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Food – GT Food & Travel
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GT Food & Travel

Tag: Food

  • Meet Sandro Dibella on Etna

    Meet Sandro Dibella on Etna

    As a co-fouder of  Casa Mia, I’m very excited to share our series of interviews called “Our Italians”. We love meeting  local food artisans, experts and producers as we travel around Italy for work and pleasure and we want to share our passion with you. I’m happy to spend time in Sicily visiting old friends and making new ones like Sandro and Lucia, owners of Cave Ox Osteria and Pizzeria on Etna. They are a passionate couple committed to sharing the best in Italian food and wine and to making visitors feel at home.

    Thanks to their hospitality and warmth, when I walk into Cave Ox, I hear the opening theme to 1980’s television sitcom Cheers… “Where everybody knows your name”…I hope you’ll take the time to meet Sandro and his little Cave Ox here …enjoy. DSC_0428

  • 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

     

  • Le volpi e l’uva Wine Bar in Florence

    Le volpi e l’uva Wine Bar in Florence

    luvavolpe2Everyone these days is looking to eat at an authentic Italian enoteca. It is becoming increasingly harder to find one that hasn’t yet conformed to tourism and let go of its old world originality. Well, I have news for you, my hope in a good traditional enoteca experience has been restored. Le volpi e l’uva, an intimate wine bar, has an authentic and rustic Italian feel and leaves you craving for more.

    katie 4

    After ordering the crostone al pomodoro e olive taggiasche (crusty bread topped with tomatoes and olives) the waitress recommended I have a glass of Trentino D.O.C. Marzemino Armando Simoncelli 2012. Le Volpi e l'uva1Complimenting the abundance of asiago cheese, tomatoes, and green olives with a drizzle of olive oil, this slightly dry and not-too-sweet wine, exceeded my expectations. The ruby red wine had genuine flavors from the ancient wine making traditions of Trentino while maintaining its young fresh and fruity taste. Its food friendly qualities put an extra crunch of energy to my meal. Delicious food, flavorful wine and great company made for a great night at at Le Volpi e e l’Uva.

    Katie 2

    Le Volpi e l’Uva
    Piazza de’ Rossi 1
    Telephone +39 055 239 81 32
    Email: info@levolpieluva.com
     
    *Words & photos by Katie Reporto
  • Rome Street Food

    Rome Street Food

    Rome Street Food…

    …Has No Right to Look This Good!

    Photo essay. Read on Cond Nast Traveler website.

  • Glass Hostaria – Where Rome Meets NYC

    Glass Hostaria – Where Rome Meets NYC

    Last week, I clicked my heels together walking down a Trastevere street.  My mind, eyes and stomach were delightfully confused. I had just finished a 5 hour fine dining experience at Glass Hostaria.

    Located in the heart of Trastevere, Glass boasts the highly creative cuisine of Chef Cristina Bowerman, modern décor, professional service and an extensive wine list. Our table chose the 90 euro tasting menu. Dishes included ravioli filled with liquid 60-month aged parmesan topped with white truffle shavings and duck breast with pumpkin and glazed banana in a red wine sauce.  

    Each course was well executed and beautifully presented. Red shrimp covered with dehydrated prosciutto from Parma in a lettuce and oyster coulis served with a scoop of Barlotti ricotta di bufala was a powerful flavor combination. The savory bacon-like morsels, succulent shrimp and luscious cheese melted on the tongue. Sea bass, edamame, algae and lotus root salad crowned with apple granita was crisp and clean.

    Three pasta themed dishes followed. Pastificio dei Campi linguine cooked in roasted red pepper water looked like a miniature beehive garnished with cilantro. It was sweet and smokey. Floating in a tuber broth, button pasta stuffed with pine nuts and herbs was fresh and delicate. The favorite in the pasta category was the 60-month aged parmesan ravioli with white truffle shavings; piquant, earthy and aromatic.

    Duck breast with pumpkin and glazed banana in a red wine sauce was served next. The meat was nicely cooked and tender. The main dessert was a yogurt semifreddo with verbena oil. Adorned with flowers and sprouts it was an unexpected delight.

    Be sure to leave room for the gorgeous petits mignardises.

    A 65 euro and 90 euro tasting menu are available or you can order à la carte. We agreed that the tasting menu was one of the best and most unique meals that we have enjoyed in Rome. I can’t wait to return and sample more of Bowerman’s unique dishes…I’ve got glazed eel on my mind.

    Glass Hostaria 
    Vicolo del Cinque, 58 – Rome
    tel: 06-58335903
    Open: Tuesday – Sunday; 8:00pm – 11:30pm
  • Lunch in Siracusa – Sicilia in Tavola

    Lunch in Siracusa – Sicilia in Tavola

    After KBT and I grazed our way through the Ortigia market, we sped off to our lunch reservation at Sicilia in Tavola.

    We started with polpette di pesce neonata grigliate (grilled whitebait patties). The fluffy clouds were laced with peppery parsley, parmesan and topped with a splash of lemon juice. They were cooked perfectly. (Note: I learned yesterday that there is an EU-wide fishing ban on neonata due to overfishing. I will not be ordering neonata anytime soon and encourage others to do the same).

    We chose gnocchi con ricci di mare e pistacchio di Bronte (gnocchi with sea urchin and chopped pistachio nuts) and spaghetti mare con granella di mandorle (spaghetti with mixed seafood and grated almonds) for our first courses.

    In Sicily, I search out ricci di mare in any form I can get my hands on. Creamy and bright, it tastes and speaks of the sea. The plump potato pillows in a light fish sauce topped with coral bits and toasted green gems were luscious.

    Spaghetti mixed with tender shrimp and chunks of fish was complimented by sweet grated almonds.

    Due to a food coma, we stopped eating after the first course.  The warm service, simple décor and range of fresh seafood based pasta dishes make for a winning recipe. I recommend making a reservation.

    Sicilia in Tavola
    via Cavour, 28 Siracusa
    Tel. +39 392 4610889

  • Antica Marina Osteria – Catania, Sicily

    Seafood, Sicily, summertime…jackpot! I’ve been living in Rome for 4+ years and it’s become increasingly difficult to find a meal that brings joyous tears to my eyes. I knew there was a good chance that I’d find what I was looking for in Sicily.

    During a road trip in July along the east coast of Sicily, we stopped in Catania for lunch at Antica Marina Osteria. This friendly and casual local owned by Maurizio Scorza, Giovanni Leonardi and Campisi Salvatore serves seafood dishes in an intimate space tucked away on the la pescheria di Catania (Catania fish market).

    We started with an assortment of seafood antipasti for which the restaurant is well known. Eight white ceramic bowls arrived at our table brimming with delicacies from lightly fried cuttlefish to tuna, zucchini and roasted cherry tomatoes tossed in local olive oil.

    Mussels stuffed with breadcrumbs and parsley were a great contrast to the zing of thinly sliced salmon with chili pepper and mushrooms.

    Tender octopus salad and shrimp prepared like ceviche were two of my favorite dishes. The small shrimp were sweet and delicate served in a marinade of tangy lemon juice, parsley and olive oil.

    The starters were followed by tagliolini ai ricci di mare (pasta with sea urchin sauce) and tagliolini ai cozze ed alga (pasta with mussels and seaweed). The velvety orange specks of sea urchin transported me back to my Sicilian grandmother Maria’s kitchen table. I closed my eyes as it dissolved into a buttery broth on my tongue…pure bliss.

    We chose ricotta cake for dessert. The creamy and luscious cheese was encrusted by sweet toasted almonds and dark chocolate bits and topped off with a sprinkle of powdered sugar…a dream ending to a heavenly meal.

    Antica Marina’s fresh ingredients, enticing specialities and welcoming atmosphere make this a not-to-miss destination for seafood lovers.

    Antica Marina Osteria

    via Pardo, 29 – Catania

    Tel. +39 095 348197

    www.anticamarina.it


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