L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).
The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.
The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.
The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.
Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.
Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.
Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.
Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.
Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.
Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.
Involtini di Prosciutto con Arugula e Pecorino
(Prosciutto Rolled with Arugula and Pecorino Cheese)
A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.
- 8 to 10 thin slices of prosciutto
- 8 to 10 shavings of pecorino cheese
- 2 bunches of arugula (washed with hard stems removed)
- 1/4 cup (60 ml.) of olive oil
- Juice of 1/2 lemon (strained)
- Salt and freshly ground pepper
- Cured black olives, pits removed
On parchment paper, arrange the prosciutto in a single layer.
Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.
Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.
Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.
Pasta e Lenticchie (Pasta and Lentils)
- 11/2 cups dry lentils (or canned, drained, and rinsed)
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta (cut in 1/4-inch pieces)
- 2 medium onions, chopped
- 1 clove garlic, finely chopped
- 1 pound spaghetti (or egg noodles)
- Salt and fresh ground black pepper, to taste
- Freshly grated Parmigiano cheese
- 2 tablespoons finely chopped fresh Italian flat leaf parsley
In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about 20 minutes.
Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)
Using a large pot, cook the pasta according to the package instructions until it is al dente.
Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.
Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.
Sprinkle with Parmigiano and garnish with parsley. Serve immediately.
- 4 cups lean lamb, cut into ½ inch cubes
- Extra virgin olive oil
- Salt and pepper
- Juice of 1/2 lemon
Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).
Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.
Serve with slices of oiled bruschetta.
- 6 tablespoons all-purpose flour
- 4 tablespoons sugar
- 2 eggs
- 1/2 cup olive oil
- 1 tablespoon vanilla extract
- A pinch of anise
- 1 tablespoon unsalted butter
Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.
Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.
Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.
Grosseto is considered to be the most beautiful of all the Tuscan provinces. Located at the southern tip of Tuscany, the province is often referred to as the heart of Tuscany and its beauty is well known throughout Italy. The area is home to picturesque towns, natural parks, beaches and excellent, award-winning wines.
“Le Biancane” is a Nature Park with in the Colline Metallifere located in the province. The Park represents one of the many sites where geothermal activity has modified the landscape. Here energy lies in the earth and vapour emissions rise from the ground. Because of these geological and climatic characteristics, an atypical flora has developed in this area. The name biancane comes from the white color of the rocks that characterizes the entire landscape. The hydrogen sulphide emissions, in fact, erupt from geysers in the ground and turn the limestone into gypsum. The steam that comes out of the rocks is responsible for the characteristic smell of rotten eggs.
The province is also rich with culinary traditions, such the Slow Food Movement and, although it is prevalent all over the world today, the movement was actually born in Italy. Slow Food began with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional cuisine and food production.
The Slow Food Movement was not, and still is not, only about food, but about life choices. Since its inception, the group has been embracing the values and the lifestyle many Italians associate with their grandparents and their way of life, which is the ultimate goal of “promoting the idea of food as a source of pleasure, culture, history, identity and of a true lifestyle, as well as a way of eating, which is respectful of the land and of local traditions”. (http://www.slowfood.com)
Italian Slow Food Recipes
- 25 g (1 oz) fresh yeast
- Pinch of sugar
- 310 ml (1 1/4 cups) of water
- 500 g (1 lb, 2 oz) bread flour
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of salt
Put the yeast into a bowl with a pinch of sugar. Stir in the water* and leave it to ferment.
Put the flour in a large, wide bowl, or onto a flat surface where you can work with it. Add the yeast, a pinch of salt, and the oil, and mix in to incorporate them well.
Knead the dough for about 10 minutes, until you have a smooth, compact elastic ball. Add a little more flour or water if necessary.
Put the dough into a lightly floured bowl, cover with a cloth, and leave it to rise in a warm place for about an hour and a half, or until it has doubled in size.
Preheat oven to 200°C (400°F). Put some oil onto a wide baking pan and spread out the dough with your fingers.
Bake for 20 minutes and while the flatbread is still warm, brush over it with as much olive oil as you prefer and a bit of kosher salt.
Tip* The water must be tepid. To make schiacciata successfully, you should never use extreme temperatures.
- Onion (1)
- Celery (about 2 stalks)
- Carrots (about 2)
- Parsley (one bunch)
- Zucchini (2 medium)
- Potatoes (2 medium)
- Beets (one bunch)
- Kale (about 1 pound/ 400 g)
- Head cabbage (1 ½ pounds/ 700 g)
- Cannellini beans (about 1 pound/ 400 g)
- Tomato puree (a glass)
- Wild herbs: such as borage leaves, nettles and plantain (few leaves)
- Aromatic herbs (a bunch): fennel, thyme, marjoram, oregano
- Salt and pepper to taste
- Extra virgin olive oil
Boil the beans in abundant water until tender. Drain them (keeping the water), blend half the beans in a food processor and keep 1/2 of the beans whole.
Chop the vegetables into small chunks.
Sauté the onions, celery, parsley and carrots in a pot with extra virgin olive oil.
Add the herbs whole and remove after a few minutes.
Add the potatoes and the rest of the vegetables and sauté for a few minutes.
Add the tomato puree, salt and pepper.
Add the reserved bean liquid and the purèed beans and let the soup cook at a low temperature for an 2 hours. Add the whole beans and heat. Serve or cool and refrigerate.
Wild Boar Stew (Cinghiale in Umido)
- 2 ¼ pounds/1 kg wild boar
- ½ pound/200 g onions
- ¼ pound/100 g celery
- Bay leaves, rosemary, juniper berry
- A half glass of wine
- Extra virgin olive oil
- Salt, pepper, chili
- Meat stock
- 2/3 pound/ 300 g of peeled tomatoes
Soak the wild boar overnight in water and vinegar with the juniper, bay leaves, celery and rosemary.
Finely chop the onion and celery and sauté in a pan with extra virgin olive oil.
Drain the wild boar and add to the pan and sauté for a few minutes.
Add salt, pepper and chili and sprinkle with wine and let evaporate.
Add the tomato, cover with the meat stock and cook for about one hour and a half.
Wild Boar Sauce Over Pappardelle Pasta
Once the meat is cooked, chop it fine and return it to the sauce. The sauce is traditionally served over wide egg-based pasta, such as Pappardelle.
Arista: Roast Pork
- 2-3 lb lean pork loin
- 3 cloves garlic finely chopped
- Salt and pepper
- Fresh rosemary finely chopped
- 1/4 cup of extra-virgin olive oil
Preheat the oven to 350 degrees F/180 degrees C.
Mix the rosemary, garlic, salt and pepper together and rub the pork loin with this mixture. Make short incisions in six places in the meat (use a knife) and stuff a little of the mixture into each opening.
Tie the meat tightly using kitchen twine.
Put the pork loin into a baking pan with some extra virgin olive oil.
Place in the oven and cook for about 1 1/2 hours turning the meat every so often.
Cut the roast into thin slices and serve it with its pan sauce.
Frittelle di Riso
- 2-1/2 cups short grain rice
- 6 cups milk
- 4 tablespoons sugar
- Peel of one lemon (wide strips)
- 1 ounce liqueur (sherry, brandy, or amaretto)
- 1 cup flour
- 1 tablespoon baking flour
- Pinch of salt
- 6 eggs, separated
- Olive oil for frying
Bring the rice, sugar, lemon peel and milk to a slow boil. The rice is cooked when all the milk is absorbed.
Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt.
Mix well and let cool. DO NOT REFRIGERATE.
Whip the egg whites until stiff. Fold the whites into the rice mixture.
In a heavy pan, heat 3 inches of oil for frying. Drop teaspoons of dough into the hot oil.
Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.
They are best hot, but can also be served cold or reheated.
Padua is a province in the Veneto region of Italy. It is home to some of the masterpieces from the Medieval and Renaissance art and architecture period and the towns of Cittadella and Montagnana are famous for their well-preserved Medieval city walls. There are also many ancient and historic villas in the countryside. The hills offer a relaxing naturalistic site often covered with woods, while the eastern slopes offer ancient spa sites, such as Terme Euganee, Abano Terme, Montegrotto Terme, Galzignano Terme and Battaglia Terme. There is a small part of the Venetian Lagoon lying inside the province, the Valle Millecampi (“one-thousand-fields valley”) that includes naturalistic routes for cycling or horse-riding.
The University of Padua was founded in 1222 and was one of the most prominent universities in early modern Europe. It is among the earliest universities of the world and the second oldest in Italy. In 2010 the university had approximately 65,000 students and in 2013 was ranked “best university” among Italian institutions of higher education with more than 40,000 students.
From the fifteenth to the eighteenth century, the university was renowned for its research, particularly in the areas of medicine, astronomy, philosophy and law. During this time, the university adopted the Latin motto: Universa universis patavina libertas (Paduan Freedom is Universal for Everyone). Nevertheless, the university had a turbulent history, and there was no teaching in 1237–61, 1509–17 and 1848–50.
The Botanical Garden of Padova, established by the university in 1545, was one of the oldest gardens of its kind in the world (after the Hanging Gardens of Babylon). In addition to the garden, the university also manages nine museums, including a History of Physics Museum.
The University began teaching medicine from the day it was founded and played a leading role in the identification and treatment of diseases and ailments, specializing in autopsies and the inner workings of the body. The university houses the oldest surviving permanent anatomical theatre in Europe, dating from 1595.
Since 1595, Padua’s famous anatomical theater drew artists and scientists studying the human body during public dissections. Anatomist Andreas Vesalius held the chair of Surgery and Anatomy and in 1543 published his anatomical discoveries in De Humani Corporis Fabrica. The book triggered great public interest in dissections and caused many other European cities to establish anatomical theatres.
The university became one of the universities of the Kingdom of Italy in 1873 and, ever since, has been one of the most prestigious in the country for its contributions to scientific and scholarly research. In the field of mathematics alone, its professors have included such figures, as Gregorio Ricci Curbastro, Giuseppe Veronese, Francesco Severi and Tullio Levi Civita. On 25 June 1678, Elena Lucrezia Cornaro Piscopia, a Venetian noblewoman and mathematician, became the first woman to be awarded a Doctor of Philosophy degree.
Padua’s cuisine has its simple roots in the vegetable garden, the farmyard and the vineyard, Farmyard products include: the well-known Paduan hen, Polverara hen, goose, guinea-hen and capon.
All varieties of chicory are cultivated in the countryside of Padua and include the Variegated Castelfranco, Early and Late Red Treviso, Red Chioggia or Red Verona varieties, are always present in the cooking proposals of the restaurants of Padua. Their soft and slightly bitter taste is particularly appetising in risotto dishes.
Padua is a producer of both the white and of the green species of asparagus. Boiled eggs and asparagus or risotto with asparagus are part of the springtime cuisine.
Like the rest of the Veneto region, Padua is a land of well-known vineyards. DOC wines are produced in five areas of the province.Wines events and exhibitions are usually organized for spring and autumn.
Since Pre-Roman times olive trees have been cultivated in the Euganean Hills. The Extra Virgin Olive Oil produced in the area is under the protection of the Association of the Regional Park of the Euganean Hills. The color of the oil is typically golden green, obtained by using cold-pressing techniques and bottling after careful decanting without filtering.
Montagnana is renowned for its ham, a tradition rooted in the rural population, called, prosciutto crudo dolce di Montagnana, by the locals. The sweet taste, the tenderness, the pink color and the unmistakable smell guarantee the identity of this product, so much so, that these properties were granted by the Protected Designation of Origin (DOP) seal and are now safeguarded by the Consortium of the Prosciutto Veneto Berico Euganeo, based in Montagnana. On the third Sunday of May, Montagnana organizes Piacere Montagnana, the festival of sweet ham.
In summer Padua produces its excellent cheeses in the northern grazing areas and among them are Grana Padano, Montasio and Asiago.
The cooking traditions of Padua are passed on to the generations that follow with only slight changes to adjust to more modern tastes and likes, while preserving the old recipes.
Tramezzini are very common in Padua. They are stuffed triangular sandwiches made of chewy white bread and usually served with a glass of Prosecco.
- 1 can mushrooms
- 1/4 cup cream cheese
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon juice
- Slices of Prosciutto crudo dolce di Montagnana
- 1/4 teaspoon black pepper
- 8 slices bread
Remove the crust from the bread.
Chop the mushrooms.
In a bowl, stir together the mushrooms, cream cheese, parsley, lemon juice and pepper until creamy. Spread a layer of mushrooms on each slice of bread.
Top four pieces of bread with some ham. Turn the other four slices upside down on top of the other one. Press and cut diagonally.
Risotto con gli Asparagi
- 5-6 cups homemade or purchased low sodium broth
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter, divided
- 1/2 onion, chopped
- 1 lb asparagus
- 1 teaspoon salt
- 2 cups rice: Carnaroli, Vialone Nano or Arborio
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- 3/4 cup Grana Padano grated cheese, divided
- Freshly ground black pepper
Pour the broth into a pot and heat. Keep at a simmer.
Trim and discard the tough woody stems of the asparagus (usually about an inch). Slice the spears crosswise into 1/4 inch pieces. Leave the tips intact.
Place 1 tablespoon of butter and the extra-virgin olive oil into a heavy-bottomed 5-quart pot.
Add the onions and cook over med-high heat for a couple of minutes, until transparent.
Add the sliced asparagus (reserve the tips for later use) and salt.
Cook, stirring occasionally, for about 8-10 minutes, until the asparagus are soft and slightly golden in color.
Add the rice and “toast”, stirring constantly, for a couple of minutes, until the rice acquires a light golden color.
Add the white wine and stir for one minute, letting it evaporate. Add a couple of ladles of hot broth to the rice and lower the heat to medium. Add the asparagus tips.
Stir every 30 seconds or so. Keep adding broth, ladle by ladle, as soon as the liquid is absorbed, slightly covering the rice each time, until the rice is cooked.
You will need approximately 5 cups of broth, but it depends on the rice variety, so be prepared to add more or less.
Cooking time for the rice will be 14 to 18 minutes, depending on the rice variety used. The final consistency of the risotto should be creamy.
Turn off the heat and add 1 tablespoon of butter, 1/2 cup cheese and heavy cream.
Rest for one minute and serve with freshly ground black pepper and the reserved cheese.
Paduan Chicken Cacciatore
Authentic Chicken Cacciatore doesn’t use tomatoes. It was a traditional Italian dish that hunters could easily make in the field if they needed to cook a meal.
- 1 Padua chicken
- Salt and pepper
- Olive oil
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 20 mushrooms, sliced
- 1/2 cup Prosciutto crudo dolce di Montagnana, diced
- 1 rosemary sprig
- 1 sage branch
- 1 thyme sprig
- Dash red wine vinegar
- Chianti red wine
- Chopped parsley for garnish
Cut the chicken up into smaller pieces.
Season well with salt and pepper.
Brown in a hot skillet with some olive oil. Remove the chicken pieces from the pan and set aside.
Add the onion, garlic and mushrooms to the pan and brown gently. Add the diced prosciutto and place the chicken back in the pan.
Add the herbs and vinegar and allow it to evaporate.
Add enough red wine to cover the chicken. Simmer over low heat until the chicken is tender and falls off the bone.
Serve with either polenta or slices of bread and with steamed or roasted vegetables on the side. Garnish with chopped parsley.
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists.
The hills of the region are littered with Medieval buildings and walls, and unlike many other often-invaded areas, historical architecture has been preserved and adapted for modern uses.
The Ancona port, one of the main ports on the Adriatic Sea, is located in the city of Ancona and is a busy passenger port with ferries running to Greece, Turkey, Croatia, Albania and Montenegro.
The city was founded in 387 BC by Greek settlers and the name Ancona comes from the Greek for elbow, due to its elbow-shaped harbor.
Many of the small craft workshops of the past scattered throughout the rural settlements have modernised and become small businesses, some of which have become major brands known all over the world (Indesit, Tod’s, Guzzini, Teuco). This evolution led to the emergence of ‘specialised’ industries: footwear, leather goods, furniture, household appliances and textiles, all made in the region.
The demand for Italian textiles and clothing is strong in the United States and Japan, as well as China, Hong Kong, Turkey and Russia. Italy is also a pioneer in the export of yarn, woolen fabrics, silk fabrics, clothing and hosiery.
A large area of the province’s land is farmland and much of it is used for wine production; as the production of Montepulciano, Sangiovese and Verdicchio grapes. Traditional feasts are held in the province during the harvesting period.
The mountainous regions and the Conero Regional Park, which contain dense forests, are where black truffles are found and they are sold throughout the province and neighboring provinces.
The main products grown are cereals, vegetables, animal products and grapes. Olives are also produced and managed by various harvesters. The sea has always furnished a plentiful supply of fish,
The influence of the neighboring regions, particularly Emilia-Romagna, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in the province. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers.
In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite containing lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestrone di trippa, is also a regional specialty that is served with a battuto, lard pounded together with herbs.
Along the coast, fish soups are typical. Brodetto is prepared with a variety of fish. There are also a number of special, regional preparations for local seafood: cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; al forno or oven-broiled.
Meat is also popular. Pilotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs.
Some of the best cheeses made in the area are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slaatto and herb-flavored sheep’s milk cheeses. For a special treat, olive ascolane are stuffed with meat, dipped in egg and breadcrumbs and then fried.
Cicerchiata is a dessert made from yeast dough, shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Migliaccio is a dessert made with pig’s blood, sugar and citrus peel.
Broad Beans with Anchovies
Serve with crusty Italian bread as an appetizer.
- 2 lb broad beans, fresh and shells removed
- 2 cloves of garlic
- 1 pinch marjoram
- 4 anchovies
- 4 tablespoons extra virgin olive oil
- White wine vinegar to taste
- Salt and pepper to taste
Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.
Prepare the topping with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper, to taste.
Pour the topping over the broad beans as soon as they have been drained. Serve immediately or at room temperature.
Brodetto (Fish Stew) Ancona-Style
You can use any type of fish–swordfish, squid, red snapper, shrimp, clams, mussels and lobster for this recipe with a total weight of 3 lbs.. Clean the clams and mussels well and put them into the stew whole. Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 cup chopped fresh parsley
- Red pepper flakes (chili) to taste
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
- 1/2 cup white vinegar or wine
- Salt and ground black pepper to taste
- 3 cups fish stock
- 1 pound clams in the shell, scrubbed
- 1/2 pound medium shrimp, with shells
- 6 (3/4 inch thick) slices Italian bread, toasted
Heat the olive oil in a large saucepan, Dutch oven, or a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and red pepper.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Pour in the vinegar or wine and cook 10 minutes. Pour in the fish stock and add the snapper.
Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams and cook until the clams open (discard any that don’t) about 2 minutes, and then stir in the shrimp.
Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle the brodetto over the bread and serve immediately.
Pollo in Potacchio
- 1 small chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half)
- 1 small onion
- 2 cloves garlic, peeled
- 1/4 cup dry white wine
- 1/4 cup chopped imported Italian tomatoes
- 4 sprigs of fresh rosemary
- Hot water
- 10 small Yukon gold potatoes
- Extra virgin olive oil
- Salt to taste
Line a dish with paper towels and lay out the chicken, skin side up. Let air dry uncovered in the refrigerator for 2 days.
Preheat the oven to 400°F.
Cut the potatoes into wedges. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for 5 minutes.
The potatoes will not be completely cooked. Drain in colander.
Add the potatoes to a mixing bowl and drizzle with olive oil. Add the leaves from two of the rosemary sprigs. Add a good pinch of salt and toss.
Pour the potatoes out onto a sheet pan and shake to separate. Roast in the oven for about 30 minutes, turning the potatoes once with a stainless steel spatula.
In a large skillet add a tablespoon of olive oil over medium heat. Add the chicken and brown on all sides, about ten minutes. Remove the chicken to a bowl.
Discard the rendered chicken fat and oil.
Add a tablespoon of olive oil to the large skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown.
Add the white wine and rosemary sprigs; cook until the wine evaporates.
Reduce the heat to low and add the tomatoes. Season with salt and cook for 10 minutes.
Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
Serve the chicken topped with a little sauce and the potatoes.
Orange Cake – Ancona-Style
- 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
- 3 eggs
- Grated peel of 3 oranges
- 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
- 1 cup plus 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 1 tablespoon whole milk
- 2 ½ teaspoons baking powder
- 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.
Heat the oven to 350 degrees F. Thickly smear a Bundt pan with butter and dust with flour.
Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and liqueur in a food processor and run until all the ingredients are evenly mixed.
Add the milk and baking powder and process again to incorporate into the mixture.
Pour the batter into the prepared pan (it won’t fill it up all the way) and place the pan in the preheated oven.
Bake for 40 to 45 minutes, until a cake tester placed in the center of the cake comes out clean..
Invert the cake while still warm and place it on a rimmed plate. Poke many holes into the cake with a thin handle from a wooden spoon.
Pour the orange juice over the cake slowly. At first, the holes fill to the brim with juice, but this will be absorbed by the cake. Repeat until all the juice is used.
Whatever juice ends up at the bottom of the cake, leave it there; it will eventually be absorbed.
Serve at room temperature. The cake keeps in the refrigerator, covered, for a week.
Pavia is a province in the region of Lombardy in northern Italy. The province is mostly flat with some hills in the south. The northwestern area of the province is ideal for agricultural land. Pavia has a major position in northern Italy’s textile industry and is renowned for hatmaking. It also plays its part in the country’s engineering and metallurgical industries. This is an important winemaking district that produces sparkling wines.and it is the largest area in Italy for the production of Pinot Noir. Also, the province of Pavia was the birthplace of Peroni, a well-known Italian beer.
The Peroni company was established under the founding family name in the town of Vigevano, Italy, in 1846. The company moved to Rome 1864, six years prior to Rome becoming the Italian capital in 1870. Throughout the late 19th and early 20th centuries, the company became one of the most prominent brewing companies in the newly unified Italian nation.
By the 1990s, both the Peroni brand name and product line were distributed and known worldwide. The London-based brewing giant SABMiller bought the company in 2003, making it one of the few international brands in its portfolio.
Beers under the Peroni brand include: Crystall, a 5.6% alcohol pale lager; Peroni Gran Riserva, a 6.6% alcohol strong lager; Peroncino, a 5% alcohol pale lager and Peroni Leggera, a 3.5% alcohol pale lager. The company also produces the Wuhrer brand – a 4.7% alcohol pale lager launched in Brescia in 1829. The main brands are Peroni and Nastro Azzurro.
Peroni is the Peroni company’s original brand. According to Assobirra (Italian Brewers and Malsters Trade Association), it is the best selling beer in Italy. It is 4.7% alcohol and made with barley malt, maize, hop pellets and hop extract. By the 1950s and 1960s, Peroni was the most recognized brand of beer throughout the Italian peninsula.
Nastro Azzurro, a 5.1% alcohol pale lager, launched in 1963, is the Peroni Brewery’s premium lager brand. The name means “Blue Ribbon” in Italian, in honor of the Blue Riband award won by the Italian ocean liner SS Rex in 1933. Nastro Azzurro has also sponsored teams in Grand Prix motorcycle racing. In 1997, they sponsored a 125cc Aprilia team with rider Valentino Rossi, who won the championship in that season. In 2000 and 2001 they sponsored a 500cc Honda team, again with Rossi as the rider.
When you think of Italian food pairing, wine may be the first thing that comes to mind; however, beer can complement the flavors of Italian food just as well. The tradition of Aperitivo, a pre-dinner social hour featuring drinks and small plates, is the perfect time to enjoy Italian lager. Here are some appetizers that go well with beer.
• Affettati Misti: mortadella, prosciutto, coppa or bresaola, all of which have a saltiness and complex texture that will contrast with the lager. Serve with cured olives, quartered figs or melon slices.
• Crostini are thin Italian bread slices toasted with olive oil and then topped with a number of different kinds of pastes or sauces. Try an olive tapenade, a red bell pepper spread or a chicken liver pate.
• Fiori di Zucca are zucchini blossoms that make an elegant salad. Mix the blossoms, available at farmers’ markets or specialty groceries, with arugula, shaved pecorino cheese and a lemony vinaigrette.
• Carciofi alla Romana is a traditional roman dish of artichokes and mint. Artichokes are steamed in white wine with garlic, mint and parsley and sliced into small sections to eat by hand.
• Bagna Cauda is a warm dipping sauce made from olive oil, garlic, anchovies and butter. Fresh vegetables are then dipped into this salty, creamy sauce.
• Cocktail di Gamberi. Steam shrimp in a broth of melted butter, olive oil, garlic, chopped parsley, lemon juice and some Italian lager and serve warm or cold.
1 large slice crusty Italian bread
1 ¾ cups beef stock
Enough Parmesan cheese (grated) for a generous sprinkle
A generous tablespoon of butter
An oven proof dish to contain the soup
Coarse ground black pepper
Put the oven proof dish in a moderate hot oven to heat while the other ingredients are prepared.
Bring the beef stock to boiling in a saucepan.
In a medium skillet, heat the butter and fry the bread on both sides.
Once the bread is ready, take the oven proof dish out of the oven.
Put the bread inside the dish, pressing it down so that it stays on the bottom of the dish.
Place the eggs over the bread, carefully, so the yolks do not break.
Top with a generous sprinkle of Parmesan cheese.
The dish is now ready for the stock. The stock must be boiling hot (not simmering) so raise the heat before adding it to the dish.
The heat of the stock will partially cook the eggs. You can cover the dish with a plate and leave the soup alone for one minute or two, then you can serve the dish.
Sprinkle with black pepper before serving.
Note: With this soup the eggs will never be thoroughly cooked, but this is the tradition. However, if you are serving the soup to children or older people, you may consider poaching the eggs before laying them on the bread; then you add the stock. Alternatively, before adding the stock, you can pass the dish under a broiler, in order to cook the eggs, but you need to be careful not to burn the bread.
From Ristorante Da Mino, Pavia Province, Italy
1 1/4 lbs asparagus, trimmed
2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1 1/2 cups arborio rice
1/4 cup freshly grated parmesan cheese
2 tablespoons butter
1/4 cup shaved parmesan cheese
Bring 5 cups salted water to boil in a large saucepan. Add the asparagus and cook until crisp-tender, about 4 minutes.
Using tongs, transfer the asparagus to a bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in a saucepan).
Cut off the asparagus tips and reserve. Finely diced the stalks.
In the saucepan with the reserved cooking liquid add the broth. Bring to simmer. Reduce heat to low.
Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes.
Add 3/4 cup hot liquid. Simmer until the liquid is absorbed, stirring often. Add the diced asparagus.
Cook until the rice is just tender and the risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes.
Mix reserved asparagus tips, grated cheese and butter into the rice. Season to taste with salt and pepper. Top with shaved cheese.
Cassoeula (Pork Rib and Sausage Stew)
Cassoeula is a dish with several versions. Sometimes, after the meats have been browned, a spoonful of tomato paste is added. Other cooks prefer to cook the cabbage in a separate pot, steaming it in the water remaining on the leaves after washing, and then adding it to the meat. The quality of the meat added to the cassoeula varies. The simplest version requires only ribs and sausages, while the most complicated includes the ears and tail.
Recipe courtesy of The Italian Trade Commission.
1 pig’s foot
1 lb. pork sausage
1 lb. pork ribs
1/2 lb. pork rind
2 tablespoons oil
2 oz. butter
1 diced onion
1/2 lb. carrots, diced
1/2 lb. celery, diced
½ lb tomatoes, diced
3 lbs. Savoy cabbage
Salt and pepper
Boil the pig’s foot and cut in half, lengthwise.
Make a soffritto with the oil, butter and chopped onion. Add the pork rind, sausage and ribs, cut into pieces, and the pig’s foot.
When the meat is golden brown, add all diced carrots, celery, tomatoes. Cook over medium heat.
After 30 minutes, add the cabbage, cut into strips. add salt and pepper to taste and cook for 45 minutes.
The cooking juice should be rather thick. If you wish to remove some of the fat from the cassoeula, do so before adding the cabbage.
Paradise cake is one of the most traditional Italian desserts. Light and airy, this cake is considered a cornerstone of Italian pastry.
Legend has it that the paradise cake was invented by a monk at a monastery in Pavia in Lombardy. There are different versions of this story, but almost all of them suggest that a monk learned to make the cake from a young bride who lived near the monastery. Since the cake was so good, she suggested to the monks that they name it paradise cake. The origin of the cake dates back further in history. There were already multiple versions of the recipe in existence in 1878, when pastry chef Enrico Vigoni, the owner of a pastry shop in Pavia that is still in business today, codified the recipe, making it famous throughout Italy.
1 lb butter
1 lb confectioners sugar
10 egg yolks
Vanilla extract to taste
5/8 lb all-purpose flour
5/8 lb potato starch
3/8 oz baking powder
Lemon zest to taste
Remove the butter from the refrigerator 20 to 30 minutes prior to baking. Once the butter is soft, whisk the butter in a bowl with the confectioner’s sugar by hand or with an electric mixer whisk attachment.
Once the mixture is light and creamy, add the eggs and egg yolks, one at a time, and continue whisking. Then add the grated lemon peel and mix well. Mix in the vanilla and potato starch.
Mix together the flour and baking powder and sift into a bowl or on wax paper. Add the dry ingredients to the wet and mix together well, using a wooden spoon.
Grease a round cake pan with butter. Flour lightly, then pour in the cake batter, filling the pan to 2/3rds full.
Bake in a 350° F oven for 35 minutes. Remove the pan from the oven and let cool.
Once cool, remove the cake from the pan by turning it out onto a serving dish or cake stand. Finish by dusting with confectioner’s sugar.
Asti is a province in the Piedmont region of northern Italy and is an important area for the production of fine wines. Perhaps the wine most famously associated with Asti worldwide is the sparkling Asti (DOCG). The name is usually shortened to “Asti” in order to avoid associations with the many wines of dubious quality, which are labelled “Spumante”.
Asti is typically sweet and low in alcohol (often below 8%) and is made solely from the moscato bianco, a white muscat grape. A premium version known as Moscato d’Asti (DOCG) is sold outside Italy. Moscato d’Asti is a “Denominazione di origine controllata e garantita”, a sparkling white wine produced mainly in the province of Asti, is considered a dessert wine. Grown on Asti hilltops, Moscato d’Asti is made by small producers in small batches. Moscato is so named because of its earthy musk aroma. The petite berry grape ripens early and produces a wide range of wine styles: light and dry, slightly sweet and honey-like.
While technically a white grape, there are strains of Muscat Blanc à Petits Grains vines that produce berries that are pink or reddish-brown. When the differing grape color is stable, the wines are typically classified as separate grape varieties: Muscat Rouge à Petit Grains for red skin color and Muscat Rose à Petit Grains for pink skin color.
While Asti province became famous around the world thanks to Martini and Rossi and Gancia and Riccadonnafor for their commercial Spumante wines, it is now becoming famous internationally for its classic red wines, such as Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Bonarda and Ruché di Castagnole Monferrato. These wines and many other local wines can be sampled during the week-long Douja d’Or wine exhibition which is held at the same time as the Palio and Sagre races.
Asti is also famous for its Asti’s Festival of Festivals, held in September, a week before the Palio race. During the festival, most of the towns in Asti’s province meet in a great square called “Campo del Palio”. Here, they offer local cuisine for which they are known and on the Sunday of the Sagre race all the towns involved stage a parade with floats with everyone in costume all along the Asti roads.
Asti province becomes a gourmet delight from October to December when the white truffle or “tartufo bianco” is in season. Some of the best truffles are found around Asti’s hills and every weekend there is a local truffle festival.
Among local vegetables, the cardo gobbo (artichoke)and the “square pepper” (bell pepper) of Asti stand out, and both are regarded as essential ingredients for bagna cauda (a garlic and anchovy dip).
The area around Asti is also renowned for its cheeses, such as robiola of Roccaverano and robiola di Cocconato.
Typical provincial dishes include agnolotti, potato gnocchi, ciotola di trifulau (cheese fondue with polenta and a sprinkling of truffles) and boiled meats.
Local desserts include amaretti (almond cookies), canestrelli (semolina biscuits), finocchini of Refrancore (fennel cookies) and hazelnut cakes.
Pearl Barley Soup with Moscato d’Asti
Chef Norbert Niederkofler of St. Hubertus, Italy
1 tablespoon vegetable oil
8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
2 small carrots, finely chopped
2 small yellow onions, finely chopped
1 medium leek, halved crosswise and thinly sliced
1 medium parsnip, finely chopped
1⁄2 small celery root, finely chopped
1 cup pearl barley
4 cups chicken stock
2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
Moscato d’Asti, for serving
Finely chopped chives, to garnish
In a large saucepan, heat the oil over medium-high. Add the ham and cook, stirring, until golden brown, about 6 minutes.
Stir in the carrots, onions, leek, parsnip and celery root and cook, stirring, until slightly softened, about 8 minutes. Add the barley and cook, stirring, until lightly toasted, about 2 minutes.
Stir in the stock and 4 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the barley is half-cooked, about 35 minutes.
Add the potatoes to the soup and cook until tender, about 25 minutes more. Remove the pan from the heat and season with salt and pepper.
Stir in the cream and ladle the soup into serving bowls. Add a splash of moscato to each bowl and sprinkle with chives before serving.
Braised Leg of Lamb with Polenta
Chef Norbert Niederkofler of St. Hubertus, Italy
12 oz. lamb bones
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
1 tablespoon whole juniper berries
2 bay leaves
For the Braise and Polenta
2 tablespoons olive oil
1 (4-lb.) bone-in leg of lamb
2 tablespoons kosher salt, plus more
Freshly ground black pepper
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
10 sprigs rosemary
1 bunch thyme
3 cups coarse-ground polenta
1 cup (4 oz.) grated robiola cheese
2 tablespoon unsalted butter
Make the lamb stock:
Heat the oven to 350°F. Place the lamb bones on a baking sheet and roast until golden brown, about 30 minutes. Transfer the bones to a large saucepan along with half each of the celery, carrots, and onion; the juniper berries; bay leaves and 12 cups water. Bring to a boil, reduce the heat to maintain a steady simmer, and cook until the bones have released their flavor, about 3 hours. Pour the lamb stock through a fine sieve into a bowl and discard the solids.
Reduce the oven temperature to 300°F. In a roasting pan over two burners, heat the olive oil over medium-high. Season the lamb all over with salt and pepper, add to the pan, and cook, turning, until browned on all sides, 16 to 18 minutes. Transfer the lamb to a platter and add the remaining celery, carrots and onion to the pan along with the rosemary and thyme. Cook the vegetables, stirring, until browned and soft, about 6 minutes. Return the lamb to the pan along with the lamb stock and bring to a boil. Cover the roasting pan with foil and place the lamb in the oven. Braise the lamb until very tender, about 3 hours.
In a large saucepan, bring 8 cups water to a boil. While whisking, slowly pour the polenta and the 2 tablespoons salt into the water and reduce the heat to maintain a simmer. Cook, stirring steadily, until the polenta is tender and smooth, about 1 hour. Remove the polenta from the heat and stir in the cheese and butter. Season with pepper and keep warm until ready to serve.
Transfer the lamb to a cutting board and pour the pan juices through a fine sieve into a bowl. Skim and discard the fat and pour the juices into a small saucepan. Bring the juices to a boil and cook until the sauce reduces to 1 cup, about 15 minutes. Heat the broiler. Transfer the lamb to a foil-lined baking sheet and broil, turning, until browned and crisp on all sides, about 8 minutes. Transfer the lamb to a large dish and serve with the polenta and sauce.
Potato and Scallion Fritters
Chef Norbert Niederkofler of St. Hubertus, Italy
2 1⁄2 cups plus 1 tablespoon (9 oz.) rye flour
2 cups all-purpose flour, plus more
2 tablespoons melted unsalted butter
1 teaspoon kosher salt, plus more
2 large eggs, lightly beaten
1 large russet potato, peeled and boiled until tender
3/4 cup ricotta
2 tablespoons finely chopped scallions
Freshly ground black pepper
Vegetable oil, for frying
In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 teaspoon salt, the egg, and 3/4 cup lukewarm water. Knead on medium speed until the dough comes together and is smooth, about 6 minutes. Scrape the dough onto a lightly floured work surface and shape into a ball. Halve the dough and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
Grate the cooked potato on the large holes of a box grater and reserve 1 cup; use any remaining potato for another recipe. Place the potato in a medium bowl, mix with the ricotta and scallions, and season with salt and pepper.
On a floured work surface, roll each dough disk into a 1⁄8-inch-thick circle. Drop 1-tablespoon-sized dollops of the ricotta-potato filling evenly spaced over 1 dough circle. Using a pastry brush, lightly brush the dough with water around each dollop of filling. Drape the second dough circle over the first and gently press the dough between the mounds of filling to adhere. Position a 3-inch-round fluted cutter over 1 mound of filling and stamp out the round. Repeat, stamping out all the rounds.
Pour enough oil into a 6-quart saucepan to come 2 inches up the side, attach a deep-fry thermometer, and heat to 350°F. Working in batches, add the rounds to the oil and fry, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, lift the fritters from the oil and drain on paper towels. Season the fritters with salt and serve while hot.
Skillet Cake with Berry Compote
Chef Norbert Niederkofler of St. Hubertus, Italy
1 1⁄2 cups fresh or frozen lingonberries or cranberries
6 tablespoons sugar
3 tablespoons white wine
2 teaspoons. fresh lemon juice
3⁄4 teaspoon kosher salt
1 cup milk
1 cup (4 oz.) “00” pasta flour
4 large eggs, separated
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons. unsalted butter
Confectioners’ sugar, for dusting
Toasted, flaked almonds, to garnish
1 sprig mint, to garnish
In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 1/4 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan and return to medium heat. Stir in the remaining 1⁄2 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.
In a large bowl, whisk the milk, flour, egg yolks and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 1/2 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.
In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners’ sugar. Sprinkle with almonds, garnish with the mint and serve warm with the lingonberry compote spooned over the top.
The province and metropolitan city of Messina are located in the northeast corner of Sicily on the Strait of Messina and sits on two different seas. It is also the 3rd largest city on the island of Sicily and the 13th largest city in Italy. Messina was originally founded by Greek colonists in the 8th century BC. In 1908, a devastating earthquake hit Messina, along with a tsunami, which destroyed much of the historical architecture of the city. One of the major landmarks lost to the earthquake was the 12th century Cathedral of the City, which was rebuilt in 1919. The city was also victim to significant damage from bombing raids during the Second World War.
Among the top attractions of Messina are the Cathedral of Messina, the Orologio Astronomico (the Bell Tower with an Astronomical Clock) and the Annunziata dei Catalani Church. The cathedral has largely been rebuilt following the earthquake damage and the bomb damage but some of the original building still remains, including a 15th century Gothic doorway and some 14th century mosaics. The attractive Bell Tower is home to one of the world’s largest astronomical clocks and its motorized figures emerge every day at noon to depict scenes of local history. Also, in the Piazza Duomo is the 16th century Fontaine de Orione.
The province’s main resources are its seaports (commercial and military shipyards), cruise tourism, commerce and agriculture (wine production and cultivating lemons, oranges, mandarin oranges and olives).
Just off the coast are the Aeolian Islands, a volcanic archipelago in the Tyrrhenian Sea, and they are a popular tourist destination in the summer, attracting up to 200,000 visitors annually. There are beaches and coves with black sand, pumice stone and tiny pebbles, steaming craters, bubbling mud baths, sulfur springs, strange-shaped grottoes, crystal-clear turquoise waters, craggy cliffs, and archaeological sites on the coastline and the adjacent islands.
Fish: fried, baked or grilled, is the province’s most popular food. The preparation can vary, but what matters most is its freshness. Swordfish from the Messina Strait is cooked in multiple ways. Crustaceans and mussels make a popular soup and are often used as a topping for rice and spaghetti.
Vegetables and fruits are important components of Messinese cooking. Caponata, eggplant with cheese and potato fries are three of the best known local vegetable dishes.
Dairy products include canestrato cheese in sweet or spicy versions, sheep pecorino cheese and provola cheese, all made according to ancient traditions.
Olive oil, honey, hazelnuts and pistachios are all part of the cuisine.
Local pastries are well-known classics: cannoli, cassate, almond paste, martorana fruit and pignolata.
The D.O.C. wines of Etna, the Malvasia di Lipari and citrus liqueurs are all produced here.
Sciusceddu ( Meatball and Egg Soup)
“Sciusceddu” is a dish that comes from the city of Messina in Sicily, where it is traditionally served at Easter. There are two theories for where the name “sciusceddu” comes from. One suggests that it derives from the Latin word “juscelleum,” meaning soup, and the other is from the Sicilian verb “sciusciare,” meaning to blow.
4 cups meat broth
7 oz veal or beef meat, chopped
2 oz breadcrumbs
3 ½ oz caciocavallo cheese, grated
3 eggs, divided
3 ½ oz ricotta cheese
Salt and pepper
Combine the minced meat, one egg, breadcrumbs, half of the grated Caciocavallo cheese (or Parmesan), chopped parsley and a little water; then form meatballs about the size of a small egg.
In another bowl, beat the remaining 2 eggs with the ricotta cheese, the remaining Caciocavallo cheese and a dash of salt and pepper.
Bring the broth to the boil in a saucepan and drop the meatballs into the broth.
Cook for about twenty minutes, then add the egg/ricotta mixture, stirring vigorously for a few moments. Remove from the heat and serve the “sciusceddu” piping hot.
Pesce Spada alla Messinese (Swordfish Messina style)
Ingredients (serves 4)
1 lb (600 gr) swordfish cut into palm-sized pieces slices
2 cloves of garlic, chopped
2 spring onions, chopped
20 capers (if salted, rinse well first)
10 black olives, chopped
4 anchovy fillets
1 cup white wine
2 cups tomato passata (sauce)
15 oz can chopped tomatoes
Extra virgin olive oil
Salt and pepper
A pinch of crushed dried chili pepper
Brush the swordfish slices with olive oil and set aside.
In a skillet heat enough olive oil to cover the bottom of the pan. Add the spring onions, garlic, capers, olives, chili pepper and anchovy fillets and cook until the anchovies melt into the oil and the onion is soft.
Put the slices of swordfish in the skillet and add the white wine. Burn off the alcohol and then add the tomatoes. Mix well, cover and cook for 30 minutes on very low heat.
When ready to serve, sprinkle with parsley.
Pidoni, a popular dish from Messina. are pieces of pizza-like dough, stuffed with curly endive, mozzarella and anchovy, similar to a calzone but fried.
For the dough:
400 gr (3 cups) Italian 00 or pastry flour
200 gr ( 2 cups) bread flour
300 ml (1 and 1/3 cups) water
2 gr ( 1/2 teaspoon) active dry yeast
40 gr (6 tablespoons) olive oil
1 1/2 teaspoons salt
1/2 teaspoon sugar
For the filling:
500 gr (1 lb, about 2 bunches) curly endive which is also named chicory or frisee
600 gr /18 oz diced, canned tomato
400 gr (14 oz) fresh mozzarella
6-8 anchovy fillets
Salt and black pepper to taste
Vegetable oil for deep frying
Twenty-four hours before you need it, make the dough. Mix the dough ingredients, oil the dough, cover it and let it rise in a draft-free area.
About half way through the proofing time, knead the dough briefly and cover again.
Make the filling.
Wash the curly endive thoroughly and chop it finely or pulse it in a food processor. Mix the chopped salad with the tomatoes, salt lightly and transfer in a colander for at least one hour.
It’s important to remove as much liquid as possible from the vegetable mixture, so squeeze it in a cotton towel if necessary.
Transfer the mixture to a bowl, add one tablespoon olive oil and season the filling with a sprinkle of black pepper.
Divide the risen dough into 16 equal pieces. Roll each into a ball. Place each ball on a lightly floured work surface and roll out into a thin disk of about 20 cm ( 8 inches) in diameter.
Divide the filling among the 16 disks leaving a 2.5cm ( 1 inch) margin around the edge.
Place 1 slice of mozzarella and 1/2 anchovy fillet broken in 2-3 pieces over the filling and fold the disk of dough to form a small calzone.
Preheat the oil in a deep saucepan, until a cube of bread dropped into the oil turns golden in about 25 seconds.
Seal the edges of the pidoni with a fork, drop them carefully into the hot oil and fry for 3-4 minutes per batch until golden.
Drain on kitchen towssl and set aside. Continue until all are finished. Serves 6-8
4 cups whole milk, divided
3 tablespoons plus 2 teaspoons cornstarch
1 cup superfine sugar
1 teaspoon pure vanilla extract
1 cup Pistachio Cream, recipe below
In a small bowl combine 1 cup milk, cornstarch, and sugar. Using a wire whisk, combine the ingredients to form a slurry so that all the cornstarch is dissolved and the mixture is smooth.
In a medium-size saucepan over medium heat, combine the remaining 3 cups milk and the vanilla extract.
Stirring occasionally, heat the mixture to almost a boil; stir in the cornstarch mixture and let simmer from 5 to 12 minutes to thicken, stirring constantly.
Another important tip is to stir slowly, (do not whisk) which will prevent too much air from being incorporated into the custard that will produce ice crystals.
Remove the pan from the heat and transfer the mixture to a bowl. Cover and refrigerate until completely chilled, preferably overnight.
Prior to using the custard mixture, pour the chilled custard through a strainer into a mixing bowl to clear out any clumps that may have formed. Store in the refrigerator until ready to use.
Whisk the prepared chilled Pistachio Cream into the strained and chilled custard. The gelato mixture is now ready for the freezing process.
Transfer the mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
With Gelato, it is best to not process it until it is hard. Instead, stop the ice cream maker at soft serve consistency, then put it in a container in your freezer until stiff for a delicate flavor and texture that differentiates it from ice cream.
When the gelato is done, either serve (best if eaten and enjoyed immediately, as gelato has a shorter storage life than ice cream) or transfer to freezer containers and freeze until firmer.
Makes approximately 1 quart of pistachio gelato.
1 cup hot water
8 ounces raw unsalted shelled and hulled pistachio nuts
2 tablespoons superfine sugar
2 teaspoons olive oil
In a medium-size saucepan, bring water to a boil.
Place the pistachio nuts, sugar and olive oil in a food processor. Blend/process, adding the hot water (1 tablespoon at a time to control the consistency of the cream) until the pistachios are a smooth, creamy consistency that spreads freely in the blender (It usually takes about 9 tablespoons of hot water).
NOTE: Stop the processor and scrape down the sides of the bowl several times during this process. When done, cover and refrigerate until ready to use in making the gelato.
Makes approximately 1 cup.
The Province of Naples is a mixture of colors, culture and history. The beautiful islands that dot the blue waters of the Mediterranean are like jewels in a necklace. In a sea so blue that it blends with the sky, three islands can be found: Capri, Ischia and Procida. Mt. Vesuvius overlooks the city and the beautiful bay. The sites of Pompeii and Herculaneum are of great archaeological value and are famous worldwide. The entire area is interspersed with finds from a long-ago past, especially those that saw the presence of the Roman emperors that first recognized the beauty of this terrain.
Naples is one of the oldest continuously inhabited cities in the world. Bronze Age Greek settlements were established in the area in the second millennium BC and Naples played a key role in the merging of Greek culture into Roman society. Naples remained influential after the fall of the Western Roman Empire, serving as the capital city of the Kingdom of Naples between 1282 and 1816. Later, in union with Sicily, it became the capital of the Two Sicilies until the unification of Italy in 1861.
Naples has the fourth-largest urban economy in Italy, after Milan, Rome and Turin. It is the world’s 103rd richest city by purchasing power and the port of Naples is one of the most important in Europe with the world’s second-highest level of passenger flow, after the port of Hong Kong. Numerous major Italian companies are headquartered in Naples. The city also hosts NATO’s Allied Joint Force Command Naples, the SRM Institution for Economic Research and the OPE Company and Study Center.
Neapolitan cuisine took much from the culinary traditions of the Campania region, reaching a balance between dishes based on rural ingredients and seafood. A vast variety of recipes are influenced by a local, more affluent cuisine, like timballi and the sartù di riso, pasta or rice dishes with very elaborate preparation, while some dishes come from the traditions of the poor, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables. Neapolitan cuisine emerged as a distinct cuisine in the 18th century with ingredients that are typically rich in taste, but remain affordable.
The majority of Italian immigrants who went to the United States during the great migration were from southern Italy. They brought with them their culinary traditions and much of what Americans call Italian food originated in Naples and Sicily.
Naples is traditionally credited as the home of pizza. Pizza was originally a meal of the poor, but under Ferdinand IV it became popular among the upper classes. The famous Margherita pizza was named after Queen Margherita of Savoy after her visit to the city. Cooked traditionally in a wood-burning oven, the ingredients of Neapolitan pizza have been strictly regulated by law since 2004, and must include wheat flour type “00” with the addition of flour type “0” yeast, natural mineral water, peeled tomatoes or fresh cherry tomatoes, mozzarella cheese, sea salt and extra virgin olive oil.
Spaghetti is also associated with the city and is commonly eaten with a sauce called ragù. There are a great variety of Neapolitan pastas. The most popular variety of pasta, besides the classic spaghetti and linguine, are paccheri and ziti, long pipe-shaped pasta usually topped with Neapolitan ragù. Pasta with vegetables is also characteristic of the cuisine. Hand-made gnocchi, prepared with flour and potatoes are also popular.
Other dishes popular in Naples include Parmigiana di melanzane, spaghetti alle vongole and casatiello. As a coastal city, Naples is also known for its numerous seafood dishes, including impepata di cozze (peppered mussels), purpetiello affogato (octopus poached in broth), alici marinate (marinated anchovies), baccalà alla napoletana (salt cod) and baccalà fritto (fried cod), a dish commonly eaten during the Christmas period.
Popular Neapolitan pastries include zeppole, babà, sfogliatelle and pastiera, the latter of which is prepared for Easter celebrations. Another seasonal dessert is struffoli, a sweet-tasting honey dough decorated and eaten around Christmas.
The traditional Neapolitan flip coffee pot, known as the cuccuma or cuccumella, was the basis for the invention of the espresso machine and also inspired the Moka pot.
Naples is also the home of limoncello, a popular lemon liqueur. Limoncello is produced in southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. The lemon liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity and flavor.
Tomatoes entered Neapolitan cuisine during the 18th century. The industry of preserving tomatoes originated in 19th century Naples, resulting in the export to all parts of the world of the famous “pelati”(peeled tomatoes) and the “concentrato” (tomato paste). There are traditionally several ways of preparing tomato preserves, bottled tomato juice and chopped tomatoes. The famous “conserva” (sun-dried concentrated juice) tomato is cooked for a long time and becomes a dark red cream with a velvety texture.
Buffalo mozzarella is mozzarella made from the milk of the domestic Italian water buffalo. It is a product traditionally produced in the region. The term mozzarella derives from the procedure called mozzare which means “cutting by hand”, that is, the process of the separation of the curd into small balls. It is appreciated for its versatility and elastic texture. The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of Denominazione di origine controllata (DOC – “Controlled designation of origin”) since 1993. Since 1996 it is also protected under the EU’s Protected Designation of Origin and Protected Geographical Indication labels.
Neapolitan ragù is one of the two most famous varieties of Italian meat sauces called ragù. It is a specialty of Naples, as its name indicates. The other variety originated in Bologna. The Neapolitan type is made with onions, meat and tomato sauce. A major difference is how the meat is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while the Neapolitan versions use large pieces of meat, taking it from the pot when cooked and served it as a second course. Ingredients also differ. In Naples, white wine is replaced by red wine, butter is replaced with olive oil and lots of basil leaves are added. Bolognese ragù has no herbs. Milk or cream are not used in Naples. Neapolitan ragù is very similar to and may be ancestral to the Italian-American “Sunday Gravy”; the primary difference being the addition of a greater variety of meat in the American version, including meatballs, sausage and pork chops.
- 1 pound rump roast
- 1 large slice of brisket (not too thick)
- 1 pound veal stew meat
- 1 pound pork ribs
- 2 large onions, sliced
- 6 tablespoons of extra virgin olive oil
- 2 tablespoon butter
- 1 tablespoon tomato paste
- 1 cup of red wine
- 1 1/2 pounds tomatoes, pureed
- Salt and pepper to taste
- Fresh basil leaves
Season the meat with salt and pepper. Tie the large pieces with cooking twine to help them keep their shape. In a large pot heat the oil and butter. Add the sliced onions and the meat at the same time.
On medium heat let the meat brown and the onion soften. During this first step you must be vigilant, don’t let the onion dry, stir with a wooden spoon and start adding wine if necessary to keep them moist.
Once the meat has browned, add the tomato paste and a little wine to dissolve it. Stir and combine the ingredients. Let cook slowly for 10 minutes.
Add the pureed tomatoes, season with salt and black pepper and stir. Cover the pot but leave the lid ajar. (You can place a wooden spoon under the lid.)
The sauce must cook very slowly for at least 3-4 hours. After 2 hours add few leaves of basil and continue cooking.
During these 3-4 hours you must keep tending to the ragú, stirring once in a while and making sure that it doesn’t stick to the bottom. Serve with your favorite pasta.
Pizza Dough Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups (350 cc) warm water
- 3 1/2 cups (500 g) flour (Italian OO flour)
- 1 tablespoon extra-virgin olive oil
- Pinch of salt
Topping for 1 pizza
- 1 cup (250 g) tomatoes, puréed in a blender
- 3 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 5 fresh basil leaves
- 2 oz (60 g) fresh mozzarella cheese, sliced
For the pizza dough:
In a small bowl, sprinkle the yeast on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles, about 5 minutes.
Sift the flour. Pour the flour into a large bowl or on a work surface. Form the flour in a mound shape with a hole in the center. Pour the yeast mix in the center, then the olive oil and a pinch of salt.
Using a spatula, draw the ingredients together. Then mix with your hands to form a dough. Sprinkle some flour on the work surface. Place the pizza dough on the floured surface.
Knead the pizza dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour and until it no longer sticks to your hands.
With your hand, spread a little olive oil inside a bowl. Transfer the dough into the bowl.
On the top of the pizza dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours or until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
When the dough is about double its original size, punch it down to eliminate the air bubbles.
On a lightly floured work surface, cut the dough into three equal pieces. On the work surface, using a rolling-pin and your hands, shape one piece of dough into a thin 12 inch round layer.
Transfer the dough to a pizza pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan.
For the pizza
Preheat the oven to 500 F (260 C). In a mixing bowl place the tomatoes. Stir in 1 tablespoon of olive oil, salt and pepper. Spread the tomato mixture evenly over the pizza.
With your hands, break the basil leaves into small pieces. Distribute the basil uniformly over the pizza. Spread the rest of the olive oil on the pizza. Add salt to taste.
Bake the pizza for approximately 10 minutes. Remove the pan from the oven and add the mozzarella cheese.
Bake for 10 more minutes. Lift one side to check for readiness. Pizza is ready when the bottom surface is light brown. Top with few more fresh basil leaves, if desired, and serve immediately.
Pasta con i Calamari
Small clams and other fish are sometimes added with the calamari.
- 2 whole fresh squid
- 1 ½ cups cherry tomatoes
- 1 clove garlic
- 1 peperoncino
- Fresh parsley
- Fresh basil
- 1 cup white wine
- Olive oil
- 8 oz paccheri pasta
Cut the squid body into slices and halve the tentacles if they are large.
Clean, remove the seeds and finely chop the tomatoes. Rinse and chop the parsley. Peel and slice the garlic.
Heat a generous amount of oil in a frying pan over medium-high heat. Add the garlic and cook 2 to 3 minutes.
Add the peperoncino. Stir in the calamari and cook 3 to 5 minutes.
Add the wine and cook until the liquid is reduced by half.
Add the tomatoes and parsley and stir through. Salt to taste.
Cover and cook on medium for 15 minutes.
While the calamari is cooking, cook the pasta al dente. Remove some of the pasta cooking water.
Stir a bit of the pasta water into the sauce and cook a few minutes longer.
Drain the pasta, add it to the sauce and stir through.
Garnish with a few basil leaves.
Parma is a province in the Emilia-Romagna region of Italy. Parma is famous for its Prosciutto di Parma. The whole area is renowned for its sausage production, as well as for Parmigiano Reggiano cheese and some kinds of pasta like gnocchi di patate, cappelletti (or anolini) in brodo and tortelli with different stuffings (potatoes, pumpkin, mushrooms or chestnuts). Prosciutto or Italian ham is an Italian dry-cured ham that is thinly sliced and served uncooked. This style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
There’s a reason why these foods developed in the Emilia region. It’s one of the few areas of Italy that isn’t mountainous, so there are plains and pasture. The farmers of the region were able to raise cows and therefore produce milk and with milk came butter, cream and cheese. Add ham to the dairy ingredients and you have the central core of the region’s cuisine.
Parma is also home to one of Italy’s longest established pasta factories, Barilla. The Barilla Center for the Propagation of Gastronomy has several state-of-the-art kitchens for demonstrations and a large auditorium for lectures, as well as a huge library of books on food and cooking, some as early as the 15th Century.
Prosciutto is made from either a pig’s or a wild boar’s hind leg or thigh. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example “prosciutto cotto d’agnello” (“lamb prosciutto”).
The process of making prosciutto can take from nine months to two years, depending on the size of the ham. First, the ham is cleaned, salted and set aside for about two months. During this time, the ham is pressed, gradually and carefully, so as to avoid breaking the bone and to drain it of all liquid. Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated area. The surrounding air is important to the final quality of the ham and the best results are obtained in a cold climate. The ham is then left until thoroughly dry. The time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.
Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavor, but only sea salt is allowed in Protected Designation of Origin hams.
Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products are covered by a Protected Designation of Origin (PDO). The two famous types of Italian prosciutto are: prosciutto crudo di Parma, from Parma and prosciutto crudo di San Daniele, from the Friuli-Venezia Giulia region. Prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele is darker in color and sweeter in flavor.
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or melon. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream or in a dish of tagliatelle with vegetables. It is used in stuffings for meats, as a wrap around veal or chicken, in a filled bread or as a pizza topping. Saltimbocca is an Italian veal dish, where thin slices of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and sometimes in a variation of the Caprese salad with basil, tomato and fresh mozzarella.
Parmigiano-Reggiano is a hard, granular cheese. The name “Parmesan” is often used generically for various versions of this cheese. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna, Modena (all in Emilia-Romagna) and Mantua (in Lombardy). Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European law classifies the name as a protected designation of origin. According to legend, Parmigiano-Reggiano was created during the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to the product produced today, which suggests its origins can be traced to an even earlier time.
Traditionally, cows have to be fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated with Mediterranean sea salt. The product is aged an average of two years and cheese is produced daily. Parmigiano-Reggiano is made from unpasteurized cow’s milk. Whole milk from the morning milking is mixed with naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening’s milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats.
Starter whey is added and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is then added and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces and the temperature is raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. The remaining whey in the vat is traditionally used to feed the pigs from which “Prosciutto di Parma” is produced.
The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt, imprinted numerous times with the Parmigiano-Reggiano name, the plant’s number and the month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves and the cheese and the shelves are cleaned manually or robotically every seven days. The cheese is also turned at this time.
At 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat branded on the rind with the Consorzio’s logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings. The average Parmigiano-Reggiano wheel is about 18–24 cm (7–9 in) high, 40–45 cm (16–18 in) in diameter and weighs 38 kg (84 lb).
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos or eaten sliced as an appetizer. It is often shaved over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup.
Prosciutto Parmesan Pasta
- 8 ounces fresh fettuccine pasta
- 1 tablespoon olive oil
- 1/2 pound prosciutto, sliced thin
- 2 cups heavy cream
- 1 cup frozen peas, defrosted
- Salt and pepper to taste
- 2 cups freshly grated Parmesan cheese, divided
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente; drain.
Heat the oil in a large skillet and cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove the prosciutto from the skillet and set the prosciutto aside on paper towels. Drain the skillet of any remaining fat.
Add the cream the skillet and heat on low. Slowly stir in 1 1/2 cups Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto.
Allow to heat for 2 minutes more. Add the drained pasta and toss lightly. Season with salt and pepper. Sprinkle with the remaining 1/2 cup Parmesan cheese.
Cheese and Prosciutto Panini
- 4 whole slices Italian bread
- 1 1/2 cups finely grated Parmigiano Reggiano cheese
- 4 thin slices Prosciutto di Parma
- Coarsely ground black pepper
- Unsalted butter
Cover two slices of the bread with a layer of grated cheese. Generously grind black pepper over the top. Place two slices of Prosciutto di Parma over the cheese. Place the remaining slices of bread on top.
Cook in a panini maker according to the manufacturer’s instructions or:
In a large frying, add enough butter to provide a generous covering, about 2 tablespoons. Heat the butter over medium-low heat until foamy.
Add the cheese sandwiches, pressing them onto the pan; slowly fry, regulating the heat so the butter does not burn.
Once light brown, turn the sandwiches over and press down with a spatula to compress slightly. Brown the other side.
When done, transfer the sandwiches to a paper towel to drain. Cut in half diagonally and serve.
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 4 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, grated
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 1/2 cup part-skim ricotta
- 1 cup shredded mozzarella cheese
- 4 cups baby arugula
- 1 small shallot, thinly sliced
- Juice of 1/2 lemon
- 3 ounces thinly sliced prosciutto
- Shaved Parmesan cheese, for topping
Place a pizza stone or an upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round.
Transfer the round to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes.
Combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary and salt and pepper to taste.
Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella.
Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes. Remove from the oven.
Toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil and salt and pepper to taste.
Top the baked pizza with the arugula salad, prosciutto and shaved parmesan cheese. Cut into slices and serve.
Belluno is a province in the Veneto region of Italy and is almost entirely occupied by mountain areas. The climate is among the most severe in the Alps. The Belluno area is representative of a typical alpine environment and a people who are proud of their traditions passed down from generation to generation through experience and oral narrative.
Belluno is one of the most important industrial sectors of northern Italy. The production of eyeglasses (Luxottica), home appliances (Zanussi and others) and bathroom fixtures (Ceramica Dolomite, Ideal Standard) are major industries.
Luxottica Group S.p.A., an Italian company, is the world’s largest eye wear company and is a designer, manufacturer, distributor and retailer of eye wear. Leonardo Del Vecchio and two financial partners launched Luxottica in Agordo, Italy in 1961.
Luxottica is the owner of Lenscrafters, Sunglass Hut, Pearle Vision, Sears Optical and Target Optical. Its best known brands are Ray-Ban, Persol and Oakley. Luxottica also makes sunglasses and prescription frames for designer brands such as Chanel, Prada, Giorgio Armani, Burberry, Versace, Dolce and Gabbana, Miu Miu, Donna Karan, Stella McCartney and Tory Burch. Luxottica produces more than 130,000 eyeglass frames each day from six factory sites.
The cultivation of beans in the Lamon highlands and the production of Piave cheese in the Dolomites are important to Belluno’s economy. Large scale dairy cattle breeding in Belluno, began centuries ago by small mountain owners and valley sharecroppers. In more recent times, the Belluno area, like many other mountain areas in Italy, was hit with a serious economic crisis. In order to deal with the socio-economic downfall, a local parish priest, suggested a new form of joint management and the first social cooperative dairy was organized.
Piave is an Italian cow’s milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only “official” Piave is produced in the Dolomites area in the province of Belluno.
Piave is a hard, cooked curd cheese, offered at 5 different ages:
Piave Fresco (20 to 60 days aging – blue label)
Piave Mezzano (61 to 180 days aging – blue label)
Piave Vecchio (more than 6 months aging – blue label)
Piave Vecchio Selezione Oro (more than 12 months aging – red label)
Piave Vecchio Riserva (more than 18 months aging – black label).
Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating and it develops an intense, full-bodied flavor.
Piave’s rind is impressed repeatedly in a vertical direction with the name of the cheese. Piave is sold throughout Europe and even in the US as a hard cheese. Its taste resembles that of a young Parmigiano Reggiano. The red label is aged at least 1 year and is called Vecchio (Piave Vecchio Selezione Oro), while the blue label is softer.
Piave Broiled Tomatoes
Makes 2 – 4 servings
- 3 medium tomatoes, sliced into 1/4” slices
- 3/4 cup | 175 mL panko breadcrumbs
- 1 clove garlic, minced
- 1 tablespoon | 15 mL fresh sage leaves, finely chopped
- 2/3 cup | 150 mL Piave cheese, finely grated
- 1/4 cup | 60 mL olive oil
- 1 teaspoon each | 5 mL each fresh herbs like sage, basil and parsley, finely chopped
Place tomato slices on paper towels to drain. In a medium bowl combine panko breadcrumbs, garlic, sage and Piave Cheese; stir to combine.
Preheat the oven to broil.
Arrange tomato slices on a baking sheet covered with parchment paper. Equally sprinkle breadcrumb mixture onto each tomato; drizzle with olive oil and place under broiler.
Broil for approximately 3 minutes or until breadcrumbs are golden brown. Remove from the oven, top with fresh herbs and serve.
Makes 2 rounds
- 1 pound Pizza Dough, divided in half
- 6 ounces Piave cheese, shaved, divided in half
- 12 very thin slices lemon, seeds removed, divided in half
- 1/2 red onion, very thinly sliced, divided in half
- 2 tablespoons small sprigs fresh rosemary, divided in half
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
Place a pizza stone on the floor of a gas oven (remove racks) or the bottom rack of electric oven. Preheat the oven to 500 degrees F for 1 hour.
Stretch half the dough into a large round on a wooden pizza peel.
Arrange half the cheese evenly over the dough, leaving a 1-inch border. Top with half the lemon and onion slices. Sprinkle with half the rosemary and season with pepper. Drizzle with oil.
Turn the oven to broil. Align the edge of the peel with the edge of the stone. Tilt the peel, jerking it gently to move pizza onto the stone. When the edge of the pizza touches the stone, quickly pull back the peel to transfer the pizza to the stone. (Do not move the pizza once it is on the stone.)
Broil until bubbles begin to form in the crust, 3 to 4 minutes. Return the oven temperature to 500 degrees F and bake until the crust is crisp and golden brown, 6 to 8 minutes more. (If not using the broiler, bake pizza for 10 to 15 minutes total.) Remove the pizza from the oven with the peel. Repeat with the second pizza. Slice and serve.
Piave Orzo with Peas and Asparagus
- ½ cup | 125 mL heavy cream
- 1 cup | 250 mL chicken or vegetable broth
- 1 teaspoon | 5 mL lemon juice
- 2 teaspoon | 10 mL lemon zest, grated
- 1 ½ cups | 375 mL Piave Cheese, shredded
- 1 lb fresh asparagus, trimmed into 2” lengths
- 1 ½ cups | 375 mL fresh or frozen peas
- 2 cups | 500 mL orzo | rice shaped pasta
- ¼ cup | 50 mL Italian parsley, chopped
- Additional shredded Piave cheese for garnishing
In a medium saucepan over medium heat bring cream, chicken or vegetable broth to a slow boil. Add lemon juice, lemon zest and Piave cheese, reduce heat to medium-low and continue to cook, stirring often, until the cheese is melted.
In a large pot of boiling salted water, add orzo and cook for approximately 5 minutes; add asparagus and fresh peas (add frozen peas the last two minutes of cooking), continue cooking until the pasta is al dente and the vegetables are tender – approximately 4 additional minutes.
Drain pasta and vegetables and return to pasta pot; stir in cream cheese sauce and parsley. Garnish with additional Piave cheese and serve.
Figs, Piave Cheese & Honey
- Wedge of Piave cheese
- 4 large figs
- Honey to drizzle, about 4 teaspoons
- 1 sprig of fresh mint leaves, optional
- Fresh cracked pepper
Cut the cheese in half and slice off the rind on both sides. Cut into 12-15 thin triangle slices.
Cut the top of the figs off and then into quarters. Place the Piave slices on a plate with the figs.
Sprinkle the cheese and figs with cracked pepper. Then, drizzle with honey – about a teaspoon on each fig – and garnish with fresh mint leaves, if using.
Serve on individual plates with a dessert fork and knife.