Take a trip to LIGURIA

liguria5A boomerang shaped region, facing the Mediterranean sea, filled with some of Italy’s most stunning beaches, unique cuisines and host to a diversity if rare landscapes and architectures.

You might have heard about Liguria thanks to the famous and gorgeous national park Cinque Terre. With no doubt a must see destination when in Italy, magical landscapes and dramatic views overlooking the deep blue sea. A Unesco world heritage, made up of five fishermen villages with ancient colorful buildings clinging on the side of steep cliffs. This paradize is no best kept secret, so beware it’s a very popular destination, it’s good to visit out of high season. To help preserve the landscape and the naturally peacefull scenario, cars were banned a few years ago, and the small towns can be reached hiking, by ferry or with a 19th century railway line.

Cinque Terre aside, this region has so much to offer, many hidden spots off the beaten track, where most tourists don’t make it. Don’t miss out on the intriguing town Genova, once one of the largest maritime republics of the Mediterranean. The region’s coast is divided into Levante (south east) “of the rising sun” where Cinque Terre and the luxurious town of Portofino are located and Ponente (north west) “of the setting sun”, towards the border with France.

Ponente is a destination for Italians on holiday, mainly flowing from Milan and the Piedmont region, where they have been coming year after year. It’s the real deal, where you can explore the simplicity of Italian style summers: lying on the beach under colorful umbrellas, eating gelato and waiting for the fishermen to come back from sea with the daily catch.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

After a few weeks of travelling around Italy, you may feel like all you have been eating is charcuterie, cheese, pasta, pizza and meats. Although that’s not how Italians eat in their everyday lives, it represents traditional and festivity foods and it’s what you ought to get into as a visitor. Liguria will give you a break from all of that thanks to its veggie centric cuisine. It’s all about seafood, legumes, vegetables and EVOO. It’s the land of pesto, one of Italy’s staple dishes, a pasta sauce highlighting the freshness of summer basil with the addition of few other essential ingredients (check out our previous post for the original recipe https://wordpress.com/read/feeds/42191836/posts/1101598313).

unspecified

Get into torte salate savoury vegetable quiches and farinata flatbreads made with chickpeas. Don’t miss out on focaccia genovese – fluffy flat bread topped with EVOO or focaccia di Recco thin crust dough filled with creamy fresh cheese, believe me this dish will get you hooked for ever, so simple and so satisfying. Taggiasca olives and pure EVOO will be flowing from all sides, enjoy it while you have it! Being a coastal region, you will sure find some of the freshest seafood ever. Accompany these beautiful light foods with the freshest mineral wines, growing overlooking the sea in incredibly heroic conditions. Ancient terraced vines are very hard to work on, everything must by carried out by hand, with no help of machinery and tractors.

liguria1

Where to stay?

Liguria is filled with wonderful hotels and private homes. Here are a few picks: If luxury is what you’re after why not rent a castle? https://www.icastelli.net/it/theme-stay/soggiorni-in-castello/italia/liguria, or opt for breathtaking views from this gorgeous B&B http://laterrazzadicasebastei.it/, or be in the centre of it all at  http://www.hotelpasquale.it/it/.

Buon viaggio!

 

Get those Meatballs rollin’

IMG_6121

Did you celebrate national meatball day this year? Read on to discover how Italians love their meatballs and get your fix with a simple recipe!

In Italy we call them polpette, a staple dish across the peninsula, cooked in different variations depending where you are. The two main categories are fritte (deep fried) or in umido (braised). Fritte are very common in the north, and are eaten as a fun finger food, tapas style during aperitivo. They are bite size delicacies hard to resist, perfect with a glass of bubbly. In umido are braised, either in a white wine sauce or in tomato salsa. This dish is served as a secondo, the course that comes after primo (usually pasta) and before dolce (dessert).

bellina_final_0046

Spaghetti meatballs as we know them in the US, are actually not that common in Italy. In the southern regions there are some pasta dishes with polpettine – very small meatballs and tomato sauce, but it is definitely not something Italians consider a staple dish. Its invention can be attributed to the fascinating cultural exchange that occurred between 1881 and 1901 when more than 2.400.000 Italians migrated to the USA. You have to imagine that in those days Italy was a very poor country; people were used to eating from the land and would barely have access to meat. Italian migrants in the new world found plentiful land and an abundance of meat. They basically re-invented their cuisine recalling that of festivities and celebrations – adding more meat, cheese and sauce to dishes. This is how we believe the iconic dish Spaghetti Meatballs was invented. A great example of how cultural exchange and immigrant communities can give birth to beautiful and delicious things 🙂

Polpette fritte recipe:
Ingredients
¼ pound ground beef
¼ pound ground pork
1 egg
2 slices stale bread
½ cup milk
1 bunch mixed fresh herbs (rosemary, thyme, marjoram, basil, sage, chives…)
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
½ cup all purpose flour
1 bottle frying oil (peanut is the best)
coarse sea salt to taste

Method
Tear the bread and soak it in the milk. Once all milk is absorbed add all other ingredients except the flour, oil and coarse salt. Mix well to get a uniform mixture. Place the flour into a flat plate. Shape a tablespoon worth of mixture into a ball shape, roll into the flour and set aside. Repeat for all. Heat the oil, test it with a piece of meatball and make sure it sizzles, don’t let it smoke. Gently fry all meatballs, once ready place them onto an absorbent sheet of paper to drain any excess oil. Sprinkle with some coarse sea salt and serve.

Buon appetito!

IMG_6122

Good morning, its coffee time

dsc00235

Did you know coffee is the second most consumed drink after water? More than 2 billion cups per day are enjoyed in every corner of the world – served and brewed according to different cultures and traditions.

Italians love their coffee in two specific ways: espresso and moka. When out in bars and restaurants, the espresso machine rules – it is very uncommon to find filter coffee in Italy! Often espresso is ordered standing at the bar and drunk very fast similarly to a shot. The variations of this drink are endless: caffè nero, caffè lungo, caffè macchiato, cappuccino, caffelatte, caffè ristretto, marocchino, caffè corretto (with grappa!), goccia, caffè shakerato, americano, caffè schiumato, caffè doppio, caffè chiaro… the list keeps going, there are about 50 kinds – being a barista in Italy definitely requires some skills!

mb_food-160209-9-6

The moka is the home version of an espresso, this simple percolator gives a concentrated dark brew somewhat a cross between an espresso and a filter coffee.

img_6033

Coffee just like chocolate, bananas or tea are often taken for granted. They have become staples in our everyday lives even though they originate and grow in few specific areas of the world. The coffee trees are native to east Africa, today production extends over the so called coffee belt (Central and South America, Africa and South Asia). And believe it or not, the biggest consumer of coffee is Finland – very far from the tree’s natural habitat.

img_7057

img_7045

Coffee is grown and dried in its origin countries, the green beans are then exported, roasted, ground and brewed. A fascinating and long cycle that requires expertise and skills. Buying fair trade coffee is a great opportunity to ensure every party that has been involved in the production chain got a fair deal. Whilst sipping on your coffee this morning, no matter how it’s brewed, think of the marvellous journey your beans have undertaken to get to your cup.

 

Sicilian Orange and Fennel Salad

finocchio

Fennel peak season calls for a one-of-a-kind Mediterranean recipe.  Healthy, fresh, crunchy, delicious and very simple to prepare. It makes for a great light lunch or the perfect side to a roast chicken or fish.

Italians love fennel and use it in a variety of dishes, making the best of all its parts, from the bulb to the flowers and seeds. And it isn’t just a matter of taste. Think of Finocchiona, the traditional Tuscan salami: the fennel seeds help preserve it while adding their characteristic flavour.  Its is rich in vitamin C, fibers and several essential nutrients for our diet. It also has unusual phytonutrients that give it ample antioxidant and immune-boosting capabilities.

dsc00189

Ingredients:
3 large fennels (try and find them with the green tips)
3 oranges
2 spring onions
2 tbsp Capers in salt
2 tbsp pitted taggiasca olives
2 tbsp EVOO
1 tsp ground pepper

Method:
Finely chop the fennel, fennel tips and spring onion and place in a bowl. Peel the oranges using a knife, trying not to waste the fruit but taking away the white bitter outer layer. Slice the oranges, keep the juice and add to the bowl. Add capers with salt, olives, Evoo and pepper and mix well. The salad can keep for up to one day, but is best when just made.

dsc00205

Buon Appetito!

Sausage and Kale Calamarata

screen-shot-2017-02-04-at-16-33-10

Cavolo nero also known as lacinato kale is originally from Tuscany. Usually recognized for being the main ingredient in the popular Ribollita soup, it pairs beautifully with fresh sausage in this pasta dish. You can switch the cavolo nero with any kind of kale or rupini, and use any shape of short pasta. Calamarata is a shorter variant of paccheri, the name recalls the similarity in shape to fried calamari… but has nothing to do with seafood!

screen-shot-2017-02-04-at-16-32-09

Watch the recipe video: https://youtu.be/aQU8zxvSNCU

Recipe for 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients
1 500g pack Calamarata dried pasta
Sea salt, 2 tablespoons
For the sauce
Extra virgin olive oil (EVOO), 3 tablespoons
Garlic clove, 2
Chili flakes, 1 teaspoon
Yellow onion, 1 large
Splash of white wine
Sausages, 2
Cavolo nero (lacinato kale), ¾ lb
Parmigiano Reggiano cheese, 4 tablespoons
Salt to taste

Utensils needed
Large pot
Pan
Pasta Strainer

Method
Fill the pot with 1.5 gallons of water and bring to a boil. In the meanwhile start making the sauce: peel the garlic and dice the onion. Heat the pan and add a tablespoon of EVOO, chili flakes and 2 garlic cloves. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate. Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes. Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for another 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.
At this point while the sauce cooks through the water should be boiling. Add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, but our suggestion is to always try one noodle before draining, you want to cook it ‘al dente’. Dente means “tooth” in Italian, it suggests that the texture must be firm and have a bite to it. After you cook pasta regularly, you will just know when it is ready.
Once pasta is ready, drain but keep about 3 tablespoons of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.
Drizzle with the remaining EVOO and garnish with shaved Parmigiano Reggiano cheese.

screen-shot-2017-02-04-at-16-32-55

Buon apettito! 

All the colors of Pasta

img_0939

Next time you make your own fresh pasta at home why not experiment with different natural colorants? Seasons have so many ingredients to pick from and eating seasonal is the best excuse to get creative and cook with what’s available. Right now during winter you can get plenty of vitamins, fibres and antioxidants from veggies such as beetroot, which will turn your pasta pink or purple, and fresh spinach if you want it to turn green. In summer try with tomatoes or basil! Squid ink – which can be sourced year-round – will turn your dough charcoal black, cocoa powder a nice earthy brown, while turmeric and saffron bright yellow. It’s fun, gets kids excited about a healthy meal and can be the next trick to impress your guests at a dinner party. Start out with your classic fresh pasta recipe and add the following proportions:

  • Beetroot, spinach, tomato: ½ ounce every 100g flour (For the vegetables boil until soft, squeeze out the extra water, blend and weigh)
  • Cocoa, turmeric: 0,2 ounce every 100g flour
  • Squid ink: if fresh, one bladder is more than enough every 200g of flour. You can also find it dehydrated in powder (use same proportions as cocoa)
  • Saffron: A pinch of pistils diluted in a few drops of warm water every 100g flour

img_0910

Need a refresh to our fresh pasta recipe?
Yield: 6 people

Ingredients
Unbleached, unenriched semolina flour, 200 g (approx. 7 ounces)
Unbleached, unenriched white wheat flour (cake flour), 0 type, 200 g (approx. 7 ounces)
Large pasture raised eggs (280 g) 4

Method
On a clean surface, make a pile out of flour and form a deep well in center. Break the eggs into the well and add colorant. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading using your hands. If flour does not fully incorporate into the dough add one or two tablespoons of water. (Be careful not to add too much!) In the case of beetroot, spinach and tomato the opposite may occur, you can add a little semolina flour if the dough is too sticky.

Dough is very sticky at the beginning and becomes more elastic and smooth after around 4 minutes of kneading. Once the dough is formed, continue kneading for 3 more minutes to allow the dough to reach its maximum elasticity and firmness. Long kneading is important in order to develop the gluten in the flour and to prevent dough from tearing apart later on. Dust work surface with flour if needed to keep dough from becoming sticky. Roll dough into a ball shape and wrap tightly in plastic wrap and let rest for 20-30 minutes.

The traditional way of rolling out the pasta is by using a simple wood rolling pin, so even if you don’t have a pasta machine don’t be intimidated to make fresh pasta at home. Dust working surface with flour and start rolling dough one piece at a time. After every roll, make a quarter turn and repeat the same movement until you have achieved the desired thickness. (Approximately the thickness of a playing card). After achieving the desired thickness of the dough, start cutting the pasta into desired shape. Make sure to dust dough on both sides so it doesn’t stick to itself.

Buon appetito!

img_0959img_0966-2

Take a trip to SICILY

img_5320

An island in the heart of the Mediterranean with breathtaking landscapes ranging from crystal clear beaches to steep vineyards on rumbling volcano Etna. Walking down a street you can see a Greek temple next to an elegant Roman villa, facing a Norman-Arabic cathedral behind a Baroque sumptuous palace.

sicily-784690_960_720

Sicily is such a crossroad of many diverse cultures, that left their mark over time developing a magical kaleidoscopic region filled with contrasting beauty. A diversity deeply reflected in Sicily’s picturesque cuisine, a foodie mecca of bizarre traditions, colorful markets and mouthwatering delicacies. Probably the most evolved street food culture in the whole of Italy; make sure you try “arancini” (rice balls stuffed with ragù, peas and mozzarella), or fresh artichokes charred on a steaming barbecue. And don’t forget “scaccia” (stuffed pastry with eggplant, tomato, onion, ricotta and sausage), “stigghiola” (grilled lamb tripe), “pane e panelle” (fried chickpea dough), “pane ca meuza” (small soft buns filled with stewed spleen and lung…we recommend them at Antica Focacceria San Francesco (Via Alessandro Paternostro 58, Palermo).

img_5396

To accompany this outstanding plethora of foods there’s some of the best wines in Italy, ranging from big round reds to fresh mineral whites grown on Etna’s black soil. A rich and comforting sweets heritage roots back to the Arabic populations which used to live here. “Cannoli” (fried pastry filled with fresh ricotta) are to die for and be careful not to get addicted to the hand crafted marzipan from Erice: having them at Maria Grammatico (Via Vittorio Emanuele 14, Erice, Trapani) is the real deal. Another cornerstone is the “Cassata”, a baroque and rich colorful masterpiece made with sponge cake, candied fruit, ricotta and royal icing. And it’s really worth pushing yourself to the south-eastern tip of the island to try the unique craft chocolate with crystallised sugar from Modica. The best place is Antica Dolceria Bonajuto  (Corso Umberto I, 159 Modica, Ragusa).

fishermen

For the most unique traditional foods check out this great list by Slow Food, which is working on an incredible project to preserve these jewels (http://www.fondazioneslowfood.com/en/regioni-italiane-presidi/sicily/). If you would like to dive into this cuisine and learn how to make some of their local dishes book a cooking class at Anna Tasca Lanza’s school (http://www.annatascalanza.com/index.php/it/). Anyone with a passion for food should take a visit to the folkloristic markets in Palermo: la Vucciria, il Capo, il Borgo Vecchio…and the oldest one of all, Ballarò.

img_2818img_2820

It’s hard to imagine another place on the globe with such eclectic and fascinating elements. It must be the reason why travellers keep coming back!