Northern Italian Regional Food and Wine

First-time travelers to Italy may be surprised on finding such a diversity of regional food. Unlike your typical Italian restaurant in the States, Italian food has much more variety than spaghetti and meatballs or Eggplant Parmesan. Even though you can find Italian specialties like pizza and tortellini all over Italy, it is well worth sampling the local dishes for a bit of authenticity. When eating foods grown or raised in the surrounding countryside and complemented with the local wine, both your Traveling and eating experiences are taken to a whole new level. The pride that Italians have in their locally grown produce, regional specialties and exceptional wine is something you cannot find in a supermarket.

Blog ~ Easter Celebration

Easter in Italy is a Christian based holiday, and the celebrations actually begin the week before Easter, called Holy week, which start on Palm Sunday and culminates the following week on Easter Sunday. Although all of Holy Week is important, it is Easter Sunday when the real festivities begin to celebrate the resurrection of Christ. Easter is celebrated in many diverse ways across Italy, reflecting regional differences, and originating from religion, peasant lore and even pagan influences. Easter Sunday often begins with morning mass, and then much of the day is spent by feasting with family and friends. After a long somber Lenten period which consists of 40 days of fasting and prayers, everyone looks forward to the traditional holiday dishes enjoyed Easter Sunday. Although the fasting is not observed as strictly as it once was, some effort during Lent is often made to cut down on meats, eggs, cheese and sweets. Because of this, the feasting Easter Sunday commonly involves rich foods that had been eliminated during the Lenten period.

 

I have always known that Easter was a "moveable feast", and that its date changed each year but I was very interested in learning how the date each year was chosen. It turned out to be quite complicated, and you can learn more about it here if you are interested.   Basically, the short answer is that Easter Sunday is the date of the annual celebration of Christ's resurrection. The aim of the Easter Dating Method is to maintain for each Easter Sunday, the same season of the year and the same relationship to the preceding astronomical full moon that occurred at the time of his resurrection in 30 A.D. Easter Sunday, from 326 A.D. is always one of the 35 dates March 22 to April 25. I won't go into the exact method used to do this as it would take much too long, but the whole system which has been used since 325 A.D.is still used today.

Although the Easter table may vary greatly from region to region across Italy, there are some basic elements that are commonly found everywhere. Eggs are considered a symbol or renewal and life, and feature prominently in the day's dishes, in both soups such as Brodetto Pasquale, a broth-based Easter soup thickened with eggs, and in many breads, both sweet and savory. Lamb is the symbol of birth and the shepherd, and both lamb and kid are commonly found on Easter menus, usually roasted or grilled on a spit. Other symbols that may be brought into the Easter feast are the cross which symbolizes resurrection which some breads are shaped into, and the dove symbolizing peace which the famous Easter sweet bread the Columba Pasquale is shaped as. Many other dishes commonly found on Italian tables each Easter are seasonal specialties that highlights the season's finest fresh produce such as artichokes, asparagus, baby peas and fava beans which overflow local market stands in all their glory. 

 

Every region seems to have its own particular version of Easter pie, made with eggs, which reflect fertility, and cheese, and my version of Torta Pasqualina is similar to what you would find in Liguria. Another recipe, Torta Rustica, is more typical of central Italy. Nonna's Torta della Pasqualina, is another rich pie that contains ricotta cheese, eggs, and a selections of cold meats and cheeses. In Campania, the specialty is called Pizza Rustica, and in Umbria, Torta di Pasqua. These pies or tortas often contain greens as well as ricotta and other vegetables. Most Italian families will also make a number of traditional sweets each Easter season, including the very popular sweet breads found across Italy each year. Some of these breads include Pupi con L'uova which are doll shaped breads made for children, and the Columba, a dove shaped sweet bread similar to Panettone.

Although chocolate bunnies are not typical, across Italy storefronts are packed with beautifully wrapped chocolate eggs that are given as gifts each Easter. They can range in size from very small, to huge and heavy, but typically they all contain a little gift or surprise in them. Desserts for Easter can vary from region to region as well, but often contain ricotta cheese as well, like the famous La Pastiera Napoletana. This sweet cheese pie is made with cooked grain, and is flavored with lemon or orange. Other rich, sweet ricotta based cheesecakes or pies are popular in many regions.

Easter Monday, is known as Pasquetta, or Little Easter, and is also a holiday celebrated with family which brings the Easter season to an end. Often Easter leftovers are enjoyed in a more informal setting, or everyone heads outside to enjoy the spring warmth and picnics with family and friends.

This Easter, why not add a little bit of Italy to your Easter table by trying a few traditional Italian favorite recipes  for Easter listed below? 

 

  

 

Appetizers 

 

Fave Beans With Pecorino Cheese 

 

Arancini 

 

Cured Salmon 

 

 

Breads 

 

Ciambellone 

 

Prosciutto Cheese Bread 

  

 

Soups & Salads 

 

Milanese Minestrone 

 

Tortellini Soup 

 

Fennel Citrus Salad 

 

Bitter Greens With Roasted Beets And Citrus Dressing 

 

 

Pasta & Risotto 

 

Baked Ziti 

 

Mushroom Pesto Lasagna 

 

Lasagna Bolognese 

 

Risotto Primavera 

 

Risotto Parmesan 

 

 

Pies & Tarts 

 

La Pastiera 

 

Pizza Rustica

 

Torta Pasqualina 

 

 

Main Course Dishes & Sides 

 

Lamb Loin Chops 

 

Saltimbocca alla Romana 

 

Stuffed Pork Tenderloin With Reduced Wine Sauce 

 

Roast Chicken With Lemon, Garlic, & Rosemary 

 

Roasted Mushroom Medley 

 

Baked Baby Artichokes 

 

Rosemary Garlic Roasted Potatoes 

 

 

Desserts 

 

Rustic Jam Crostata 

 

Lemon Almond Tart 

 

Tiramisu 

Featured Product ~ Balsamic Vinegar

Balsamic vinegar could be described as the champagne of vinegars. It has a richness that is sweet at the same time it is pungent. Its addition to any dish adds an earthiness that will enhance the fullness of the dishes flavor. True balsamic vinegar is made primarily in the region of Emilia-Reggiano in Italy, specifically in Modena and Reggio Emilia. It is produced in the same manner that wine is. Specific grapes are chosen, traditionally the white Trebbiano, which are crushed and pressed. This juice called mosto is then cooked down for a full day until it has concentrated and reduced in volume. It is then poured into wooden barrels, often oak or cherry, where it is aged for a minimum of 12 years. Throughout these years careful attention is taken to maintain the necessary conditions to produce the best product possible.

When it has finished aging, balsamico as it is called in Italy, should be thick, and syrupy in consistency, and have a complex, intense taste. Although the minimum length of time the vinegar is left to ferment is 12 years, many producers who follow the traditional methods age some vinegars for many decades. Of course as you would imagine, the older the balsamico, the more intense the flavor, and the higher the price. I myself have two bottles of the artisan-style balsalmico, one 25, and one 40 years old, which of course I use in moderation, just a few drops at a time.

Balsamic vinegar has a long history in Italy, with the first written documentation referring to balsamic vinegar dating back to the 11th century. At that time, a reference was made to balsamic vinegar having been given as a present to the King of Franconia. At that time, it is interesting to note, that not only was it used in cooking but balsamico was also taken as a tonic and used in medicinal concoctions.

When buying balsamic vinegar, look for Aceto Balsamico Tradizionale di Modena or Reggio. This would be the true artisan-style vinegar, the best you can buy. The other type, Aceto Balsamico di Modena is generally an industrially made product, and its quality may vary. If the label states it was indeed made in Modena however, it may be worth trying. In the States, the best source for artisan-style balsalmico would be a good Italian specialty store. This delicious imported Italian condiment can be found these days in almost any quality grocery store.

Balsamic vinegar is best stored in a cool, dark place, although it is fairly stable, and once bottled will retain it’s flavor well. When used in recipes, the traditional aged type is used sparingly, never actually cooked, but added just before serving to give a burst of flavor. I often add a few drops of balsamico to sauteed mushrooms, or veal and beef dishes just before serving which adds a delicious earthy richness. Another great use for aged balsamic is to drizzle it on fruit, or on wedges of parmesan cheese. Also, if the strawberries you buy are slightly unde-ripe, after you clean them, toss them with a half a teaspoon to a teaspoon of balsamic vinegar and a teaspoon of sugar. Delicious!

In general for use in salads, cooking, pasta, or drizzled over meats before grilling, use the Aceto Balsamico di Modena. I would save the traditional balsamic to be used as a condiment, a drop at a time just before serving. Remember though, when using balsamic vinegar in your recipes, use just enough to enhance, not overpower the flavor of the dish. I hope you will now be encouraged to try balsamic vinegar in your kitchen.

 

 

Product Review ~ Olive Oil From Olio2Go

I was recently contacted by olio2go who asked if I would be interested in reviewing a couple of their olive oils. Since I use olive oil daily in almost all of my cooking, I was very happy to take them up on their offer. I was sent two bottles from Puglia that had very different flavors, including one called Crudo, and another from Villa Cappelli that is infused with rosemary. Since we have over 100 olive trees ourselves in Umbria that we harvest for our own oil, I am always interested in comparing our oil to others out in the marketplace. We were taught that the best way to taste an olive oil is to drizzle it on slices of warm, grilled crusty bread with just a pinch of sea salt.

 

Crudo Extra Virgin from Puglia 

Description From Olio2Go - The latest discovery from Puglia is Crudo, produced by the Schiralli family near Bari in Puglia. The present owner’s grandfather began this family production in the foothills in 1922. More than 8000 trees are grown on 20 hectares of land. Crudo is grown, harvested, and pressed on site following the ancient traditions and with full respect for the land. The pressing method minimizes oxidation and produces an oil rich in polyphenols. 

A monocultivar of Ogliarola olives, Crudo is bright yellow-green, with a taste of green olives, fresh almonds, and artichokes. You’ll note a delicate sweetness and fruity aftertaste. Best to drizzle on salads, steamed vegetables, and grilled fish.

My Review - In my opinion, this olive oil is not for those who like a light flavored oil. It has a very bright, sharp flavor that we found was intensified when drizzled on slices of warm, grilled crusty bread. Since the flavor is very full, I'd recommend only using this olive oil as a condiment in moderation. Due to its unique flavor, Crudo would be a great addition to a selection of other brands for a blind tasting of olive oils!

  To Buy Crudo Olive Oil Click  HERE!

 

 

Villa Cappelli Extra Virgin Olive Oil With Rosemary

Description from Olio2Go - Villa Cappelli's Rosemary Oil is our beautifully rosemary infused Extra Virgin Olive Oil that goes great on salads, chicken a potatoes. It adds a rich burst of flavor! Rosemary brings its distinctive "piney" aroma to anything you make. Try it with pasta, grilled fish or chicken. Superb on white pizza, great with roasted chicken, perfect with garlic and roasted pork, roasted lamb, and oven roasted potatoes. 

For those who like simplicity, this oil makes a great dip for fresh crusty slices of Ciabatta bread. 

Packed with flavor, the ingredients are: extra virgin olive oil, rosemary. No artificial anything. Organically produced. 

My Review - I found this olive oil to have a very pleasant flavor that was much lighter than that of the Crudo. The addition of rosemary is subtle and doesn't overpower the natural flavor of the oil. We first tasted it on lightly grilled bread and then used it to flavor roasted chicken as well as a marinade for pork we later grilled. Although I normally do not care for flavored oils, I really enjoyed the Villa Cappelli Rosemary Olive Oil and would certainly recommend it to anyone as a top quality olive oil.

  To Buy Villa Cappelli Extra Virgin Olive Oil With Rosemary Click HERE!

Recipe ~ Easter Bread With Colored Eggs

Wednesday, 13 April 2011 17:33

I think there very well may be as many variations of this traditional Italian holiday bread as there are small towns in Italy. Some breads are shaped into individual buns, while others are shaped into wreaths.  Many prefer their breads flavored with anise seeds, liqueur, or candied fruits and raisins, while others may simply flavor theirs with lemon zest. These Easter breads may be shaped and baked into a simple ring shape, while others are baked with eggs embedded into a wreath shape as a symbol of rebirth or resurrection. The one thing every bread seems to have in common though is that sugar is added to the basic dough before any flavoring is added. I love sweet breads with raisins and although I do like candied fruit at times, I wanted to keep my Easter bread simple this year so I skipped the anise seeds and fruit, and just used lemon zest and raisins to flavor my bread.   To plump the raisins, I first soaked them in a few tablespoons of hazelnut liqueur that I heated in a pot. When it was time to add my raisins I simply drained off the liqueur leaving me with delicious, plump raisins. You could use any liqueur of choice, or skip the liqueur and use apple juice instead if you prefer. The colored eggs do not need to be cooked before you add them to your wreath as they will cook as the bread bakes. I colored my eggs using simple food coloring that I diluted in a mug of water with some vinegar, but you could color your eggs however you prefer. Instead of making two large wreaths, you can also make individual small ones each embedded with a single colored egg which is a nice idea for an Easter buffet. This bread is often served in slices with a glass of sweet wine over the Easter holiday. Makes 2 Wreath Shaped Breads by Deborah Mele 4 Teaspoons Active Dry Yeast 1 1/2 Cups Warm Milk 5 Cups Unbleached All-Purpose Flour 2 Cups Granulated Sugar 3/4 Cup Olive Oil 6 Large Eggs Zest From Two Lemons 3 Cups Raisins, Plumped & Drained (See Note Above)   Optional: 1 Tablespoon Crushed Anise Seeds and/or  1 Cup Diced Candied Citrus To Decorate: 1 Egg Beat With 2 Tablespoons Water 6 Eggs, Colored As Desired (See Note Above) Colored Sprinkles In a bowl, mix together the yeast and warm milk. Add 1 cup of the flour and stir until blended to make the sponge. Cover with plastic wrap and set aside for one hour until bubbly. Once the sponge is ready, in the bowl of a table mixer, add the sponge, the sugar, lemon zest, oil, eggs, and remaining flour. Also add the crushed anise seeds and/or candied fruit and raisins at this point if you are using them. Use a dough hook and mix until the dough comes together. Place the dough on a lightly floured surface and knead by hand for 5 to 6 minutes or until the dough is smooth. Lightly cover the sides and bottom of a large bowl, place the dough inside and cover with plastic wrap. Let rise in a warm spot in your kitchen until doubled in size, about 2 hours. Punch down the dough and divide in two equal pieces. From each piece create three long ropes and braid into a wreath. Carefully arrange three of your colored eggs evenly spaced into each wreath, covering the sides with the dough. Place each wreath on a lightly greased baking sheet, cover with a kitchen towel and let rise for one hour. 30 minutes before the wreaths have finished rising, preheat the oven to 365 degrees F. Once the wreaths have finished their last rise, brush them with the egg wash and lightly sprinkle the colored sprinkles over the top. Bake the breads for 30 to 35 minutes or until firm and golden brown. Allow to cool to room temperature before cutting.

Chao Tom (Grilled Shrimp Paste)

Foreigners often say that grilled shrimp paste is a very unusual dish made from very simple ingredients. The recipe consists of clean shrimps placed in coconut water. The shrimps are later grilled and ground to obtain shrimp flour. The flour is mixed with fat and sugar to finally obtain shrimp paste. This dish is served with fish sauce.