If you work in the food and beverage business, or are just a plain foodie or wine connoisseur, there are two principal Italian trade shows :: fiere that you won’t want to miss: Vinitaly and Cibus. Vinitaly is focused on the wine sector while Cibus is dedicated to food and beverage. This year’s exhibitions have already passed, but mark your calendar for next year as these expos are always filled with innovating food and wine concepts.
Celebrating :: festeggiando over 100 years of production, Lini 910 has perfected the art of making lambrusco and is known throughout the world for its Classic Method. With a sleek and modern image, Lini 910 bundles together a century of tradition and experience with a stylish and captivating look.
Grapes picked by hand and wine made with passion :: passione, at Lusvardi I found my favorite Brut Rose sparkling wine. Delicate notes of berries and green apple blend harmoniously together making this wine the ultimate summer drink.
Not only are Ceci’s wines and beers some of the best in Italy, their marketing initiative is also creative and innovative. Some of my favorite bottle designs were: a New York skyline with led lights that illuminate the bottle, a plaid printed bottle with a strap for carrying, chalk board and whiteboard bottles both equipped with their essential materials (chalk and eraser, whiteboard pen and cloth). Ceci is all about offering quality products with style :: stile.
While some high quality wineries get stuffy with their labels :: etichette, Buglioni, instead, has a little fun: Bugiardo (liar), Ruffiano (suck-up), Clandestino (stowaway), Monello (rascal), Balordo (fool) and Vigliacco (coward) are some of their most creative and unusual wine names I’ve yet to come across. Then of course they also have the classics like Valpolicella and Amarone. Cuddling your taste buds with deep warm flavors, Bulioni’s Amarone wine has become my new found love. Full in body and flavor, it is one wine you will not forget that leaves each taste bud enamored and in love.
I first foundLoison’spastries at Vinitaly, they had a small little booth where they were handing out samples of Panettone, a traditional Christmas Italian sweet and candied fruit filled bread. It was love at first bite of the soft, moist sweet bread lined with a layer of cream. The large and refined :: raffinati stand at Cibus also presented a variety of other sweets in gorgeous and unique packaging. Entering the stand felt like walking into an old Victorian house for tea and sweets. I know where I’ll be ordering my Christmas presents from next year.
With simple and eye catching packaging paired with a variety of unique products like flavored salts and oils, deep red tomato sauces and a wide range of jarred vegetables in olive oil, there was no question about me stopping in to take a peek at the Casina Rossa stand. While talking to the owner, I even had the opportunity to see photos of the preparation of the jarred vegetables in olive oil, all of which are filled by hand :: a mano. In the states, you can find a variety of Casina Rossa products in William Sonoma stores.
Pandolia is Evvio’s delicious artisanal panettone bread that is made with farm selected extra virgin olive oil, making it a healthy alternative to the traditional recipe. Pandolia is prepared with just a few and simple ingredients and does not contain aromas or preservatives. Mother yeast is utilized and the dough goes through a 32 hour levitation process. Evvio’s mission is to promote handmade, high quality and healthy foods. I’m all in. I’ve been snacking on two kinds of Pandolia since coming back from Cibus: wholemeal raisin and candied orange peel as well as cranberry and goji berries. Both are a perfect accompaniment to a hot cup of coffee in the morning :: mattina.
I really enjoyed talking to one of the owners in this family-run business. You can tell when someone has heart and soul :: anima for their activity when you hear them passionately talk about their products. After tasting Agnoni’s artisanal marinated artichokes, sun-dried tomato patè and green olive patè, I came to the conclusion that it must not be hard to speak animately about their products as each one was absolutely exquisite. Besides their products in extra virgin olive oil, they also have a wide rande of handmade products which are all produced at their commercial farm.
What I love about Galvanina products is that they are made without colorants and preservatives :: conservanti, unlike many other beverage brands in the market today. Instead, Galvanina uses: cane sugar to sweeten their drinks, fresh mineral water from the Galvanina spring, and they add carbon dioxide, a natural element used to create their sparkling line of beverages. In addition to their sparkling drinks, their range of 100% organic fruit juices beats out all their competitors.
I was on the brink of giving up on drinking beer in Italy and just sticking to wine. After sampling many different kinds, nothing could compare to the selection of original crafted flavors found in the Pacific North West. That was until I had the opportunity to stop by the Amarcord stand. With one sip :: sorso of their special artisanal beer called “Bruna”, I finally tasted home. It was quite a heavenly moment to finally find a beer of excellence.
This vegetable couscous with borlotti beans is a nutritious and energy-packed meal that provides your body with a good balance of complex carbohydrates and protein :: proteine. The borlotti beans, also called cranberry beans, are widely used in Italian cooking and are a rich source of cholesterol-lowering fiber that prevents blood sugar levels from rising too rapidly after a meal, making them a good choice for diabetics.
Each Wednesday :: mercoledì I head to the local outdoor market to buy my fruit and vegetables for the week. Like a kid in a candy store, my greediness sometimes lands me with a refrigerator overflowing with fruits and vegetables and not enough time to cook them all. If I see that days have passed and my vegetables are starting to lose their freshness, I usually make this vegetable couscous with borlotti beans recipe as it is an excellent way to use up all my veggies in one dish. The recipe was created with the vegetables I had in my refrigerator, but you can substitute with whatever you have in yours. If you don’t have borlotti beans, just substitute with another variety.
I added coconut milk :: latte di cocco and thai red curry paste because I had it on hand, although I often make this recipe without these two ingredients and it is just as good. This couscous dish can be eaten as a main, a side dish or you can use it to fill roasted eggplants, zucchinis or tomatoes. Awhile ago I made tomatoes stuffed with millet but you could easily fill the tomatoes with this couscous instead.
For those of you who bring your lunch :: pranzo to work, this is a great option as you can adjust the quantities so you have lunch ready for a few days. Mr. Italicano and I are also very fond of picnics, and this is usually my go-to recipe as I can make it the night before and it easily stores in a plastic container. Enjoy!
This vegetable couscous with borlotti beans is a nutritious and energy-packed meal that provides your body with a good balance of complex carbohydrates and protein.
Serves: 6
Ingredients
For the vegetables:
2 tablespoons extra virgin olive oil
1 large red onion, finely diced
1 clove garlic, finely diced
2 small zucchinis
1 cup dry white wine
1 organic vegetable bouillon cube
3 medium carrots
6 asparagus stocks
1½ cups (240g) canned borlotti beans (or any other kind of bean)
1 cup (240ml) coconut milk (optional)
1 tablespoon (18g) Thai red curry paste (optional)
For the couscous:
1½ cups (300g) couscous
2 tablespoons extra virgin olive oil
1½ cups (360 ml) boiling water
Instructions
Add the extra virgin olive oil to a medium-sized skillet then add the finely diced onions and garlic and cook over medium heat until translucent.
In the meantime, finely dice the zucchini and add them to the pan along with ½ cup of white wine and the bouillon cube. Cover. Finely dice the carrots and asparagus and add to the pan along with the other ½ cup of white wine. Add the canned borlotti beans, coconut milk and Thai red curry paste, cover and cook for roughly 15 minutes or until the vegetables are soft then remove the lid and continue cooking until the liquid has absorbed. Be sure to stir every 5-10 minutes, adding some water if the vegetables begin to stick to the bottom or adjusting the heat as necessary to keep them cooking at a steady pace, but not burning.
During the last 5 minutes, put the extra virgin olive oil in a sauce pan, add the couscous and stir until golden. Remove from heat, add the water, stir well and cover for a few minutes. Once ready, stir the couscous into the vegetable and bean mixture and serve either warm or cold.
Note If you are using dried borlotti beans, you will need to soak them and then boil them before tossing them with the vegetables. If you are using fresh, you just need to boil them before use.
This marinated feta, basil, taggiasche olive and sun-dried tomatoes is one of the easiest appetizers ever to make and is the perfect fuss-free hor’dourve when entertaining guests.
Why is this appetizer :: antipasto so great? Well, for starters you may already have many of these ingredients in your refrigerator or panty and most importantly, this appetizer only takes about 5 minutes to prepare. All you need is a cute wide mouth glass jar (I adore mason jars) then line the bottom sides with basil leaves followed by cubed feta, half of the taggiasche olives and half of the sun-dried tomatoes.
Repeat these steps and top with a few capers :: capperi if desired. Fill the jar with the sun-dried tomato oil and oil from the taggiasche olives and top with additional extra virgin olive oil if needed in order to cover everything. You can store in the refrigerator to marinate or serve immediately with toasted bread or crackers.
After your guests have gobbled up the appetizer, if there is extra oil in the jar :: barratolo set it aside to use later when cooking. It’s great splashed over veggies or fish on the BBQ.
Here are five other of my favorite fuss-free appetizers:
4. Mini Cheese Balls— Another appetizer that only takes a few minutes to whip up.
5. Savoury Vegetable Pie—Hearty and filling, this vegetable pie is an instant crowd pleaser.
In Italy, spring :: primavera is in its prime, from warm hot summer-like temperatures to rainy days that make our garden vibrant shades of green. I adore this time of year. It’s the time when we all come out of our winter slumber to enjoy the breathtaking nature around us and live the day to its fullest.
It’s the time of picnics and barefoot walking on grass, of BBQ’s outside with friends and long evening strolls with a loved one. It’s the time to breath in the fresh spring air and be thankful and grateful for everything we have in this moment. Life is fleeting, so enjoy each precious second :: secondo prezioso.
This appetizer is simple and can be made by any level of cook :: cuoco and makes the perfect excuse to organize a get together with friends and family. Enjoy and I hope you make a lot of memories surrounded by this delicious and healthy appetizer.
Marinated Feta, Basil, Taggiasche Olives and Sun-dried Tomatoes
This marinated feta, taggiasche olive, sun-dried tomatoes and basil is one of the easiest appetizers ever to make and is the perfect fuss-free hor’dourve when entertaining guests.
Serves: 4-6
Ingredients
¼ cup (45g) pitted taggiasche olives or kalamata olives in olive oil
¼ cup (30g) chopped sun-dried tomatoes in olive oil
1 block (200g) Feta, cubed
10 basil leaves
5 capers (optional)
Instructions
Put 5 basil leaves against the sides of a wide mouth mason jar or similar container, line with half of the feta cubes then top with half of the olives and half of the sun-dried tomatoes. Repeat. Top with capers if desired. Fill the jar with the remaining sun dried tomato oil, oil from the taggiasche olives and top with extra olive oil if needed to cover the feta.
Serve with toasted rustic bread or a sea salt and oregano toasted tortilla. If stored in the refrigerator, take out the jar and set at room temperature 20 minutes before serving so the oil liquefies.
I’m a picky :: esigente dessert eater. I usually don’t like cake-y textures, sugary frosting or most custard style desserts. There is one kind of sweet, though, that I simple can’t resist: white chocolate chip brownies.
Something truly glorious :: glorioso happens when you combine rich milk chocolate with smooth white chocolate: the flavors harmonize and dance to a sweet melody in your mouth.
I can’t get enough of this dessert. In fact, I only make these white chocolate chip brownies when I am cooking for a dinner party and know that they will be eaten by my guests; otherwise, I will find myself eating these brownies for breakfast, lunch, and dinner. Not kidding; they’re quite addicting, especially with a big scoop :: pallina of ice cream on top.
Although some brownies have a cake-y texture which I absolutely despise, these instead are compact. No pillows of air are getting in your way of great dense consistency and rich flavor :: sapore.
Mr. Italicano and I had gelato sundaes in lieu of a wedding cake :: torta nuziale, although two of my runners up were either brownies or mini cheesecakes served in mason jars.
What are your favorite desserts besides brownies? Do you like every sweet or do you have texture issues like me?
This easy recipe for white chocolate chip brownies is an instant crowd pleaser. Delicious eaten alone or topped with a scoop of ice cream.
Serves: 12
Ingredients
⅔ cups (120g) chocolate chips
10 tbsp (141g) butter
⅓ cup plus 1 tbsp (38g) unsweetened cocao powder
1 cup (200g) sugar
3 eggs
1 tbsp (15ml) vanilla
1 cup flour minus 2 tablespoons taken out (125g)
2 tablespoons (20g) cornstarch
¾ tsp (3g) baking powder
½ tsp (2g) sea salt
For the frosting:
⅓ cup (60g) white chocolate chips
Instructions
For the brownies:
Preheat the oven to 325°F (162°C) then butter a 8-inch square baking pan.
Melt the chocolate and butter in a double broiler then transfer it to a large bowl. (Or, melt in a microwave, stirring every 30 seconds.) Add the unsweetened cocoa powder and sugar. Mix well. Add the eggs and vanilla and mix until combined.
In another bowl, combine the flour, cornstarch, baking powder and sea salt.
Add the dry mixture to the wet and mix until just combined. Stir in the white chocolate chips and transfer the batter to the baking pan.
Bake for 25-30 minutes or until when the toothpick you insert in the middle comes out clean.
For the frosting:
Melt the white chocolate in a double broiler or in a microwave stirring every 30 seconds. Drizzle over the prepared brownies. Try not to eat them all!
This easy recipe for white chocolate chip brownies is an instant crowd pleaser. Delicious eaten alone or topped with a scoop of ice cream.
Serves: 12
Ingredients
⅔ cups (120g) chocolate chips
10 tbsp (141g) butter
⅓ cup plus 1 tbsp (38g) unsweetened cocao powder
1 cup (200g) sugar
3 eggs
1 tbsp (15ml) vanilla
1 cup flour minus 2 tablespoons taken out (125g)
2 tablespoons (20g) cornstarch
¾ tsp (3g) baking powder
½ tsp (2g) sea salt
For the frosting:
⅓ cup (60g) white chocolate chips
Instructions
For the brownies:
Preheat the oven to 325°F (162°C) then butter a 9? x 13? baking pan.
Melt the chocolate and butter in a double broiler then transfer it to a large bowl. (Or, melt in a microwave, stirring every 30 seconds.) Add the unsweetened cocoa powder and sugar. Mix well. Add the eggs and vanilla and mix until combined.
In another bowl, combine the flour, cornstarch, baking powder and sea salt.
Add the dry mixture to the wet and mix until just combined. Stir in the white chocolate chips and transfer the batter to the baking pan.
Bake for 30-40 minutes or until when the toothpick you insert in the middle comes out clean.
For the frosting:
Melt the white chocolate in a double broiler or in a microwave stirring every 30 seconds. Drizzle over the prepared brownies. Try not to eat them all!
I don’t know about you, but I think fish baked in parchment paper just looks uber fancy. Who would of thought that something so elegant could be so easy? I think you’ll be surprised to know how uncomplicated and effortless this parchment baked striped red mullet with wasabi and yellow curry sauce recipe is to make.
You can really let your creativity :: creatività fly when cooking fish in parchment paper. Toss in a variety of chopped fresh vegetables, drizzle some extra virgin olive oil on top, pop it in oven for 20 minutes and you’ve got yourself a quick and healthy meal.
In this recipe, I decided to use leeks ::porri, radishes, tomatoes and oregano all drizzled with a spicy wasabi and yellow curry vinaigrette. It was a perfect pair and gave a little zing to an otherwise delicate flavor.
The first time I used striped red mullet, I had it filleted and deboned and slowly cooked it in a savory red sauce. This time, I decided to cook it whole and I have to admit that due to the amount of bones the striped red mullet :: la triglia has, it takes a lot of patience and work to eat. Therefore, instead of baking the fish whole you could just as easily bake the fillets in the parchment paper. It is definitely what I will be doing next time!
I had been dying to try out my yellow curry paste that my friend Wes from Hong Kong brought over for me. You would be surprised at how hard it is to find ethnic spices and foods here in Italy unless you go to big cities like Milan or Rome. When I visit the States, I usually bring back bottles of Sriracha, seasonings, and of course, peanut butter :: burro di arachidi, not that you can’t find jars of it here, but it is so expensive!
If you don’t have wasabi or yellow curry :: curry giallo paste, you could easily substitute these ingredients with a few pinches of dried red chili flakes or skip the heat altogether for a milder flavor.
I hope you enjoy this recipe, let me know what you think in the comment section below!
Parchment Baked Striped Red Mullet with Wasabi and Yellow Curry Sauce
This mouthwatering recipe for parchment baked striped red mullet with wasabi and yellow curry sauce is uncomplicated and effortless to prepare.
Serves: 2-4
Ingredients
For the fish:
6 red mullets, whole or filleted
6 small twigs fresh oregano
¼ leek, sliced
3 radishes, chopped
10 datterini tomatoes, chopped
For the sauce:
1 clove garlic, finely chopped
½ cup extra virgin olive oil
1 handful parsley, finely chopped
1 lime wedge, squeezed
½ teaspoon wasabi paste
1 teaspoon yellow curry paste
½ teaspoon red peppercorns
Salt and pepper, to taste
Instructions
Preheat the oven to 390°F (200°C).
Cut six pieces of parchment paper large enough for each fish to lie inside. Wash and dry the fish then set them on their individual sheets of parchment paper.
Stuff the insides of each fish with 1 small twig of oregano.
Divide the leeks, radishes and datterini tomatoes and layer on top of the fish.
In a small bowl, combine the garlic, extra virgin olive oil, parsley, lime juice, wasabi paste, yellow curry paste, red peppercorns, salt and freshly ground pepper. Stir well then drizzle the sauce on top of each fish.
Pinch the end of the parchment paper and tie it with a baking string, so the paper looks like a small canoe. Repeat for all the fish.
Bake for 20 minutes. Serve warm.
Inspired by [apron and sneakers|http://www.apronandsneakers.com/2013/05/parchment-baked-red-mullet-fish-with.html}
Celebrating :: festeggiando over 100 years of production, Lini 910 has perfected the art of making lambrusco and is known throughout the world for its Classic Method. With a sleek and modern image, Lini 910 bundles together a century of tradition and experience with a stylish and captivating look.
Grapes picked by hand and wine made with passion :: passione, at Lusvardi I found my favorite Brut Rose sparkling wine. Delicate notes of berries and green apple blend harmoniously together making this wine the ultimate summer drink.
Not only are Ceci’s wines and beers some of the best in Italy, their marketing initiative is also creative and innovative. Some of my favorite bottle designs were: a New York skyline with led lights that illuminate the bottle, a plaid printed bottle with a strap for carrying, chalk board and whiteboard bottles both equipped with their essential materials (chalk and eraser, whiteboard pen and cloth). Ceci is all about offering quality products with style :: stile. 
While some high quality wineries get stuffy with their labels :: etichette, Buglioni, instead, has a little fun: Bugiardo (liar), Ruffiano (suck-up), Clandestino (stowaway), Monello (rascal), Balordo (fool) and Vigliacco (coward) are some of their most creative and unusual wine names I’ve yet to come across. Then of course they also have the classics like Valpolicella and Amarone. Cuddling your taste buds with deep warm flavors, Bulioni’s Amarone wine has become my new found love. Full in body and flavor, it is one wine you will not forget that leaves each taste bud enamored and in love.
I first found Loison’s pastries at Vinitaly, they had a small little booth where they were handing out samples of Panettone, a traditional Christmas Italian sweet and candied fruit filled bread. It was love at first bite of the soft, moist sweet bread lined with a layer of cream. The large and refined :: raffinati stand at Cibus also presented a variety of other sweets in gorgeous and unique packaging. Entering the stand felt like walking into an old Victorian house for tea and sweets. I know where I’ll be ordering my Christmas presents from next year.
With simple and eye catching packaging paired with a variety of unique products like flavored salts and oils, deep red tomato sauces and a wide range of jarred vegetables in olive oil, there was no question about me stopping in to take a peek at the Casina Rossa stand. While talking to the owner, I even had the opportunity to see photos of the preparation of the jarred vegetables in olive oil, all of which are filled by hand :: a mano. In the states, you can find a variety of Casina Rossa products in William Sonoma stores.
Pandolia is Evvio’s delicious artisanal panettone bread that is made with farm selected extra virgin olive oil, making it a healthy alternative to the traditional recipe. Pandolia is prepared with just a few and simple ingredients and does not contain aromas or preservatives. Mother yeast is utilized and the dough goes through a 32 hour levitation process. Evvio’s mission is to promote handmade, high quality and healthy foods. I’m all in. I’ve been snacking on two kinds of Pandolia since coming back from Cibus: wholemeal raisin and candied orange peel as well as cranberry and goji berries. Both are a perfect accompaniment to a hot cup of coffee in the morning :: mattina.
I really enjoyed talking to one of the owners in this family-run business. You can tell when someone has heart and soul :: anima for their activity when you hear them passionately talk about their products. After tasting Agnoni’s artisanal marinated artichokes, sun-dried tomato patè and green olive patè, I came to the conclusion that it must not be hard to speak animately about their products as each one was absolutely exquisite. Besides their products in extra virgin olive oil, they also have a wide rande of handmade products which are all produced at their commercial farm.
What I love about Galvanina products is that they are made without colorants and preservatives :: conservanti, unlike many other beverage brands in the market today. Instead, Galvanina uses: cane sugar to sweeten their drinks, fresh mineral water from the Galvanina spring, and they add carbon dioxide, a natural element used to create their sparkling line of beverages. In addition to their sparkling drinks, their range of 100% organic fruit juices beats out all their competitors.
I was on the brink of giving up on drinking beer in Italy and just sticking to wine. After sampling many different kinds, nothing could compare to the selection of original crafted flavors found in the Pacific North West. That was until I had the opportunity to stop by the Amarcord stand. With one sip :: sorso of their special artisanal beer called “Bruna”, I finally tasted home. It was quite a heavenly moment to finally find a beer of excellence.
