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

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.

It’s become an annual tradition: we look back at the last year and consider what the best meals of the year were.  Last year we focused on Italy, and this year we are doing it across the board.

As we travel throughout the five countries where we offer our gourmet tours (France, Ireland, Spain, Portugal and France) throughout the year, between the whole team we get to try literally hundreds of restaurants throughout the year. These range from hole- in- the wall – family restaurants to gastro pubs to Michelin starred high end eateries.

We have selected some of our favorite dishes (as you can see we tended to favor simple preparations and top quality ingredients over complicated dishes)  this past year with links to where we were lucky enough to taste them.

May 2011 be a terrific year for all our readers, may you eat and drink very well!

1. Seafood platter, with delicious lobster and oysters, at Aherne’s in Youghal – county Cork, Ireland

2. Frog legs at Maison Lameloise in Burgundy

3. Pizzoccheri at Locanda Altavilla in Valtellina

4. Amazing Irish breakfast with wild smoked salmon and carragheen pudding at The Mill in Dunfanaghy – county Donegal

5. Scallops at Le Coquillage of Chateau Richeaux and informal tasting of oysters (creuses and plates) in Cancale

6. Pan fried eel and salad with shallot vinaigrette at 2 Michelin starred restaurant at Domaine des Hauts de Loire in the Loire Valley

7. Spring specialty with wild asparagus at La Subida in Friuli

8. Strawberry millefeuille at Venissa (owned by top Prosecco producer Bisol) in Venice

www.PassioneGourmet.it

9. Grilled Rodaballo (Turbot ) at Elkano in Getaria, Spanish Basque Country

10.  Sole with Fennel, Bergamot and Med Flavors at Celler de Can Roca in Catalunya, Spain

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

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

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-

By Ivano Martignetti

The most elegant and exclusive wine event in Italy is just around the corner, from the 5th to the 8th of November, the Merano Wine Festival.  The magnificent Kurhaus is an incredibly elegant venue for the event and exclusive as not all producer are eligible to participate.  Indeed producers are required to send their samples to the examining commission of the MWF and if their wines receive a score of more than 86/100 they can participate, with no more than 3 wines for each winery.

The actual score is not available to the public, to allow everyone to have their own idea without being influenced by the evaluation of the expert examiners, but the highest level of quality is guaranteed by the work done months before the beginning of the event.

This year 1.317 top quality wines will be presented in Merano, with 370 Italian producers, 35 top producers of the “Union des Grands Crus de Bordeaux”, 100 producers from the best wine regions in the world. Moreover, the Gourmet Arena will host food artisans’ stalls, artisanal breweries, grappa and distillates. The wine tourism aficionados this year in Merano will receive a treat, the presentation of exceptional wine resorts.

To prepare for this major wine event, we suggest trying  some of the Alto Adige/Süd Tirol wines that you’ll be able to taste during the Merano Wine Festival and in the restaurants of the area, should you decide to stay in Merano longer than the duration of the event.

Our top wine picks:

·    Baron de Pauli, “Arzio”, Cabernet-Merlot.
·    Elena Walch, “Blauburgunder” Alto Adige DOC 2008, Pinot Noir 100%.
·    Nals Margreid, “Baron Salvadori Gewürztraminer”, Gewürztraminer 100%
·    Kloster Neustift, “Südtiroler Lagrein Mariaheim”, Lagrein 100%.

Hope to see you there!

Info on the Merano Wine Festival here.

Notes from last year´s Merano event here.

While in the region, we can organize an exclusive day (or longer tour)  of wine touring with driver, Mercedes and private visits to top estates in Northern Italy. Contact us for more info.

by Ivano Martignetti

When I first started to reflect on this topic, I decided to ask my best friends if they had any idea. Most of them, spontaneously, answered it was their mother or their grandmother. Now, this is funny and interesting at the same time, because it shows how close to our heart and emotional food is for Italians and how subjective a rating can be for all of us..  Anyway, going back to the quest, to highlight the best female chefs in Northern Italy,  I have done  some seriously delicious research and I am sure you won’t be disappointed if you’ll go and try the creations of one of these food artists listed below, in random order:

Isa Mazzocchi, restaurant “La Palta”, Borgonovo Val Tidone (PC)

Isa Mazzocchi is a young chef on the move, many people are wondering why her restaurant has not been awarded with a Michelin star yet, but this just a detail.. Isa Mazzocchi is from the wonderful Tidone Valley around Piacenza and she is proud to transform her passion for her land into lively food creations. The restaurant she runs with her family is a warm place where you can go and taste her menus accompanied with a consistent list of wines from the area and beyond. Some fabulous photos here on Viaggatore Gourmet.

Luisa Valazza, restaurant “Al Sorriso”, Soriso (NO)

The story of Luisa Valazza, a dynamic chef whose restaurant is located in Piedmont,  is an example of bravery and persistence, as the three starred chef started her career 25 years ago out of an emergency! She was running her restaurant with her husband when the former chef decided to leave, that’s when she decided to do it herself, having only 10 days to get ready. The advice of chef friends and an incredible talent lead the restaurant to international success. One could say that the chef who left her in the lurch actually left her the most beautiful gift ever – discovery of her talent!

Photo Credit: JWillson@theage.com.au

Nadia Santini, restaurant “Dal Pescatore”, Canneto sull’Oglio (MN)

Portrayed in the international press as the “lady of Italian cuisine” or by French food critics as “the best chef in the world”, Nadia Santini is an example of total devotion to tradition and respect of the surrounding region and terroir. Her secret is in the profound knowledge of the raw ingredients and in the research of the best local ingredients, some of them coming from the kitchen garden between her restaurant and the “Oglio” river.

Antonia Klugman, restaurant “Antico Foledor” c/o Villa Lovaria, Pavia di Udine (UD)

A romantic love story, probably a good script for an Hollywood movie, Antonia Klugman could inspire the next food lovers movie hit, with a young woman studying to become a lawyer who falls desperately in love with cooking struck by an exhibition on TV of Catalan food God Ferran Adrià, gives up law school and embraces her new life as an apprentice. The story has also an happy ending, as Antonia Klugman, after learning from famous and renowned chefs found her own way and is now successfully running “Antico Foledor”, where she spoils her customers with inspired creations made of ingredients from her kitchen garden and an elegant but not intrusive oriental touch. Stay tuned..

Photo Credits: Luigi Cremona http://www.porzionicremona.it/info/

Paola Budel, restaurant “Venissa”, Isola di Mazzorbo (VE)

Another young chef, another talent to be proud of in the Italian culinary world, Paola Budel studied with mythic masters like Gualtiero Marchesi, also founder of the talent factory ALMA and Michel Roux. She then traveled the world to complete her profile and find new inspirations, coming back from London, Munich, Tokyo and Hong Kong with new dreams and ideas. After working in Milan she now stands out with her style and a precise belief, the use of exclusively km zero ingredients, which means different menus every day, depending on what the local farmers can provide her. This venue is unique in Venice and owned by top Prosecco producer Bisol.

Viviana Varese, restaurant “Alice”, Milano (MI)

Those who still believe that the best seafood restaurants are in cities near the coasts have not yet tried the specialties of Viviana Varese, chef of restaurant “Alice” in Milan. Viviana started to play around in the kitchen of her parents’ restaurant when she was a kid, her love for seafood is absolute and it’s impossible not to feel it when you finally taste her creations. Make it a priority next time you are in Milan.

Fabrizia Meroi. Restaurant “Laite”, Sappada (BL)

Fabrizia Meroi’s repertoire is an harmonic mix of creativity and tradition, testified by a Michelin star in 1997 and pursued learning first on her own and then with Enzo Da Pra and Vissani. A fairy-tale location in the Dolomites and a meticulous research for the right wines to match with her recipes, make Laite the perfect hideaway from the rest of the world; almost in paradise, considering the privilege of the experience…

Anna Matscher, Restaurant “Zum Loewen”, Tesimo

After all these beautiful stories, if you are struck by remorse for not having pursued your cooking dream, don’t give up! That’s what the story of Anna Matscher will teach you. She was working as a professional masseuse in Vienna when she met her future husband, who inherited a restaurant and shared with his wife the will to revolutionize their lives. Anna finally decided to pursue her dream, went to learn the basics from brilliant German chef Hans Haas and started her new life. She did very well for herself, as she’s now the only Michelin starred female chef in Alto Adige / Sud Tirol!

Aurora Mazzucchelli, Restaurant “Marconi”, Sasso Marconi (BO)

Another bright star, committed to emphasizing the quality of the local products carefully avoiding to fall into banality, striving for perfection in her artistic compositions, giving an harmonic touch to everything she creates. The effort made in the kitchen is certainly not spoiled by the wine selection, enriched by her deep appreciation of local rare wines and grape varietals which perfectly match with the chef’s pieces of culinary art.

Benedetta Parodi, “Cotto e Mangiato”, Celebrity TV Chef

This is a special mention not to lose contact with real, every day cooking; meals that any of us can enjoy trying to cook in his own kitchen. Benedetta Parodi, not a professional cook but a “cooking lover” for sure, deserves a mention in this article as she may not be at the same level of the mentioned chefs, but she certainly is a reference for any food lover in need of original ideas, and recipes that can be easily followed by beginners. She contributes to spreading culinary passion and knowledge for those who want to enjoy down to earth cooking,while still enjoying a remarkable food experience worthy of a starred restaurant.

Mastroianni’s class, Sean Connery’s style, Humphrey Bogart’s charm- these icons always seemed to look their best at the bar counter, where an elegant barman served impeccable cocktails in Martini glasses or in pure crystal tumblers.

A world away from the tacky barmen and plastic glasses that we sometimes have to deal with these days, but fortunately the cocktail myth lives on..

Italy has done a huge part in reinforcing the appeal and glamor of cocktails.  The cocktail trend really took off in the fifties, and Italy with its deep sense of fashion and design was perfectly suited to the ritual of cocktail preparation, the service in uniquely shaped glasses.  Italians welcomed the latest drink trends freshly arrived from the States. But Italy also innovated with the creation of new cocktail recipes. Barmen and notable drinkers left their legacy to the next generations.

Here are ten of the best Italian cocktails, certainly the most Iconic:

1. Americano

Category: Pre-dinner
Ingredients: 5/10 Vermouth rosso, 5/10 Bitter Campari, Soda Water
Preparation: Stir directly in an Old fashioned ice filled glass, top it up with soda water and garnish with a slice of orange

2. Negroni

Category: Pre-dinner

Ingredients: 1/3 Vermouth rosso, 1/3 Bitter Campari, 1/3 Dry Gin.
Preparation: Served on the rocks, you need to use a medium tumbler or a old fashioned glass, stir the ingredients directly in your glass and garnish with a half slice of orange and lemon peel.

3. Cardinale

Category: Pre-dinner
Ingredients: 5/10 Gin, 3/10 Vermouth dry, 2/10 Bitter Campari
Preparation: Also Cardinale fancies the Old fashioned ice filled glass, chilled. Stir and serve

4. Bellini

Category: All-day
Ingredients: 3/10 Nettare di pesca (peach juice), 7/10 Spumante Brut (Prosecco is traditional)
Preparation: Build it directly in a Champagne flute, pouring peach juice first and then Spumante Brut. No decorations unless you feel very creative.. .

5. Rossini

Category: All-day
Ingredients: 3/10 Nettare di fragole (strawberry juice), 7/10 Spumante Brut
Preparation: It is a variation of the Bellini. Same preparation. Should you feel like experimenting further variations, we suggest you to try as well Mimosa (orange + brut), il Tiziano (“strawberry grapes” + Brut) ed il Puccini (mandarin + Brut)

6. Gin and It

Category: Pre-meal
Ingredients: 3/10 Vermouth rosso, 7/10 Gin
Preparation: Pour the ingredients in a mixing glass and serve in a cocktail cup with a red cherry.

7. Aperol Spritz

Category: Pre-meal
Ingredients: Aperol 2/10, Prosecco 8/10, Seltzer
Preparation: Fill a tumbler or a red wine glass with ice, pour Aperol, Prosecco and top it with Soda water. Garnish with a slice of orange.

8. Martini Cocktail

Category: Aperitivo
Ingredients: 8/10 Gin, 2/10 Vermouth dry.
Preparation: This is a tricky one, Martini lovers get a bit emotional about the way they want it, bartenders sometimes can’t keep up with them.. Anyway the original recipe says you have to pour in an ice filled mixing glass gin and vermouth dry, stir well and serve in a chilled cocktail glass. Please don’t forget a green olive and lemon peel. There are many variations of this cocktail, here you can find some of them: Perfect Martini, Sweet Martini, Smoky Martini, Dirty Martini, Vodka Martini, Gibson, Martinez..

9. Angelo Azzurro

Category: After dinner (very…)
Ingredients: 6/10 Gin, 3/10 Triple Sec o Cointrau, 1/10 Blue Curacao
Preparation: Pour the ingredients in shaker, shake well and serve in a ice filled or a cocktail cup. No garnish needed.

10. God Father

Category: After dinner
Ingredients: 3/10 Amaretto di Saronno, 7/10 Scotch Whisky
Preparation: Pour the ingredients in a ice filled Old fashioned glass and stir well. From the States we got the female version of it, God Mother (3/10 Amaretto di Saronno, 7/10 Vodka)

More info on Italian spirits

Why not try these coattails in situ on one of our private tours of Italy? Check out our portfolio of Italian wine tours and culinary tours…