I am the product of a Dutch (immigrant) mother and I grew up on a farm.  My childhood diet consisted of mostly boiled, sometimes baked, and on rare occasion, fried foods, all grown on the farm.  In my mother’s armamentarium of, shall we say, flavor enhancers, were ground salt, finely grated black pepper, cinnamon, nutmeg, (powdered) ginger, cloves, vanilla flavoring and cream of tartar.  In the refrigerator were — the cheapest brands of — margarine, mayonnaise, ketchup and worcestershire sauce.  Food was fuel and I had little interest in it until … I moved to the ‘big city.’  Oh, I had been beginning to learn before, in my years in Seattle, that whole worlds of tastes existed that I’d never had the chance to explore, but I was too poor then to seize the opportunity there.

Once in LA, everything changed.  It felt like I could try foods from nearly every country in the world here, and since I now had a good job, my culinary exploration began.  And then I “bumped into” Ed Boitano and that exploration ramped up.  Now butter became a staple in my kitchen and I could never find a spice rack with enough jars to hold all of the tantalizing flavors we found.  But mostly, my love for Italian food began, as Ed’s grandmother had taught him what her mother had taught her and her mother before that …. you know how it goes in regional Italy.  One of my favorite — and one of the simplest — dishes remains Nonna’s pesto, which we often make with walnuts, but in the hills above Genoa where she lived, pinoli were used.  Butter is shown in this recipe, but (extra virgin, of course) olive oil may be at least partially substituted for a healthier version and is actually advised if you are going to serve your pesto cold.

Pesto is always best when served fresh, but if making a large portions it can be frozen. Just make sure you pour a layer of olive oil over the top of the jar or container.

Buon appetito!

For one cup of Pesto alla Genovese

• 1/2 cup walnuts
• 1/2 cup sweet basil
• 2 teaspoons garlic
• 1/4 cup Romano Cheese
• 1/4 cup Parmesan Cheese
• 6 tablespoons butter
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• ½ cup of cream

The post Nonna’s Pesto Pasta from Genoa appeared first on Traveling Archive.

Now, as I stood on the shores of Naples, I was about to experience the real REAL THING. I had prepared myself with plenty of research for this sacred occasion. The word pizza was first documented in AD 997. Baker Raffaele Esposito from Naples is often given credit for creating the first such pizza pie. Unlike the wealthy minority, Neapolitans required inexpensive food that could be consumed quickly. Pizza, sold by street vendors or informal restaurants, met this need. The early pizzas (known to the world as Pizza Napoletana) consumed by Naples’ poor were prepared with simple and fresh ingredients: a basic dough, San Marzano tomatoes, grown in the volcanic soil of Mount Vesuvius, a splash of olive oil and some salt with no cheese, basil and fancy toppings. The pie was then baked in a wood-burning oven made of volcanic stones from Mount Vesuvius.

Italy unified in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling pair became bored with their steady diet of French haute cuisine and asked for an assortment of pizzas from the city’s Pizzeria Brandi, the successor to Da Pietro Pizzeria, founded in 1760. The variety the queen enjoyed most was called Pizza Mozzarella, a pie topped with mozzarella di bufala – yes, the Roman brought buffalos to the Italian Peninsula – San Marzano tomatoes and green basil. (Perhaps it was no coincidence that her favorite pie featured the colors of the Italian flag.) From then on, the story goes that particular topping combination was dubbed Pizza Margherita.

The art of Neopolitan pizza-making, was recently added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. UNESCO says the designation is meant to safeguard and raise awareness about forms of cultural heritage — often passed down from generation to generation — before they die out. The Naples-based Associazione Verace Pizza Napoletana (True Neapolitan Pizza) will only issue its trademark to restaurants that follow even more stringent guidelines. But the result should be a pizza for the senses with “the flavor of well-baked bread. The slightly acidic flavor of the densely enriched tomatoes, mixed with the characteristic aroma of the oregano, garlic or basil ensures that the pizza, as it comes out from the oven, delivers its characteristic aroma.”

Pepperoni and pineapple lovers are out of luck. The association says only two kinds of pie are authentic: marinara pizza with tomato, oil, oregano and garlic and margarita pizza with the addition of cheese and basil. Neapolitan pizza has a thin crust. The edge of the crust, when baked, grows larger. It actually looks like a bicycle tire.

When news of the UNESCO recognition broke in Naples, pizza-makers handed out free slices on the street to celebrate, according to the BBC. Two million people had reportedly signed a petition supporting the piazzaiulo application. “After 250 years of waiting, pizza is humanity’s heritage, its intangible heritage,” Neopolitan pizza maker Enzo Coccia told the BBC.

But, how was the pizza and what will I tell my East Coast friends? Well, it was pretty good. Though I prefer focaccia from my ancestral homeland in Genoa (courtesy of my grandmother) and Chicago’s Deep Dish Pizza. But most importantly, in the future when I’m told that I don’t know what REAL pizza is – I am armed and ready with a reply.

The post Pizza Napoletana: Naples’ Gift to the World. appeared first on Traveling Archive.

A crostata is an Italian baked tart or pie, also known as sfogliate in Lombardy and coppi in Naples. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, (circa 1465). Como was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world’s first celebrity chef. Applauded by his peers, he was known as the prince of cooks. 

Arte Coquinaria (The Art of Cooking) is considered a landmark in Italian gastronomic literature and a historical record of the transition from medieval to renaissance cuisine.

Here’s a modern-day Easter delight, courtesy of Francesca Montillo, ISDA Food + Travel Writer.

Buona Pasqua!  — Audrey

Lemon Cream and Ricotta Crostata

Courtesy of  Francesca Montillo, ISDA Food + Travel Writer

What is it about the Easter holiday and ricotta? It seems that ricotta cookies, ricotta tarts and ricotta pies are the thing to prepare during this week.

I for sure will be making my family’s favorite: Lemon Cream and Ricotta Crostata. It’s a favorite in my household and it wouldn’t be Easter without it.

I mean, it would be, but it’s so much better with it! I must admit, it’s a bit of work. Unlike some of my other recipes, this one is a labor of love as it requires a few steps. All that aside, it’s so worth the effort.

While you can top the crust with all sorts of jams and even Nutella, the most decadent of them all is definitely with ricotta and cream.

You can make it with just the cream, bake the crust and top it with fruit. Or you can make it with just ricotta.

By combing the cream with the ricotta, and you’ve got a dessert worthy of being served for parties, holidays and even as a birthday cake!

I always make the cream first and allow that to cool in the fridge while I make the crust. It doesn’t have to be completely cooled, but by the time you make the crust, you’re ready to mix the cream with the ricotta.

Ingredients for the Pastry Cream:

• 1 lemon peel
• 2 1/4 cups whole milk
• 1/2 cup + 2 tablespoons sugar
• 5 large egg yolks
• 1 teaspoon vanilla
• 4 tablespoons flour, sifted
• 1 cup whole milk ricotta cheese

Directions for Pastry Cream:

Wash the lemon and with a paring knife gently remove the peel  (as if peeling an apple), making sure you don’t remove the pith of the lemon (the white part under the peel) as that is bitter.

In a medium saucepan, bring the milk with the lemon peel to a light boil.

In the stand mixer, or using the handheld mixer, mix the egg yolks and sugar until well combined, add vanilla. Sift the flour over egg mixture and blend.

Remove the milk from the heat. With the mixer on low, slowly add about one cup of the hot milk to the egg mixture. Slowly continue adding all the milk.

Transfer the mixture back to the saucepan. With the heat on low, gently cook the cream for several minutes until it thickens up to pudding consistency.

Transfer cream to a bowl, place plastic wrap directly above it to prevent a skin from forming. Refrigerate while you prepare the crust.

Ingredients for the Crust:

• 11 tablespoons unsalted butter, at room temperature for several hours
• 2/3 cups sugar
• 1 large egg
• 1 large egg yolk
• 2½ cups flour
• Zest of 1 orange or 1 lemon
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 to 2 tablespoons milk ​(only if needed, see step 3 below)

Directions for Crust:

Preheat the oven to 350F.

With a stand mixer or hand-held mixer, mix the soft butter with sugar for 2 or so minutes. Add egg and egg yolk and mix well.

Slowly add flour, it will look dry and crumbly but it will come together nicely. Add the zest and baking powder and the (If dough appears very dry, you can add 1-2 tablespoons of milk. You should only need to do this is your butter is not soft enough, or you are using smaller eggs.)

Invert crust on a slightly floured surface and work the dough until it comes together in a nice round ball. Cut about 1/3 of the dough and set aside for lattice topping. Press the remaining 2/3 of dough into a 12-inch pan that has been sprayed with cooking spray for baking, or greased with butter and floured.

Dock the crust with a fork at least 12-15 times, this will prevent any air bubbles from forming while baking.

When the pastry cream is cooled, remove the lemon peel and discard. Add the ricotta to the cream and gently fold together. Evenly spread cream and ricotta mixture over crust.

With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about ½ inch wide. Top the crostata with strips.

Bake crostata for 45-50 minutes, until firm and the lattice topping is golden. Cool completely before inverting crostata in a serving dish, dust with powdered sugar.

In English, we greet each other at Easter time by saying Happy Easter, but what about Italians?

The Italian Easter greeting you will hear most often is Buona Pasqua, which literally translates as Good Easter!

Buona Pasqua a tutti!

The post Lemon Cream and Ricotta Crostata appeared first on Traveling Archive.

This mouthwatering gem stems from T-Boy writer, foodie, and photographer extraordinaire, Steve Rosenfeld. He seems to have a knack for finding the very best dining venues in the most exotic locations. And, this one compels me to experience The Cousins Trattoria, located in Cape Town, South Africa. – Audrey

By Steve Rosenfield

I think I would be remiss if I did not tell our readers about an Italian restaurant  my bride Elaine and I visited when we were in Cape Town, South Africa. The name of the restaurant is The Cousins Trattoria and it was actually started by three cousins – Luca, Simone and Andrea Biondi – who came from Italy and somehow ended up in Cape Town.

Their signature dish is Tagliolini served with cream, mushroom and thyme, but the best part is when the meal is brought out to your table, it is dropped into a large wheel of Grana Padano cheese, which the server brings to the table on a cart, and proceeds to mix the Tagliolini around in the wheel until it picks up the cheese from the wheel, and is then placed back on your plate. We enjoyed it so much, we went back again during our short stay.

The atmosphere is very warm and intimate, the service great and the conversation enjoyable. I recommend it for anyone who has the good fortune to visit Cape Town.

The Cousins’ Pasta Dish

For the pasta, combine:

• 1kg white cake flour
• 8 eggs
• 150ml water

For the sauce, sauté:

• 500g white mushrooms
• 1 litre fresh cream
• 150ml white wine
• 20g garlic
• 20g thyme

Finish in a wheel of parmesan.

Click here and see how it is done

Here’s a look at a few other dishes:

Buon Appetito from Cape Town!

– Steve

The post The Cousins Trattoria, Cape Town appeared first on Traveling Archive.

BACK STORY

It’s easy to get lost when wandering through Bologna’s narrow, somewhat gritty side streets lined with shops, markets, restaurants and osterias (taverns), the later offering monumental happy hour antipasti dishes for the price of a simple glass of wine.  Every little side street in the historic city center seemingly leads to a stunning piazza with remarkably preserved cathedrals and towers along with museums (there are over 50) and outdoor cafés. The city is a stunning blend of urban charm and history. Bologna boasts the Università di Bologna, the oldest university in the world (circa 1158), and is referred to as the most educated and forward-thinking city in Italy. Bologna, for example, was the first city in the world to abolish slavery. If you’re short on time, a hop on/hop off bus is the best way to begin your exploration, which offers a comprehensive overview of  Bologna from the Etruscan and Roman origins to its modern culture of today.

Day 1: The Antipasto – Garisenda & Asinelli Towers and Mortadella di Bologna

The two leaning towers, Garisenda and Asinelli, are the most traditional symbols of Bologna. Yes, they both really lean. In the late 12th century, one hundred towers graced the skyline, but today only twenty have survived the ravages of fire and war fare. The wealthy would live on the top floor of the tower, to avoid theft and street-fighting. Take the staircase to the top of the Asinelli tower where you can admire the red roofs and the hills around the city, plus get oriented.

After climbing Asinelli tower it was time for a break. Piazza Maggiore is a good place for a refreshing Aperol Spritz and a platter of Bologna’s most important antipasto: Mortadella di Bologna.

Not to be confused with the bastardized version of bologna available in the U.S., Mortadella di Bologna is a paper thin sliced heat-cured pork sausage, served room temperature, generally flavored with small cubes of pork fat, whole black pepper, myrtle berries, nutmeg and pistachios. Surprisingly, it is low in calories. The platter can include a dollop of a creamy soft cheese, such Asiago or Toma Piemontese, along with a basket of pocket-sized gnocco fritto (fried bread, similar to the New Mexican sopapilla). Watching life go by from an outdoor café, it was easy to see that Bologna offered a nice blend of tourists and locals, unlike the overtly touristic destinations of Venice, Rome and Florence.

Day 2: The Primo – Basilica di Santo Stefano and Tagaliatelle al ragù & Tortellini en brodo

Considered Bologna’s most important religious site (circa 11th-century), Basilica di Santo Stefano has been relished for centuries in Bolognese history. Originally it consisted of seven churches on the site, but only four remain intact today. The austere octagonal cathedral incorporates Romanesque and Lombardian architectural design as well as  housing the bones of San Petronio. After a long decline, Bologna was reborn in the 5th century under Bishop Petronius. It is not to be missed.

It had been an exhausting day of exploring, and my stomach told me that a much awaited bout with tagliatelle al ragù and tortellini were definitely in order. In Bologna, fresh egg pasta is the thing, and tagliatelle pasta is no exception. The fresh noodles are lathered in a thick ragù alla Bolognese sauce, consisting of onions, carrots, pork, veal, and with just a little bit of tomato. It was splendid, but a bit more rustic than I had imagined. Readers note: a Bolognese sauce in the U.S. simply means a tomato sauce with beef, and is not an authentic Bolognese dish.

Tortellini en brodo (in beef broth) is the traditional first course for Christmas feasts in Bologna. The shape of the pasta dumpling (generally filled with a mixture of pork loin, prosciutto, mortadella and parmigiano), is said to be inspired by Venus’ navel. Another interpretation is that an innkeeper was captivated by the beauty of a guest. He spied on her from a key hole, but all he could see was her navel. He was so inspired that he created the dumpling in her honor. I wasn’t in the mood for soup, so opted for the equally delicious Tortellini alla Panna (cream sauce).

Day 3: The Secondo – Sanctuary of the Madonna di San Luca and Lasagne alla Bolognese.

A kiddie-like train leads up to The Sanctuary of the Madonna of San Luca, a monumental basilica church nestled atop a forested hill, with breathtaking vistas of the city and surrounding countryside. History tells us that the church existed on the hill for over ten centuries when a pilgrim from the Byzantine empire came to Bologna with an icon of the Virgin Mary from the temple of Saint Sofia in Constantinople. Initially the small hermitage-chapel was tendered by two holy women. The present church was constructed in 1723 using the designs of Carlo Francesco Dotti. Today, pilgrims from all over the world (many bare footed) join an annual pilgrimage along the path from Bologna to the sanctuary.  Upon reaching the top, the sanctuary opens up in an inspiring display of Baroque architecture, statues, painted artworks, sacristies and frescoes.

The experience also had an effect on my appetite. So for my last meal in Bologna, it had to be my favorite Italian dish, the quintessential Lasagne alla Bolognese. The preparation of the dish consists of layering wide green pasta with a rich ragù sauce, besciamella cream sauce and abundant Parmigiano–Reggiano cheese, then baked in the oven. Once again, with the rich ragù sauce, it was more rustic than I had thought, but every bite was still a gift from heaven. My list, for now, was complete for the three-day culinary tour and exploration of this fascinating historical city. And I will absolutely return to Bologna again for more sights and other tantalizing dishes.

POST SCRIPT

Wait a second, how could I have forgotten the delicious and filling Cotoletta alla Bolognese, (similar to Cotoletta alla Milanese, but with a slice of prosciutto and cheese on top, then a spoonful  of ragù). Perhaps the reason it was overlooked was that this delicious dish was the last thing I ordered in Bologna, and was tragically unable to finish it. My waitress looked down at the half-eaten dish, and asked if it was ok.  I replied it was beyond tremendous, but I just couldn’t consume any more food.  She smiled and replied, “Well, we are called the ‘Fat One’ for a reason.”

The history of Italian-American cooking 

About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of  Sicily, Calabria, Campania, Abruzzi and Molise that would make their mark in the U.S. kitchen. Until recently it was difficult to even find Cucina alla Bolonese in the U.S.

Here’s a list of other of tantalizing Bolognese dishes in which I will sample on my next visit to ‘La Gassa’ – the gastronomic capital of Italy.

Polpette alla Bolognese: Meat balls made with veal meat, mortadella, parmigiano, eggs, bread and milk. It is similar to a meatloaf, sliced, and covered in a meat sauce/ragù, and served as a main course. When you go to Italy, you will not find the Italian-American dish, spaghetti and meatballs on the menu. If you do, it’s probably to satisfy the palate of insistent American tourists. (think of the Hollywood film, ’Big Night,’ where the chef, who prided himself on only serving authentic Italian dishes from his homeland, refused to serve it to astonished American customers). Anglo-American diners in New York City, were accustomed to having  a protein accompaniment to their main course, so meatballs were added. It was one of the many ways southern Italy immigrants adapted to the New World, in an attempt to assimilate into this strange, new culture. Spaghetti became popular for it was the main Italian pasta available in the U.S.  A further comment, pasta in Italy is always a first-course dish, not a main course.

Tortelloni: Basically a larger version of tortellini, but with a milder tasting filling of Parmigiano-Reggiano and either spinach, swiss chard or parsley. They are typically served in a butter and sage sauce or a tomato and butter sauce with plenty of grated Parmigiano sprinkled on top.

Gramigna alla salsiccia:  Gramigna are short curly hollow tubes of pasta, which are simply topped with three ingredients: sausage meat, tomatoes, and onion.

Bollito Miso: Made of vegetables and various meats, like chicken, beef, and sausage, simmered together and usually served with an anchovy-garlic sauce

Friggione: A sauce made of white onions, olive oil and tomatoes, eaten with bread or pork meat or polenta.

Raviole: Oven cooked short crust pastry cakes.

Pinza: A short crust pastry recipe similar to Raviole, but made with a stuffing of Mostarda Bolognese,(a sort of a marmalade of apples, peers, plums, almonds and raisins and a little bit of mustard). Pinza is oval shaped, bigger than Raviole, and is oven cooked before being eaten plain or dipped in a cup of milk for breakfast.

For further information, click on Bologna Welcome

The post To Live and Dine in Bologna: Three-Days in the Gastronomic Capital of Italy appeared first on Traveling Archive.

So yes, food plays an important role in the lifestyle of Italians.  Very important. Portions often approach gargantuan in size.  And growing, harvesting, cooking and eating hold a place of near reverence in their daily lives.

Of countless repasts I have enjoyed at home and abroad, several stand out because of what they demonstrate about the locale and the people who live there.  They range from gourmet spreads set out in a romantic setting to everyday street fare consumed by local inhabitants.   All linger in my memories, if no longer on my taste buds, because of what they taught me about the  lifestyles of those who prepare and share local favorites.

Of the many meals I experienced in Sicily, from lavish lunches to picnics among Phoenician ruins to restaurant cooking classes, one that stands out was billed as A Day in the Life of a Sicilian Family. Because family is the only thing that equals food in importance in Italy.

The up-front instructions from Alessio were clear: relax, cook, set the table, sing, dance, and be open to being part of the family despite the language barrier. A tall order, despite Alessio’s efforts to teach us Italian – though admittedly his emphasis on hand gestures – which cover a multitude of sins – weren’t that re-assuring. But considering the emphasis on food by Sicilians throughout the trip, a visit to a farm where they grow and make their own seemed appropriate. We were introduced to the family and their captivating history going back generations – both of the farm and of themselves – before trying our hand at making bread and pasta from scratch.

Parents of both the owner, Jean, and his wife plus assorted aunts and cousins all took part in teaching us the finer techniques of kneading bread and rolling pasta, all of which we consumed with gusto. Part of what made the meal even more memorable was the connection with the extended family who helped us create it. One heart-warming story told by Jean’s mother about her first kiss with her husband below the property’s huge Mulberry tree at the age of 12, was one Jean sheepishly claimed he had never heard before. What a moment. It was that kind of day!

And from Sicilian farmhouse to island inn, a marked change in venue and recipes but no less memorable. I’m not accustomed to trussing up and skewering the night’s main course, a practice not for the faint-hearted, before it was spit-roasted on an open-air fire pit for eight hours. But so it is with the Wednesday night pig roast at the Hermitage Inn on the tiny Caribbean island of Nevis. A very large head-to-tail pig on a very large spit, to be exact.

Sitting in the Great Room awaiting its theatrical entrance, I couldn’t help but reconnect with the plantation owners and their guests of yore who feasted on roasted pig and its many local dishes over 300 years ago: Plantain and rabbit pie, Bar-B-Q chicken and curried chick peas, fish in cream sauce and tomato salad, with a special shout out to the Johnny Cakes, of course…

Such elegant fare was replaced by more traditional preparation as we prepared our own meal at the Village Restaurant in Thit Ael Pin, a tiny town inhabited by farmers and fishermen in Myanmar (also known as Burma). It’s home to the Danu people, one of 135 distinct ethnic groups that are officially recognized by that country’s government, each with its own customs, traditions and food preferences.

A chef presided over the activity, and we each had our own personal assistant who instructed, and helped, us to add the pre-prepared ingredients to the cooking pots.  The nine-course luncheon began with vegetables tempura prepared in the local style, went on to steamed fish wrapped in cabbage leaves and tea leaf salad, and titillated our taste buds with a desert of crispy fried banana with honey. The food was paired with glasses of Myanmar-produced red and white wine which we found to be surprisingly good.

As immersed in everyday appreciation of all things culinary as are the Italians, nowhere in the world is fine food approached with more reverence than in France. A barge trip along a shallow canal in the Burgundy area of France sponsored by French Country Waterways epitomizes that tradition. All the senses are satiated, but taste and smell predominate, with wine and food the focus of the trip.

Sure, the tree-lined towpaths, medieval villages, stately chateaux, and rolling fields where magnificent, pure white Charolais cattle graze were also appealing, but we’re talking about French food here. Fresh breads and buttery croissants are brought on board each morning, still warm from the village bakery. Both lunch and dinner, exquisitely prepared and presented from products from the local farmers’ markets hurried on board to maintain freshness, are accompanied by a select red and white wine. The de rigueur Plat de Fromage, a selection of three different cheeses, is served up with as much reverence as the wine.

Each bottle of wine is tenderly caressed as its characteristics are lovingly described prior to serving. The table is hushed as it learns of the wine’s vintage, heritage, blush, fruity nose, supple taste, sweet aroma, lightness, elegance, finesse, its children, hobbies, indiscretions – whatever.

Comparable homage is paid to the cheese. There’s always your basic cow’s, goat’s and blue varieties, farm fresh, 5 months old, 2 weeks old, square curd, penicillin rind, pasteurized, unpasteurized, mild and nutty, light and fresh, tangy and robust – this is a cheese we’re talking about! But once I returned home, I found it hard to look at a glass of wine or wedge of cheese without wanting to know its entire history.  The French take their wine and their cheese very seriously. No doubt, if the barge were to sink, the crew would save the wine and the cheese first. Fortunately, this is not a concern in four feet of water.

Back on land, in a world far away, a famous chef visiting from New York City toils in a Pennsylvania kitchen several days a week. The three meals a day are scrumptiously prepared, visually appealing, enormously filling and, oh yes, so delicious you hear murmurs of appreciation at every sitting. Not unusual for any fine restaurant. But when the calorie count for all three meals ranges between 1200-1600 calories, if you factor in the two snacks available on a daily basis, the meals – every one of them – takes on new significance. Welcome to the Deerfield Health Retreat and Spa in East Stroudsburg, PA, where you may come for the exercise – virtually round the clock options – but you stay for the food. And for the very comfortable homey atmosphere where both the guests and the staff members return year after year.

After galivanting and gourmet-dining around the world, we end with a tiny snack shack in the United States.   The Pine Tree Frosty has been serving light bites and ice cream in the tiny western Maine town of Rangeley since 1964.  We have a summer home there and are regulars at the modest establishment.

The setting alone – perched at the edge of a small lake which is the seasonal home for several dozen ducks and an occasional loon – is worth a visit.  But it’s what we rate as the best lobster rolls in Maine, where that tasty treat is a traditional favorite, which keeps us coming back – and back again.

For the uninitiated, the dish consists of a New England-style hot dog roll, which is split at the top instead of the side and has flat sides, filled with delectable lobster meat.   At the Frosty, the rolls are buttered and toasted, and overflowing with 5 ounces of claw and knuckle lobster meat (more than the standard 3-4 ounces) dressed very lightly with a touch of mayonnaise. After gorging ourselves around the world, such a simple repast is especially appetizing.

The post Memorable Meals: Edible Milestones from Around the World appeared first on Traveling Archive.

Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Ristorante La Taverna, just outside of Udine, in Friuli Venezia Giulia region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who likes his cooking to speak for itself.

True to form, his backstory is just as simple: “I started to work in Verona for a couple of years in simple restaurants and then in La Bottega del Vino (originally Selva di val Gardena), Hotel Alpenroyal (5 stars, 1 Michelin star restaurant) for two years, followed by three years with Capri Palace Group (5L hotel with 2 Michelin stars restaurant), Stage in Enoteca Pinchiorri, Firenze (3 Michelin stars), then with Chef Italo Bassi (27 years as kitchen chef of Enoteca Pinchiorri) in Verona. My first experience as chef was in Caffè Dante Bistrot in Piazza dei Signori, Verona. From November 2017,  I have been Chef at La Taverna.”

“My kitchen represents me, I love doing, not appearing or even talking. For this reason the exaltation of taste and the satisfaction of the palate are my priority.”
– Ivan Bomieri

Ivan’s recipe for Spaghetti Felicetti Alla Salsa di Pomodoro

Recipe for 4 people

Tomato Sauce:

• 4 tomatoes “Cuore di Bue” (“ox heart” tomato from coastal Liguria)
• 6 tomatoes “San Marzano” (“plum” tomato from Naples, grown in the volcanic soil of Mt. Vesuvius)
• 1 can “Pelati” (peeled tomatoes from Southern Italy)
• 3 onions
• Salt
• Pepper
• Garlic
• Olive oil
• Basil

Chop onions, garlic in small pieces and put it in the pan with oil.

Once brown add all tomatoes, salt, pepper and basil and cook for 3 hours until having a very creamy sauce.

Check salt and mill.

For “Confit” Tomatoes (Bake)

• 20 tomatoes “Pachino” (pink, cherry tomato from Pachino, Sicily)
• 20 yellow tomatoes
• Salt
• Pepper
• Basil
• Olive oil
• Powdered sugar
• Marjoram
• Garlic

Carve tomatoes skin, cook it 45 seconds in salted boiling water and then cool down in ice.

Skin tomatoes and then put them on a baking plate, dust with sugar, salt, olive oil and all the flavors.

Cook it for 2 hours on 90C degrees.

To Complete Pasta

• 320 gr spaghetti “Felicetti” (pasta from the Dolomites)
• 200 gr tomato sauce
• Confit tomatoes
• 20 tomatoes “pachino”
• 6 yellow cherry tomatoes
• Salt
• Olive oil
• Chilled peppers
• Basil
• Marjoram

Prepare the sauce braising chopped pachino tomatoes in a very hot pan with just few oil, add chopped confit tomatoes, tomato sauce, chilli peppers and basil.

Cook pasta “al dente” (slightly undercooked) in salted boiling water then put it in the pan with sauce.

Stir it and “mantecare” (mix) with some olive oil and finish to cook pasta.

Serve it in a bowl and add some chopped yellow tomatoes flavored with salt, oil and marjoram.

Off course Parmigiano on top if you like!

Buon appetito!

Ciao!

– Ivan Bomieri

Get more information about Ristorante La Taverna

Get more information about Friuli Venezia Gulia

The post Cooking Italian with Maestro Ivan appeared first on Traveling Archive.

Like many North Americans I grew-up eating lasagna. I recall how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a Tucco sauce (Genoese dialect) and Parmigiano–Reggiano cheese, with no baking in the oven.

Adelina, my nonna. Photo taken in Seattle, Washington. My love of cooking stems from her.
Nonna’s legacy is kept alive as we recreate the many dishes in which she taught us.

A classic Lasagne alla Bolognese is different from the version most commonly prepared in the United States. Instead of thick layers of ricotta and mozzarella cheese, Lasagne alla Bolognese  features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine), coated in a luxurious mix of hearty Ragù alla Bolognese and a creamy besciamella (béchamel). It’s one of the world’s great baked pasta dishes.

Last year I finally made it to Bologna, long considered the gastronomic capital of Italy. For my last meal, it had to be the quintessential Lasagne alla Bolognese. With the rich Ragù alla Bolognese, it was more rustic than I had imagined, but every bite was still a gift from heaven.

Traditional Lasagne alla Bolognese
Yield: 6 servings

For the Lasagne:

• 4 cups unbleached all-purpose flour
• 6 large eggs
• ½ teaspoon salt
• ½ teaspoon extra virgin olive oil

For spinach pasta, use about ¼ pound of fresh spinach per egg/portion. Cook the spinach in boiling water until it is wilted (only a minute or two). Squeeze the spinach dry, then chop as finely as possible. Add it to the flour well with the eggs.

For the Salsa alla Bolognese:

• ½ cup extra virgin olive oil
• ½ cup butter, cubed
• 1 cup onions, chopped small
• ½ cup celery, chopped small
• ¼ cup carrots, chopped small
• ¼ pound pancetta, ground (you can ask your butcher to do this)
• 1 pound veal
• ½ pound ground beef
• 1 pound ground pork
• 1 cup white wine
• ½ cup tomato paste

For the Besciamella:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 3 tablespoons grated Parmigiano Reggiano cheese
• Salt

To prepare the Salsa alla Bolognese:

In a large Dutch oven or saucepan, heat the olive oil and butter. Add the onions, celery and carrots and cook until they become very soft and begin to caramelize. In a large bowl, mix together the pancetta, veal, beef and pork. Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated—it should just be moist around the edges of the meat. Add the tomato paste and stir well. Bring to a simmer. Reduce the heat to low and cook for 2 hours.

To prepare the Besciamella:

In a medium saucepan, heat the butter until it has melted. Add the flour and stir until the consistency is smooth. Over medium heat, continue to cook until the mixture turns a light golden brown, about 6-7 minutes.

Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously, until it is very smooth and is brought to a boil. Cook the sauce for 30 seconds and then remove it from the heat. Season the besciamella with salt and nutmeg, to taste and set aside until ready to use.

To create the Lasagne:

On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the eggs, salt, and olive oil together with a fork until blended, and then pour them in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, drizzle a small amount of warm water, and continue mixing. Once the dough has formed, clean your hands and the work surface.

Flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. Roll the dough into a smooth ball.

Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator, before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Italian tradition dictates that the sheet of dough be transparent enough to read text beneath.

Fresh egg pasta cooks in a flash (think: 10 to 15 seconds). As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready. A taste test will show if it is al dente enough.

To assemble the dish: 

Preheat the oven to 375°F.

Assemble the Lasagne in a 10-by-20-inch lasagna pan: spread a layer of Bolognese over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of Bolognese, a sprinkling of Parmigiano and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella, Bolognese and Parmigiano.

Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Allow the Lasagna to stand for 10 minutes before serving. Have leftovers? No problem: the flavors will “get better acquainted.”

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