Many people who were not raised in a wine drinking family decide they want to start drinking wine in their adult years, both because it adds a lovely flavor to meals and because of the health benefits. How do you get started with healthy wine drinking? First off, it would be impossible for me (or any other 3rd party) to tell you what type of wine YOU are likely to enjoy, flavor wise. We all have different taste buds! Maybe you have a sweet tooth and would love the light, White Zinfandel variety. Learn more.
Strengthen your homemade pasta dough by substituting one half cup or less of semolina flour in place of an equal amount of all-purpose flour. If using a processor to mix the dough, it will not need as much kneading as when it is mixed by hand. If the pasta becomes sticky at any point while working with the dough, dust it lightly with flour. Also, dust the equipment you are working with, such as the rolling pin or the rollers in the pasta machine, to prevent the dough from sticking. Learn more.
I Love Italian Wine and Food - The Marche Region by Levi Reiss
If you are looking for fine Italian wine and food, consider The Marche region of central Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.
The Marche is located in the central western area of Italy on the Adriatic Sea. This hilly, often mountainous area has been inhabited for about six thousand years. It belonged to the ancient Greeks and Romans. Over the centuries, it was occupied by many different peoples. Its population is a little less than 1.5 million people.
Because of its rough terrain and unproductive soil, The Marche is not one of the most agriculturally advanced regions of Italy. Wheat, olives, corn, and fodder are abundant. The Marche is known for Vitellone Bianco dell'Appennino Centrale, highly prized white veal. And what a selection of fish and seafood is available, including lobster, relatively rare in Italy. There is some industry, in particular paper, chemicals, petro-chemicals, and pharmecuticals.
If you are interested in off-the-beaten track touring, The Marche has a lot to offer. One of its cities, Urbino, is a World Heritage Site. It's a medieval town, with a magnificent palace dating back to the mid-fifteenth Century. Its National Gallery (of The Marche) has an excellent collection of Renaissance art. After all, this was the birthplace of Raphael. The administrative capital, Anacona, is an important port on the Adriatic Sea with an interesting old city. Most of all, the entire region gives you an idea of traditional Italy, relatively untouched by 21st Century lifestyle. People in The Marche consume the most wine per capita of any region in Italy.
The Marche devotes about sixty thousand acres to grapevines, it ranks 12th among the 20 Italian regions. Its total annual wine production is about 48 million gallons, giving it a 10th place. About 38% of the wine production is red, leaving 62% for white. The region produces 13 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Conero and Vernaccia di Serrapetrona are DOCG wines, in which the G stands for Garantita, but there is no guarantee that these wines are truly superior. About 20% of wine from The Marche carries the DOC or DOCG designation. The Marche is home to about two and a half dozen major and secondary grape varieties, with a few more white varieties than red ones.
International white grape varieties include Trebbiano, and to a lesser extent Chardonnay and Sauvignon Blanc. The best known strictly Italian white variety is Verdicchio. The Veernaccia variety is found in one of the DOCG wines.
Widely grown somewhat international red grape varieties include Sangiovese, an Italian variety grown elsewhere, including California. The international red grape varieties grown to a lesser extent include Cabernet Sauvignon, Merlot, and Syrah. The best-known strictly Italian red variety is Montepulciano. Another red variety is Lacrima, whose name means tears. Before reviewing the wine from The Marche and Italian cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Brodetto; Fish Soup (containing over a dozen types of fish). Then enjoy Vincigrassi; Lasagna with Truffles, Prosciutto, and Cream. And for dessert, indulge yourself with a Crostata di Ricotta; Ricotta Tart.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Velenosi 'Il Brecciarolo Rosso Piceno Superiore' 2002 13.5% alcohol about $14
Let's start with by quoting the marketing materials. "This marvelous blend of Sangiovese and Montepulciano would be great with steaks or venison. The aromas suggest cherry, allspice, oak, and cinnamon. It is dry, supple, smooth, medium-bodied, international in style."
I read somewhere "A softer version of Chianti." You can't believe everything that you read, I felt the opposite.
The first quote should have said Montepulciano and Sangiovese, as this wine contains more of the first variety than the second, as indicated by the back label (and the taste).
The initial pairing was with whole wheat spaghetti in a spicy tomato and meat sauce. The wine was tannic and acidic, with a plumy flavor. It held up well. I next tried it with a slow-cooked beef stew and potatoes. When it didn't have the strong spices to bail it out, this wine was harsh. But as it breathed it became somewhat softer. It probably should have been decanted.
I next tried the Rosso Piceno with beef ribs, potatoes, and green beans in tomato sauce. The harshness was confirmed, as was its plumy flavor. The last meat meal was with slow-cooked meat balls, potatoes, and eggplant in tomato sauce. The wine tasted of dark fruit, but was not really pleasant. I was able to pair it with more meals than usual, precisely because I didn't have any desire for refilling my glass.
The best-known cheese in The Marches is Casciotta d'Urbino, made from a combination of sheep's milk and cow's milk. None is available in my part of the world, so I settled for two cheeses, Pecorino Toscano from neighboring Tuscany, and Isola from relatively faraway Sicily. My Pecorino Toscano was getting a bit strong but went well with the wine. It nutty, sharp flavor was a fine match for the wine's fruit. Isola is a Sicilian fresh cheese made from sheep's milk. It is powerful, strong smelling, and strong tasting. In its presence, the wine was nice and fruity.
Final verdict. This wine is too expensive for an accompaniment to strong cheeses, and spaghetti in a spicy sauce. I don't plan on buying it again.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .
Restaurant Meals in Italy - A Beginner's Guide by Gillian Dearnley
If you go for a meal in a restaurant with friends in Italy you will probably find this to be a long drawn-out affair! You do not have to order every course, but you will find that Italians take their food and drink very seriously. For a quicker meal a pizzeria or trattoria would probably fit the bill.
Restaurant menus will normally be divided up as follows and each region will have its own specialities. Oh, and you'll be expected to retain your knife and fork between courses - this is the Italian way!
Antipasti
These are what we would call hors d'oeuvres or starters, and are likely to include crostini (small toasted slices of bread) with various toppings. Antipasto misto would be a selection of meats, raw vegetables etc. Prosciutto crudo (uncooked ham) is also often served with melon or fresh figs (fichi).
Primi Piatti
These are the first courses, probably pasta, soup or rice dishes. There is such a large range of pasta available in supermarkets outside of Italy that it hardly seems necessary any longer to explain what they all are! The word "pasta" actually means dough or pastry (the same word is used for sweet pastries in a cake shop). The type used for each dish depends on the heaviness of the sauce and whether the pasta is to be stuffed or not. The finer types of pasta (e.g. semini and vermicelli) are likely to be found floating in soups. Where the pasta is to be boiled and served with a thin sauce you will find spaghetti or tagliatelle (ribbon-shaped strands) etc. and with a more robust sauce fusilli (twists), penne (small tubes) or farfalle (bows). For a meat, spinach and ricotta (light white sweet whey cheese) or cream stuffing, ravioli (pouches) or canneloni (large tubes) will be used.
If you are unfamiliar with the range of pasta sauces, you may find the following helpful:
al pomodoro - with a tomato sauce
al ragu - with a minced meat sauce
in bianco - served plain with just butter and a sprinkling of parmesan cheese
al forno - baked in the oven (e.g. lasagne al forno, which has a minced meat and tomato sauce with a white bechamel sauce topping)
ai funghi - with a mushroom sauce
alla carbonara - usually spaghetti served with bacon or pork, egg yolk and sometimes parmesan cheese.
Secondi Piatti
These are the second courses, usually meat, poultry or fish dishes. They will be served in various styles and again with various sauces. Bistecca (steak), cotoletta (cutlet), pollo (chicken), agnello (lamb), maiale (pork), manzo (beef), vitello (veal), trota (trout), tonno (tuna) may feature here in various guises:
alla griglia - grilled
alla brace - grilled (maybe over an open fire)
arrosto - roasted
bollito - boiled
fritto - fried
al vino bianco / rosso - cooked in white / red wine
all'olio - cooked in oil
al burro - cooked in butter
alla milanese - dipped in egg and breadcrumbs then fried
all'arrabbiata - served with a hot tomato and chilli sauce
Contorni
These are vegetables or salad, often served and eaten separately from the other courses.
Insalata - salad
Insalata verde - green salad
Insalata mista - mixed salad
Patate fritte - fried potatoes
Fagioli - beans
Spinaci - spinach
Zucchini - courgettes
Pomodori - tomatoes
Piselli - peas
Melanzana - aubergine
Dolce
There is not usually an enormous range of desserts, pies and puddings on a restaurant menu. Italians tend to finish their meal with fresh fruit (frutta), cheese (formaggio) or icecream (gelato). You may see a few more regional dishes though if you are lucky.
Frutta della stagione - fruit in season
Torta della casa - a cake which is a speciality of that restaurant Macedoine - fruit salad
Zabaglione - egg yolks, marsala and sugar whipped together to make a creamy confection
Parmigiano - Parmesan cheese ( a hard and very strong-flavoured cheese)
Pecorino - another hard cheese but made from sheep's milk.
Enjoy your restaurant meal in Italy. Buon Appetito!
About the Author
Gillian Dearnley has been a lover of all things Italian for 20 years. Her company One Stop Italy arranges self-catering vacation accommodation throughout Italy. Visit her website at http://www.onestopitaly.com/ and browse the online catalogues with over 2000 accommodation possibilities.Help and personal advice a speciality. Go first to http://www.onestopitaly.com/
Foods and Wines on the Amalfi Coast by Orson Johnson
Amalfi Coast is a stretch of coastline on the southern side of the Sorrentine Peninsula of Italy extending from Positano in the west to Vietri sul Mare in the east. It is known as Costiera Amalfitana in Italian.
Amalfi Coast is known for its rugged terrain, scenic beauty, and picturesque towns. Vietri sul Mare, Cetara, Maiori, Minori, Ravello, Atrani, Amalfi, Praiano, Scala and Positano are beautiful towns lying on the Amalfi Coast. The charming Coast is listed by UNESCO as a World Cultural Heritage site.
Major attractions of the Amalfi Coast include Duomo, the church of Santa Maria Assunta in Positano, the churches of San Salvatore del Birecto and of Santa Maria Maddalena in Atrani, Villa Cimbrone and Villa Rufolo in Ravello, the churches of San Luca and San Gennaro in Praiano, the church of San Pancrazio in Conca dei Marini, and the church of Santa Trofimena and the ancient Roman villa in Minori.
Amalfi Coast is a great tourist destination known for its wide variety of delicious cuisine and culinary. If you looking for a vacation destination with fine foods and wines, Amalfi Coast is your perfect destination. You can enjoy eating and drinking by the seaside. Some of the famous foods and wines of Amalfi Coast are listed below.
Fior di latte: It's mozzarella like fresh cheese made from cow milk from the nearby Monti Lattari (Milk Mountains). Fior di latte features a rich creamy color and is often found in the shape of treccia (plait).True mozzarella is made from buffalo and cow milk that comes from the plains South of Salerno, towards Paestum and Battipaglia.
Provola: It's smoked fior di latte that can be enjoyed on its own or in parmigiana di melenzane, or even on pizzas.
Fresh caciotta: It is daily made fresh cheeses served plain or stuffed with basil or rocket leaves. You can also enjoy it wrapped in lemon leaves and grilled.
Vegetables: Fresh vegetables grown near Amalfi have a rich ripe flavor. Corbara's small tomatoes are distinctively sweet. Eggplant (or aubergines) is a staple of the local cuisine. Eggplant patties and involtini are highly popular on the coast. The deep fried or baked Eggplant patties, and the involtini, the deep fried slices of eggplant rolled and stuffed with fior di latte and basil leaves are mouth wateringly delicious.
The delicious pie Melenzane al cioccolato is made from aubergines and chocolate (deep fried aubergines, covered in dark chocolate, candied fruits and orange peel). Zucchini (or courgettes) are also used in many local dishes.
Scialatielli (Pasta): It's fresh local pasta consisting of thick and short strips made out of just flour and water, sometimes with the addition of parsley. Scialatielli looks similar to spaghetti or fettucine and it's served with seafood or other traditional Italian sauces.
Fish and seafood: Amalfi Coast offers an extensive variety of seafood including locally caught and served fresh pezzogna, sarago, orata and spigola. Locally seafood is served all'acqua pazza that is a light broth made with oil, garlic, parsley and pomodorino (a small tomato grown in the mountains). Totani e patate is a typical dish of the Peninsula, It's a dish comprising a unique casserole of potatoes and totani (a dark member of the calamari family).
Wines: Amalfi Coast offers exceptionally outstanding variety of wines. Some of the popular wines include Tramonti, Costa d'Amalfi, Furore, Taurasi, Aglianico, Greco di Tufo, Fiano, and Falanghina.
Desserts: Local cakes and pastries are some common desserts on the coast. Some of locally popular desserts include delizia al limone, (lemon delight), the torta caprese, and baba soaked in limoncello.
About the Author
Orson Johnson writes for Holiday Velvet, a website providing listings for bed and breakfasts, apartments, hotels and villas in the Amalfi Coast
I Love Italian Wine and Food - Aosta Valley Region, Piedmont Wine by Levi Reiss
If you are looking for fine Italian wine and food, consider the Aosta Valley region of northern Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.
The Aosta Valley is a tiny corner of of northwestern Italy bordering on France and Switzerland. This valley is surrounded by high mountains, including Europe's highest peak, Mount Blanc. This was arguably the last region of Italy to be populated, because it was covered with ice until relatively recently. Over time it was occupied by Celts, Romans, Ostrogoths, Byzantines, Lombards, and Franks. It is bilingual, Italian and French. The Aosta Valley is by far the smallest region of Italy with a population of only 120 thousand.
Agricultural is not particularly important, with the exception of cattle raising. There is substantial forestry and some industry, in particular hydroelectric power. The region is one of the wealthiest in Italy, with a highly developed tourist sector.
This region has no single capital. The largest city is Aosta, with a population of about 35 thousand. It was a Roman garrison over two thousand years ago, and is the best example of Roman city planning in Italy. Among the Aosta Valley's tourist attractions are the remains of a Roman amphitheater said to hold 20,000 spectators. Other tourist attractions include medieval fortresses and churches, the Matterhorn, and Mount Blanc.
The Aosta Valley devotes only fifteen hundred acres to grapevines, and ranks 20th among the 20 Italian regions. Its total annual wine production is about six hundred thousand gallons, also giving it a 20th place. About 90% of the wine production is red or rosé (only a bit of rosé), leaving about 10% for white. The region produces a single DOC wine, that is divided into 23 categories. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 23% of this region's wine carries the DOC. The Aosta Valley is home to almost three dozen major and secondary grape varieties, with somewhat more red than white varieties.
Chardonnay is the most important international white grape variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot Gris) are also grown. Local white varieties include Blanc de Morgeux and Petite Arvine, also grown in Switzerland.
International red grape varieties grown in the Aosta Valley include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah. Local red varieties include Picotendro (called Nebbiolo in neighboring Piedmont and arguably Italy's finest red grape), Petit Rouge, and Fumin. In the unfortunate absence of any Aosta Valley wines, I am reviewing a DOCG Nebbiolo-based wine from neighboring Piedmont. If I am ever in the Aosta Valley, I promise to drink and review a few local wines.
Before reviewing the Aosta Valley-style wine and Italian cheese that I was lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Jambon de Bosses; Uncooked Ham. As the second course try Carré D'Agnello Gratinato Alle Erbe; Grilled Loin of Lamb in a Pastry and Herb Crust. For dessert indulge yourself with Crema alla Panna; Pannacotta from the Aosta Valley (a sort of crème caramel without eggs.)
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Travaglina Gattinara DOCG 2001 13.5% alcohol about $28
As stated above, little if any wine from the Aosta Valley region is available in North America. We had to settle for a Piedmont wine produced only a few miles away from the Aosta Valley. For some reason I can't get out of my mind the 1905 George M. Cohan Broadway title tune (Only) Forty-five Minutes from Broadway, think of the changes it brings. Given that this is a DOCG wine made with Italy's best red grape, I really don't feel that I made a sacrifice. It is perhaps a fitting way to treat the last of Italy's regions.
Let's start with the marketing materials. "The winery has other jewels in its crown, as the fabulous base Gattinara 2001 so eloquently proves in the best version we can remember. A pure, austere nose expresses the Gattinara territory, with licorice and crushed roses from the Nebbiolo grape and elegant streaks of eucalyptus, menthol, and even acacia blossoms. The long lingering palate is lively and tangy, slightly held back by assertive tannins."
Let's talk a bit about the bottle. As a DOCG red wine, there is a lavender ribbon at the top of the bottle. The bottle itself has a unique curve that fits in the palm of the hand. It was designed by a glassmaker for the 1952 vintage, and proved so popular that the producer has been using it ever since. The grapes are grown on steep slopes at 900-1300 feet in iron-rich soil with traces of Calcium and Magnesium Carbonate. The wine is aged a year in French oak barriques, 18 months in Slovenian oak casks, and then for six months in the bottle. It has been called an affordable Barolo, (one of Italy's finest red wines that starts at about twice its price). Wine Spectator Magazine has listed a previous vintage as one of the year's 100 best wines.
My first pairing was with a cheeseless meat lasagna. Frankly the wine was wasted on this meal. It was mouth-filling, long, and powerful, but yet delicate. I felt that the wine was great on its own. A few ounces kept my mouth satisfied for a very long time.
The next pairing was more suitable, grilled rib steak in my spicy, homemade barbeque sauce that included ketchup, sweet and sour mustard, fresh garlic, and black pepper. The meal also included potato patties, and caponata, an Italian-style eggplant and tomato salad. This marriage was made in heaven. The wine was mouthfilling and powerful. A little bit went a very long way.
The final meal was with slow-cooked, boneless beef ribs and potatoes. Once again, the wine was very powerful, tasting of leather and dark fruit. It is easily the most powerful wine of the series, and probably one of the most powerful wines that I have ever tasted. However, I did not find the tannins assertive; they blended perfectly with the fruit and other flavors.
It might have been best to try this wine with a Piedmont cheese such as Gran Padano or Gorgonzola, or with an Aosta Valley cheese such as Fontina. I had none of the above, so I settled for the ends of my Italian cheeses, coincidentally at more or less the end of this series. The Gattinara took on a pleasant acidic character to deal with a Montasio cheese from the Veneto area that was past its prime. It also went well with a Sicilian Isola. I liked it the best with an Asiago, also from the Veneto region. But once again the wine was somewhat wasted on these cheeses.
Final verdict. I don't think that this wine should be cellared for a dozen years, but I would love to find out. If I had the money, I'd buy a case, drink a bottle a year, and then decide what to do. Not going to happen. This wonderful wine will have to go into my once a year category. I'm already looking forward to savoring and comparing the 2002 vintage with this excellent 2001.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .
How To Cook Spiny Lobsters by Sarah Sandori
If you travel to the Caribbean islands or along the coast of Central America, you'll often see lobster on the menu of the restaurants. This isn't the true, or Maine type lobster you may be more familiar with, but rather a somewhat similar looking creature called the spiny lobster or rock lobster.
Have no fear. Spiny lobsters are every bit as delicious as their more northern distant relative. But there are some differences between the two that you should be aware of, especially if you're the one doing the cooking.
It's quite likely you'll encounter a spiny lobster in your local supermarket any day now, if you haven't already. Spiny lobsters are generally more abundant and less expensive than true lobsters, and acceptance among consumers is growing. In many restaurants in the U.S., when you order lobster tails, you'll be getting tails of spiny lobsters.
You should first of all know that the cousinship between spiny and true lobsters really is a distant one. They are related by virtue of both being crustaceans, but that's about it. Spiny lobsters are actually more closely related to freshwater crawfish (also spelled "crayfish"). In fact, some varieties of spiny lobsters are called see crawfish.
Spiny lobsters lack the claws, or chelae, of true lobsters. Thus, most of their meat is to be found in their tails.
You can cook a spiny lobster much as you would a true lobster, except of course that you must forget about getting any claw meat from it. If it's a good-sized specimen, though, rest assured that your spiny lobster will yield a generous portion of delicious meat from its tail alone. When cooked, that meat will be white, well textured and with a distinct hint of sweetness to it.
If you're starting with a whole lobster, you should place it in boiling, salted water, and simmer for 15 to 20 minutes. Lobster tails can be cooked the same way, except you should reduce the cooking time to 8 to 10 minutes. Total cooking time will depend on the size of the lobster, of course. (If you're cooking a whole spiny lobster, you'll know it's done when its shell has turned a bright reddish orange.)
After cooking, take scissors and snip off the underside of the shell of the lobster tails. Lift the meat out of the top shell and put it in a bowl or on serving dishes.
Crave something fancier? Cook lobster shells as above, then salt and pepper the tail meat and brush it with melted butter. Top it with a tomato relish made from 2 cups of diced tomatoes, a tablespoon of olive oil, 3 tablespoons of red wine vinegar, 3 fresh basil leaves, 1 minced shallot and 1 minced garlic clove. Wonderful!
About the Author
Sarah Sandori is food and entertaining columnist for Solid-Gold.Info. Have you ever wanted to be able to duplicate a favorite dish from a favorite restaurant? Check out Sarah's source for the most mouth-watering secret restaurant recipes in America.
Is Pizza A New Food Group? by Bev Clement
Is pizza a new food group?
The way people eat pizza you would think this is the case, but surprise pizza isn't a food group. It comes under junk food, and has a lot of the different food groups included. Why is it so popular?
I remember my first pizza. I was on holiday in Riva Del Garda, Italy and of course it was pizza and pasta for many meals. But the thing was that the pizza was nothing like you get today in many restaurants. It was not overloaded with cheese; it had lots of fresh vegetables on it. We also had a pizza takeaway where we used to live and again because the owner was Italian it was made as a traditional Italian pizza.
If you are like a lot of people you will love pizza, but here is the problem. * Can you eat just one slice or do you eat the whole pizza? * What toppings do you have on that pizza? * How many calories are you eating? * What food groups are in the pizza that you are about to eat? * How can you make the pizza healthier?
Many people are not disciplined when it comes to pizza and how much they eat of it. They see that a pizza doesn't look that large, maybe the size of a plate and eat it without much thought to the calories being consumed.
Let's take for our example a supreme 12" pan pizza. This is normally sliced into 8 portions. Are you ready for a reality check here?
One slice is 330 calories which means the whole pizza is 2640 calories. As you see if you are on 1400 calories that means if you eat the whole pizza in one day you are left with -1240 calories for the rest of the day. In other words you have overeaten in just one meal.
But let's continue with the facts here. I am looking at one slice only if you eat more than one slice you need to multiply it by the number of pieces eaten.
* Calories 330 * Calories from fat 160 * Total fat 17g * % Daily Value 26% * * Saturated Fat 6g * % Daily Value 30% * Cholesterol 35g * * % Daily Value 12% * * Sodium 850mg * % Daily Value 35% * * Carbohydrates 29g * % Daily Value 10% * * Dietary Fibre 2g * % Daily Value 8% * * Sugar 3% * Protein 14%
When broken down like this it doesn't look too good, does it?
On the perfect diet book we have said that no food is to be avoided, so how do you eat pizza if you love it? You have to learn about the consequences of what you eat. You also need to decide between picking up the telephone and ordering pizza to making your own which will be healthier.
Make your own dough, and then you know exactly what goes into it. Basic dough which will make more than one pizza is a simple recipe. 16 oz strong flour/bread flour, 1 tsp yeast, 1 tsp sugar, 1 tsp salt and enough warm water to mix into dough. You can't reduce the sugar and salt as both are needed to cause the yeast to ferment but notice that you are not putting in any fat, milk powder or added extra sugar and salt.
Make your own tomato sauce, with tomato, garlic and onions. No fat or sugar needs to be added. Low calories and can be used as the basis for a tomato soup or pasta sauce.
Then load your pizza with plenty of fresh vegetables.
What about meat? Take one piece of skinless chicken and dice it, cook it with Cajun spices. You can dry fry it if you have a good frying pan. Again no fat is needed to be added.
Finally to the cheese, mix together a low fat mozzarella with parmesan. You don't need to put on huge amounts of cheese as the cheese is there for one purpose to stop the other ingredients burning when the pizza is in the oven. Try it and see if your family prefer the home made pizza.
But what if you can't resist picking up the phone or eating a pizza in a restaurant? Is it failure because you eat badly? Not it you take responsibility for your actions. You see you need to learn what to do because on the perfect diet book it is about learning to live a healthy lifestyle.
Consequence Time
To work off the 2640 calories eaten with the pizza means 11 hours of walking. You can eat your calorie laden pizza if you want but are you prepared to walk for 11 hours? Walking burns 240 calories per hour if walked at a leisurely pace.
For many of you maybe you are thinking I don't eat a whole pizza and that is great, but how many calories are you consuming in a day? Remember all the snacks and those sugary drinks. You need approximately 1300 calories to live if you are a woman and 1600 calories for a man. That is if you are staying in bed all day and not doing anything else.
If you keep a diary and find you have overeaten with 250 calories today then you need to do at least 1 hours exercise to balance your food intake with the calories burned.
Yes you can have pizza but are you now prepared to take the consequences of your action?
© Bev Clement - 2006 All Rights Reserved http://www.theperfectdietbook.com
About the Author
Bev Clement is qualified in fitness and nutrition and writes for www.theperfectdietbook.com
How to Cook Arugula by Sarah Sandori
Arugula is one of the many "new" greens making their way onto supermarket shelves in the United States, although in this case this marvelous herb has long been known and loved in Europe, especially Italy.
Yes, one of the surprising facts about arugula is that is classed as an herb. It is not just a variety of lettuce, as many people often surmise upon first seeing it.
It also goes by many names in addition to "arugula." Some of these are "garden rocket," "rucola," "rocket salad," "roquette," and,. simply, "rocket."
Arugula is a great source of vitamin C, also iron. It has been grown around the Mediterranean for centuries. The Romans considered it to be an aphrodisiac.
You can use arugula in salads as you would lettuce or spinach; just wash it thoroughly, spin it dry in a salad spinner (or drain it in a colander) and shred it into bite-sized pieces before adding.
The tastiest way to use arugula use it in a cooked recipe, such as a pasta or meat dish. Arugula has a natural peppery taste that goes well in Italian recipes particularly.
Here's an arugula recipe my family really loves. Actually, the star of the recipe is the spaghetti-plus-ham, but in my opinion it's the arugula and olives that really make it special.
Ingredients:
1 lb spaghetti
1/4 pound ham, thinly sliced
5 cups arugula
1 small chopped onion
1 cup parmesan cheese
juice of 1/2 lemon
1/4 cup olive oil
1/2 lb chopped pitted olives
4 tomatoes, quartered
Directions
1. Cook spaghetti in a large pot. Drain and set aside.
2. Cut the ham into small pieces. Place in a skillet. Add onion and olives. Cook over medium heat for 3 minutes.
3. Add ingredients from skillet (ham, onion, olives) to spaghetti.
4. Add arugula, cheese and lemon juice to spaghetti. Mix well.
5. Divide the spaghetti onto 4 serving plates. Place tomato quarters (4 each) on top of the plates of spaghetti. Drizzle olive oil over the tomatoes.
Serve and enjoy!
About the Author
Sarah Sandori is food and entertaining columnist for Solid-Gold.Info. Have you ever wanted to be able to duplicate a favorite dish from a favorite restaurant? Check out Sarah's source for the most mouth-watering secret restaurant recipes in America.
The Best of Florence Italy Recipes by Robert Carlton
When one comes to visit Florence, Italy the museums, architecture, and countryside are some of the most memorable attractions, but no one comes to Italy for the sights alone. Florence, Italy recipes are what awake the senses and keep the memories of a visit to Italy alive. The food is good, not overly fancy, and easily created at home. In fact, the best restaurants in Italy have taken what Italians have created in their own kitchens and made it available to the public just as if they were close friends or family who have come for warm family dinner.
The Typical Italian Meal - Anything but Typical
In Florence and around Italy the typical Italian meal consists of 4 courses: the anti-pasta, pasta, meat, and dessert. The anti-pasta is a platter of cold cuts, olives, and other non-pasta foods. It is served with a plain salad of just lettuce and tomato with plenty of olive oil and a splash of vinegar.
Next in line is the pasta course. American cuisine has turned pasta into a main course. In Italy, it is served as a side dish or course before the entrée. Pasta is served "al dente" or "to the tooth" meaning it is not overcooked or mushy, but just softened to the point it is chewable. It can be served with butter and a sprinkling of parmesan cheese, a red, marinara sauce, or white Alfredo sauce. Pesto, made of basil, pine nuts, and olive oil, is also another common pasta sauce used in Florence Italy recipes.
Meat also accompanies the main course in Italian cooking. A pork roast, lamb, or veal is usually sliced thinly and served with a side dish of pasta or by itself. Only in America will you find a side of green beans served with the spaghetti or ravioli. Italians consider the salad to be their green vegetable serving. You may find some roasted peppers with or without sausage slices on the side.
Desserts served with coffee are the final course in Italian cuisine. Many, such as the cannoli are served with a sweetened ricotta cheese filling. Pastries and cookies with a jelly filling are another common dessert. Tiramisu made with coffee and mascarone cream are an Italian favourite.
Wines for Dinner and Dessert
There are several Tuscan wines that each have their own flavour and go well with different foods. For example, the Galestro is light and fruity and goes well with snacks and light meals. For seafood, the Vernaccia de San Gimignano is good with its dry and full bodied flavour.
Wines that are especially good with desserts are the Vin Santo and Aleatico dell"Elba. Of course, there is the famous Chianti with its bright red colour and smooth dry flavour that is perfect with most foods and all meats.
There are not many places around the world where the food and wine can be the main attractions for tourists, but Florence, Italy is one such place with the unique recipes, wines and traditions that go along with the Italian dining experience. Whether you stay at a posh hotel in the city, a private villa, or countryside farm house, the food is sure to become one of your greatest vacation memories.
About the Author
Robert Carlton repeatedly produces short articles on topics dealing with Tuscany. Writing for publications such as http://www.florence-italy-guide.com , the writer showed his deep knowledge on areas associated with Florence Italy recipes.
My Big Fat Italian Belly by Johnny Chiles
Before I start on my rant, you should know the following
1) Two years ago I weighed 160 lbs.
2) Today I weight 200 lbs.
3) I think my doctor said it best when he said "You're getting fatter and fatter and fatter".
What could be the reason for such drastic weight gain? Surely it's some sort of metabolic problem. Maybe I'm retaining water. Or is it that I got engaged, not to just any woman, mind you, but to a fantastic, amazing woman, Stacey, who is also a great cook. Oh yeah, every night, something different, something yummy, something delicious. I have no defence, I can't say no, what am I supposed to do?
There is someting else you should know.
1) I love to eat.
2) I have no willpower.
3) Stacey is a wonderful cook. I know I already said that, but I can't stress it enough.
My favourite food is pasta. Not just any kind of pasta, all kinds of pasta. Everything from Penna a la Vodka (which btw...she makes amazingly) right down to the old bachelor standby ... Kraft Dinner, KD, Mac and Cheese, yep, I love it all. Hey Mom, I promised I would mention your spaghetti and meatballs, so here it goes. Mama's meatballs are by far the finest food on the planet. I can eat them alone, with pasta, on a sammy, cold, hot, you name it. Now that I've said that, Stacey's meatballs are like 99% as good as Mama's. Sorry Stace, nobody wins over Mama...those are the rules.
Pasta Carbonara is another favourite of mine. Stacey doesn't make that quite as much as I'd like, but our friend the monsterous huge big man (Eric) does. Eric is a chef at a local pub and he makes the best carbonara around, apart from that he's one of the nicest guys you'll ever meet. I'm certain that I can talk Stacey into posting the recipe for it at her gocurious recipes web site. You've really got to try it, it's heavenly.
So, now you're sympathetic to my situation. I want to be thin, but my circumstances mandate fatness. I want to say no, but the aroma is too much, the taste too tasty, the yumminess, too yummy. I just ate lunch and can't wait for dinner. My innie has become an outie (I'm serious, that's not a good thing). Last night I ate 3 plates of Pasta a la Vodka, the 8 year old boy across the table put it quite simply; "He sure does eat a lot Mom"...and she said "Yes he does buddy, yes he does".
I do eat a lot, no excuses. I need to stop, I want to stop, however the food is so good and besides, it's another 7 months until I need to wear a t-shirt again. Maybe I'll start dieting tomorrow. See you next summer.
About the Author
Johnny is a software engineer, but more importantly he loves to eat. His fiance Stacey is a fantastic cook. Together they run a series of web sites. See some recipes at:
http://recipes.gocurious.com/
Christmas fun at:
http://christmas.gocurious.com/
and general good stuff at:
http://www.gocurious.com/
Delicious Pasta Cooking by Sharon Brown
Pasta is one of the most simple and delicious food money can buy. I could eat it any day of the week!
People all over the world love to eat pasta. This delicious tasting food is very versatile and it can be made with just about anything. There are a number of different types of pasta and each of these needs to be made in a particular way to release their smooth taste. Following the steps of pasta cooking will yield firm yet smooth pasta that just slides down your throat.
The best way to eat a delicious meal of pasta is to first choose the type of pasta that appeals to you the most. As pasta is made from the same ingredients it is possible to make a pasta dish that incorporates several different types of pasta together. The only thing that you will have to see about in choosing pasta for this type of mixed pasta dish is that the shapes and sizes of the pasta are roughly about the same. This shape and size factor will enable the mixed pasta to cook at about the same time period.
The first step in pasta cooking is to fill a large sized pot with sufficient water so that the pasta will not stick together when it is cooking. To make the pasta water boil quicker you can cover the pot with the lid. Now just before you add the pasta to the water, put a tablespoon of oil in to the water. This added oil will prevent the pasta from getting sticky when you take it off the fire.
Adding some salt to taste in the pasta water will give your pasta cooking a firmness and flavor. Put the pasta into the water only when the water is fully boiled. This will keep the amount of time that your pasta has to cook to a minimum. To separate the individual strands use a wooden fork just after you have let the pasta slide into the water.
There is one very important item that you must remember for pasta cooking, that is if you don't want mushy and soft pasta you should not overcook the pasta in the boiling water. Pasta should be served "El Dente", just cooked. As soon as the pasta is at the firmness that you desire remove it from the heat and drain off the water by pouring your pasta into a colander. Once the excess water has been removed your pasta is ready for to be eaten.
For a healthy meal of pasta you can serve the pasta straight to the table with a delicious homemade sauce. You can serve a meat sauce or a lovely tomato and herb sauce along with your pasta. If you wish add a dollop of butter to your pasta before you bring it to the table. For this buttered pasta cooking the melted butter over the pasta will give it a golden color and a warm buttery taste that goes well with a meat sauce.
If you're a fan of spicy food, try chopping up your favorite sausage and adding to a tomato based sauce with chopped mushrooms, courgettes, chili and basil.
You can round off your scrumptious pasta meal with a great tasting salad on the side.
About the Author
Sharon Brown writes regularly for the Cooking Experience. and has produced the Cooking Experience Handbook - Audio and Ebook
Put Pasta Back On The Table by Kadence Buchanan
Pasta has existed since the days of the Roman Empire and remains one of the most versatile cooking ingredients, as no storage room or cupboard should be without it. It can be combined with meat, fish, vegetables, fruit, or even a simple herb sauce to create a mouthwatering and nutritious meal within minutes.
Most pasta is made from durum wheat flour and contains protein and carbohydrates. It is a good source of slow-release energy and has the additional advantage of being value for money.
There are as many as 200 different pasta shapes and about three times as many names for them. New shapes are being designed and named allt the time and the same shape might be called a different name in different regions in Itally. Some types of pasta are the agnolotti, anelli, bucatini, cannelloni, capalletti, ditali, elicje, farfalle, fettuccine, fusilli, lasagne, linguini, macaroni, penne, ravioli, rigatoni, spaghetti and tagliatelle. Many can be found in both dried and fresh forms, but unless you have access to a good, Italian delicatessen, it is probably not worth buying fresh unfilled pasta, even from supermarkets that sell high-quality tortellini, capalletti, ravioli, and agnolotti. Best of all is to make fresh pasta at home. It takes little time, but is quite easy and well worth the effort. You can mix the dough by hand or prepare it in a food processor. Pasta may be colored and flavored with extra ingredients that are usually added with the beaten egg.
To cook pasta, first bring a large pan of lightly salted water to a boil. Add the pasta and one tablespoon of olive oil, but do not cover the pot or the water will boil over. Quickly bring the water back to a rolling boil and avoid overcooking. When the pasta is tender, but still firm to the bite, drain and toss with butter, olive oil, or your prepared sauce. The cooking times provided here are guidelines only: - Fresh unfilled pasta: 2-3 minutes - Fresh filled pasta: 8-10 minutes - Dried unfilled pasta: 10-12 minutes - Dried filled pasta: 15-20 minutes
Pasta can be used to make anything, from soups to more substantial pasta-based meals, which are as delicious and unusual starter, or as a quick and easy lunch or light supper. Others are subtle and delicate. Combining vegetables, meat, fish and cheese with every type of pasta, from linguine to lumache, one can enjoy a nutritional and delicious meal from start to finish.
About the Author
Kadence Buchanan writes articles on many topics including Nutrition, Cooking, and Shopping
I Love Italian Wine and Food - The Abruzzi Region by Levi Reiss
If you are looking for fine Italian wine and food, consider the Abruzzi region of central Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.
Abruzzi is located on the central eastern part of Italy on the coast of the Adriatic Sea. The area is 2/3 mountains and 1/3 hills. Over time Abruzzi has belonged to the Romans, the Lombards, and the kingdom of Naples. While this area was once very poor, its income is now growing. Abruzzi and Molise were a single region from 1948 to 1965. Its population is 1.275 million.
Agricultural products include grapes, olives, wheat, sugar beets, tobacco, saffron, pigs, and sheep. The Adriatic Sea and inland lakes and streams provide a wide variety of fish and shellfish. If I remember correctly, the first time that I heard of this region was decades ago, when I learned that according to Craig Claiborne, at the time Food Editor of the New York Times, Italy's best food was found in Abruzzi.
Abruzzi has no large cities. Its administrative center l'Aquila has a population of about 70 thousand. But big cities are hardly a requirement for good wine. Few would ever claim that Italy's best wines come from Rome, or the surrounding area.
Abruzzi devotes about eighty two thousand acres to grapevines, it ranks 10th among the 20 Italian regions. Its total annual wine production is about 110 million gallons, giving it a 5th place. About 90% of the wine production is red or rosé (not very much rosé), leaving 10% for white. The region produces 3 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 1 DOCG red wine, Montepulciano d'Abruzzo Colline Teramane. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. About 17% of Abruzzi wine carries the DOC or DOCG designation. Abruzzi is home to about two dozen major and secondary grape varieties, a few more white and than red.
Widely grown international white grape varieties include Trebbiano and Chardonnay. Sauvignon Blanc. The best known strictly Italian white variety is Trebbiano d'Abbruzzi, felt by some to be Bombino Bianco. The best known Italian red variety is Montepulciano d'Abruzzo. The Montepulciano d'Abruzzo DOC is the most widely exported Italian DOC wine.
Before we reviewing the Abruzzi wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with local wines when touring this beautiful region. Start with a Pizza Rustica, Cinnamon-Scented Pie Stuffed with Proscuitto, Cheese, and Eggs. Then move on to Polenta sulla Spianatora, Polenta (Cornbread) Topped with Sausage in Spicy Tomato Sauce. For desert enjoy a Crostata di Ricotta, a Ricotta Tart.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Abruzzo Illuminati Montepulciano d'Abruzzo "Riparosso" 2004 DOC 13% alcohol about $11.50
The marketing materials state that this wine has hints of an Amarone (a much more expensive wine) or a Ripasso ( a more expensive wine). There are raisings, currants, and tar on the nose whilst the taste profile is ripe, mellow fruit flavors of raspberry jam and ocha. It doesn't contain a lot of acidity so drink it within a year. Pair it with pizza, burgers, or any meat dish that you tend to eat during the week.
This wine is said to complement pasta, red meats, and savory cheeses.
I found the Riparosso to be somewhat robust, with cherry and plum flavors. I didn't have the feeling that I was drinking a regular Montepulciano d'Abruzzo, but instead almost a Ripasso, a wine that I prefer. This wine managed to feel full-bodied even with its light tannins. It balanced nicely the tanginess of barbecued eggplant loaded with garlic, and demonstrated notable spiciness when paired with a meat ball and vegetable stew. Its acidity was pleasant. I did not discern all the flavors listed above. For me the dominant flavor was black cherry. The final meat dish that accompanied this wine was a barbecued boneless rib steak with a spicy curry and cumin sauce. The wine seemed to pick up strength to accompany this meat, which by the way, we don't eat on a regular basis during the week.
I tasted this wine with two related cheeses. Pecorino Toscano is a soft, nutty cheese. Interestingly enough, I found that the wine was no longer robust, it seemed to soften to accompany this mild cheese. In the presence of a Pecorino Fiore Sardo, a balsamic sheep's milk cheese with a stronger flavor and coarser consistency than its Tuscan cousin, the wine almost magically picked up flavor to meet the challenge.
Final verdict, as you can tell this wine is a definite keeper.
Extra note. Several months ago on a whim I bought a $6 bottle of Montepulciano d'Abruzzo. Given the realities of the marketplace, I really doubt that any producer can come up with a decent bottle at that price. At first the wine was terribly acidic. I held out, finished the bottle and the last glass was almost OK. Yes, there are bargains, such as this Riparosso, but few in the $6 range.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com . You can reach him at ital@mail.theworldwidewine.com.
I Love Italian Wine and Food - The Piedmont Region by Levi Reiss
If you are looking for fine Italian wine and food, consider the Piedmont region of northern Italy. You may find a bargain, and I hope that you'll have fun on the fact-filled wine education tour.
Piedmont is located in the northwest of Italy. It borders on France and Switzerland and is surrounded on three sides by the Alps. The name Piedmont means the foot of the mountain. Piedmont is one of the most industrialized regions of Italy. It is considered the best organized region of Italy for wine tourism. Its population is about 4.4 million.
Piedmont was originally settled by the Celts. It was conquered by Hannibal and reconquered by the Ancient Romans. Piedmont was ruled by the French Savoy family for almost five hundred years. It was a center in the fight to unify Italy. Victor Emmanuel II, the king of Piedmont and Sardinia, became the first king of modern Italy in 1861.
Agriculturally Piedmont has it all. For example, meats include beef, kid, lamb, rabbit, and veal. Game includes hare, partridge, pheasant, and venison. Donkey meat stew is a local specialty. Another specialty is grissini, breadsticks that are a yard long. The region makes nine protected varieties of cheese. About the only food that seems to be a bit short is fresh fish, with the exception of trout.
Piedmont's capital and largest city is Turin, a city of nine hundred thousand that is the capital of the Italian automobile industry and the site of the 2006 Winter Olympics. This city was the first capital of united Italy (from 1861 to 1865) and remains to this day the world capital of vermouth.
Piedmont devotes over one hundred forty thousand acres to grapevines, it ranks 6th among the 20 Italian regions. Its total annual wine production is about ninety million gallons, also giving it a 6th place. About 70% of the wine production is red or rosé (only a bit of rosé), leaving 30% for white. The region produces 44 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 7 DOCG wines. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior Almost 56% of Piedmont wine carries the DOC or DOCG designation. Piedmont is home to four dozen major and secondary grape varieties, somewhat more red than white varieties.
Widely grown international white grape varieties include Muscat (in particular Moscato Bianco) and Chardonnay. The best known strictly Italian white varieties are Arneis, Cortese, and Erbaluce.
International red grape varieties are not important in Piedmont. It is the center for Nebbiolo, felt by many to be Italy's noblest red variety, the base of Italy's world famous Barolo and Barbaresco wines. Other Italian red varieties include Barbera, Brachetto, and Dolcetto, some of which are grown elsewhere.
Before reviewing the Piedmont wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Cipollata Rossa Monferrina, Spicy Robiola Cheese and Scallion Spread. For the second course try Tasca Ripiena, Veal Stuffed with Salami and Scallions. For dessert indulge yourself with Budino Freddo Gianduja, Decadent Hazelnut-Chocolate Pudding.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Surì Rosso Barbera d'Asti Villa Giada 2004 Andrea-Faccio Viticoltore (Winemaker) DOC 13.5% alcohol about $10.90 plus tax
Unlike the other wines in this series, I purchased this bottle while on vacation in Seattle, Washington. Frankly I thought that I was drinking the cousin of a $40 bottle of wine. In fact, I wouldn't be surprised if it were the equal of some $40 bottles. While three other Italian grape red varieties are authorized to a maximum of 15% in the Barbera d'Asti DOC, this particular wine is 100% Barbera.
I found the wine very powerful, perhaps too strong for pasta. Its tastes included tobacco, leather, cherry, and black cherry. An Italian wine site states: "An imposing wine that is always rather severe but richly and exquisitely perfumed and with a flavor that couples strength with finesse." I agree except that I didn't find it severe. I also drank it with a marinated, barbecued rib steak. The wine cut through the steak's grease. Once again the flavors came out well.
Gran Padano is a classic Parmesan-type cheese made for a millennium in northern Italy including the Piedmont region. It is a cylindrical, cooked, semi-fat cheese which matures slowly. It has a grainy consistency and may be sliced or grated. Its taste is fragrant and delicate. I tried this wine with grated Gran Padano cheese on toast with a somewhat spicy Moroccan tomato and pimento based dip.The combination was excellent; I felt that both the wine and cheese flavors were accentuated. The term mouth-filling came to mind.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com . You can reach him at ital@mail.theworldwidewine.com.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com . You can reach him at ital@mail.theworldwidewine.com.
Truffles - A Rare Delicacy by Lucy Bartlett
Lorrain Bodger, twentieth century American writer called truffles as the royalty of homemade candy.
Truffles are a delicate and rare type of edible mushroom, which are mostly grown in Croatia, France, Italy and Slovenia. They are also collected in Washington and Oregon states in US. Forming a symbiotic relationship with the environment, truffles grow underground among the roots of chestnut, elm, oak, pine and willows trees. The high price for truffles is due to the inability for humankind to grow them commercially or cost-effectively.
When in season, whole black winter truffles made from fresh black Italian truffles are chef's favorites. It gives an excellent aroma to dishes made of poultry, meat and in pasta. The season for fresh winter truffles runs from Thanksgiving to March. Because of its limited availability, this perishable item costs around USD 125 per Oz.
A buttery and creamy sauce can be made by fusing Italian truffles with the finest cheese from the Parmesan region. Cannelini Beans with White Summer Truffles is another delicacy made with five percent of white Italian truffle juice, white beans and water.
A more cost efficient way to give the dishes that special flavor that only truffle can offer is to use truffle juice by combining it with main courses and appetizers. By adding truffle juice the dishes become brilliant in seconds.
Fresh truffles are a highly seasonal and rare product, expensive and hard to acquire.
Fortunately, the intensity and pungency of the earthy truffle paste makes a great match to any number of bases such as butters, pastes and creams, which enables the chefs to add to their cuisine the distinct taste of truffles at a more economical cost price. Truffle paste on a peanut oil base makes a good start to creams and sauces.
Perigord black truffles of France are considered as the greatest truffles of the world. Rich butter made from French white truffle can fuse the intense and complex flavors of the French truffles perfectly. This butter can be added to any variety of dishes to transform it from an average food to an extraordinary one. Being very intense, only little of this butter is needed to add to other dishes. It can replace the use of regular butter too. To get best results, truffle butter should be added at the end of the cooking process.
Chocolate truffles comprise of a gooey sweet centre, coated in cocoa powder or chocolate, usually in a curved or spherical shape. They can have extremely varied fillings and may contain melted chocolate, cream, nuts, caramel, berries, almonds or other assorted sweet fruits, fudge, nougat or mint, toffee, mint, marshmallow, or chocolate chips. Even though they do not actually contain any truffle, they are so named because of their appearance.
About the Author
Lucy Bartlett is a proud contributing author. Find more articles here. For more info visit Truffles or Perigord Truffles
Tuscan Kitchens - Design Tips and Tricks by Shelly Whitney
Tuscany emotes visions of the Italian countryside replete with gently rolling hills of a splendid and unspoiled countryside - including cypress, oak and olive trees. Stone houses with clay tile roofs - and inside those homes, an inviting, comfortable and cozy place to be and live.
This is why so many North Americans are looking for some Tuscan styling in their own homes. Who wouldn't want to look out a kitchen window and see rolling hills of countryside? Well, maybe we can't get those rolling hills but, we can achieve some of the Tuscan look inside our homes. Today, I will be focusing on Tuscan Kitchens.
Tuscan style is Italy's version of country - Italian Country. I suppose we have our own country style in North America but, it is more likely to include ducks, flowered wallpaper or borders, wreaths and pine furniture which are usually new and they all match. Tuscan style or Italian country is an adlib, 'au naturel' style - a style you must be able to accept if you want to adopt this style in your home.
Furniture does not need to match and it should be old or worn. Elements of the kitchen should be very natural - stone floors, wood furniture, brick or marble fireplaces, clay tile countertops and backsplash, plaster walls and solid wood beamed ceilings - just a few of the elements you might find in a Tuscan kitchen. It all makes for a natural and comfortable environment - as if everything was meant to be there - and the materials were taken straight from the countryside.
Now if you are lucky enough to have stone walls, GREAT! However, this is something most of us will not be able to achieve naturally. There are ways to achieve this look. You can buy faux stone products, which install similar to half brick walls (which are a lesser expensive alternative to full brick walls). An even less expensive method, not to mention easily changeable (something I always like to implement in my designs), is painting faux stone or marble walls.
A faux stone block wall can be done in different configurations, shapes and colours for a personalized stone look. In my previous house, I faux painted stone blocks in my front hallway and around the archways. There wasn't a person who came into my house who didn't say, "WOW, look at the walls" and of course, they had to touch them to see if they were real.
Plaster walls are also found extensively in Tuscan homes - usually in a creamy/grayish white colour. Venetian plaster can be purchased just about anywhere these days and is easy to apply.
In a Tuscan kitchen, there is a lot of wood - stained on the darker side. Not only is there a lot of wood but, none of needs to match. An armoire can be different than the shutters, which can be different than the wood cabinets, which again can be different than the table. I love it!
Here's a time when you can take advantage of your mismatched pieces. Maybe you have an armoire in your bedroom that you could use? Maybe you have some old chairs in your attic or barn? Maybe your mother has an old farmhouse wooden table that is now too big for her and is looking for a new home? If you have always loved the Tuscan theme, I am betting that you have some pieces tucked away that would work well.
A wooden farmhouse table is a must. By the way, a farmhouse table is an old solid wood rectangular table with legs on the outer corners. Chairs are also wood with rush seats - a great choice for this 'au naturel' Tuscan kitchen.
In order to get a true Tuscan kitchen look, cabinets will be unfitted. Unfitted means not wall-to-wall cabinets of the same sort. Think of your kitchen cabinets/storage as clothing separates - you can buy furniture pieces to mix and match, and perhaps even move them around when you feel like it.
Tuscan kitchens work well when they include a wrought iron chandelier or light fixture.
Flooring is also 'au naturel' as well - being either stone or tile. Choose a natural flooring material such as marble, clay tile, slate or stone.
A more luxurious Tuscan kitchen might include a copper range hood - hammered copper would be wonderful.
Other accessories to add are glass jars filled with pasta, decorative containers of olives and olive oil. And last but not least, to finish the look, a bowl of grapes on the table - fresh from the vineyard.
Sit back, relax, invite a few friends over and enjoy your new Tuscan kitchen!
Copyrighted 2006 - Inspired Interiors by Shelly Whitney
About the Author
Shelly Whitney is an Interior Designer and Decorator with "funked-up flare" and a penchant for decorating on a budget. She employs "I can afford it" tips and tricks in all of her articles and projects. Visit her website, www.InspiredInteriors.ca for more Tuscan themed home decorating tips, tricks, product reviews and unique projects.