Italian Online community - Italian forum - Food and Wine : Buon appetito http://my.lifeinitaly.com/ en Sat, 21 Nov 2009 07:52:16 GMT vBulletin 30 http://my.lifeinitaly.com/images/styles/italy/misc/rss.jpg Italian Online community - Italian forum - Food and Wine : Buon appetito http://my.lifeinitaly.com/ Affettati Misti http://my.lifeinitaly.com/f10/affettati-misti-7049.html Fri, 20 Nov 2009 14:22:14 GMT Image: http://z.about.com/d/italianfood/1/5/T/y/affet.jpg In Italy many meals are started with one or more *antipasti (appetizers in English)*. ...

In Italy many meals are started with one or more antipasti (appetizers in English). One such antipasto is called an Affettati Misti. An Affettati Misti is simply a plate of mixed cold cuts. In Italian, the verb affettare means to slice and the word misti means mixed. An example might be a platter that contains the following:

Mortadella (a type of pork sausage)


Prosciutto (an air dried and cured ham)


Capocollo (The neck and shoulder of the pig)


sopressata (dried cured salami)


Bresaola (air dried beef)


Now I am not sure if Bresaola would be served with the other four choices above but you get the idea! :) Perhaps Enzo or Zidanie or Paolo could help out here. ]]> Food and Wine : Buon appetito Giacomo http://my.lifeinitaly.com/f10/affettati-misti-7049.html Supermarketitaly.com http://my.lifeinitaly.com/f10/supermarketitaly-com-7014.html Thu, 12 Nov 2009 16:08:41 GMT Hi, I just recently started my very own online italian supermarket that delivers authentic italian gourmet products directly from Italy to the... Hi,

I just recently started my very own online italian supermarket that delivers authentic italian gourmet products directly from Italy to the USA. Please let me know what you think of my site and any suggestions you may have. The site is still an ongoing process. Thank you.

Supermarket Italy | Finest imported Italian cheese and other European gourmet foods ]]> Food and Wine : Buon appetito Supermarket Italy http://my.lifeinitaly.com/f10/supermarketitaly-com-7014.html Freselle http://my.lifeinitaly.com/f10/freselle-6995.html Tue, 10 Nov 2009 11:23:02 GMT *_Freselle _* Image: http://www.freselle.it/freselle2.gif It is believed that freselle originated in the region of Puglia. They are round...
Freselle



It is believed that freselle originated in the region of Puglia. They are round and very crunchy bread like appetizers that kind of look like bagels. They are often topped with things like tomato, basil, olive oil or oregano. This is one of my favorite dishes in all of Italian Cuisine! Many Italian-American bakeries in the USA sell freselle in the summer and early fall only. If you want to purchase them during the winter and spring months they should be pre-ordered.

E’ rotonda e biscottata;
a vedersi non è bella,
ma nel Sud è molto amata.
Questa, amici, è la fresella.

All’inizio sembra dura,
ma con l’acqua si fa molla.
È nutriente e duratura,
può sfamare anche una folla.

Olio, sale e pomodoro,
dopo averla un po’ bagnata:
ma che gran capolavoro,
la famosa caponata! ]]> Food and Wine : Buon appetito Giacomo http://my.lifeinitaly.com/f10/freselle-6995.html Omleta Parmentiera/Omlette Parmentiere http://my.lifeinitaly.com/f10/omleta-parmentiera-omlette-parmentiere-6970.html Sat, 07 Nov 2009 11:05:15 GMT I like to put some olive oil in a frying pan, and brown some diced up onions and potatoes. When the potatoes are almost done, I dice up a hot... I like to put some olive oil in a frying pan, and brown some diced up onions and potatoes.

When the potatoes are almost done, I dice up a hot dog and add it to the potatoes and onions.

Then when the mixture is pretty well cooked, I add in two scrambled eggs and make an omlette.

I called it Omleta Parmentiera after Antoine-Augustin Parmentier (1737-1813) a French promoter of eating potatoes.

Antoine-Augustin Parmentier - Wikipedia, the free encyclopedia ]]> Food and Wine : Buon appetito antonio http://my.lifeinitaly.com/f10/omleta-parmentiera-omlette-parmentiere-6970.html Frittata con gli asparagi http://my.lifeinitaly.com/f10/frittata-con-gli-asparagi-6960.html Fri, 06 Nov 2009 15:35:00 GMT A frittata is similar to an omelette but instead of being served folded like in America, it is served open faced and then sliced into wedges. Here... A frittata is similar to an omelette but instead of being served folded like in America, it is served open faced and then sliced into wedges. Here is my recipe for Frittata con gli asparagi -- asparagus omellette:

You will need

1 bunch of asparagus
2 tbsp olive oil
6 eggs
salt and pepper to taste
a good handful of parmigiano reggiano

Beat the six eggs and cheese together.

Boil the asparagus for just a couple of minutes

Drain them well, dice them, and then place them in a pan with the heated
oil. Don't have the pan too too hot. You don't want to burn them. Before you sauté, be sure to get rid of the tough ends of the asparagus but not the pointy tips!

Sauté the asparagus until they are tender adding salt and pepper to taste.

When they are done add them to the egg and cheese mixture and mix well.

Now pour the mixture into your pan. it's better to keep the heat lower and wait a little while longer than to have the heat too high and burn the frittata. Once you see it start to bubble you know the underside of the frittata is on its way to being done but let it go a bit more.

Once the underside is done, take the pan off the heat and cover it with a large plate. Flip the frittata over and then slide the uncooked side back into the pan. You may want to add more oil to prevent sticking.

Let it cook for a few minutes more. Pay attention that it doesn't burn.

Place the finished frittata on a plate, cut into wedges and serve. ]]> Food and Wine : Buon appetito Giacomo http://my.lifeinitaly.com/f10/frittata-con-gli-asparagi-6960.html Rabbit recipe...coniglio alla campagnola http://my.lifeinitaly.com/f10/rabbit-recipe-coniglio-alla-campagnola-6622.html Fri, 09 Oct 2009 11:45:17 GMT *_Coniglio alla campagnola/Country style rabbit_* Ingredients: 1-1/2 to 2 lbs. rabbit 2 cups dry red wine 1 carrot 1 stalk celery 1 small... Coniglio alla campagnola/Country style rabbit

Ingredients:
1-1/2 to 2 lbs. rabbit
2 cups dry red wine
1 carrot
1 stalk celery
1 small white onion
1 bay leaf
1 Tbsp. fresh chopped Italian parsley
1/4 cup olive oil
salt and pepper to taste

Instructions:
1. In a large bowl, better deep than a wide, place the pieces of rabbit.

2. Chop the carrot, onion and celery finely and add them to the rabbit along
with the parsley and a bay leaf.

3. Now add the wine and mix it all in a bit.

4. Cover and let marinate in the refrigerator for 12 hours.

5. Remove the rabbit and filter the vegetables from the wine.

6. Brown the rabbit in a pan in the olive oil and salt and pepper the rabbit.

7. Once you have browned it on both sides add the vegetables and a bit of
the wine from the marinade.

8. Cook covered at a medium heat. If the juices start to dry add a little more
wine from the marinade.

9. Continue cooking for one hour or so, or until done.

10. When it is ready place the rabbit in a serving dish and then remove the
bay leaf and pass the vegetables through a food mill.

11.Serve the rabbit with polenta and the sauce you made from the veggies ]]> Food and Wine : Buon appetito Giacomo http://my.lifeinitaly.com/f10/rabbit-recipe-coniglio-alla-campagnola-6622.html <![CDATA[Two 'Italian' ways with potatoes...]]> http://my.lifeinitaly.com/f10/two-italian-ways-potatoes-6576.html Wed, 30 Sep 2009 14:43:09 GMT I promised some other recipes from the old ladies in the rest home and the _first_ of these is from them. The _second_ is a dish that is popular in... I promised some other recipes from the old ladies in the rest home and the first of these is from them. The second is a dish that is popular in the Italian/Swiss border Alpine regions. Both are potato based.

Both are very tasty and only contain something like 5,000 calories per 100g portion :rolleyes:

"Tortino di purè"
(Mashed potato pie)

Ingredients:
Potatoes
Milk
Salt
Nutmeg
Thin sliced ham
Fontina cheese (cheddar will do too)
Béchamel sauce
Grated Parmesan

Preparation:
Using a pie dish make layers of mash, ham, cheese and bèchamel.
Repeat with one more layer.
Top this with some grated parmesan and a little grated nutmeg.

Place in a hot oven at 180°C for approx 15 minutes.


"Taroz"
Ingredients:
(for 4 people)
600g of potatoes
400g of green (string)beans
50g of sliced pancetta (bacon)
100g of fontina (or cheddar) cheese
50g of butter
1 medium onion

Preparation:
Peel the potatoes and put them on to boil. When the salted water is boiling add the cleaned beans and cook them together.

Take a large frying pan and fry the thinly sliced onion together with the pancetta in the butter, but take care that this does not become too crispy.

When the vegetables are cooked, drain them and add them to the frying pan, mix them well with a wooden spoon making sure they break up and they absorb the onions and pancetta.

Slice the cheese and lay slices on top of the vegetables and cover the pan. When the cheese begins to melt remove from the heat and serve.

This is usually a main dish. It is, on the Swiss side, often eaten with veal bratwurst (sausage).

Hope you ENJOY! ]]> Food and Wine : Buon appetito Calimero http://my.lifeinitaly.com/f10/two-italian-ways-potatoes-6576.html Bucatini http://my.lifeinitaly.com/f10/bucatini-6571.html Wed, 30 Sep 2009 05:15:03 GMT What's up with this... I order bucatini and they serve spaghetti... what, do they think I can't tell the difference? ]]> Food and Wine : Buon appetito EternalCity1 http://my.lifeinitaly.com/f10/bucatini-6571.html Milk in Italy? http://my.lifeinitaly.com/f10/milk-italy-6507.html Wed, 23 Sep 2009 18:10:24 GMT I was wondering if raw cow's milk is allowed to be sold in any part of Italy (the FDA doesn't allow it here in the US) I'd also like to know if there's a prevalance of goat's milkconsumption, as it's just starting to catch on here. ]]> Food and Wine : Buon appetito Ferwynne http://my.lifeinitaly.com/f10/milk-italy-6507.html <![CDATA["Uccellini Scappati"]]> http://my.lifeinitaly.com/f10/uccellini-scappati-6449.html Fri, 18 Sep 2009 22:10:41 GMT "Uccellini Scappati" - or better known in dialect as
"Osèi Scapàcc"



This recipe (I've translated it here) is from a group of recipes produced some years ago by some old ladies living in an Italian nursing home. All are part of their memories and some are still around today in some places. But for me these are the 'genuine article' - cooking as it should be...plain, simple and above all wholesome. Well worth a try. I'll post some others, but this is one of my favourites.

Ingredients:
For 4 people.

8 slices of pork loin
8 slices of pancetta (bacon)
60g butter
Sage leaves
salt and pepper

Preparation:
Bear the pork loin with a meat beater

add salt and pepper while doing so.

On top of each slice of pork place one slice of bacon, a sage leaf and after rolling them up very carefully push a toothpick through each one.

Brown them in the melted butter on a high gas (heat and serve with polenta or creamed potatoes.

This recipe - the old ladies said - is called Osèi Scapàcc because, as you can see the birds aren't here - they've escaped! ]]> Food and Wine : Buon appetito Calimero http://my.lifeinitaly.com/f10/uccellini-scappati-6449.html What and how do you eat lunch? http://my.lifeinitaly.com/f10/what-how-do-you-eat-lunch-6446.html Fri, 18 Sep 2009 14:54:05 GMT I've been thinking about the differences in how we eat in the U.S. vs. Italy. And not just what we eat, but where. In Italy, lunch is enjoyed, not rushed through or eaten at a desk. Read my latest blog entry about lunch
Where do you eat lunch? - Italian Online community - Italian forum

Martha ]]> Food and Wine : Buon appetito Martha http://my.lifeinitaly.com/f10/what-how-do-you-eat-lunch-6446.html <![CDATA[Those aren't sardines in them there sardine cans!]]> http://my.lifeinitaly.com/f10/those-arent-sardines-them-there-sardine-cans-6332.html Wed, 09 Sep 2009 23:16:16 GMT The canning proces for herring was developed on the Italian island of Sardinia, which is why canned herring are more commonly called sardines. The canning proces for herring was developed on the Italian island of Sardinia, which is why canned herring are more commonly called sardines. ]]> Food and Wine : Buon appetito Villa http://my.lifeinitaly.com/f10/those-arent-sardines-them-there-sardine-cans-6332.html Spaghetti Cacio e pepe http://my.lifeinitaly.com/f10/spaghetti-cacio-e-pepe-6250.html Wed, 02 Sep 2009 11:55:35 GMT This Roman dish is (in my opinion) one of the greatest examples that one can use in order to explain what Italian Cuisine is all about_: SIMPLICITY! ... This Roman dish is (in my opinion) one of the greatest examples that one can use in order to explain what Italian Cuisine is all about: SIMPLICITY! Spaghetti cacio e pepe contains only 3 ingredients yet it is so tasty and flavorful. It is a textbook example of "la cucina povera" which uses few ingredients yet still produces a great flavor! Enjoy

Ingredients:

1 lb. spaghetti pasta

4.5 oz. freshly grated Pecorino romano cheese

freshly ground black pepper



Instructions:

1. Cook the pasta and in the meantime grate the cheese.

2. In a warm pasta bowl, I simply warm it up with hot water and then I dry it, mix the grated cheese with few spoons from the boiling pasta water until creamy, it will resemble ricotta cheese. If the temperature in your kitchen is cold just leave the bowl close to the stove.

3. Set aside 1/2 cup pasta water.

4. Strain the pasta when al dente, pour it in the bowl and quickly combine it well with the Pecorino cream and a generous grind of black pepper. Add few spoons of the pasta water you set aside if it’s too dry and serve immediately. ]]> Food and Wine : Buon appetito Giacomo http://my.lifeinitaly.com/f10/spaghetti-cacio-e-pepe-6250.html Eating horse meat in Italy http://my.lifeinitaly.com/f10/eating-horse-meat-italy-6216.html Thu, 27 Aug 2009 22:36:58 GMT This past summer while staying in Vicenza, Italy we went out to this great steak house. The steaks were huge and really good. Along with the beef... This past summer while staying in Vicenza, Italy we went out to this great steak house. The steaks were huge and really good.
Along with the beef steaks they were also serving horse meat or horse steaks that didn't look a lot different than the beef.
Has anybody eaten horse meat in Italy? When you think of Italian food do you think of horse meat?

Today many European countries including France, Italy, Romania, the Netherlands, Spain, Portugal and Belgium consume horse
meat in notable volumes. China is actually the largest producer of horse meat. ]]> Food and Wine : Buon appetito Villa http://my.lifeinitaly.com/f10/eating-horse-meat-italy-6216.html <![CDATA[Judging another country's foods by American standards - are we being fair ?]]> http://my.lifeinitaly.com/f10/judging-another-countrys-foods-american-standards-we-being-fair-6203.html Tue, 25 Aug 2009 22:34:04 GMT I've been thinking about this lately and how many people who have been to italy and then return to the USA to say how "far from original" italain food is throughout the USA. Hey, I'm guilty of this too having lived in both countries. However, I've also had the opportunity to travel to Japan, China, Korea, Ireland, etc. ...and to be honest, now that I think of it, while a lot of italian food in America is not close to "la cucina italiana", those who seek out better restaurants and italian stores are able to get some pretty good food. To be brutally honest, America's version of Chinese and Japanese food, for the most part, is a lot further from those cusines that italian food is in America.

Further, have any of you experienced American food in Italy ? or in Asia....Now we are talking about BAD!! but I'm sure those people who eat it think it's the real deal.

Anyway, I just wanted to vent a bit. (volevo solo sfogarmi un po').

Any thoughts ? ]]> Food and Wine : Buon appetito fcap60 http://my.lifeinitaly.com/f10/judging-another-countrys-foods-american-standards-we-being-fair-6203.html