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Article by Gina Tringali
Photos by Susan Wright
Bordered by France and Switzerland, Piedmont is the birthplace of Slow Food. The regional capital, Turin, exudes charm, elegance and culture, yet it is often overlooked by tourists.
But, there is one particularly indulgent aspect to Turin that no self-respecting food fan can fail to revel in. Turin is famous for its chocolate and cafè-pasticcerie. Much of Italy’s chocolate is crafted here.
Read the rest on Italianicious
Article by Gina Tringali
Photos by Susan Wright
Count Paolo Marzotto’s retirement bet, that he can put Sicily further onto the wine map, starts to pay off. | [ilink url=”http://ginatringali.gtfoodandtravel.com/wp-content/uploads/2011/02/Count-Marzotto-Italianicious-7–10-np.pdf” style=”download”]Count Marzotto’s Sicilian Dream [pdf 1.9mb][/ilink]
Article by Gina Tringali
Photos by Susan Wright
Ah! Italian espresso. We hear a lot about it, but if you find yourself in the “Eternal City,” where do you head for the ultimate caffeine fix? Photographer, Susan Wright and correspondent, Gina Tringali, went in search of the not-to-be-missed, artisan outlets. (Published in BeanScene)
[ilink url=”http://ginatringali.gtfoodandtravel.com/wp-content/uploads/2011/02/Artisan-Coffee-Dec-2010-np.pdf” style=”download”]When in Rome [pdf 360kb][/ilink]
I’ve been waiting months to take Gabriele Bonci’s pizza course at Tricolore. Since the rush of bloggers, foodies and groupies partook in this Roman Pizza Guru’s initial lessons back in January, many of the kinks of this 2 day, 170 euro course have been worked out. Special thanks to writers like Katie Parla for giving their feedback about the first classes.
I attended the two-day course on May 26/27 with my friend, Kathy. I was hooked within the first 5 minutes of the lesson when Bonci said “Cibo è sociale” (food is social). It sums up the way I feel about food and cooking, an experience to be shared, enjoyed and cherished. He teaches you to think like a chef rather than follow a recipe. While a basic recipe is necessary for the dough, it is not the end all be all, there are a number of factors that must be considered including the weather, type of flour, yeast, rising time, etc…See “Elizabeth Minchilli In Rome” blog for a detailed explanation of how to make Bonci’s famous crust.
We learned how to make Pizza al Taglio (pizza by the slice) from the master himself. Pizza by the slice is Roman street food at its best. We quickly learned how it can be recreated in large rectangular pans in our electric ovens at home. On the first day, we made our own dough with a recipe adapted for home use and made pizza bianca from Bonci’s dough. On the second day, we made pizza from our dough which had rested and expanded overnight. Toppings included red onions, peppers, fresh cherry tomatoes, pancetta with shaved pecorino cheese, spinach and mortadella…heavenly.
The highlight of each night for me was the creative dishes encrusted in pizza dough. On the first day, Bonci encased two chickens stuffed with peppers, lemons and herbs in pizza crust. On day two, he wrapped pork loin topped with pancetta, orange, apples and prunes in his famous dough and a mixture of rabbit with olives in a bowl shaped crust. At the end of each class we eagerly watched as he removed the steaming top to reveal the succulent dish inside. The chicken was quickly carved, plated and adorned with a lemon sauce while the pork was served with an orange prune salsa. Each was accompanied with a piece of the delectable savory crust. I can’t wait to make these at home to share with friends!
If you’re in Rome, be sure to indulge in Bonci’s pizza and bread at his pizzeria “Pizzarium” , Rome’s most prized pizza by the slice shop. Address: Via della Meloria, 43; telephone 06 39745416; Cipro metro stop.
Last Friday, I had dinner at L’Osteria di Monteverde. I’ve been a bit anti-Osteria di Monteverde since it took over the space of a popular locale and the menu was changed to typical Roman fare. I visited the Osteria when it first opened its doors in September and wasn’t impressed but after much hype, I decided it was time to give it another go.
Friday night, I was thrilled to see that chef, Roberto Campitelli had added many fish dishes to his repertoire. Roberto is the chef and Fabio Tenderini runs the front of the house. The service is warm and the interior is simple.
By 9:30 there wasn’t a seat left in the dining room. A steamy basket of irresistible artisan bread and grissini arrived quickly. Antipasti of zucchini flowers stuffed with ricotta, wrapped in prosciutto, served over saffron sauce and raw seabream in sesame oil were well presented. The nutty oil was a great compliment to the thinly sliced fish, mixed salad and yogurt sauce.
Primi (first courses) included tagliolini pasta with pesce azzuro (typically mackerel, sardines and anchovies), spring onion, lemon and balsamic vinegar and pacchero pasta with arugula and fresh tuna. The tagliolini was the clear winner in this category. The homemade pasta tossed with meaty white morsels of fish was delicately balanced with lively citrus, onion and rich balsamic accents.
Secondi (second courses) included seared tuna lightly coated in breadcrumbs with eggplant caviar and coda alla vaccinara (Roman stew made of oxtail, tomatoes and other vegetables). The coda was stewed to perfection, succulent and savory. I’ll be heading back for this dish; no doubt.
I ended the meal with lemon cheesecake in caramel sauce dusted with powdered sugar and an espresso. The crust was moist and divine.
Average cost per person including a bottle of water, ½ bottle of wine and coffee is 35 euro; reservations recommended.
Osteria di Monteverde
Via Pietro Cartoni 163/165
Tel. 06 53273887
Like all holidays in Italy, Pasqua (Easter) has many traditions both religious and culinary. After 40 days of fasting for Lent, Easter Sunday arrives with enough food to feed an army. Dishes include lamb or goat, savory Easter breads with a different twist from every region, la colomba and hollow chocolate eggs.
I am lucky enough to spend today near Naples where my maternal grandparents were born. They brought many traditional recipes from Salerno and Avellino to Boston; specialities that my family recreates for each Easter celebration; specialities that I want to share with you from this amazing region.
Let the food speak for itself!
Tortano Napoletana – This savory bread is made with salami, provolone cheese and lard; melt in your mouth, cling to your arteries goodness…
Pizza Rustica or Pizza Ripiena – This dish is filled with cheese and meat and resembles a pie. Ingredients include cheeses like ricotta, pecorino romano and mozzarella and meat such as salami, prosciutto and sausage.
Cannelloni – This home made pasta is rolled and stuffed with ricotta cheese and ground meat and topped with tomato sauce. After all, it wouldn’t be an Italian meal without pasta.
Capretto – Goat and potatoes roasted with garlic, olive oil and white wine. This succulent dish signals spring time!
Pastiera Napoletana – This cake is made with ricotta cheese, orange blossom water, grain and candied citris peel.
Buon appetito and Happy Easter!
Easter is right around the corner. Bakers and bread makers are churning out colombe, casatiello (easter bread made with pieces of salame, pecorino cheese and eggs) and la pastiera napoletana. Artisans work round-the-clock cranking out chocolate creations.
Like all food, Italians take chocolate seriously, especially at Pasqua (Easter). Mini eggs, fish and chicken-shaped goodies wrapped in pink, silver and gold foil flood shop windows. Classic hollow chocolate eggs come in every size and contain surprise toys. Many Italians bring specially selected gifts to their choice chocolate maker to be encased in massive chocolate eggs.
I can’t help but be mesmerized. Enjoy!
If you find yourself in Rome around Easter, here’s are are two places where you can get the good stuff:
Via del Pie’ di Marmo, 21/22 – 06 699 0856
You know it’s Easter time when you walk by Rome’s oldest and finest chocolatier. There is a line out the door. All chocolate and Easter confections are crafted on-site. Order your custom chocolate Easter eggs here.
Via Tiburtina 135 – 06.446 9204
This antique chocolate factory was founded in 1923 in the university area of San Lorenzo. Whether you grab a seat in the café to sample some Easter treats or take a carton of hollow chocolate eggs to go, you won’t be disappointed. The eggs coated in hazelnut and ground cocoa bits are delightful.
