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Spaghetti carbonara

Posted on feb 4, 2015

Spaghetti carbonara

Ingredients: (serves 4) 400 g. spaghetti 120 g. cheek, Bacon (non smoked) 4 eggs (only the yolk) 4 handfuls of grated pecorino romano salt ground black pepper, to crush at the moment PREPARATION Put the chopped bacon into a pan without oil, let it crisps slowly, once is done take it out of its grease . Cook the spaghetti in abundant salty water. Beat the eggs with the pecorino cheese in a proper bowl to contain the pasta, and put the grease of the bacon into the eggs, ad just a little bit of salt,( the bacon is salty) Drain the pasta, and pour it into the bowl with the eggs, and mix it...

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Umbria

Posted on gen 17, 2014

Umbria

Umbria one of the ” 10 BEST WINE TRAVEL DESTINATIONS 2014″ USA  MAGAZINE ” WINE ENTHUSIAST “, crowned the land of Sagrantino. Torgiano, Montefalco, Orvieto……, are among the top world wine tourism destinations.Umbria. A recognition that comes with the affirmation of the Umbrian wine production , but also the beauty of the landscapes and the rich history of the area, as explained by Kerin O’Keefe, “Italian ” editor of the magazine: ” unlike other tourist destinations in Italy more known , the hills and valleys of Umbria, covered with...

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Two Italian best wines from Apulia

Posted on dic 10, 2013

Two Italian best wines from Apulia

According to historians, the vine was brought in Apulia by the Phoenicians merchants around 2000 B.C. subsequently cultivated by the Greeks who landed in this lush land and later by the Romans, who appreciated very much the wine in question, according to the poet Horace, was as good as the famous Falerno wine.In Apuglia, in the past years the wine producers have focused on quantity rather than quality, but this days many of them are very careful in creating quality wines that are becoming an excellence in the  Italian wine reality. A producer I...

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Rome Food Tours

Posted on ott 29, 2013

Rome Food Tours

Recently in Rome there was the food fair “Taste of Rome” hosted in the gardens of the “Auditorium” designed by the the famous archistar Renzo Piano. Many 5 star restaurants were present: the Mirabelle, Acquolina Hostaria, Il Convivio by Troiani , La Pergola, and many others, all renowned for their most celebrated chefs . At the entrance you could buy a rechargeable card, and at a cost of 5/6 euro per dish, you could taste the delicacies of these  famous restaurants , where dinner costs between 90 and 300 euro per person. My choice fell on “Ravioli alla...

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italian best wine 2014

Posted on ott 16, 2013

VALLE D’AOSTA Bianchi 18 Valle d’Aosta Chambave Muscat Attente 2008 – La Crotta di Vegneron Rossi 18 Valle d’Aosta Donnas 2008 – Caves Cooperatives de Donnas 18 Valle d’Aosta Torrette Superiore 2011 – Château Feuillet 18 Valle d’Aosta Torrette Superiore 2011 – Ottin Elio PEDIMONTE Bianchi 18.5 Langhe Riesling Hérzu 2011 – Germano Ettore 18 Erbaluce di Caluso Le Chiusure 2012 – Favaro – Le Chiusure 18 Gavi del comune di Gavi 2012 – Martinetti Franco 18 Gavi Pisé 2011- La Raia 18 Langhe Riesling...

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TRADITIONAL ROMAN CUISINE

Posted on mar 24, 2013

TRADITIONAL ROMAN CUISINE

“Pecorino Romano” TRADITIONAL  ROMAN CUISINE The “fifth quarter” cuisine originates from the Testaccio area, where the municipal abattoir was located, and has given rise to simple but at the some time genuine dishes made from offal, such as “coda alla vaccinara”(Roman oxtail stew). The Jewish style cuisine, richer and tastier, is characterized by appetizing fried dishes: “carciofi alla giudia”, Jewish style artichokes; zucchini flowers stuffed with mozzarella cheese and anchovies; fried cod fish, and cakes, such as the renewed...

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ROMAN CUISINE

Posted on mar 21, 2013

ROMAN CUISINE

ROMAN GASTRONOMIC TRADITIONS The Roman gastronomic tradition is deeply rooted in the local culture and there is much historical evidences that can be traced down through the centuries confirming the long-standing tradition of gastronomy in the region and which help in the recovery of lost products and recipes from the past. Roman cuisine has always been characterized by its variety of tasty dishes creatively prepared from many ingredients. Many dishes are characterized by their popular origin and on the other hand by the integration of traditions from other cultures present in Rome and its...

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THE MEDITERRANEAN DIET

Posted on mar 20, 2013

THE MEDITERRANEAN DIET

A UNIVERSAL HERITAGE The mediterranean diet has officially been candidate as a UNESCO intangible heritage. The proposal was presented formally by Italy, Spain, Greece and Morocco, the four countries which contributed most in defining the historical and cultural characteristic of this diet, including the organoleptic of the products which render this diet unique and inimitable. Many international institutions have identified the mediterranean diet as an extremely healthy dietary model, both sustainable and of the highest quality, and various scientists worldwide recognize its healthy...

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TYPICAL ROMAN DISHES RECIPE

Posted on mar 16, 2013

TYPICAL ROMAN DISHES RECIPE

RECIPE: ”VIGNAROLA” Vignarola is one of the typical Roman seasonal delicious dishes, this time of the year is the right one to make “vignarola”. The vegetables needed like: Roman artichokes, named “mammole”, fava bean, fresh onions, fresh peas, grow between March and April. Ingredients: fava beans, Roman artichokes, fresh onions, fresh peas, bacon, olive oil, salt, pepper Execution: peel the fava beans and the peas, remove the hard outers leaves of the artichokes and cut the hard parts, cut them in four slices and live them for ten minutes in water and...

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ROMAN MARKETS

Posted on mar 4, 2013

ROMAN MARKETS

Farmer’s Market at the Circus Maximus This week end market is housed in an old building located in Via di San Teodoro, facing the Palatine Hill, very close to the Circus Maximus, the Church of Santa Maria in Cosmedin housing the famous mouth of truth, and the Church of San Giorgio al Velabro, the Velabro is the historical peaceful area lapping the Capitoline Hill. The local products sold include preserves, meats, cheeses, flowers, and all kinds of fruit and vegetables coming directly from the Roman countryside. There is also a little restaurant serving pastas and pizza that you can eat...

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WINE TASTING

Posted on mar 1, 2013

WINE TASTING

The visual examination, the olfactory analysis and the taste analysis are the three ways to do the wine tasting. The visual examination. Limpidity in a wine corresponds to absence of suspended particles, even if in some cases ( aged wines, non-filtrated wines or wines bottled on yeast) a limited presence can be acceptable. According to the degree of limpidity, a wine may be defined: veiled. quite limpid, limpid, crystal clear, brilliant. Veiled is a wine with a strong opalescence and strong cloudiness, due to the presence of numerous suspended particles. Generally this occurs in wines in...

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ARTICHOKES ALLA ROMANA

Posted on mar 1, 2013

ARTICHOKES ALLA ROMANA

ROMAN STYLE ARTICHOKES Recipe: remove the hard outer leaves using the some procedure  of the Jewish style recipe below, soak them into water and lemon juice for ten minutes, than combine parsley, mint, roman mint if you can find it, garlic and anchovy paste and put it into the artichokes cavity, put the chokes upside-down in a deep pan that keeps them close together (no room to fall off) add 2 fingers of olive oil , cover, as soon as the oil start to fry, put the flame very low and let them cook for 20-30 minutes. The olive oil of the artichokes can be used as a condiment for pasta. Let me...

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ROMAN ARTICHOKES

Posted on feb 27, 2013

ROMAN ARTICHOKES

ARTICHOKES JEWISH STYLE One of the typical dishes of the Roman cuisine are artichokes. There are two ways to cook it, or Roman style or Jewish style “alla Giudia”. In many typical Roman restaurants is possible to find good artichokes, of course in the Ghetto too, the quarter were the Roman-Jewish Kosher cuisine was born and where the history of the dish can be found. Artichokes “alla Giudia” are served hot and crispy! only the typical Roman ones can be used, the one named “mammola” This is the recipe to make this simple tasty dish: Remove the hard outer...

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COOKING CLASSES

Posted on gen 3, 2013

COOKING CLASSES

One of the most pleasant and funny things to do when you travel… is a cooking class! In the picture you can see me learning how to make sushi. Every time I learned how to prepare food I always enjoyed it very much, I love art and creativity, and food is both, is also a good way to get to know more about the people of the country you are visiting.  If you take a cooking lesson, no matter if you have never cooked in your life, try you will enjoy so much, you will learn more about the country and its inhabitants way of life. I am sure that in Italy is easier to get to know about people...

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