As the daughter of a greengrocer, I have to admit, I pretty much love all vegetables. I grew up eating all sorts of fresh fruits and veggies, many of which were organic, before it was even cool to eat organic! And I don't really discriminate, I can't think of any that I don't enjoy. Sure, some I find tastier than others and favored, but I wouldn't turn any away.
Then, there's cauliflower. I can't say I dislike cauliflower, but let's just say, it needs help! I mean, let's be honest, it has little flavor and usually needs some addition to flavoring it up. I do eat it with pasta and sauce, and you can get that recipe here. But even better than that, is this oven-roasted, cutlet-style cauliflower! Treat cauliflower as you would some delicious baked cutlets, and now we're talking! In this recipe, I roast it in the oven, but you could follow the recipe below and fry it up instead. Baked is also a lot healthier and less messy. Below are the step-by-step instructions for oven-roasted cutlet-style cauliflower. This is a great appetizer or side dish next to some chicken or steak. 
Place the blanched cauliflower in a bowl to cool off, so you can handle it with ease.
Prep two bowls, one with the breadcrumbs and grated cheese, and one with the eggs, which have been beaten. As you can see, I love a lot of cheese in this, I find that that is what gives this dish the most flavor, so don't be skimpy. And I love bakery breadcrumbs whenever possible, they have more flavor than the ones you find in the cardboard box. Chances are, those have been sitting in that cardboard for a while, and to me, it's almost like I can taste the cardboard.
Dip the blanched cauliflower florets in the beaten eggs.
Coat the florets in the bread and cheese mixture. Give it a heavy coat, the mixture is delicious.
Place on a baking sheet that has been sprayed heavily with non-stick cooking spray.
Plate and serve! How delicious do these look? Serve simply with some lemon wedges.
Oven Roasted Cutlet-Style Cauliflower
Ingredients
Nonstick cooking spray 1 cauliflower, trimmed so only the florets remain 1 teaspoon salt 3/4 cup freshly grated Parmesan or Grana Padano cheese 1 cup bread crumbs 2 large eggs Instructions 1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray. 2. In a medium saucepan, add the cauliflower and salt and enough water to cover them. Bring to a full boil and blanch the florets for 4 to 5 minutes. 3. While the cauliflower is boiling, mix the bread crumbs and cheese in a medium bowl. Set aside. 4. Beat the 2 eggs in a separate bowl and set aside. 4. Drain the cauliflower and quickly rinse under cold water. 5. Dredge one floret at a time in the beaten egg, then coat in the bread crumb and cheese mixture. Place on the prepared baking sheet. 6. Bake the florets for 20 minutes, turning midway for even cooking. 7. Serve hot with lemon wedges, if desired. Wine Pairing: Roasted cauliflower pairs wonderfully with Italian chardonnay wines.
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!
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There are items in my fridge and freezer that are always there. And when I run out, chances are I have the same items in my fridge in the basement! Yes, just about every Italian has an extra fridge and stove in their basement, and I am by no means an exception! Here is a list of items I suggest you add to your fridge and freezer to bring a bit of Italy home during mealtime.
Cheese
Be it a chunk of Parmesan (from cow’s milk) or the saltier, sharper Pecorino Romano (from sheep’s milk), or ideally both, grated cheese is used in countless Italian dishes. If buying an entire piece is not an option, ask the clerk at the deli counter to grate some for you. Avoid highly processed, pre-grated cheese at all costs. They are filled with fillers, including wood chips!
Italian Flat-Leaf Parsley
Herbs such as parsley, basil, rosemary, and oregano add a lot of wonderful flavor to your dishes, but if you must select just one to keep on hand, make it Italian flat-leaf parsley. It will add freshness and a hint of color to any dish. You will need parsley for sauces, soups, pasta dishes and many meat-based dishes.
Bread crumbs
While it’s perfectly fine to keep bread crumbs in the cupboard instead of the refrigerator, I, along with many Italians, refrigerate them in order to extend their life. Choose high-quality bakery bread crumbs whenever possible, they are far superior in flavor to other options. Also, select unflavored crumbs (no added parsley or seasonings) so you can adjust flavor accordingly.
Fresh Vegetables
Fresh vegetables are essential in an Italian kitchen. Broccoli, broccoli rabe, cabbages, green beans, celery, carrots, and Swiss chard are only a few of the vegetables found in the Italian and Italian-American refrigerator. These perish quickly, so be sure to schedule your meals accordingly so as to avoid waste.
Capers and Olives
Salty and packed with flavor, these two staples are an essential ingredient in many southern Italian dishes. They are great in a puttanesca sauce or as toppings on pizza. Watch the added salt when adding these to your dishes as they already offer a lot of sodium.
Butter
While southern Italians such as myself tend to prefer olive oil as their fat of choice, northerners use butter to flavor many dishes such as risottos or to sauté meats or vegetables. Keep the unsalted version on hand for baking and the salted version for savory dishes.
The FreezerPeas
When it comes to frozen vegetables, Italians definitely have a preference for peas. Economical, practical, and savored by the young and not-so young, peas are added to dishes such as soups and stews, risottos, and the famous risi e bisi. They last for several months in the freezer, so why not stock up and store a few bags in your freezer?
Chicken
Be they cutlets, tenders, or bone-in chicken, keep some poultry portions in the freezer to prepare quick dishes such as chicken saltimbocca, chicken Marsala or chicken with lemon and capers. Boneless cuts are ideal for weeknight meals as they are quick and easy. Bone-in, while equally tasty, require a longer cooking time. The pic below is directly from my cookbook, The 5 Ingredient Italian Cookbook: 101 Regional Classics Made Simple. Be sure to pick up your copy on Amazon today!
Frozen Basil
It’s perfectly acceptable to freeze some fresh herbs when in season and abundant. Although parsley can be found year-round, fresh basil is seasonal and can get expensive if needed out of season. Buy some during the summer, rinse it, dry it on paper towels, and freeze for winter soups and stews.
Frozen Pizza Dough
You never know when the urge for homemade pizza kicks in. While easy to prepare, allowing the dough to rise is time-consuming and not always an option. So why not be like the rest of the Italians in Italy and make some when you have a few hours and freeze some for future use? It’s very common for Italians to reserve some frozen dough “in case of emergency,” or when the mood strikes and you don’t have time to let it rise.
Homemade Tomato Sauce
Homemade tomato sauce freezes very well, and in this recipe, you will learn to prepare a super easy version. Freeze some in small containers and have it ready whenever needed. Use it as a simple dressing for pasta, add it to soups or to top a pizza—homemade sauce makes everything special.
Cubes of Frozen Pesto or Stock
Fresh pesto is delicious, healthy and quick, but being that the main ingredient is basil, it's also very seasonal. And you don't always have an abundance of fresh basil, so make some when it's available and freeze it in an ice cube tray. When frozen, pop them out and freeze all the cubes in a freezer bag. One cube is enough to make about 1 serving of pasta. Same with chicken stock. Homemade stock is great but time consuming. Follow the steps above and use the cubes for added flavor.
So, do you have these in your fridge and freezer? If so, you're in for some great meals! If not, time to stock up!
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info and to sign up! VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! 
Images courtesy of the Emilia Romagna Tourism Board
If you were to ask me what my favorite food is, like absolute favorite, that I could eat all day and every day of my life, my answer would have to be thinly sliced, authentic prosciutto di Parma or prosciutto San Daniele. It’s as close to my version of the perfect food as you can get.
Truth be told, I love all sulumi, and if not for the salt intake, I would probably eat them daily. I have no doubt that you have all heard of prosciutto, soppresata, mortadella, speck and pancetta. But have you heard of Culatello di Zibello? Culatello, or “little ass,” in Italian, is the most prestigious cured meat of Italy, perhaps the world, and if you haven’t heard of it, it’s likely because until the last few years, it couldn't be imported in the U.S. But now that the U.S. Agricultural Department has approved its (and many other salami) importation, run, don’t walk to your nearest authentic Italian shop and order yourself some Culatello di Zibello. But you may have a hard time finding it still, and at the present moment, Eataly is one of the few importers of the real stuff. 
Image courtesy of Eataly.
Produced in far less quantity than prosciutto and some of the other delicacies mentioned above, Culatello is coveted not just due to its limited quantity, but because it’s made from the best part of the pork’s leg, the meatiest crural muscle. Wrapped in natural casing, usually clean pork bladder, it’s produced from the boneless portion of the inner part of the thigh and pig rump, the most tender part. The meat is then cleaned and shaped and seasoned with salt, pepper and some garlic. The meat is gingerly rubbed with these seasonings, pressing into the meat to increase its flavor. It’s then refrigerated for several days to absorb the salt and other seasonings.
Image courtesy of the Emilia Romagna Tourism Board
Once seasoned, the meat is wrapped in twine, purposefully given it the distinctive pear shape. The finished product weighs in at just about 5 kilos. During the curing process, they require a lot of attention. Turned and rotated every few months, the producer, known as a salumaio in Italian, must know exactly when to open the cellar windows to let in the local Po River breeze. Certified by the European Designation of Origin (DOP), Culatello must be produced only in the Emilia Romagna region, particularly in Parma and its neighbors. A consortium was created to defend the authenticity of the product. Producers receive regular visits from governing agencies to assure that the strict curing methods are adhered to. And to this day, only a few thousands are produced annually.
After its curing process, the meat is hard, so the twine is removed and the culatello is actually wrapped for several days in linen cloths that have been soaked in very dry white wine, this soften it up and gives the final product additional flavor. 
Images courtesy of the Emilia Romagna Tourism Board
Many believe that the flavor is largely due in part to its geographical location of the production, the local weather and mountain air, and the fog rising form the Po. Unlike prosciutto, culatello thrives in year-round dampness found specifically in this location. The cold and foggy months of winter and extremely hot summers of northern Italy make it an ideal environment and climate for curing this particular delicacy. Produced only from November to February, some claim that the closer the cellars are to the Po River, the tastier the final product.
So, you may be asking, how does it taste?? The flavor of culatello is delicate and sweet. The meat almost melts in your mouth. The scent is distinctive, almost funky, and overall can be used in many of the same ways that other Italian delicacies are used. Not surprising, a chunk of the local Parmigiano Reggiano goes perfectly well with culatello and a glass of local wine. Thinly hand-slicing is the preferred way of cutting it. And at $60.00+ per pound, Culatello is surely an item for special occasions, or to impress friends, but is a must try, if only on rare occasions. 
Picture by: David Silverman/Getty Images
If you’re having difficulty finding the real thing here in the US, consider joining us in May 2020 as we enjoy a full week in the Emilia Romagna region and we explore its renowned products. Enjoy a visit to a certified culatello di Zibello producer, where we will learn all about the curing process and visit the cellars. And of course, sample as much Culatello as we like.
Be sure to visit our tour page here for all info on this delicious week! 
Summer is right around the corner and many of us have one thing on our mind: summer vacation! Is Italy on your mind? With the history, the culture, the beaches, the art, and let's not forget the delicious food and wine, it's no wonder some 60 million tourists call Italy their vacation destination every year!
If you're currently planning your first trip to Italy, we know how overwhelming it can be. Besides deciding where to go, where to stay and what to see, we have provided you with some general advice that you will find useful no matter what your Italian destination is. 
Italy is a small country, but it's not that small!
One of the things that always comes up when I plan private itineraries is the clients' need to want to see everything. Let's face it, Italy is a relatively small country, but it's not that small that you will be able to visit north, south and everything in between in a week, or even two for that matter. I always advice folks to pick one, perhaps at most two regions for their first trip and get to know those regions as best you can in the time allowed. Much of your trip to Italy is the immersion with the Italian lifestyle and the locals, and that takes time. You don't want to just cross sites off your list, you want to savor your time there, so be selective and trust that you will be back again for a second, third and likely fourth trip.
Visiting Venice? I wouldn't recommend Amalfi during the same week!
Italy is a safe country, but it's not that safe!
I cringe at some of the things I see when I travel to Italy. Bags left unattended, open pocketbooks, cell phones left on the counter. Yes, Italy is a safe country that welcomes millions of visitors every year, but let's face it, no country is free of petty theft, pickpockets and the occasional catcalling. While in Italy, you should be as vigilant as you are when in the US. Be aware of your surroundings and watch your valuables. While random violent crime is not common, pickpockets in the major cities certainly is, so guard yourself and be sure your pocketbook and wallet is always under your supervision. Women should opt for cross body bags, and men should never use their back packets to hold their wallets. Never leave your belongings unattended and never hand your phone over to a stranger for a photo. Don't be naive.
Unfortunately, high traffic areas are the prime locations for pickpockets to hit, so watch your belongings.
You're going to need an adepter
Electricity in Italy comes out of the wall socket at 220 volts, while in the US, electricity comes out of the wall socket at 110 volts. What does that mean for you? It means you're going to need an adepter! It's one of those items most frequently forgotten by my clients, so be sure to add it to your list of required items you can't leave home without. You will find many as cheap as $25.00 on Amazon, so go order one now!
Sorry, that cell phone charger isn't going to fit here!
Validate your train tickets to avoid mishaps
There's a train in Italy that can pretty much get you anywhere. When compared to the other inefficiencies that Italy is known for, the train system is fairly predictable and reliable, and downright efficient. But you must be sure to validate your ticket before boarding! It's not difficult to do at all, you just have to know to do it before boarding. Just look for the validation box at the train station and insert the ticket so that it generates the required code and seat. The train conductor will likely ask to see the ticket at some point during your ride. The only exception is if your pre-purchased ticket already has an assigned seat. If that's the case, your ticket does not need validation.
The validation booth is easy to spot and use, just insert your ticket where indicated.
When nature calls, have a few euros handy
When it comes to public restrooms, Italy actually has many, especially in the main tourist locations, but finding them can be tricky as their location is not always so obvious. You're more likely to find a cafe, gelateria or bar than a public bathroom, but they're not just going to let you use their restroom unless you are a patron, so why not just go in for an espresso or gelato and ask to use the restroom? You're going to have to pay at the public restrooms anyway, if you find them, might as well get a snack for the same price!
Tip: Stand at the bar as oppose to sitting down at the tables, you will save yourself a few Euros. 
Cafes, known as bars in Italy, serve great coffee and all have restrooms!
You don't need to tip in Italy, do you?
When dining in Italy, you will be automatically billed a coperto, that's a cover charge that every restaurant applies to your bill. It's used to cover the breadsticks, water and table service, and that amount does not go to the waitstaff. The exact amount various and is usually posted on the menu, but depending on the city, it's usually anywhere form 1 Euro to upwards of 5 Euros, so don't get sticker shock when checking out. Italian waitstaff are paid a fare wage in Italy, so knowing this, many Italians generally don't tip. With that being said, while not required, a tip is definitely appreciated and goes a long way. I highly urge my clients to tip a few Euros directly to the waitstaff, and I have never eaten at an Italian restaurant and not tipped. After all, you're spending thousands on your Italian vacation, this is not going to break the bank.
Tip your serves, it's the right thing to do!
Everyone speaks English in Italy, right?
Yes and no. Yes, in the main cities, many public workers at shops and museums speak English, but that's not always a given, and that's not to say that they don't appreciate you speaking to them in Italian, even if you make mistakes. So be sure to pick up a small phrase book and learn the basics, such as: where's the bathroom, how much does it cost, how do I get to X. Showing respect goes a long way in Italy, so don't assume everyone speaks your language, and do make an attempt to speak in theirs, even if it's a greeting upon entering an establishment.
Yes, they likely speak English here, but just be polite and say a few words in Italian.
Dinner is at what time?
Italy takes its relationship with food seriously and there are many unwritten rules as to the consumption of it! And food is also sacred and mealtime is not something you want to get wrong! Italians dine late and most restaurants don't open until at least 8:00pm. If you find one that is open earlier, run the other way, it's likely a spot aimed at tourists who dine early and the cuisine is not worth it. Have an afternoon snack to hold you over until dinner, may I suggest a gelato? Just don't order a cappuccino in the afternoon. Milky drinks are considered acceptable only until mid-morning, after that, Italians just drink espresso.
Our Bologna 2018 group enjoying a late dinner.
The afternoon rest isn't just for toddlers
Italians have a strange work schedule. While in the US, we're used to working from 9:00am to 5:00pm, Italians take a long afternoon break and return again to their post in the late afternoon. You're going to find many shops, museums and offices closed from around 1:00pm to 4:00pm. If you're traveling in a big city, this is going to be less noticeable as some places remain open, but the less touristy cities still abide by this, so just schedule your day accordingly. If you don't feel like wasting your precious vacation time taking an afternoon nap, use this time to stroll the gardens, walk the streets and take scenic outdoor pictures.
Empty street in Rome, must be time for afternoon rest.
Save your money and don't buy bottled water
One of the things you will notice on your first trip to Italy is the many fountains readily available throughout the entire country. And guess what? That water is perfectly safe to drink, and more refreshing and certainly even tastier than bottled water! So grab a cheap refillable bottle and keep it handy for refills throughout your trip.
The many fountains in Italy offer travelers refreshing water along the way.
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! VENETO: MAY 11 - 18, 2020. Click here for all trip info and to sign up! EMILIA ROMAGNA: MAY 20 - 27, 2020. Click here for all info and to sign up! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up! Or contact us for a custom travel package! Allow us to design the perfect vacation tailored made just for you! 
A beautiful building in Piazza Erbe, the city square in Verona.
I fell in love with Veneto many, many years ago and it surprises many people that it’s perhaps my favorite Italian region. Veneto is a bit of a hike from Calabria, my native region, but many years ago, off I went, by train no less, and in the middle of the summer, to discover this region. And I have been smitten ever since. And having now visited the majority of Italy at various points in my life, and having seen beauty beyond comprehension, I often ask even myself what it is about Veneto that just captivates me. Sure, Veneto is home to Venice, but there’s so many other cities and areas that I love, Venice is just one of them.
Here are a few of my favorites places to visit in this region. 
Touching Juliet's breast is supposed to be good luck! ;)
Verona
Considered by many as the city of lovers due to being home to the fictional characters of Romeo and Juliet, Verona is an incredible city with so much to offer. Home to Piazza Erbe, a most beautiful and walkable square, it is perhaps my favorite square of any that I have been to. During the day, you will find many stalls selling souvenirs and trinkets, but be sure to stop by during evening time for an Aperol Spritz and some chips, just like the locals do. Verona is also home to the outdoor Arena, hosting wonderful operas and concerts during summertime. 
The shops of Piazza Erbe sell souvenirs, trinkets and all things you didn't know you needed.
Enjoying a wine tasting with my group in Soave!
Hanging out with new friends in the piazza of Soave.
Soave
Located just about 15 miles from Verona, Soave is a small village home to just about 7,000 residents. It’s a wine-lovers delight that offers a few select, but delicious eateries. The famed Soave wine comes from this region and this alone makes it worth a visit. Enclosed by stone walls, the highlights, in addition to the delicious wine, include the Castle of Soave and the many churches containing original frescos. This small town is away from the hustle and bustle of the larger neighboring cities, making it an ideal stop for a hit of authentic Italy. 
A bit of rush hour traffic in Venice!
Venice
It’s hard to think that Venice is less than 1.5 hours away from the quiet and calm village of Soave. But Venice is a dream city that is always on everyone’s must visit list when heading to Italy. A city on water that defies rational thinking, Venice is the capital of Veneto, and it’s romantic, historic and a pure delight. It might surprise you to know that Venice is small enough that can be explored fully in just a few days. While a map is recommended in any other city, Venice is the perfect city to get lost, so put away your map and explore it fully on foot, or hop on the vaporetto, essentially, Venice’s water bus system, and hop on and off and explore! You’re on a island, you can’t get that lost! 
Meeting the group in Valpolicella!
Valpolicella
Valpolicella is not a city but a wine-producing zone in the province of Verona. It’s comprised of seven communes and is second only to Chianti in wine production. Valpolicella is one of the most prestigious winemaking areas in Veneto. Its prized wine is Amarone, a complex red that is made with partially dried grapes. Valpolicella is so incredibly appealing to the eyes. Filled with beautiful villas, vineyards and fruit trees, it’s one of my favorite areas in Veneto and where I turn to when in need of relaxation and to get away from large cities and crave to see green! 
So green and beautiful in the Valpolicella area!
I could look at these vineyards all day!
We're headed to Veneto in May 2020 for an amazing culinary and wine tour! Our In Vino Veritas tour is a food and wine lovers dream vacation! Click here for all tour info!
Some of the fondest memories of my upbringing in southern Italy revolve around food, specifically, around mom's baking. As a stay-at-home mom, her favorite pastime was baking, and as her family, we were more than happy to oblige with tasting her treats! Frequently, we weren't done eating one batch of something, and a new batch would be prepared. Such was the sacrifice for the rest of us!!
Merenda, or snack-time, at school was always a treat, not surprisingly so, it was my favorite part of the school day! Our home was across the street from our elementary school, literally steps away, and there were times where I could swear I was smelling my mom's baked goods! Ok, it was likely my imagination, but more often than not, when I got home, there would be a fresh batch of some type of cookies ready to be devoured! Some of my favorites include her S cookies, and these braided lemon cookies. While the shape changed occasionally, my preferred way is this braid. They are a simple treat, delicate really, and utilize everyday ingredients. We frequently baked cookies that called for olive oil instead of butter, since olive oil is the fat of choice in southern Italy. But strong EVOO is far too strong for these, so when we moved here from Italy, we started using vegetable oil. It works just as well, is cheaper and doesn't leave a savory flavor the way some oils can when baking. This makes a large batch, so they are ideal for those gatherings requiring you to bring some treats. Italians have a lot of these gatherings, so these are frequently seen on dessert tables at Italian parties such as Communions and Baptisms. They are also wonderful for Christmas and Easter. Or just to have on hand for coffee and tea time! This recipe makes about 45 cookies, depending on the size you make them. As you can see, mines are a bit on the large size, so I get about 40 cookies for each batch. These are easy to decorate with some simple icing and decorative sprinkles. Be sure to add these to your upcoming Easter dessert table! Here, I made them with lemon, but you can easily substitute orange instead. 
I love a little mound of lemon zest! I use a microplane to grate it, it's easy and efficient!
Sift the dry ingredients and add the lemon zest and set them aside. We will come back to these in a few minutes.
Beat the eggs for several minutes until lightly and frothy, then add the sugar and mix well until combined. Add the rest of the wet ingredients, then slowly add the dry mix.
Invert the dough on a floured surface, this dough will be very sticky, so dust your hands as you work with it.
Create ropes about 5 inches long and braid into twists. Place on baking sheet that has been prepped with parchment paper. Bake for 15 - 17 minutes, until they are golden at the bottom. Smaller cookies will take a few minutes less.
While the cookies are baking, prep a sugar glaze using confectioners sugar, milk and lemon extract.
Ready to be iced and decorated! These are a bit on the large size, you can certainly go smaller and reduce the baking time by a few minutes.
I like to simply dunk them in the icing, you could also use a spoon, but this is so much easier and faster! Love that golden color on the bottom, they're perfect!
Drying off before plating. Make sure they are completely dry so they don't stick to each other on the serving dish.
Mom's Italian Braided Cookies
Recipe for 40 large cookies Ingredients 4 cups all-purpose flour 4 teaspoons baking powder pinch of salt zest of 2 large lemons 4 eggs 1 cup granulated sugar 2/3 cup vegetable oil 1/4 cup milk (whole, 1% or skim) juice of 1 lemon (about 3 tablespoons) Glaze (amounts are approximate, adjust as needed) 2 cups confectioners sugar 2 tablespoons milk 2 teaspoons lemon extracts Instructions
Glaze To make the glaze, mix all of the glaze ingredients well until they are smooth. If the glaze is too thin, add a few additional tablespoons of sugar, likewise, if it's too thick, add a few teaspoons of milk until you have the right consistency. Ice cookies by dunking them in the glaze and allow excess to drip. Add decorative sprinkles, as desired. 
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Ready to make your 2019 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! We have limited space left for our September trips! PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! (4 spots left) SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! (5 spots left) 
Whether its coffee gelato, mousse, pastry cream or just in a plain ol' cup, if it's coffee or espresso flavored, chances are, I will love it! I love the smell of freshly brewed espresso, nothing can compare to it for me. It really reminds me of my days growing up in Italy. And it brings me back to my Sundays in Italy.
You see, during the week, mornings were a matter of getting ready for school, my dad would go to the central market to buy fresh produce for his small business, my mom busy prepping us kids for the day ahead, and there wasn't much time for lingering. But Sundays? Sundays were days of sleeping in, and waking up to the smell of freshly brewed espresso, and sauce simmering. On some Sundays, my dad would go to the local panificio, or bread shop, and buy us ladies in the house a freshly baked cornetto, and he'd prepare some espresso for us all. Yes, even us kids got an espresso, with milk, of course, lots and lots of milk in it. Sometimes as an extra treat, we'd get a caffe al zabaglione. So every time I smell espresso brewing, it brings me back to those Sundays in Italy. If you wonder how much I love Sundays, be sure to read this post by clicking here. But I digress, as I often do on this page! Let's get back to this cake... It's not shocking that I love this cake and everything about it. The ease of preparation and the espresso flavor make this one of my favorites. It's dairy free and a great accompaniment to, well, coffee, of course! This makes a great hostess gift, a treat for the office party, and yes, it's even great for breakfast. Go for it, I won't judge! ;) 
A few basic ingredients are all you need! Start by brewing some espresso, you will want it cooled off by the time you add it to the rest of the ingredients.
A small mountain of freshly sifted flour and baking powder, to be added to the wet ingredients.
As the eggs and sugar are being whipped, we prep the rest of the ingredients: Espresso, oil and flour with baking powder.
Add the batter to a bundt pan that has been sprayed with non-stick cooking spray and off in the pre-heated oven for 40 minutes!
Unglazed! You could just dust it off with some confectioners sugar, but of course, an espresso glaze adds even more coffee flavor!
Espresso Bundt Cake
Ingredients Cake 2 cups All Purpose flour 3 teaspoons baking powder 1 cup of sugar 3 medium eggs 1/2 cup extra light tasting olive oil 1 cup freshly brewed espresso, cooled Glaze 2 cups confectioners sugar 3 -4 tablespoons hot espresso Directions: 1) Preheat oven to 350 degrees, spray a Bundt pan with non-fat cooking spray, set aside. 2) In a medium bowl, sift the flour and baking powder, set aside 3) Using a stand mixer, or hand-held mixer, beat the sugar and eggs until they are light and frothy, about 3 minutes. 4) Lower the mixer to low and slowly stream in the oil. Once the oil is incorporated, add the cooled espresso and mix well. 5) Still with the mixer on low, add the flour and baking powder mixture. Mix well but do not overbeat. 6) Add batter to prepared pan and bake in pre-heated over for 40 minutes. Test cake with a toothpick for doneness. Invert cake on a serving plate and cool cake completely before glazing. To prepare the glaze mix the sugar with a few tablespoons of hot espresso. If the glaze is too thick, add another teaspoon of coffee, likewise, if it's too thin, add some more sugar. Drizzle icing over cake. Allow at least 1 hour for glaze to harden before slicing and serving. 
That glaze! I could just eat that by the spoonful!
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Summers in Southern Italy are magical for many reasons. One of which, of course, is the food!
The bounty of summer produce is second to none. The tomatoes, so sweet that require little else but salt and a drizzle of oil, the figs, the zucchini blossoms, and of course, the green beans. Few are the vegetables that I love more than fresh green beans, and in the summer, well, they are at their peak. I enjoy them simple blanched with some EVOO, or in salads, or mashed with some potatoes and lots of basil leaves. Or with freshly stewed tomatoes, onions and mixed with some pasta. Oh, yes, that is for sure my favorite way. But it's still winter, and we're not in Italy...... All that said, there are great substitutes we can find in the US, and even in the winter, to make an alternate version of the one we have in Italy. And we're in Lent, so it's the ideal time to try some meatless dishes! Aside from a basic tomato sauce, you need just two more ingredients, pasta and some frozen green beans. And that's it. It's the perfect meatless Friday supper for Lent season! Also, it's worth noting that frozen vegetables have come a long way. They are a great alternative to fresh, especially in winter months, when the selection of fresh vegetables isn't very exciting. As you can see from my serving below, I like a combo that is heavier on the beans and less on the pasta. You can opt for adding more pasta when you make it yourself. I just really love the green beans more than the pasta, so it's more of 75/25 dish, whereas traditionally, it's closer to 50/50, or even more pasta than beans, really. There are no exact measurements here, it's all about taste and what you prefer. 
Pasta with Green Beans in Red Sauce
Serves 4 - 6 Ingredients 3 cups homemade tomato sauce (see recipe here) 2 12oz bags flat Italian green beans (Bird's Eye and Wegman's brand work very well) 8 - 12 oz short pasta such as ziti or rigatoni Salt to taste Directions 1) In a sauté pan, prepare the sauce according to the recipe on the link above. 2) Meanwhile, blanch the green beans in salted water for about 10 - 12 minutes. 3) While the beans and sauce are cooking, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the box instructs. 4) Drain the beans and add them to the sauce pan, lower heat to low and cook the sauce and beans together for several minutes so the beans gain some flavor from the sauce. 5) Drain the pasta and add that to the pan, cook everything for several minutes. Mixing gently so nothing sticks to the pan. 6) Top with grated Parmigiano cheese, if desired. 
Mixing the green beans with the sauce so they gain some flavor. Mix gently, and on low heat, you don't want to break up the beans.
Can I just grab a spoon now? I don't even need the pasta!
Ok, lets add the few ounces of cooked pasta in. This dish is homey, comforting and so delicious and healthy too!
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Meatless Monday anyone?
Or perhaps it's Friday and whether it's Lent or not, perhaps you grew up eating meatless on Fridays. Whatever the case may be, we all know that eating meatless a few times a week is better for your health. Lucky for me, I love most vegetables. My father was a greengrocer in Italy, so we never lacked for fresh produce. In fact, our dinner menu was frequently based on what he didn't sell during the day! This was also a treat during the spring and summer, as my sister and I were able to stuff our faces with fresh peaches, juicy strawberries, countless cherries and cantaloupes sweeter than candy. Growing up, our meals were frequently a combination of pasta with vegetables, or vegetables with a side of meat, such as chicken cutlets or other protein. My mother frequently felt that a meal was incomplete without meat, but over the years, as the health benefits of following a more plant-based diet were learned, we changed our ways a bit and opted for a few meatless meals a week. While frequently considered "peasant food," meatless meals are hardly that, since the cost of high quality vegetables rivals that of meat these days! Low in calories and high in a multitude of nutrients and antioxidants, cauliflower is a great option for those following a low-cal diet. While simply blanched is a bit dull for me, I enjoy it topped off with some delicious tomato sauce and some added pasta. As you see from my pics, this is about 50/50 cauliflower to pasta. This ratio is, of course, up to you, but I enjoy an equal amount, and this is healthier for you as well. Many home cooks add more pasta, and it's up to you and how far you want to stretch your head of cauliflower! 
Prepare a basic tomato sauce by following the recipe you can find on this link. You will have leftover sauce, which you can freeze, add to soups or make some delicious eggs in purgatory.
Separate the cauliflower florets and parboil them for about 5 minutes in lightly salted water. Cauliflower tends to break down very quickly, so you don't want to cut the florets too small or they will breakdown in the hot water! I like larger chunks for the florets, as you can see from the picture above. After it's been parboiled, add the florets to a sauté pan, adding about 1 1/2 - 2 cups of the sauce.
Cook the cauliflower and sauce together for 5 minutes on low-medium heat. In the meantime, you should be cooking the pasta in salted water.
Drain the pasta 3 minutes before the end of its cooking time. Add it to the cauliflower pan and finish cooking the pasta. Mix all ingredients well, and allow the pasta to obtain flavor from the sauce. Be gently here, you don't want to break down the beautiful large florets. One thing I see too often is that the pasta is added to sauces during the last few seconds. You want the pasta to gain flavors from the sauces, so let them cook together for several minutes.
Plate, add some more sauce on top and serve with some grated Parmigiano cheese or topped off with peperoncino, both optional, of course.
Pasta with Cauliflower
Serves 4 Ingredients 2 cups homemade tomato sauce + more for topping (recipe for my version is here.) 1 fresh cauliflower, divided into florets 1/4 lb dry pasta such as ziti or penne Salt Optional: Grated Parmigiano cheese, peperoncino Directions 1) Prepare the tomato sauce by following the recipe you can find here. 2) Bring a large pot of salted water to a boil for the pasta. 3) Parboil the florets for 5 minutes in salted water. Drain and add them to a larger sauté pan. 4) Add 2 cups of sauce to the cauliflower and cook the florets and sauce together for 5 minutes, mixing well but gently so that the florets don't break down too much. 5) Drain the pasta that has been boiling for 3 minutes less than the box instructs for al dente. Add the pasta to the cauliflower pan and again, mixing gently, toss all the ingredients together. 6) Plate, add a few more tablespoons of sauce on top, top with freshly grated Parmigiano cheese and peperoncino, if desired. 
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Light and airy, castagnole di ricotta, or ricotta donuts, are an indulgent treat typically enjoyed in Italy during the season of Carnival, which is kicking off this week-end in Venice and all over Italy. Fried foods such as chiacchiere, struffoli, zeppole or these castagnole are traditional for this time of year as a treat before the supposed season of fasting during lent.
Here, I dusted them with cinnamon sugar, and topped them off with confectioners sugar as well. Because, you know, two sugars are always better than one! These are best enjoyed the same day they're made, but they should be left to cool off completely after frying and before enjoying them. Instead of the sugars, you can also opt to drizzle some fresh honey over them. These treats are incredibly easy to make. So easy in fact, that I think you would rather choose to make them at home than getting in the car to get to the local donut shop. They only have a handful of ingredients and come together in less than 5 minutes. Kids love these, as do adults! And don't worry, you don't just have to make these during carnival, they're great year round!
Depending on the brand of ricotta you use, you may want to drain it on some paper towels for a few minutes, if it's too wet. Mix the sugar with the zest in order to gain maximum flavor.
With a whisk, blend the ricotta, egg, sugar and zest. Be delicate, you don't want to beat up the dough, just blend the ingredients.
Add the flour and baking powder and mix well using a hand whisk. Shape them into desired size, I admit, these are a bit on the larger size. Depending on the size, you will end up with anywhere from 18 - 28 castagnole.
Right out of the hot oil, roll them in cinnamon sugar so that the sugar adheres nicely while they're still hot.
Castagnole di Ricotta
Ricotta Donuts Ingredients 1 heaping cup of ricotta (drain on paper towel if it's looking very moist) 1 egg 1/2 cup sugar zest of 1 - 2 oranges or lemons 1 heaping cup of all purpose flour (plus more for shaping) 2 teaspoons baking powder Vegetable oil for frying Directions 1. In a medium bowl, mix the ricotta, egg, sugar and zest using a hand whisk. Do not overbeat the mixture. 2. Add the flour and baking powder, and again using a hand whisk, mix the flour and baking powder until incorporated. Do not over mix. 3. Using floured hands, shape the dough into small meatball shaped balls and place them on a floured dish. Continue with the rest of the dough, flouring your hands as needed. The dough will be sticky. Depending on the preferred size, you will get anywhere from 18 - 28 castagnole. 4. Using a deep frying pan (or deep fryer), add several inches of oil, or more than enough to fully cover the castagnole once immersed in the oil. Heat the oil to about 350 degrees. 5. Depending on the size of the pan, add 5 - 7 castagnole and fry for 3 - 4 minutes, until golden. Carefully remove them from the oil and place them on a dish that has been lined with clean paper towels. Continue frying the rest of the prepared castagnole. 6. Roll them in cinnamon sugar and dust them with confectioners sugar. Cool completely before serving. *The castagnole are most delicious the day they are prepared . 
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