic wines don’t contribute to chemicals build-up in our bodies. It has been scientifically proved that organic fruits contain more anti-oxiders than non organic fruits and that is true also for grape and so for wine. From an environmental point of view, organic wines can be seen as a real revolution! Soil is no more poisoned with weed killers and  chemical fertilizers, which pollute water bearing stratum and rivers and kill soil micro fauna. Soil is richer in humus, so it better holds back rainwater and this helps to prevent hydrological instability.

6. What is your favorite wine to sip slowly and enjoy on these chilly early spring nights?

Among the wines I produce I enjoy is San Paolo, a Verdicchio Castelli di Jesi Riserva. It has intense and complex aromas, it is mineral, fruity with hints of citron and candied fruit, you can smell spices and saffron. On the palate,  it is very well balanced, soft but with very good acidity.

7. What made you choose the Marche wine region, what excited you?

I could spend hours talking about what struck me about Marche and still couldn’t exhaust the subject, as every day I find new reasons to love this region: the beauty of the landscape, the sea, the sudden changes of weather, the unique light, the infinite gentle hills, a place where Nature and Man’s work are still well balanced.

8. What is unique about the Marche, what can you find there in terms of terroir, winemaking techniques and methods that you can´t find in other places??

I think that the most interesting characteristic of Castelli di Jesi wine region is the ancient local grape, Verdicchio. It is perfectly acclimated to a terroir which is very different in terms of soils, altitudes and exposures. One grape for thousands different performances.

9. Which appellations, or general wine producing areas of Marche are your personal favorites and which of the local grape varietals do you enjoy most?

Verdicchio dei Castelli di Jesi is the most important appellation in the whole region and in my opinion also the most interesting one, producing one of the best white wines of Italy. Among red wines, I love Rosso Conero and Montepulciano grape.

10. What do you think the pros and cons of visiting Marche are and would you suggest it as a destination for wine lovers?

Marche is a great Italian wine region to discover, it is still authentic and not packed with tourists and you will find plenty of very hospitable people. It offers picturesque villages, medieval towns, evocative countryside, harmonious landscape, fabulous local cuisine (from sea and land, home made and rustic or high end and refined) not to mention wines and gourmet products you will fall in love with. Last but not least, it is far less expensive than other wine regions, like Tuscany. The cons are that there are very few luxury and big hotels with many facilities, rather than simple and cozy ones. And I gained 7 kilos since I live here, because the food is too good and too abundant

By Simona Piccinelli, Italy Specialist

Imagine a tiny village set amid the Italian hills, 650 meters above sea level, hidden off the beaten track, but only minutes from Lake Iseo and the Franciacorta wine region.

Imagine a cozy place, where hosts Michele and Silvia warmly welcome you like a long lost friend, taking the time to explain to you their food, cuisine and general philosophy about life. Here you are not rushed, and you completely understand the true meaning of conviviality.

Imagine a wine list with a wide choice of local wines, carefully selected by Silvia from small wine producers. The wines are mostly only found in Italy and are offered at amazing prices.

Imagine an impressive cheese selection, from the area, but also from the rest of Italy and France. Michele knows each producer personally (you will find all their details on the menu). He tastes and picks each cheese as he knows well that each one is different and standardization has nothing to do with farmers production.

Imagine a delicious, never banal, local and traditional cuisine, from lakes, mountains and the planes, which have rescued lost and forgotten flavours. A cuisine where you can really taste the terroir, its peculiarities and singularities with a hint of modernization and personalitation.

Malfatti with Bagoss Cheese

Grilled Pigeon with Polenta

Freshwater Fish Fritto Misto

Imagine a restaurant where the industrialization of food (homogeneous, un-seasonal, repeatable) is blessedly absent here and all ingredients come from small farmers, where ZeroMiles food is a reality, where you have producers details of all ingredients on the menu if you want to go and buy directly, or simply know what you are eating. A restaurant which serves only meat from free ranged animals, who had a decent life.

Stop imaging as this place exists! Trattoria La Madia, near Brescia in Northern Italy, is a haven for foodies with a conscience.

And you, do you think eating is an agricultural act?

Do you think your food choices impact on agriculture, on how it is sustainable and ecological?

Do you eat responsibly?

Do you think at yourself as a consumer or a co-producer?

Check out this interesting piece on Eco Literacy by Wendell Berry and we would love to hear your opinion on this topic.

Italians have some fantastic New Year’s Eve celebrations and events on New Year’s Day. A few years back we outlined some of our favorite traditions for the Anno Nuovo here.

And we thought we would add some other fun legends, quirks and ways to celebrate this time of year in Italy:

Wear red underwear on New year’s Eve and then throw it away the day after

Fireworks at midnight Dec 31st  (all over Italy, but ESPECIALLY in Campania)

On the morning of Jan 1, if the first person you see is of the opposite sex (family excluded, then you will be graced with good luck

The same goes if you see an elderly person or hunchbacked person as the first person of the day.

It’s said if the first person you see in the new year (outside of family) is a child, you will have bad luck

In Piedmont, if you see a white horse on the first day of the year it is said to bring luck, and if the first person to come into your house is a black haired tall man, you’ll be lucky.

On the morning of Jan 1st , never leave the house without money in your pocket

In the Abruzzo, there is a legend that says that at the stroke of midnight on New Year’s Eve, the Gizio river stops flowing and turns to gold for few seconds

In the region of Romagna, there is a  peasant tradition that on Jan 1st , you should do a bit of every kind of work, so you will do them well all year round

Traditional foods/dishes eaten at this time of year: cotechino (invented in Mirandola village, Modena province, in 1511), zampone (similar), lenticchie (lentils- they are said to attract wealth (a tradition born in Roman times, they used to give lentils as gift, hoping they would become gold), melograno (pomegranate- symbols of prosperity and faithfulness, as Plutone who tied himself forever to Proserpina, making her eat pomegranates), cappone ripieno (stuffed capon), grapes and dried nuts (almonds, nuts, hazelnuts, etc).

Most Italians agree on one thing:  Jan 1st  is a day of rest and generally speaking “quel che fai a capodanno, lo fai tutto l’anno”

New Year’s Eve Street Party Celebrations in Italy, some great ones:

Venice- apart from a spectacular fireworks display, and a large gathering at St Mark’s Square, the locals and tourists join together to make a massive group toast and everybody kisses at the stroke of midnight.

Rome- the traditional New Year’s Eve  festivities take place primarily around the Piazza del Popolo. There are massive crowds, live bands, dancing, fireworks, indulgence. Then on Jan 1st the square fills again with a more kids orientated show with acrobats and fun. There is also an outdoor classical music concert in the piazza facing the Quirinale, off Via Nazionale, about an hour before midnight with fireworks at 12.

Naples is known for its superb fireworks displays and this lively city also runs many music events. Check out the best Pizzerias in Naples here.

The party town of Rimini, one of Italy’s club and nightlife hubs, hosts a huge outdoor party in the Piazzale Fellini. It starts at 9PM and you can expect music, dancing, and fireworks. It’s such a  big party, it tends to be televised and shown on Italian television.

By Simona Piccinelli, Italy Wine Tours Specialist

I was invited this autumn to visit the “wine roads” (Strada del Vino) of Castelli Nisseni recently in southeastern Sicily, and couldn’t refuse. Sicily is one of  my favorite places in Italy, if not in Europe. On this trip I discovered some great wine estates, restaurants, and landscapes. Some highlights included the Falconara Charming House & Resort (overlooking a Norman fortress, unique and luxurious), colorful markets with Sicily’s tantalizing bright fruits on display, the view up towards the Mazzarino castle, the Feudo Principi di Butera wine estate which is in easy distance of other fascinating sights in Sicily like the ancient Roman mosaics of Piazza Armerina and the town of Caltagirone (famed for its beautiful pottery) and as always when in Sicily, great food! We will be incorporating some of the places I visited into our luxury wine tours in Sicily.

See the best of Western Sicily’s wine country here and a terrific romantic food and wine tour of Eastern Sicily here.  And enjoy this photo report of my recent trip.

Hope to see you in Sicily!

Mazzarino O Cannuni - Mazzarino Castle

Street market Strata a' Foglia in Caltanissetta

"Fichi d'India"- Prickly Pears

And here the Fichi d'India are prepared at Ristorante Il Duomo in Caltanissetta

Feudo Principi di Butera wine estate

Hand making "Torrone" in artisan Torrone producer in Caltanissetta

Hand made lace in Mazzarino

Delicious local cheeses made by the Marco Farchica dairy

The Mayor of Mazzarino welcoming us

Falconara resort overlooking the castle and the sea, with tropical flora

Lovely rooms at the Falconara resort

Vine at the Laguveri estate in a Nature Reserve

Mr Alessi showing us traditional ricotta cheese containers, made with bamboo and called "cavagnedda"

Market traders

By Ivano Martignetti

Merano, or Meran as it is known in German (this is a border town in northern Italy), is a quaint little town off the beaten track in Alto Adige, where there are two words for everything and many things to experience, such as winter sports, fruit museums and culinary tours. But earlier this month Merano was completely dedicated to a unique event, where top quality is a must and style is everywhere: the Merano Wine Festival.

The first day of the festival was dedicated to organic and biodynamic wine producers and the quality of their wines impressed the lucky visitors including myself who had the opportunity to taste wines made from unusual grape varietials, like the “2009 La Vigna Ritrovata Colli di Scandiano e Canossa DOC”, made with 100% Spergola. This was a very fresh white wine obtained with the grapes cultivated in an ancient vineyard recovered by the owners of biodynamic producer  Tenuta di Aljano in Emilia Romagna.

Over the next three days the Kurhaus in Merano was the magnificent stage for the elite of Italian and foreign wines, where wine lovers came from every corner of Italy and Europe to taste some of the best wines in the world in a very elegant setting and vibrant atmosphere. Passionate producers and an impeccable organization made the Merano Wine Festival a success.

This is truly an event to put in your calendar next year if you missed this one and are an Italian wine lover.

Given the overall quality of the wines at the Festival it would be difficult to pick favorites, but we cannot resist in mentioning a few wines that were truly exceptional and highly recommended:

·    Alois Lageder Pinot Noir “Kraffus” 2007

·    Winecircus Pigreco Sicilia IGT 2006

·    Villa Matilde Camarato Falerno del Massico DOC 2007

·    Terroir al Lìmit Torroja – Vi de la Villa 2006

·    Marco Felluga-Rossiz Superiore Molamatta Bianco Collio DOC 2009

·   Guerila Roma 2007

Make a visit to the Merano wine fair a part of your overall visit to the fabulous wine regions of North East Italy. Some ideas for wine lovers include tours of Verona (including Trento, Valpolicella and Lake Garda appellations), Prosecco, and Friuli.

Some shots of the fair and the surroundings:

HOT NEWS:

New Three Stars- none, same as this year. These are:

Enoteca Pinchiorri in Florence

La Pergola dell’Hilton in Rome

Al Sorriso in Soriso

Da Vittorio in Brusaporto

Dal Pescatore in Canneto sull’Oglio

Le Calandre in Rubano

New Two Stars:

Jasmin  in Chiusa

Bracali in Massa Marittima

So the current list of restaurants in Italy that have 2 stars for 2011 are:

Antica Corona Reale da Renzo in Cervere

Duomo in Alba

Miramonti l’altro in Concesio

Sadler in Milan

Il Luogo di Aimo e Nadia in Milan

Cracco in Milan

Il Ristorante Trussardi alla Scala in Milan

Villa Crespi in Lake Orta

Combal Zero in Rivoli, Torino province

Piccolo Lago in Verbania

La Peca in Lonigno

Met in Venice

Perbellini in Isola Rizza (Verona)

Il Desco in Verona

Trenkerstube in Tirolo (Südtirol)

St Hubertus in Badia

Jasmin in Chiusa

Osteria Francescana in Modena

San Domenico in Imola

La Frasca in Cervia

Rigoletto in Reggiolo

Il Pellicano in Porto Ercole

Da Caino in Montemerano

Da Bracali in Massa Marittima

Il Pagliaccio in Roma

Il Mosaico dell’Hotel Manzi in Ischia

Don Alfonso in Sant’Agata dei due Golfi

Taverna del Capitano on Amalfi Coast

Quattro Passi in Nerano

Torre del Saracino in Vico Equense

Rossellinis at Palazzo Sasso, in Taormina

Il Duomo in Ragusa Ibla

La Madia in Licata

Restaurants awarded their first star:

Locanda del Pilone in Alba

Villa d’Amelia in Benevello

Osteria del Borgo in Borgosesia

L’Olivo in Capri

La Capanna di Eraclio in Codigoro

Le Petit Restaurant in Cogne

La Casa degli Spiriti in Cosermano

Il Papavero in Eboli

Bistrot in Forte dei Marmi

Pier Bussetti al Castello di Govone in Govone

Al Castello di Alessandro Boglione in Grinzane Cavour

Villa Maiella in Guardiagrele

La Cassolette in La Salle

Strada Facendo in Modena

Il Baluardo in Mondovi

La Locanda di Piero in Montecchio Precalcino

La Cantinella in Naples

The Cook in Nervi

Bye Bye Blues in Palermo (Mondello)

La Locanda del Notaio in Pellio Intelvi (Lake Como)

Il Postale in Perugia

Antica Corte Pallavicina in Polesine Parmense

All’Oro in Rome

Giuda Ballerino in Rome

Il Convivio Troiani in Rome

Il Povero Diavolo in Torriana

Locanda Margon in Trento

Enoteca Henri in Viarregio

Enoteca La Torre in Viterbo

Al Capriolo in Vodo Cadore

And the bad news:

Restaurants that went from 2 to one star:

Arquade in San Pietro In Cariano

And from 1 to no star:

La Siriola in Alta Badia

Cà Daffan  in Arzignano (closed)

Pinocchio in Borgomanero

MI LEAR in Briosco

Sole in Castel Maggiore

La Lucanda in Cavenago di Brianza

Il Gelso di San Martino in Cazzago San Martino

Lido Lido in Cesenatico (closed)

Il Postale in Città di Castello (closed)

La Cantinetta in Felino

Maso franch in Giovo

Al Bersagliere in Goito (closed)

La Mora in Lucca (closed)

Hosteria Giusti in Modena

Le Robinie in Montescano -MOVED TO DEPERO (STAR CONFIRMED THERE)

Gallura in Olbia

La Strega in Palagianello

Da Alceo in Pesaro

Baby in Rome

2 Colombe in Rovato – MOVED TO CORTEFRANCA (STAR CONFIRMED THERE)

Cà Vegia in Salice Terme (closed)

Mamma Rosa (closed) in San Polo d’Enza

A Spurcacciun in Savona

Al Caval in Torri del Benaco

We talked to him about his experiences in Sicily, asking him what makes the island, its wines and its people so special.

CELLAR TOURS- What made you choose Sicily as the location of your latest book, what excited you?

ROBERT- Sicily to me is a dramatic, magical place with a strong sense of history and tradition. I love Italy but have watched in recent years much of Italy has lost a bit of its soul and traditions. This hasn’t happened yet in Sicily.  From a wine standpoint what is exciting is that while Sicily is Italy’s largest wine region – and one of its oldest—in the last few years there has been an explosive renaissance of a new generation of winemakers rediscovering what they have and dramatically upping the quality of wine.

CELLAR TOURS- What is unique about Sicily, what can you find there in terms of terroir, winemaking techniques and methods that you can´t find in other places?

ROBERT- Sicily is unique in the sheer diversity of its terroirs and indigenous grapes. The best wines don’t taste at all like what you expect from southern wines—they are long and elegant and not at all heavy or jammy. This is true of the wines from the high slopes around volcanic Mount Etna to the rolling hills of the interior and the sloping hills of the southern coast. Then of course there is traditional Marsala, and brilliant sweet white wines from the Lipari islands and Pantelleria. In terms of winemaking techniques you can find everything from traditional palmenti—the old stone winemaking huts—to small artisanal producers to large state-of-the art wineries. Around Vittoria, COS is Italy’s number one producer making wines in clay amphorae as the Greeks and Romans did.  I think Sicily also benefits from having its renaissance after the whole craze of high alcohol woody wines.

CELLAR TOURS- Which appellations, or general wine producing areas of Sicily are your personal favorites and which of the local grape varietals do you enjoy most?

ROBERT- Mount Etna has to be my favorite wine producing area. There is the highest concentration of quality producers—from Sicily as well as transplants from Tuscany, The Piedmont and other parts of Italy and Europe. The local Nerello Mascalese grape makes some of Italy’s most interesting reds often compared with Nebbiolo. In Vittoria the beautiful blending of Frappato and Nero D’Avola makes Cerasuolo di Vittoria—balanced easy drinking wines that have been grossly underrated by the critics.  For white wines, I love Carricante from Etna — crisp and full of minerals.

CELLAR TOURS- Can you offer our readers any tips for enjoying the wine country in Sicily in terms of wines to look out for, favorite restaurants, etc?

ROBERT- I think in the last 10 years Sicily has developed a real wine culture that is booming with its restaurant scene. (Though Sicily has some of Italy’s most elaborate cuisines, restaurants were pretty much a last resort for travelers).  For some of the most interesting wines, I would say to take a look at my book, which opens over a meal at one of my favorite restaurants—Sakalleo, a seafood and pasta lover’s dream on the southeastern coast in Scoglitti. A don’t miss restaurants for wine lovers is Nero D’Avola in Taormina. On Etna go to Boccaperta in Linguaglossa.  For high gastronomy the place is La Madia in Licata (near Agrigento).

CELLAR TOURS- What do you think the pros and cons of visiting Sicily are and would you suggest it as a destination for wine lovers?

ROBERT- Sicilians are wonderfully hospitable people. It’s a great place to discover wines and grapes you probably haven’t heard of in settings that are authentic. The cons for some people are that there are few structured “winery tours” are few and far between. There are no gift shops with t-shirts and ball caps and souvenir wine glasses.

CELLAR TOURS- How does Sicily differ from other Italian wine making regions like Tuscany, and what does it offer visitors in terms of food, wine and scenery?

ROBERT- I have been travelling to Tuscany for 25 years, and I think that parts of Tuscany have lost some of their originality drowned by too much tourism—Chiantishire.  Sicily is still comparatively wild with an incredible concentration history spanning a few thousand years—from Greek theaters to Arabo-Norman palaces. The street markets in Palermo are the most colorful I have ever been to.  The influences in the cuisines (you have to use the plural when talking about Sicily) combine sweet and savory to incredible effect. I love, for example, the orange salads of winter (with olives and onions and olive oil) or the traditional dishes like pasta con sarde, or just going to a café for a lunch of arancine (rice balls) followed by a cold granita.

CELLAR TOURS- If you had to pick one favorite place in Sicily, it would be…..

ROBERT- I am partial to the eastern side of the island: Mount Etna, the sea, Catania, ferries that will take you to the outer islands—all within an hour of each other.

Thank you. Robert for your insight and tips, it was a pleasure!

Wine lovers, why not add one or both of these terrific books to your gifts list for the holidays?

Being the first Italian capital and home of the Italian royal family, Turin (in the region of Piemonte)  has been for a very long time the benchmark for Italian cuisine and the destination for chefs and oenologists on a mission to please refined palates. As such, this wonderful and lively city is still the ideal venue for an event like the “Salone del Gusto”, which took place last weekend and was a melting pot of food lovers and professionals working in the food industry.

The relation between food and terroir, or “territorio” has been the focus point of the 8th edition of the event and the public was given the opportunity to experience international food specialties along with regional ones, tasting delicacies at the stands and participating in the seminars organized by the producers and the organizations invited to the event. This is how I learned more about saffron, attending a seminar organized by the Slow Food branch of San Gavino Monreale (Medio Campidano provence, Sardinia), where saffron was brought in the XVI century by a Spanish entrepreneur.

It’s good to know, for the next time you decide to go shopping, that 1 kilo of saffron can cost you around 16,000 euro… Indeed with 1 hectare of land you can only produce 10 kilos of saffron and to have 1 gram you need to use 150 flowers. A very precious spice, don’t you think? Try it with “fregola” and eel, and match it with a Nuragus “I Fiori” DOC , produced by Pala, or use it to prepare “pirichittus” with a hint of lemon zest, to be paired with a Moscato produced by Calasetta, an incredible sensorial experience!

Some snapshots from Salone del Gusto 2010-