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Blog – Page 6 – GT Food & Travel
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Category: Blog

  • Top 5 kitchen supply stores in Rome

    Top 5 kitchen supply stores in Rome

    As local Rome residents, prolific bloggers and active on social media, we are often approached by readers and followers seeking local insight and travel advice. Requests range from “Can you lend some Rome accommodation tips?”, or “Where can I find the best gluten free pizza in the Eternal City?” being the most common. We’d do the same: ask the locals for the best first hand info. We also greatly appreciate that people are asking us, and consider our opinions!

    top 5 kitchen supplies Rome

    A few weeks ago I received one particular request from a reader that made me smile. A woman planning a “foodie vacation” asked me to point out the city’s best kitchen and home supplies. This was not your ordinary traveling gourmand, this was a foodie on a mission! Not only was she seeking the best Deruta, Solimene and Richard Ginori dishware sets, Bormioli mason jars for canning her tomatos, and all sizes of Parmigiano wedge cutters, this gal was after only the best vintage Napoletana coffee contraptions, Tuscan tinted glass, as well as more modern kitchenware, like silicone Bundt molds, Alessi gadgets and the latest cookery toys produced south of the Alps.

    So I found myself compiling quite a list for her, and thought it would be helpful to share it with the rest of you roving food lovers looking for a little kitchen geekness in between Colosseum climbs and Vatican visits.
    Here is my shortlist.

    cucina store rome

    One of the first designer cookware stores to open 30 years ago in Rome was C.U.C.I.N.A. With four city-wide locations, C.U.C.I.N.A soon became famous for its white porcelain tableware, chrome scales and graters, olive wood chopping blocks, rustic woven baskets, and delightfully gleaming cooking utensils. Today it still markets that plus floor-to-ceiling shelves loaded with all sizes of pots, saucepans, Le Creuset beauties, cake molds, and flatware. Appliances include stand mixers, pasta machines and other nifty cookery gizmos. Both useful and elegant looking, every little kitchen tool doubles as a design piece: modern decanters, stainless steel corkscrew bottle openers, retro refrigerator magnets, smart storage solutions, reliable timers, professional blades, woven linen dish towels… it’s all there. Open Mon-Sat 10:00 a.m. – 7:30 p.m.
    Via Mario dei Fiori 65 (Spanish Steps) – Via di Parione 31 (Navona) – Piazza Euclide 40 (Parioli) – Via Flaminia Vecchia 679 (Fleming)

    dom rome

    I sourced most of last year’s Christmas gifts for my friends at DOM, centrally located 14,000 square feet of all things cookery at a stone’s throw from Piazza Venezia. Conveniently around the corner from the number 8 tram stop, DOM features blenders, vintage toasters, chromium-plated kitchen robots, nesting rainbow bowls, silicone spatulas… color and design are key. Besides the vast range of modern cooking implements, tools and cookery utensils, DOM is best known for its gift and home design department. Think sleek bento boxes, wall clocks, Technicolor trash bins, fun door stoppers, inventive coat hangers, big wall stickers and vintage decorations. Tailored objects and other cool interior design complements include original cell phone cases, amusing piggy banks, as well as lamps, throw pillows, folding chairs and rugs. The store often hosts events and cooking demonstrations, cake design workshops and product presentations. Open Mon-Sat 10:30 a.m. – 7:30 p.m. and Sun 11:00 a.m. – 7:30 a.m.
    Via Aracoeli 6 (Piazza Venezia)

    OLYMPUS DIGITAL CAMERAIn the Prati neighborhood, very near the Vatican is another well-loved kitchen appliance and utensil resource. Peroni first started in the kitchen retail business in the 1950s but in time, and to serve a constantly growing community of cooks, the little shop became a go-to supplier for professional chef types. To meet the needs of a growing erudite and experienced clientele, Peroni opened a second store in 2011 dedicated entirely to pastry making and sale of specific foodstuffs and technical equipment for professional and recreational bakers. Both outlets showcase a large range of products. From stand mixers and blades, to pots and oven basics, including microwaves and related tools, bins and shopping carts, ironing boards, plus barbecue and picnic coolers and containers. Needless to say the entire bakery department is chock full with molds, thermometers and measuring cups, cookie cutters, rolling pins, cake decorating accessories and other sweet tools.
    Piazza dell’Unità 29 (Kitchen supplies) – Piazza dell’Unità 16/17 (Bakery supplies)

    Kitchen kiosk Rome

    The wee Kitchen Kiosk wedged in between a traffic light and the Ara Pacis Museum may seem minute, but it’s packed to the rafters with a vast assortment of baking and kitchen tools, utensils, appliances and gadgets. This is the place to find all your bread, pizza, pasta and dessert making materials; some of the best blades and renown knife brands; crockery of all sorts and materials, ranging from stainless steel and treated aluminum, to nonstick, pyrex and stone, to copper, cast iron and earthenware. There are toys and gadgets for mixology and barista pros, plus sommelier accessories; perfect table setting items; storage and food storing solutions; as well as oven tools and vessels. It’s a mixed crowd of customers at the kiosk: cuisine aficionados, expert housewives, hotel management students, cooking school teachers, certified chefs, bakers, home cooks and restaurateurs alike. Half a block down the road the Kitchen kiosk opened a larger bakery department. Open Monday 2.30 p.m. to 7.30 p.m.; Tues–Fri 9.30 a.m. to 1.30 p.m. and 2.30 p.m. to 7.30 p.m.; Saturday 9.30 a.m. to 1.00 p.m. and 3.30 p.m. to 7.30 p.m.
    Viale degli Ammiragli 10 (Kitchen supplies) – Via degli Ammiragli 22 (Bakery supplies)

    photo © foodnouveau.com
    photo © foodnouveau.com

    The list of top 5 kitchen supply stores in Rome could not be complete without one of Rome’s most famous registry stores and kitchen/home supply resources: Ditta Leone Limentani, located in the ancient Jewish Ghetto. This historic retail warehouse and cavernous labyrinth of high-piled crockery and kitchenware, sells gorgeous new and vintage porcelains, dishware, kitchen and home accessories, wedding registry items and high-end restaurant supplies. Keep eyes open, as many big name brands are often reduced by up to 20% at bargain prices, and may include items by Berkel, Villeroy & Boch, Alessi, Wedgewood, Richard Ginori, Aeterna, Artemide, Lalique, Baccarat, Bialetti, Sèvres, Cuisinart, Kitchen Aid, Foppa Pedretti, Hermès, Lagostina, Krups, Riedel, Rosenthal… the list goes on. Nice on-site cooking lessons and the possibility of buying gift cards. Open Mon-Sat 9:00 a.m. to 1:00 p.m. and 4:00 p.m. to 7:30 p.m.
    Via del Portico D’Ottavia 47 (Jewish Ghetto).

    Seeking more insider Rome tips? Contact us!

  • Vineyard Visit to the Roman Countryside

    Vineyard Visit to the Roman Countryside

    elliotA recent Friday morning in August my friends Gina, Eleonora, and our 8 year old mascot (and budding photographer) Elliot set out early of hot and dusty Rome headed for the Roman wine country nearby. Olevano Romano is an hour South-east of the city center and an historic location known for its Cesanese wine. Produced for centuries on the rolling hills of Lazio, Cesanese is a robust red that in its variations can be spicy, smooth, fruity and rustic.cesaneseDamiano Ciolli, the vintner who invited us for a tasting that day, is a fourth generation winemaker and his grapes reflect both his father, grandfather and great-grandfather but also himself. A handsome 30-something, he has planted younger vines of Cesanese Comune, which are slightly different from the older Cesanese di Affile, but also is experimenting with white Ottonese grapes of the Bellone variety. Cesanese4After visiting the small 15-acre vineyard, we went into the ‘cave’ to taste some of his most recent labels (from 2010 to 2013). Interestingly for an amateur like me, the wines were fermenting in oak barrels from Bordeaux and Burgundy as well as stainless steel and cement. The cement surprised me but they were surprisingly beautiful and Damiano assured me they work very well since they let in oxygen (he added: ‘wine is a living creature’).SileneAfter the tasting and a quick look at his amazing tractor, which Elliot was really impressed with, we chatted about Damiano’s mother who was in the kitchen preparing lunch. Promising to come back and cook with his ‘mamma’, we headed off to the center of town to feast on one of the best meals I’ve had (and that’s saying a lot!).Tabletop‘Sora Maria e Arcangelo’ is a restaurant that is taking local, seasonal ingredients and re-inventing typical Lazio cuisine. Of course the famed Cesanese wines feature prominently and we had a rustic natural one from Piglio called Vicinale from the La Visciola vineyard.

    SuppliAs far as food, there were the famous ‘Suppli’, or rice balls, filled with wild porcini mushrooms and saffron, the seasonal ‘fiori di zucca’, or zucchini blossoms, stuffed with cheese and anchovies plus an eggplant parmesan that was beautifully served in a small Le Creuset pot. The first course was cannelloni stuffed with veal and dressed with san marzano tomatoes and mozzarella—sublime! The entrees were also late summer: rabbit filled with eggplant on an eggplant puree and roast chicken (the most delicious, crispiest skin I’ve ever tasted) with wild rosemary and peppers.epplantparmcannelloniblackberrycakeAs if all that was not enough, there was dessert: a wild blackberry and lemon tart, or tartella, with lemon gelato and a ‘tiramisu’ that only had mascarpone in common with the classic one. In fact it was like a lemon cream pudding with peaches and wild strawberries (we called it a ‘tiramisopra’). Deelish!

    melogranoWe ended with an amaro made of pomegranates and then chatted with chef Giovanni Milana and his mother in the kitchen before heading back to the city well sated and happy. There’s nothing like spending a day with friends eating and drinking well.

    Buon appetito!

  • Sicily Part 2 – The Etna Wine Lab & I Vigneri

    Sicily Part 2 – The Etna Wine Lab & I Vigneri

    This is part 2 of a 3 part post of my favorite memories from my last trip to Sicily. You can find Part 1 here.

    As I walked between the alberello vines at 1200 meters my heart raced like a child waiting to jump out of bed on Christmas morning. It’s no secret that I love natural wine makers. I’ve wanted to visit I Vigneri on Etna for years and I was finally there.vignabosca2Let me take a step back. I met the founders of The Etna Wine Lab, Benjamin Spencer and Valeria Carastro, at the Digital Wine Communications Conference in 2013. Their line up of Etna wine producers ranged from traditional vineyards like Scirto to the historic Benanti. As I tasted and talked with Ben and Valeria, I was transported to Etna. The unique wines like their tours reminded me of a quote on The Etna Wine Lab Website. “We create memorable excursions focused on the history, traditions, and contemporary trends found on the mountain.” They did just that for my family. 

    20140515-familywIvigneriOur full day tour started in Giarre. Ben and Valeria gave us an introduction to the history of wine production in the Etna zone before we hopped on the Circumetnea train (that’s a very jet lagged Ben in the black shirt and Valeria in the #winelover t-shirt). Our tour would include visits to I Vigneri, Feudo Vagliasindi and Planeta, giving us a glimpse of the history, tradition and contemporary trends on Etna.20140515-TrainStationThe train circled Mt. Etna and we took in the changing landscape, vegetation and vineyards.

    20140515-etnafromtrainOur first stop was at I Vigneri’s Vigna Bosco vineyard. Salvo Foti and I Vigneri are a point of reference for Etna wines, organic viticulture and traditional farming (for more about Salvo Foti and I Vigneri click here). Maurizio Pagano, manager of the vineyard workers, greeted us when we stepped off the train.  20140515-valeriainactionMaurizio’s passion for viticulture and love and respect for each alberello vine was evident. He said “A vineyard that is 130 years old is like a 90 year old person. You must respect it like you respect your elders, not forcing it to be something that it is not but appreciating it for what it is.” alberelloThe second vineyard we visited was the Vigna Centenaria. We stood on a turretta (little tower) looking down on the expansive 240 year old vineyard. Maurizio and Valeria pointed out the main grape varieties planted here, Nerello Mascalese and Alicante. Each alberello was beautifully crooked and distinct. Traditional alberello vines have graced Etna since ancient times. I am deeply in awe of their uniqueness and grace. vigna centenariaMaurizio half jokingly asked if we’d like to grab a hoe and start working amongst the vines. Using his 60-year-old Sicilian dialect, my dad quickly told him he’d hoed enough in his life already. Apparently there were no volunteers. It was lunch time and time to taste. tableIVigneriA feast of bruschetta, local cheese, fusilli pasta with le sparacogne (wild asparagus), sausages and more awaited us. IVigneriTastingAngelo di Grazia, a young enologist, who works with I Vigneri presented five wines to us. Vigna di Milo 2012 made from Carricante grapes was fresh and spoke of the sea and orange blossoms.alnusvinudiliceThe light-ruby colored rosé, Alnus Etna Rosato 2012 smelled and tasted like strawberries and raspberries. Vinudilice Rosato 2013 was salmon pink in color – a vibrant blend of Alicante, Minella, Nerello Cappuccio and Grecanico. Wild raspberries jumped out of my glass. I’m a huge fan of rosé wine and Alnus and Vinudilice were intriguing. Both were lovely with the appetizers and pasta.20140515-bruschetta20140515-cheeseplate20140515-pastavigneriThe red cherry taste and lively acidity of VINUPETRA were fabulous partners for the grilled sausage. The wines were vivacious, a true expression of the ancient vines, volcanic soil and I Vigneri. We ate, laughed and drank nourishing ourselves. With mom to my right and dad across from me the day could not have been more perfect. I wanted to freeze this moment in time. sausagesSadly it was time to drive to the next vineyard. At that point Maurizio could have easily put me to work in the vineyard but instead he handed me a bottle of wine as a gift and asked my dad when he was going to teach me to speak Sicilian. Another thing to add to my bucket list. IVigneri4

    to be continued…Sicily Part 3 – On Etna with The Etna Wine Lab

     

  • Sicily Part 1 – 5 Cherished Memories

    Sicily Part 1 – 5 Cherished Memories

    This is part 1 of a 3 part post of my favorite memories from a recent trip to Sicily. Anyone who has met me knows that I am a bit obsessed with Sicily. My Sicily obsession has grown since the death of my Sicilian grandmother Maria in 2003. I am thankful to her for sharing her memories of Sicily. I admire her sarcasm, stubbornness and strength. She was a testarda (stubborn person) and for that reason I proudly hold my Italian passport. She was my last grandparent to immigrate to Boston allowing her to retain her Italian citizenship.fishermanSince 2003, I’ve visited Sicily countless times. Initially I searched for my roots to understand more about myself, my family and my attraction to the island. Every trip brought a new adventure from midnight fishing off the Aeolian Islands to walking the vineyards of Pantelleria. I fell in love with the energy, the smell, the tastes, I fell in love with the food, the wine and the people. When I received a call from the most difficult clients asking me to plan a trip of a lifetime to Sicily for them, I knew I was up for the challenge. The group was my mom, dad and three cousins. DSC_0058It may seem obvious that all clients want their vacation to be a trip of a lifetime. Understanding what a client envisions is the first step. My clients (family) wanted to stay in a villa near Siracusa with a pool, garden and outdoor kitchen and direct access to the sea. They wanted to relax, cook and most of all spend time together creating unforgettable memories.

    My 5 most cherished memories from this very special trip of a lifetime are…

    1. Stealing an hour with mom on Mother’s Day for a plate Sicilian cheese, semi-sundried tomatoes, eggplant parmesan and wine at Gusto dei Sapori Smarriti in Ortigia. cheeseplatemom
    2. An indulgent breakfast  at Caffé Sicilia in the city of Noto which is a UNESCO Heritage site. Cannoli, brioche, granita and cappuccino were exactly the sugar and caffeine jolt required to kick off a day of sightseeing.  cannolicaffesicilia
    3. Leading my family on a tour of the Ortigia food market  to buy fish, vegetables and bread for an evening BBQ.fishmarketortigia
    4. Spending a morning at I Vigneri vineyards on Etna with the Etna Wine Lab.20140515-familywEtna
    5. A farewell swim at the ramp of our Think Sicily villa rental. Despite living in Italy for more than 7 years, I still have New England blood which means I’ll jump in the sea in May despite chilly temps! That’s Mom and me.

    swimsiracusa

     

    to be continued…Sicily Part 2 – On Etna with The Etna Wine Lab & I Vigneri

  • Strawberry Shortcake from Ma’s Kitchen

    Strawberry Shortcake from Ma’s Kitchen

    strawberriesI’ve been eyeing strawberries at the Rome food markets for weeks. Ma (aka my grandmother) loved strawberries, sliced and sprinkled with sugar, over ice cream or in cake fillings. She made whipped cream and fruit filled shortcake for summer parties and birthdays, pineapple for my great grandfather Domenico’s, strawberry for my cousin Jimmy’s. On the 4th of July, she added strawberries and blueberries to layers of whipped cream. Ruby red, purple blue and porcelain white to celebrate Independence Day.wholecake

    On a whim Ma would replace the whipped cream with home made vanilla and chocolate pudding. Simple, comforting and delicious…here’s my version of Ma’s recipe just in time for the 4th of July!

    Ingredients for cake

    • 6 eggs
    • 1 cup sugar
    • 1 cup flour
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla

    Ingredients for filling

    • 2 – 3 cups strawberries
    • 1 cup heavy cream
    • confectioners’ sugar or granulated sugar to taste

    Preheat the oven to 350° F. Butter two 9-inch round cake pans. Line the pans with wax paper, butter the paper and dust the pans with flour, knocking out any excess flour. Separate the egg yolks from the egg whites. In a large bowl beat the egg whites until they form peaks. In a separate bowl with the mixer on low speed combine the egg yolks, sugar, flour, baking powder and vanilla. Fold the egg whites into the batter. Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 30 minutes or until a toothpick comes out clean. I don’t have 2-9 inch round cake pans. My 13-inch springform did the trick. cakeoutofovenWhile the cake is cooling slice 1 to 2 cups of strawberries and put aside. In a mixing bowl beat 1 cup heavy cream until soft peaks form. Add confectioners’ sugar or granulated sugar to taste and beat until soft peaks return. Fold sliced strawberries into the whipped cream. If you used one pan like me you’ll need to slice the cake into two layers and top the first layer with the strawberry-whipped cream mixture. cakelayerPlace the second layer on top and garnish with whipped cream and whole or sliced strawberries. Slice and enjoy!cakeslice

     

  • Recipes from my Grandmother’s Kitchen

    Recipes from my Grandmother’s Kitchen

    Can a book of recipes capture a lifetime? My grandmother Louise, known as Ma to her family and friends, kept her recipes in a leather bound book. She hand wrote each one. She added recipe clippings from magazines which she’d take and make her own. During my last visit to Boston, I read each page, overcome by delicious memories of food, family and laughter – Sunday lunches under the grapevine with my cousins, Christmas Eve dinner for 40+ guests and beach BBQs are just a few. Her kitchen was a magical place where simple fresh ingredients were melded into my favorite dishes.CookbookWhen I moved to Italy seven years ago my mom gave me a book of Ma’s signature recipes. My mom hand wrote each entry. It is the most thoughtful gift that I’ve ever received. I add more family recipes to the book each season as well as my own. It is a tribute to my Italian heritage intertwined with American ingredients and Ma’s love of cooking.

    IMG_3834Ma passed away more than 15 years ago. Cooking brings her into my kitchen. The smell of bubbling tomato sauce and freshly torn basil fill the air and I smile at my reverse journey from the U.S. to Italy, taking Italian-American recipes handed down from generation to generation and making them my own testing, tasting and retesting with authentic Italian ingredients. I am lucky.

    I’ve shared her pasta and beans, biscotti and date nut bread recipes here and I look forward to sharing more memories with you from my kitchen.

    DSC_3537

    biscottiSlice

    DSC_3582

     

  • Top 5 Gelaterias

    Top 5 Gelaterias

    As the weather begins to warm up and the torrential rains that have plagued Romans all spring seem to be abating (fingers crossed!), people are once again turning their eyes and stomachs to gelato. The perfect snack for a warm afternoon (or anytime really), it is a staple Italian sweet for tourists and locals alike. Though many stores offer gravity-defying piles of fluorescent gelato, the true Italian gelato is tucked away in humble displays with colors found in nature. Here is a list of gelaterias around Rome with charm and flavors that truly satisfy. Each shop utilizes high-quality ingredients exhaustively sourced that produce addictive results. Add a scoop of panna (whipped cream) on top to take gelato to a decadent high.

    20130925-DSC_3305

    Fatamorgana – With stores located throughout Rome, Fatamorgana focuses on fresh flavors without preservatives or artificial additives. The flavors are created by owner Maria Agnese Spagnuolo and go beyond the run-of-the-mill gelateria offerings. For those looking for salty-sweet, try their peanut flavor or the funkier pear and gorgonzola. A lighter alternative as the summer heat approaches is ananas e zenzero (pineapple and ginger), a name misleadingly close to bananas and a taste that’s floral with a zing. The shop is friendly to those searching for gluten-free options.

    20140318-fmorganapineapplezenzeroestasi

    Fior di Luna – In this time of a highly commercialized gelato industry, Fior di Luna maintains a truly artisanal approach perfected by the Pasquarella brothers, believing that creating gelato is a craft. The Trastevere shop offers top-notch hyper-seasonal fruit flavors such as their unforgettable fragola (strawberry), as well as a fruity and rich chocolate with fig sauce flavor that will have visitors going back for seconds. In addition to fruit flavors, the gelateria boasts dairy gelato flavors made with donkey’s milk, a surprisingly low-fat dairy option with the creaminess of cow’s milk.

    20140318-fiordilunastrawberry

    Il Gelato – Located just across the river from Trastevere lies a Testaccio outpost of Claudio Torcé’s gelateria. Claiming over 100 flavors to his name, Torcé has been a major force in returning gelato to an artisanal, quality product in Rome. The gelateria boasts a variety a flavors ranging from classic to creative, including green tea, cioccolato picante (spicy chocolate) and halva. This is surely the place to venture out of your gelato comfort zone. Though it sounds funky, visitors should at least try a spoonful of celery flavored gelato for bragging rights (and a pleasant surprise).

    DSC_1368

    Gelateria del Teatro – has two convenient locations in the center of Rome. The shops offer pastry-inspired gelato creations and flavor pairings that please every palate (think “vecchia roma” (ricotta cheese and cherries with pie crust crumble) or garden sage and raspberry). Chocoholics should be sure to taste puro, a pure dark chocolate gelato and every bit as delicious, chocolate and red wine. Try the refreshing ricotta fico e mandrel (ricotta cheese, almond and fig) which has the light tang of cheese melded with sweet figs and a crunch. For the fruit-inclined they offer flavors from classic strawberry to pear and caramel. Take a peak in the window of their shop on Via di San Simone to see gelato-makers at work.

    20140319-teatrostrawberrytartufo

    Gelateria Vice – Vice has gelaterias sprinkled throughout the city. Don’t be afraid to stick with the classic nut flavors like delightful pistachio from Bronte or almond from Noto. Take special care to try their vanilla gelato made with Madagascar vanilla, an uncommon flavor in Italy. In the summer Vice makes an outstanding granita di caffe with their coffee-blend.20140320-Vice

    For more information on our Gelato Tour of Rome or gelato making lessons contact us at gina@gtfoodandtravel.com

    *Words by GT Food & Travel Intern Annie Epstein 


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