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. 

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. 

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. 

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! 

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.  

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.  

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. 

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. 

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. 

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.  

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. 

***************************************************************************************************************************
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! 
AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up!
VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip 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! 

​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. 

​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.

 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. 

​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!  

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!

***************************************************************************************************************************
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! 
AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up!
VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! 
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

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

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set them aside. 
2. In a medium mixing bowl, sift together flour, baking powder and salt and set them aside. Add the zest and mix. 
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs until light and frothy, (about 2 minutes).
4. Add the sugar and continue whisking until well combined. With the mixer on low, add the oil, milk, and lemon juice. Mix well.
5. Slowly add the flour mixture until well combined, do not over mix. The dough will be soft. Invert the dough on a floured surface and construct a round mound of dough. 
6. Cut pieces of dough with a knife, amount should be about 2 tablespoons of dough. Roll each piece of dough into a 4 - 5 inch strand. Shape into a 2-strand braid and place on baking sheets. Work quickly and efficiently as dough will be soft. 
7. Bake for 15-16 minutes or until bottoms are lightly browned. Remove them from the baking sheets and allow cooling before glazing. (I just slide the parchment off the baking sheet and cool them on my counter.)

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. 

***************************************************************************************************************************
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! 
AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up!
VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! 
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

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! 

***************************************************************************************************************************
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! 
AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up!
VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! 
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

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! 

***************************************************************************************************************************
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! 
AMALFI: MAY 10 - 17, 2020. Click here for all trip info and to sign up! 
EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all info and to sign up!
VENETO: MAY 24 - JUNE 4, 2020. Click here for all trip info and to sign up! 
CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info and to sign up!  ​

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. 

***************************************************************************************************************************
Ready to make your 2019 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! We have three planned!
​
PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! 
SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! ​​

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 .

**************************************************************************************************************************
​Ready to make some Italian dinner memories of your own? Consider joining us in one of our Culinary Adventures! We have three planned for 2019!
​
TUSCANY: MAY 1 - 8, 2019. Click here for all trip info and to sign up!
PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! 
SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! ​​

Winter is in full swing and with subzero temperatures, mother nature is showing us who the boss is! Boy is it cold! 

With this cold weather engulfing us this week, I picked any excuse to open up the oven and warm up the kitchen and house. We're only days away from Super Bowl Sunday, so I decided I needed to post a recipe on chicken wings, which seem so fitting for Super Bowl Sunday! I didn't have any pictures of our family's favorite mode of cooking them, so I bought two large trays and decided to make some so I could add them here. A multi-purpose post of a new recipe for you, plus my kitchen was nice and warm!

This recipe didn't make it in my new cookbook, The Five Ingredient Italian Cookbook, but it really is 5 ingredients or less. One word about this and any recipe that calls for only a handful of ingredients. As I mentioned in my book, I can't stress enough how important quality ingredients are. Italian cooking is about quality over quantity, and the outcome is only going to be as good as what you put in.

This delicious dish calls for chicken wings, eggs, parmigiano cheese and breadcrumbs. With a light drizzle of olive oil added before sliding them to the oven. 

Let's start with the breadcrumbs. If at all possible, use unseasoned bakery breadcrumbs, or make your own using older, dried out bread. I don't like promoting the crumbs you find on the grocery store shelf in cardboard containers. They are often stale, flavorless, and the flavor they do carry is usually of cardboard. Visit a local bakery or the bakery department at your grocery store, and get some fresh crumbs. It's actually also very simple to make your own. Dry out some quality bread by leaving it out on your counter for several days, or place it in the oven after it's been turned off. When it's completely dry and hardened, just add it to a food processor and turn it into crumbs.

Let's turn to the Parmesan cheese. The term "parmesan cheese" now captures every form of grated cheese, authentic or otherwise, Italian or local. Please, please, please, do not use the one that shall remain nameless and that comes in a green tub found on the grocery store shelf. That tube is filled with fillers that aren't even cheese. It's actually legal to have a certain percent of wood chips in there, labeled as cellulose. Don't, just don't. Use instead authentic Parmigiano Reggiano cheese (or Grana Padano - the cheaper cousin). Buy a chunk of it ungrated. Check the label to make sure you see the words "Parmigiano Reggiano" (or part of the words) on the label. The term "Parmigiano Reggiano" is actually protected,  so you can be sure you are getting the real thing.  

The other two ingredients are just eggs and the chicken wings. Make sure both are as fresh as possible. With fresh, authentic ingredients, you're in for a delicious Super Bowl snack! 

Now, I will admit, much to the dismay of some family members, I use almost equal parts bread to cheese! This is pretty atypical when making cutlets. Most recipes call for 3 parts bread to 1 part cheese, if that, some even call for less cheese than that. I, for one,  like them very cheese! My motto is "the cheesier, the better!" I've adjusted the recipe below a bit to what is most typical. You can adjust the measurements as you like, these are just suggestions and not written in stone. (No recipe ever is!) 

Parmigiano Crusted Chicken Wings
Serves 4 - 8, depending on appetite! 
​
Ingredients
Cooking Spray
3 - 4 cups fresh breadcrumbs 
1 1/2 cups + freshly grated Parmigiano cheese
​3 medium - large eggs
24 - 30 fresh chicken wings, (wing and drumette separated) 
Salt
Olive Oil

Directions
1. Preheat oven to 375 degrees. Spray a large baking sheet with non-stick cooking spray. Set aside. 
2. Add the breadcrumbs and grated cheese to a medium bowl. Using a fork or your fingers, mix well.
3. In a second bowl, lightly beat the eggs.
4. Sprinkle some salt over the chicken wings and working with 1 or 2 at a time, dredge them in the beaten egg. 
5. Remove from the egg, dripping to remove excess, and dredge them in the breadcrumb and cheese mixture. Press to adhere coating. 
6. Place the wings on the prepared baking sheet and continue with the rest. 
7. Once you have coated all the wings, drizzle a bit of olive oil on top, bake them on the second to lowest rack in the oven for 40 -45 minutes, or until golden brown. 

***************************************************************************************************************************
Ready to make some Italian dinner memories of your own? Consider joining us in one of our Culinary Adventures! We have three planned for 2019!
​
TUSCANY: MAY 1 - 8, 2019. Click here for all trip info and to sign up!
PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! 
SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! ​​

Let me preface by saying that I have a love/hate relationship with escarole.

It is one of my favorite vegetables, yes. But boy do I hate prepping it! You see, let's just get real, escarole is sandy and dirty. Yup, unlike some other veggies that take little or no time to prep and rinse clean, I mentally have to prepare myself when I'm about to cook escarole. It requires time to chop it and clean it properly, washing it upwards of 4 times in cold water before I feel it's perfectly clean and sand-free to start cooking it. I don't know how they do it on some TV shows! The chop it and add it straight to the pan! I get that *hopefully* it's been washed before, but still, they should warn the audience that it requires proper cleaning before using it. 

Below is a step by step guide on how to clean it and cook it with beans, everyone's favorite way of cooking it, that and in Italian wedding soup, but that's another post. ;) 

Here we have two escarole heads that are on the smaller side. Thankfully! Sometimes I find them when they're huge, requiring even more prepping and washing! 

Remove the outer leaves. Escarole tends to wilt quickly, so use it within a day or two of purchasing it. I had mine in the fridge for 4 days, so it required trashing the outer wilted leaves. Cut the lower end piece, but just cut a very thin layer. I have seen folks chop upwards of a quarter from the bottom. Don't do this, there's lots of flavor there and it's just wasteful! 

Cut the escarole head in half and then cut that half in half again, so you will have 4 quarters per head. Then chop each quarter as you would romaine lettuce or other leafy green. I can't say I've ever measured it, but I'd say it's about 1 inch pieces. Continue with the rest of your escarole and add them to a large bowl. 

I really didn't do a good job at taking pictures of the sand, but here you see sand on the leaves. It doesn't look like much but it's deceiving. 

Bring the escarole to the sink and just start washing the life out of it! For my first wash, I use tepid water. I find that it removes the dirt better than cold water. Let the water run and just wash it fully. When the bowl is filled with water, grab handfuls of the escarole and add them to a large strainer. You obviously don't want to just dump them in there with the water to drain, as you would be adding all that dirty water back. 

Here's the bowl of water after the first wash. The escarole has been removed and is now on the strainer. You can see how dirty the water is! Not very appealing! Rinse the bowl and add the escarole back a second time, repeat the washing steps of washing the escarole well, removing it and cleaning the bowl. I do this at least 3 times, sometimes 4, depending on how dirty the escarole is! 

This is after the 3rd wash. You can see it looks very clean and it's looking a lot brighter. Aww, feeling satisfied, finally!

Add the escarole to a soup pan and add just enough water to cover it by about one inch. You don't need much more. Add salt to taste, at least 1 - 2 teaspoons. As it starts to boil, press it down with a wooden spoon and boil it for about 10 minutes. 

Once it's cooked to your liking (some like it more tender than others), drain it in a strainer and use it as you wish. At this point, you can add it to soups, stir fry it with EVOO and garlic, plate it as a side with a drizzle of EVOO, add it to frittatas, top it with freshly grated parmigiano cheese and breadcrumbs for some crunch, make it with beans, or use in any other way. 

Below are the steps for making it with beans. A classic dish beloved by all southern Italians. Every household has its own way of making this dish. Some boil both the escarole and beans together, but I find that just breakdown the beans far too much. Some skip the boiling step of the escarole all together and just cook it with the beans in EVOO. For me, that keeps the greens far too undercooked. I find that by at least par boiling the escarole first, then just cooking it a bit with the beans with plenty of oil is the most flavorful way. And that's how my mama makes it, and you never want to question an Italian mama! ;) 

Escarole & Beans
Ingredients 
2 large heads of escarole, cleaned and boiled as detailed above
2 15-oz cans cannellini beans, rinsed and trained
2 large garlic cloves, cut in large pieces for removal before serving
3 - 4 tablespoons olive oil (approx) 
Salt to taste

Directions
1. In a large skillet, add all of the above ingredients and bring them to simmer over medium heat.
​2.  Gently mix the ingredients, allow them to cook together so they gain flavor for about 5 - 7 minutes. If it's drying too quickly, add additional oil. 
3. Remove from heat and plate. Serve with crusty Italian bread. 

*See above captions for added tips. 

***************************************************************************************************************************
Ready to make some Italian dinner memories of your own? Consider joining us in one of our Culinary Adventures! We have three planned for 2019!
​
TUSCANY: MAY 1 - 8, 2019. Click here for all trip info and to sign up!
PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! 
SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! ​​

For me, it usually hits around 3:00PM. That time of day when both lunch and dinner seem so far away! I usually turn to fruit and something that satisfies the craving. Or the never disappointing coffee with a biscotto. If that doesn't do it, I turn to nuts. The thing with nuts is that while they are healthy, they are also very addictive. I can keep going far past the recommended dose, and then feel guilty about it. It's far too easy to overeat nuts, so recently, I decided I needed an alternative.

My paternal grandparents in Italy owned a bar right under their house. They lived about 20 minutes from our own home and every time we would visit them, they would always be hard at work tending to their clientele. I have vivid memories of walking in and being hit by the smell of wine. There would be men playing cards at the tables, gambling their small income, drinking homemade wine and munching on snacks my grandmother had prepared. 

My grandmother was a savvy businesswoman in her own right and she knew that giving those card-playing men salty snacks would lead to more wine sales! 

I digress.  What does this have to do with chickpeas, you ask? Well, one of the snacks my grandmother made was roasted chickpeas! Far cheaper than nuts, she'd toast these up with plenty of salt (to induce thirst) and serve them to the unsuspecting men. They'd eat them by the handfuls and keep buying wine by the glass. They'd run a hefty tab, all thanks to cheap legumes!

These really hit the spot when afternoon munchies occur. They are healthy, delicious, adaptable and you can keep eating them without the guilt that accompanies eating far too many cashews! Just don't over do it on the wine. ;) 

The recipe below is just for guidelines. You can obviously use whatever herbs and spices you like. I prefer the milder Italian herbs, but some other nice spices that have more of a kick include paprika, cumin and cayenne pepper. Adjust to taste.
​
​I will admit, they really go well with a glass of vino. Just one glass! ;) 

Roasted Italian Herbed Chickpeas

2 15 oz cans chickpeas
3 tablespoons extra virgin olive oil
1 - 2 tablespoons mixed Italian herbs (or to taste)
1 teaspoon salt (or to taste)

Directions
1. Preheat oven to 400 degrees. Place a clean baking sheet in the oven to heat up. 
2. Rinse the chickpeas and place them on several layers of paper towels or a clean linen kitchen towel to dry. 
3. Place chickpeas in a bowl and add the oil, herbs and salt. Mix well with wooden spoon.
4. Remove pan from the oven and add the chickpeas.
5. Roast chickpeas for 40 - 45 minutes, shaking the pan every 10 minutes so they don't stick. 
6. Remove them from the oven and allow to cool on the baking sheet completely before plating them to a serving bowl. 

***************************************************************************************************************************
Ready to make some Italian dinner memories of your own? Consider joining us in one of our Culinary Adventures! We have three planned for 2019!
​
TUSCANY: MAY 1 - 8, 2019. Click here for all trip info and to sign up!
PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! 
SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! ​​