Tag Archives: italian culture

A Queen In The Kitchen – Estate Italiana: Osteria Passatelli (Ravenna, Italy)

Romagna cuisine is HEAVEN, so when in Ravenna remember to stop at Osteria Passatelli. Established in Ravenna in 1962, Osteria Passatelli is nestled inside an old movie theater. Great food and good selection of wines in a unique location.

In this new episode of A Queen In The Kitchen I’ll take you inside the heart of Passatelli, the kitchen, for showing how CAPPELLETTI RAVENNATI (typical ravioli from the city Ravenna) are made by two authentic Italian SFOGLINE (Egg Pasta Masters).

Buona Estate!

IMG_1816

The beautiful decor at Osteria Passatelli.

IMG_0779

Pasta asciutta menu at Passatelli is too die for!

IMG_0787

Tagliere di Salumi & Formaggi.

IMG_0791.jpg

Passatelli in broth, typical dish from Emilia Romagna.

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

A Queen In The Kitchen – Estate Italiana: FICO Eataly World (Bologna)

FICO, acronym for Fabbrica Italiana Contadina (Italian Peasant Factory) and literally fig or cool! (Italian expression), is THE WORLD’S LARGEST AGRI-FOOD PARK in beautiful Bologna (Emilia-Romagna)

100.000 square meters of authentic Italian agri-food related stuff including :

  • shops and marketplace
  • 40 eating points
  • 40 farming factories
  • 6 multimedia carousels
  • 6 classrooms
  • theater and cinema
  • 2 hectares of fields and stables
  • 1 congress center

FICO is HUGE and the best way to explore it is to rent at the entrance the FICO bike, a Bianchi tricycle provided with two shopping baskets.

If you are planning to visit Bologna, the capital of the Emilia Romagna region, don’t forget to plan a whole day at FICO.

Buona Estate!

IMG_1955.jpg

Majestic entrance at FICO Eataly World .

IMG_1954

Red Hot Chili Pepper sculpture in the parking lot.

IMG_1960.jpg

Best way to visit FICO is to rent a FICO Bike.

IMG_1979

Neapolitan Pizza at ROSSOPOMODORO.

IMG_1994

Italian Gelato Workshops at Gelato University Carpigiani.

IMG_1996

Traditional Sicilian pastries at Pasticceria Palazzolo.

IMG_2028.jpg

Outstanding Italian rice at Grandi Riso spot.

IMG_2012.jpg

Huge selection of Italian wines.

IMG_2018

Balsamic Vinegar of Modena, shop and tasting.

IMG_2032Authentic Italian restaurants and bistros a go-go.

IMG_1991

One of my favorite spot at FICO: Librerie COOP bookstore.

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

A Queen In The Kitchen – Estate Italiana: Orta-San Giulio

The medieval village of Orta and the enchanting San Giulio Island are a spectacular spots in the Piedmont region.

Watch the new episode of A Queen In the Kitchen-Estate Italiana featuring the jewel of Lake Orta and learn what to see and where to eat while visiting  the Verbano Cusio Ossola province.

Twenty minutes driving south from Orta-San Giulio stop by at Cantine del Castello Conti for a tour of their vineyards or to taste their precious Boca wine, the typical red wine from Novara Hills. The winery is nestled inside a real castle built by Mr Ermanno Conti in the ’60s.

Buona Estate!

IMG_1390

The medieval village of Orta overlooking the San Giulio Island.

IMG_1396

The beautiful Church of Santa Maria Assunta.

IMG_1415

Lighting up a candle in the Church of Santa Maria Assunta.

IMG_1492

Piazza Motta with its frescos, cafes and shops.

IMG_1459.jpg

Handmade soap shop in Piazza Motta.

IMG_1464

Breathtaking view of San Giulio Island from the imbarcadero.

IMG_1483

Dining “al fresco” at Ristoro San Giulio, on the San Giulio Island.

IMG_1301

Sipping Boca wine at Cantine del castello Conti with the beautiful owners Mariuccia, Paola and Elena Conti.

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

Chiacchiere (Carnival Fried Pastries)

img_9117

“A Carnevale ogni scherzo vale” (Anything goes at Carnival time).

Carnevale (Italian Carnival or Mardi Gras) is celebrated 40 days before Easter and is the last chance to party before Ash Wednesday and the restrictions of Lent. In Italy we celebrates Carnevale with masquerade balls, goliardic parties and parades showcasing gigantic floats. Children, dressed up in costumes, throw coriandoli (confetti) and stelle filanti (party streamers) at each other and blow party horns and blowouts. The traditional Carnival treats are chiacchiere (fried pastries) and tortelli (fritters). Chiacchiere are sweet crisp pastries, deep-fried, sprinkled with powdered sugar and are known by different names depending on the regions in which they are prepared :

Lombardy : chiacchiere

Bologna : sfrappole

Tuscany : cenci

Rome : frappe

Tentino Alto Adige & Friuli Venezia Giulia : crostoli 

Liguria & Piedmont : bugie

Sardinia : meraviglias

No matter how we call them, Chiacchiere are simply delicious.

Buon Carnevale!!!

…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.

ale_libro_cover

Available on:

buy4

Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

This slideshow requires JavaScript.

Recipe & Photo by Ale Gambini – A Queen IN The Kitchen

Difficulty : easy

Prep Time : 30 min. + 30 min. to rest

Cook Time : 2 min.

 

INGREDIENTS

2 cups all-purpose flour

2 tablespoons unsalted butter, softened

3 tablespoons granulated sugar

2 eggs

1 pinch of salt

1 shot of Grappa

vegetable oil for frying

powdered sugar, to dust

 

DIRECTIONS

In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.

Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).

Cover with plastic paper an allow to rest for 30 minutes in a cool place.

Divide the dough in 4 equal parts.

With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.

Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.

In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.

Drain with a slotted spoon and place the chiacchiere over a serving plate covered with paper towel.

Dust with abundant powdered sugar while warm.

Gelato Parmigiano Reggiano & Croccante

As Italian, I always thought that Gelato is one of the symbols of  Italian food in the world as well as the Parmigiano Reggiano PDO. This gelato flavor has an amazing creamy texture with a hint of salty aftertaste. The nut brittle (almonds, hazelnuts, walnuts and peanuts) add a sweet and crunchy twist to this delicious gelato flavor.

Enjoy the last days of summer…buon appetito!!!

getato-al-formaggio_blad-blog-14

INGREDIENTS

1 cup (250 ml) whole milk

3/4 cups (175 ml) heavy whipping cream

1 teaspoon vanilla extract

1/2 cup (50 gr) Parmigiano Reggiano PDO, grated

0.4 cup (80 gr) granulated sugar

5 tbsp (20 gr) nonfat dry milk

1/4 teaspoon guar gum

1/2 cup (100 gr) croccante (Italian nut brittle), chopped

DIRECTIONS

Chop the nut brittle into small pieces, set aside. In a medium bowl, combine sugar, dry milk and guar gum, set aside. In a medium sauce pan, heat milk, heavy whipping cream and vanilla extract. As soon as little bubbles form around the milk mixture, remove from heat and add the Parmigiano Reggiano. Stir vigorously until the Parmigiano dissolves into the milk mixture. With an immersion hand blender, whiz the milk and Parmigiano mixture gently adding in the sugar mixture. Whiz together all the ingredients until the dry ingredients are dissolved into the liquid ones. Pour the gelato mixture through a fine mesh strainer into a bowl, previously placed into an ice bath. Let cool completely, then remove the bowl from the ice bath and cover tightly with cling wrap. Put in the fridge for at least 4 hour. Pour the gelato mixture into the gelato machine and let churn for about 20 minutes. A couple of minutes before the gelato is ready, add the chopped nut brittle and churn briefly. Place the gelato into a container, sprinkle with some nut brittle. Move the gelato into the freezer for at least 2 hours before serving.

Photo by Ale Gambini

2013, The Year Of Italian Culture In The United States

2013, THE YEAR OF ITALIAN CULTURE IN THE UNITED STATES

BY FDL ON DECEMBER 13, 2012
It’s now official, 2013 will be the year of Italian Culture in the USA. A year long journey that will be flagged across the United States, each month dedicated to a field across the Arts, Language, Sciences, Next Generations, Taste, Territory and Music. It was announced on December 12th in Washington DC at the National Gallery by a special spokesman that will reside there for one year: Michelangelo’s David-Apollo, a historical homage that was sent over once before in 1949, as an elegant thank you to the US’ support during the war.

It’s also the 500th anniversary to mark the passing of Amerigo Vespucci. The National Gallery will host the 1507 map that crowned the discovery and sealed the ominous continent under the name of “America”. The close ties between the two countries, you see, are at the origin of a story, a melting of influences and appreciation that never ceased to exist. This year under the cornerstones of Research, Discovery, and Innovation.

Amidst this exceptional recurrence, S.Pellegrino was formally asked to sponsor the year of Italian Culture, by developing a project to bring the culture of fine food and wine to the US with glamorous gastronomic events – namely gala dinners in different locations- the first one in Washington DC, the other two to be held in March of 2013 in New York and Los Angeles. The month of a “Taste of Italy”.

Six different excellences from Italy, Marchesi ‘de Frescobaldi, Masi and Donnafugata for the wine, S.Pellegrino for fine dining water, and the renowned Chef Massimo Bottura will be hosts.

Throughout the year Food events will not cease to take place, the Summer Fancy Food event in June, in New York, will be dedicated to Italian restaurants, Beckool Boston will showcase the union of science and food, while Verdi’s Opera Arias will sweep across the theatres.

It’s not a one-way ticket, Americans who were largely influenced by Italy will be honoured through exhibits. Hemingway’s Venice and the years he spent there will be celebrated through a photo exhibition.

Buses will be parading in cities dressed in Italian poems and photographs. The Embassies will hang on their doors the logo of the year.

Concerts by Italians, about Italians by Americans, ballets, Italian language seminars and conferences, and a close look at the Next Generation.

The year of Italian Culture will also promote young Italian Chefs in the US by raising a scholarship fund, hold literary and film contests to boost Italian creativity in Miami and Cleveland.

America and Italy will show their cultural partnership throughout 2013, a calendar full of events that will not suffice to complete everything there is to know about Italy, but will certainly be enriching both ways. Stay tuned for coverage and check out the official website for info and calendars.

http://www.sanpellegrino.com/liveinitalian