From our home to yours,
we wish you a
Merry Christmas
filled with love, family and friends!
Buon Natale!
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and Happy Birthday to Benita!
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Ciao,
Judy
2014 Top Twelve Italian Foods
20 DecCan you guess what they are? If you love real Italian food, made in Italy (natural and authentic), it’s pretty easy to guess what made the list. Take a minute before you read on to see how many you can name. I did this with my Italian class and they guessed all twelve, though not in this order.
Ready to find out?
The following article, written by Francine Segan, is reproduced from I Love Italian Food
http://www.italialiving.com/articles/food-wine/top-twelve-italian-foods-in-2014-the-votes-are-in/
Top Twelve Italian Foods in 2014: The Votes Are In
Parmigiano Reggiano still reigns the “King of Cheese”
More than 700,000 foodies and 5,00 food professionals—including bloggers, chefs, restaurateurs and cooking schools —voted for the twelve most popular Italian foods. Parmigiano Reggiano won 1st with the “King of Cheese” receiving 20% of the votes. This international contest sponsored by the nonprofit group I Love Italian Food www.iloveitalianfood.org was conducted online in November 2014, with results released in mid-December.
“This contest made us understand which of our traditional foods are the real ambassadors outside of Italy, “ comments Alessandro Schiatti, founder of I Love Italian Food. Three of the winning foods—Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamico, are all from the Emilia-Romagna region, which isn’t surprising as that region has more products that are DOP and IGP ( protected designation of origin) than any other region.
Using these twelve winners, I Love Italian Food will launch a project in January 2015 called 100per100, which will ask twelve of Italy’s top chefs including Heinz Beck, Cristina Bowerman, Moreno Cedroni and Antonella Ricci to create a unique recipe for each.
And the 2014 winners are:
#1 Parmigiano Reggiano
#2 Pasta
#3 Prosciutto di Parma
#4 Pizza
#5 Extra Virgin Olive Oil
#6 Tiramisu
#7 Gelato
#8 Espresso
#9 Mozzarella
#10 Aceto Balsamico
#11 Ravioli
#12 Risotto
My list would have included Italian red wine in lieu of the Tiramisu, but to each her own.
We are fortunate that many Italian products are available in restaurants and speciality stores around the world, so they can be enjoyed outside of Italy. But truly, food doesn’t get much better than when you enjoy it locally in towns and cities across Italy. The reason is simple – it is often locally grown, produced, prepared and served without chemicals and preservatives.
Mushrooms are “born” and thrive when the conditions are right; the roots of the grapes have been cared for by generations of families; the cows are pampered and some even listen to Mozart; the olives are often harvested by hand and with pride; and so on. Often food is served “zero kilometers” or very few kilometers from where it is grown.
Just look at the fresh mozzarella di bufala my daughter enjoyed in Campania:
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So, if you are lucky enough to travel to Italy, lessen the sightseeing a bit and take extra time to savor the richness yet simplicity of the local food. If not, look for these products and experiment yourself or find local authentic restaurants with Italians in the kitchen.
Happy eating!
Ciao,
Judy
Thanksgiving Blessings
29 NovSo much this week to be thankful for,
but most especially,
the love of our families and friends.
Thanksgiving 2014
Ciao,
Judy
Pizza…Really?
24 NovAs a follow-up to The Dough Boys, if you haven’t yet seen the new Pizza Hut ad, it helps explain why Len always wants to make his own pizza instead of ordering someone else’s version.
See for yourself what the Italians in Sorrento think about American pizza. We concur.
Ciao,
Judy
The Dough Boys
14 Nov
What to do on a cold Saturday afternoon? Attend a pizza/ciabatta/focaccia class in my own home!
When I introduced Giovanni from my Italian class to my husband Leonardo, it was the beginning of a beautiful culinary relationship. Leonardo has long sought to perfect his pizza dough, ever since our trip to Napoli, and Giovanni is ever in search of the perfect ciabatta and focaccia. Hence, a joining of forces and a great learning and eating treat for those of us in the gallery.
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As dough rising is a many hour event, we were fortunate that Leonardo had made a few pizzas for us to enjoy during the lessons.
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Giovanni began with focaccia.
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He loved my apron, so I let him borrow it for the day.
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His recipe includes bread flour, yeast, salt, sugar and a potato;
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and then a lot of patience waiting for the dough to rise before gently pressing it in his well worn pan.
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He then tops it with tomatoes and oregano and a bit of oil.
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After more rising and then cooking it in a hot oven for 30-40 minutes, the result is a focaccia with a crunchy, tasty crust and a fluffy chewy inside. Delicious!
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While the focaccia was rising, Giovanni started the next lesson: how to make ciabatta.
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Unlike the focaccia, this starts with a BIGA or starter (yeast, water and flour) that is made well in advance.
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Flour is added to the starter, and after a few hours wait, it doubles in size.
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While waiting for Giovanni’s focaccia to rise, Leonardo began teaching us how to make pizza dough.
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Getting the yeast right is all important. Not too hot and not too cold or it won’t proof.
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He uses a blender to mix the 00 flour, yeast, salt and water.
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Like the other doughs, it then begins the slow rising ritual. When it has risen, Leonardo divides the dough and begins making pizzas.
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He tops them with a variety of things his “customers” request…this one had anchovies (yikes) onions and capers.
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My favorite is sautéed onions and peppers. Soooo good and cooked to perfection!
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With the pizzas gone, (yes, we ate them all!), time to return to finishing the ciabattas. We learned from Giovanni not to handle the dough much and unlike pizza, not to fold it. Giovanni cut the dough gently in the right shape and “gingerly” placed each one on parchment paper.
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After a bit more rising, they were baked in a hot oven until golden brown.
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We filled these with cheeses and meats, and yes, we ate them too! Warm and wonderful with the coveted holes in the bread.
Italian language class in the morning. Bread making in the afternoon. All in a day’s work – filled with friends, food, fun, and lots of vino! (Giovanna, sorry you missed the photo op.)
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Thanks Leonardo and Giovanni for a wonderful class. We learned a lot, but mostly we learned that we love to eat whatever you cook!
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Hmmm…I think there’s a business here!
Ciao,
Judy
The Birth of a Cannoli
5 Nov
I stopped by the Ferrara Bakery in Chicago, originally founded and operated by my maternal grandparents, Salvatore and Serafina Ferrara
and now by my cousin Nella and her husband Bill.
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Although I had stuffed hundreds of cannolis in my teenage years, a requirement of all granddaughters during the holidays, I don’t remember ever seeing the cannoli shells being made. I was in for a treat.
Once the dough is mixed, it is put on the long work table – picture huge amounts of pizza-like dough, but brown from the spices and much, much heavier.
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After the bakers get the dough into a log shape, they cut it into large pieces
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which are then flattened by hand, folded in half, and dusted with flour.
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The dough is then fed through a press, creating long, thin sheets which are dusted heavily to prevent sticking.
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A form is used to cut the shapes
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which are then stacked and refrigerated overnight.
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The next day, the dough is rolled on metal tubes to create the cannoli shape
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and then fried to perfection!
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Eventually, the cannoli shell is stuffed with homemade cannoli cream
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and there you have it – an authentic Italian cannoli, made just like they still do in Italy.
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Delicious – before or after you order your lunch!
2210 W Taylor St, Chicago,
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While some things have changed since my grandparents’ days, most notably the addition of a full menu lunch, the handmade pastries and cookies look, smell and taste the same. After all, why mess with a good thing!
Ciao,
Judy
The Pot Shop – A Cortona Connection
29 Oct
I was curious if there were other Chicagoans who visited Cortona and loved it as much as we do, so last year, I began to inquire. Our local friends replied, “Don’t you know the people from The Pot Shop?”
Seeing the somewhat quizzical look on my face, they quickly said, “Not that kind of pot – they make ceramic pots!”
And that they do. Meet Dominic, owner and proprietor of The Pot Shop, located in Evanston, just north of Chicago.
©The Pot Shop
Over 40 years ago, Dominic had the opportunity to take one of those throw away electives in college and settled on ceramic pottery. Little did he know it was the beginning of a long and fulfilling career.
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Today, The Pot Shop is both a studio and a gallery with 19 wheels and 2 kilns for adult and children’s classes.
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The gallery features Dominic’s pottery, as well as that of various other artists on consignment.
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Dominic has tuned his craft so well that he has even participated in pottery competitions in Italy.
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The Pot Shop is also available for private parties. In fact, on my last visit, they were preparing for their first annual fundraiser:
They are making about 200 mugs for this event which will be held on November 15, from 6-9 pm.
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Buy a mug, get a free beer, and support the Movember Foundation. And yes, we are attending! https://www.facebook.com/events/683628411707498/
Funny how we would have never known about The Pot Shop, nor would we have met Dominic and Julia, had it not been for our friends in Cortona, a mere 5000 miles away! Small world.
Next time you’re looking for a unique gift, or you want to wrap your hands around some clay,
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stop by The Pot Shop in Evanston. I’m sure glad I did. And tell Dominic Judy sent you!
Ciao,
Judy
Chicago Fall Fever – and Cristoforo Colombo
12 Oct
Yesterday, today and tomorrow, Chicago – a great place to be.
Chicago’s Lincoln Park Zoo, founded in 1868, and open and free every day of the year, is a perfect fall destination for:
napping in the sunshine
swimming with friends
donning pink for Breast Cancer Awareness Month
and finding every color of the rainbow
as well as colors that only bloom in the fall
Sunday morning, the city opened its arms to the 45,000 runners participating in the 37th Annual Chicago Marathon. Near perfect conditions greeted the runners and as always, Chicagoans lined the course to show their support. I live near Mile 10, and the elite runners passed our house about 46 minutes into the race.
And then there are the slogans – this one especially good for the non-elites who trudge on long after the official course closes.
Tomorrow, on Columbus Day, Chicago celebrates Christopher Columbus’ historic voyage to America as well as the Italian American culture so vibrant in Chicago. Monday is the city’s 62nd annual Columbus Day Parade, and this year, the parade honors the victims, survivors and Italian heroes of the Holocaust. In 1938, Mussolini instituted very harsh discrimination laws in Italy, and yet it is estimated that roughly 80% of Jews in Italy survived due to the help and support of many selfless and courageous Italians.
Posthumous portrait of Christopher Columbus by Sebastiano del Piombo, 1519. There are no known authentic portraits of Columbus.
Happy Weekend! Hoping yours is colorful too!
Chicago Skyline ©Blogginginitaly.com
Ciao,
Judy
Coffee Do’s and Don’ts
3 Oct
Since it’s International Coffee week, and since so many people love Italian style coffee, here are some great tips from Chef Favio Viviani for The Bialetti Company, the makers of the espresso pot found in every Italian home. I especially love the DON’TS! Enjoy.
Ciao,
Judy
Weather Bliss
1 OctChicagoans are used to many weather related monikers – Chiberia and Windy City among them.
But deep in December, I hope to remember, the days of September – and our nightly, boring, repetitive forecast:
Temperature in the mid 70’s with blue skies,
followed by 100% chance of more blue skies,
with an occasional splash of white.
Glorious!
Lake Michigan – Chicago Shoreline
Ciao,
Judy
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