Last week my friend and expat-in-southern-Italy counterpart, Tina of Tina Tangos wrote about three things to love about living in Italy.

And yes, it is all about the food.

The thing is, Tina and I are both lucky not only to live in Italy, but to live in southern Italy, where the food is apparently that much better. So in addition to Tina’s three things to love, I’d like to add a few of my own.

1. Say Cheese

My husband got quite offended earlier this week when I was near tears at the local Lidl’s British Week when I discovered there was no more Cheddar Cheese.

“You are in Calabria, Cherrye,” he told me. “We have the best cheese in the world.”

Well, since I am yet to sample all of the world’s cheeses and have a few French friends who’d defriend me if I agreed, I’ll just say that yes, Calabria has great cheese.

In fact, Calabrian cheese, especially Provola di Sila and Pecorino Calabrese are some of my favorite things about Calabria, so if you see them when you are out and about, be sure to give them a try.

2. Peperoncino, Per Favore

Oh, I’ve written of my passion for the peperoncino many times over the years, still it is one of my favorite things about southern Italy and thus, merits another mention.

I love how Calabrians use the ever-popular pepper in most of their plates, then offer it freely for those (of us) who’d like to add a little more power to our pranzo. I love how they don’t look at you strangely if you add it to your pasta and how oftentimes you get your choice-fresh, dried or oil-for your pizza.

3. Melanzane Mania

Even in Texas I loved to top my dishes with a pretty pepper or a chunk of cheese, but it is the mighty melanzane-or eggplant, if you please, that has taken me by surprise. This pretty purple produce is great sliced and grilled, fried, rolled into a ball or baked. Unfortunately, perfection has alluded me and most of the time my melanzane ends up either old-soaked or dry. However, my father-in-law is the melanzane master, so luckily for me, I can still get my fill on this Calabrian specialty.

Ok, if you had to choose-what ONE food-related item do you love most about southern Italy?

This post was written on behalf of Affordable Calling Cards.net, the company that sells-you guessed it-affordable calling cards to Italy. You can either check out their calling cards or read posts written by other expats in the ACC community.

Traveling south? Click here to see how I can help you plan your trip to Calabria or southern Italy.

Photos: Academia Barilla, Gusti di Calabria, Netturbe, Dolci e Non Solo (also a great source of Italian-language recipes).

Related posts:

1. Ciao Chow! Five Things to Try When You are in Calabria Last week I was invited to join the...
2. Some Like it Hot: An Overview on Calabrian Cooking Seasonal ingredients, local olive oil and red hot...
3. First of the Month Recipe: Patati e Pipi It is no secret I’m addicted to Calabrian...

Laura, an avid tea drinker and fellow expat in southern Italy was interested-and I do believe a tad jealous-and wanted to explore the bella bergamot.

So, let’s welcome her, shall we?

—

Those of you who have traveled to Italy will understand when I say that Italy is a coffee country. The morning traditionally starts with a cappuccino and the rest of the day punctuated with short, strong shots of espresso often served standing up at a bar. While this is a fine way to stay caffeinated, I’ve always preferred a nice cup of tea.

Yet, ordering a cup of tea in Italy makes me feel, well, like a tourist. And since enjoying a cup of tea also requires much more time than the average 30 seconds an Italian needs to enjoy a cup of espresso, I usually keep my tea preferences between myself and my large stockpile of tea at home.

So imagine my surprise when I discovered recently that bergamot, the distinctive scent that flavors Earl Grey tea (one of my favorites!), comes from bergamot oranges. And where, you might ask, are bergamot oranges grown? Just down south! South, that is, from where I live on the Amalfi Coast in Campania. I’ve never associated tea and Italy in any way, but, as it turns out, Calabria is the only place in the world where the climate is just right for bergamot oranges to grow naturally.

You’ll find groves of bergamot oranges growing along a stretch of the Calabrian coastline from Villa San Giovanni to Gioiosa Ionica, wrapping around the toe of Italy’s boot from the Tyrrhenian to the Ionian Seas. These very particular citrus trees sure have a good taste when it comes to location!

But before you go peeling and biting into a bergamot orange, you should know that these pear-shaped, yellow fruits are thought to be a natural cross between a lime and a sour orange. This makes them quite sour to eat fresh. The juice and zest of the skin are often used in candies, liqueurs and pastries. The essential oil extracted from the skin of the bergamot is also used for perfumes, cosmetics and, of course, Earl Grey tea!

Calabria is a region of Italy I’ve longed to travel to and discover since I moved to Italy, and now I have just one more reason to lure me south. Next time as I sip my cup of Earl Grey tea, instead of feeling out of place in Italy’s coffee culture, I’ll be wondering instead if the bergamot in my cup of tea came from the beautiful coastline of Calabria.

Laura Thayer is an art historian and freelance writer living on the Amalfi Coast in Campania, Italy. She writes about travel for MNUI travel insurance and blogs about life on the Amalfi Coast at her own site Ciao Amalfi.

***
Traveling to southern Italy? Click here to see how I can help you plan your trip to Calabria or southern Italy.

Photo: Laura Padgett and Jen Maiser

Related posts:

1. Some Like it Hot: An Overview on Calabrian Cooking Seasonal ingredients, local olive oil and red hot...
2. Ciao Chow! Five Things to Try When You are in Calabria Last week I was invited to join the...
3. Travel Tip Tuesday: Things You Should Know Before Visiting Southern Italy Southern Italy has it all. There are ancient...

You can listen to the full podcast, but I’d also like to share some of that information with you today. Here are five Calabrian food items you should try when you visit Calabria.

1. ‘Nduja

I’ve written quite a bit about Calabria’s famous ‘nduja, the spreadable spicy sausage you can eat with pasta, gnocchi or bruschetta, so you can read more about it here and here.

I’ll warn you, this stuff can be so hot it’ll singe the skin on the roof of your mouth. Still … you should try it. (Convinced yet?)

If you aren’t sure about eating ‘nduja in a restaurant, then pick some up at a local store, dab a bit on a piece a bread and slowly add to it until it is hot. It won’t take long.

2. Provola di Sila

This special type of provola cheese is made in the mountains of La Sila National Park and is sometimes called Caciocavallo Silano. Calabrians keep it in their homes and add it to sandwiches or eat it is as a snack-or sometimes offer it as a snack, like my father in law does.

3. Melanzane

I wouldn’t say I wasn’t an eggplant kind of girl before I came to Calabria, but I can definitely say I am one now. I *heart* this big purple produce, whether it is grilled, sott’olio, stuffed or baked.

If you see it in restaurants as either part of an antipasto or as melanzane ripiene then try it.

4. Anything Spicy

Yes, we technically hit this with the ‘nduja entry, but if spicy sausage isn’t your thing, you can still enjoy Calabria’s famous natural viagra. You can ask for it to be added to your pizza or request a piccante antipasto or pasta dish.

I was actually trying to think of a dish where you shouldn’t add peperoncini … and I couldn’t think of one. Can you?

5. Brasilena

Unless you’ve spent time in Calabria, you might not know that Brasilena is a cold espresso beverage made with Calabrian mineral water taken from the source at Monte Covello in the province of Catanzaro. These drinks are especially enjoyable on hot summer days … like the ones that are approaching.

Is your favorite Calabrian food item not on the list? What would you add?

Traveling to southern Italy? Click here to see how I can help you plan your trip to Calabria or southern Italy.

Photo: About Italian Food and Steffen’s Dinners

Related posts:

1. Some Like it Hot: An Overview on Calabrian Cooking Seasonal ingredients, local olive oil and red hot...
2. Five Fun Things to Do When You Are in Calabria Until now few people have had the chance...
3. Homemade Potato Gnocchi Recipe Potato gnocchi become good old-fashioned Calabrian comfort food...

Potatoes and peppers, or patati pipi as they say in Calabrese dialect, is one of my all-time favorite dishes and one that my dear ‘ole suocero makes often.

The mixture of salty potatoes and the spicy kick of pepper seeds has all of the substance of a main dish or you can make smaller portions and serve it is a side with fresh homemade bread and a good local wine. It’s Calabrian casareccia at its best.

Ingredients:
(Serves two)

>> 3-4 medium-sized potatoes, cleaned, peeled and cut
>> 1 large green pepper
>> Olive oil and salt

Directions:

1. Heat oil in a large pan.

2. Add sliced peppers and cook for about 10 minutes, or until peppers are slightly tender.

3. Mix the potatoes with the peppers and continue cooking until potatoes and peppers are soft, stirring often to prevent the mixture from burning.

Buon Appetito!

Have you ever had patati pipi? If so, what did you think? Was your recipe different from this one?

* Thumbnail photo courtesy of Hawthorn Farm Organic Seeds

Traveling to southern Italy? Click here to see how I can help with your Calabria travel plans.

Related posts:

1. Homemade Potato Gnocchi Recipe Potato gnocchi become good old-fashioned Calabrian comfort food...
2. Some Like it Hot: An Overview on Calabrian Cooking Seasonal ingredients, local olive oil and red hot...
3. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...

Some of my favorite Calabrian pasta dishes include pasta con l’ nduja, baked pasta or pasta that is tossed with a simple, spicy tomato sauce.

Pork is king of Calabria, with the famous ‘nduja and soppressata sausages leading the pack. Caciocavallo Silano, or provola from Sila, is a regional specialty, but the famed Pecorino and smoked ricotta cheeses also see their way into Calabrian dishes.

The prized melanzana, or eggplant, is used generously in the Calabrian cucina and is often sauteed in olive oil and garlic, then left to cool and eaten at room temperature. The eggplant is also the star of my favorite dish … melanzane ripiene, and can also be served fried or mixed with sweet red peppers, artichokes or mushrooms.

A variety of beans are used in Calabrian cooking and are served as part of an antipasto dish, tossed with pasta or used in soups.

Olives, almonds, figs, chestnuts and citrus grow freely in Calabria, making them popular additions to appetizer plates, desserts or liquors. The Clementine and Bergamot oranges are popular in Calabria and in fact, Calabria is one of the only places in the world where Bergamot oranges grow naturally.

But to the surprise of many of my Calabrian friends and new family members my all-time favorite addition in my Calabrian kitchen is the precious pepper.

We add it to everything from sauces to appetizers to meat dishes and seafood. There is peperoncino liquor and pepper-flavored gelato. There is red-hot chocolate and spicy chocolate-pepper liquor.

Seriously … there is no place this pepper can’t go.

If you are looking for some ideas on Calabrian cooking, you can peruse my recipe section or check out the recipes at Bleeding Espresso.

This is just a brief overview of Calabrian cuisine, so tell me, did I leave out your favorite parts? If  so, what are they?

Traveling to southern Italy? Click here to see how I can help you plan the trip of a lifetime.

Related posts:

1. A Tale of Calabria, Bergamot Oranges and a Tea Lover in Italy, by Laura Thayer Last month I wrote an overview on Calabrian...
2. Monica’s Fine Foods Featuring Calabrian Olive Oil (and a giveaway!) Did you know 25% of Italy’s olive oil...
3. Ciao Chow! Five Things to Try When You are in Calabria Last week I was invited to join the...

Potato gnocchi become good old-fashioned Calabrian comfort food when you use potatoes from La Sila mountains or eat them with a hearty tomato and Calabrian sausage sauce.

We’ll get to that sausage recipe soon enough, but for now here is the recipe for the homemade potato gnocchi.

Ingredients:
(serves two)

>> 3/4 cup all-purpose flour, plus extra for dusting
>> 1 pound potatoes
>> 1 egg
>> Salt

Directions:

1. Wash and peel potatoes and boil them in salted water for about 20 minutes.

2. Remove from heat. When they are cool, mash them and place them on a floured surface.

3. Add a pinch of salt and the flour and knead the potato and flour mixture until it is firm, yet soft.

4. Add the egg and continue to knead the dough until there are no lumps.

5. Divide the dough into 2-3 cm-thick strips.

6. Cut the gnocchi from these strips, lightly roll each ball in flour and then use a fork to create an indention (see photo above).

7. Place the gnocchi on a floured surface.

8. Let them sit for 15 minutes.

9. Boil them in salted water until they rise to the top.

Serve with a spicy tomato sauce like we did (below) or with your favorite Italian sauce.

Buon Appetito!

Have you ever had gnocchi? What is your favorite way to eat them?

Related posts:

1. First of the Month Recipe: Homemade Calabrian Lasagna You know you are loved when you visit...
2. Zia Rosa’s Homemade Besciamella I have a confession to make. A confession...
3. First of the Month Recipe: Bolognese Sauce There is nothing like a good homemade Bolognese...

I remember being served lasagna by just about every new in-law I met and while some were decidedly better than others-gulp … I’ve discussed this!-they all had that special je ne sais quoi that made them uniquely Calabrian.

Over the last few years, my husband and I have worked diligently to perfect our Calabrian lasagna recipe and we’re gonna share it with you today.

Ingredients
(serves six)

>> 1 pound lasagna
>> 4 cups of tomato sauce
>> 1 cup of grated Pecorino cheese
>> 1/2 cup of cubed Provola cheese
>> 4 eggs, hard-boiled
>> 1/2 pound, Proscuitto cotto (cooked ham)
>> Homemade besciamella
>> Bolognese sauce

Directions

1. Prepare the bolognese and besciamella sauces and boil the eggs.

2. Heat the tomato sauce and add salt, as needed to give it flavor.

3. Grease your baking pan with butter and add a layer of tomato sauce.

4. Add a layer of lasagna, cover with besciamella, then bolognese.

5. Cover with half of the Pecorino.

6. Add another layer of lasagna-in the opposite direction from the first layer-then cover with the provola, ham and eggs.

7. Add the final layer of lasagna and cover it with besciamella, tomato sauce and the remaining Pecorino.

8. Bake on 400° for 30 minutes.

Buon appetito!

Have you ever had Calabrian lasagna? What did you think?

Traveling to southern Italy? Click here to see how I can help you plan the trip of a lifetime.

Related posts:

1. Zia Rosa’s Homemade Besciamella I have a confession to make. A confession...
2. First of the Month Recipe: Bolognese Sauce There is nothing like a good homemade Bolognese...
3. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...

Carnevale has come and gone and the Lenten season is in full swing. In case you missed it, I told my Facebook fans about my plan, not to give something up for Lent, but to spend a little time each day doing something for someone else. So … if YOU need something, just shoot me a message and if possible-and legal!-I’ll happily oblige.

One of the traditions I’m not tweaking this year is the Catholic obligation to abstain from meat on Fridays. This doesn’t mean you are sentenced to six weeks of grilled cheese sandwiches and cheese pizza. Oh no, my friends, Italian food was created for vegetarians. With the rich array of cheese, vegetables and pasta, there is no limit to what you can do senza carne.

To help you get started, here are five of my favorite meatless Italian recipes.

1. Pasta Puttanesca

This salty concoction takes its name from the ladies of the night, but with black olives, capers and anchovies, it doesn’t matter what it is called, as long as it good. And trust me, it is good.

2. Shrimp and Asparagus Pasta

Crunchy asparagus and fresh shrimp are sauteed in butter and tossed with penne pasta. Does it get any better than this?

3. Gorgonzola and Grape Bruschetta

You might think bruschetta is just an appetizer, but if you eat enough of it-and believe, you’ll eat a lot of it-then it is a safe bet you won’t go to bed hungry. This bruschetta recipe calls for a bit of cream cheese, Gorgonzola cheese, sauteed onions and plump red grapes. Yum!

4. Cacio e Pepe

This is one of my favorite Roman recipes and it is ideal for a meatless Friday during Lent, a quick, easy pasta dish at the end of of a long day or a nice surprise for your vegetarian friends … and really, Italian cooking doesn’t get any easier than this.

5. Pasta e Ceci (Chickpea pasta)

This pasta dish is like chicken soup for the Calabrian soul. It is healthy, it is hearty and it is wholesome. Oh, and it is also delicious.

What is your favorite meatless Italian recipe to cook during Lent?

PS: Gina of Warm October is the winner of a bottle of Calabrian Olive Oil and Paula of Paula’s Talk won  a $50 gift certificate to Monica’s Fine Foods. Thank you to everyone who played along and auguri to our winners!

Related posts:

1. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...
2. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...
3. First of the Month Recipe: Fichi e Pane Colazione     See those leaves up there?  ...

Last week I introduced you to Monica Kripalani, founder of Monica’s Fine Foods in California, who traveled to bella Calabria last summer, fell in love with the area-and the food-and started selling Calabria olive oil in the US. I’m always interested in why people travel to southern Italy and even more excited to hear tales of their trip.

Today, Monica is sharing the story of how Monica’s Fine Foods and Davoli Extra Virgin Olive Oil met, feel in love and forged a relationship that is blessing people throughout America and Canada with some of Calabria’s liquid gold.

In case you missed it, there is still time for readers and bloggers alike to win either a free bottle of Calabria olive oil or a $50 gift certificate to Monica’s online store.

The details are right here.

Our Escape to Calabria and Discovery of Davoli Extra Virgin olive oil

On a hot June day in Sorrento, my husband and I boarded the train for a six-hour trip south to Lamezia Terme. We had purchased our second-class tickets in the US and this was our first European experience … we weren’t sure what to expect.

We dragged our bags into a six-person un-air conditioned-at least that day!-compartment, after weaving through luggage in the aisles on the train. An elderly couple who I fantasized were going to tell us a story about a visit with their grandchildren sat opposite us and and older signora sat by the window.

A nun-who was just transferred to a small town in Calabria-sat beside us. It was truly charming … real rural Italian charm at its best.

The look of grumpiness and smiles on the same faces puzzled us. Our seat companions did not speak English and our Italian was limited to “Buon Giorno” and “Gelato.” It was only when I asked the lady across the cabin if we could open the window that I realized what the other three had been trying to do with no avail.

“No,” she had told them. “You’ll mess up my hairand the noise in the tunnel will hurt my ears!”

But when I asked her … she immediately agreed!

We enjoyed watching the rural landscape as we traveled down to Lamezia Terme, where we were met by a friend and his family.

They bathed us in infamous southern Italian warmth and love. They introduced us to Calabria and to the Davoli family who made the most superb tasting pure extra virgin olive oil I have ever tasted in my life.

And this started my love affair with Calabria that I share today through my business at Monica’s Fine Foods.

Thanks, Monica and everyone else, be sure to sign up to win those prizes!

In bocca al lupo.

Related posts:

1. Monica’s Fine Foods Featuring Calabrian Olive Oil (and a giveaway!) Did you know 25% of Italy’s olive oil...
2. Guest Blogger Katie: Four Steps to Finding a Job in Italy I’ve been doing a lot of thinking lately...
3. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...

Did you know 25% of Italy’s olive oil comes from my favorite little region that is burrowed down deep at the toe of the boot? Well, it does.

It is also a staple in every Calabrian kitchen and is used in antipasto dishes, pasta plates, meat, fish and even desserts. In fact, it is a little joke around our house because most recipes don’t even list olive oil or garlic in their ingredients … because, you know, they are a given – you should know to use them.

Marcella Hazan, renowned Italian food writer and author of Marcella Cucina cookbook said, “The taste of a dish for which you need olive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingredients to eminent heights of flavor; a dreary oil will pull the best ingredients down to its own level. Partial clues to the quality of the olive oil you are buying are supplied by the label and the price, but ultimately, the only way to determine which one, among those available, is right for you is to taste and compare.”

And that’s where we come in.

Through the magical interwoven web of the Internet, I met Monica Kripalani, a new distributor of Calabrian olive oil whose recent trip to the mezziogiorno changed her life. After a brief tour through Calabria and into the hills of Lamezia Terme, Monica decided to open Monica’s Fine Foods to share her new-found love of Davoli Olive Oil with North America.

And that, my friends, means you.

Monica is giving away one 250ml bottle of Davoli Extra Virgin Olive Oil to one lucky Facebook Fan *and* a $50 gift certificate to a random blogger.

Interested, any?  Here are the details!

To be eligible to win the free 250ml bottle of Calabrian olive oil, all you need to do is become a Facebook fan of Monica’s Fine Foods before Friday, February 26 at 5:00 PM (Pacific Time). At that point, Monica will randomly select a winner from her Facebook Fans and the winner will be announced here on My Bella Vita on Monday, March 1.

Bloggers, this part is for you …

For your chance to win a $50 gift certificate to Monica’s Fine Foods, just  re-post this contest information in full on your website or blog by Friday, February 26 at 5:00 PM. Leave a comment here on My Bella Vita telling us about your post, and you will automatically be entered into the drawing.

Due to distribution restrictions, Monica can only ship items in the US and Canada, so if you have a US address … you are good to go!

In bocca al lupo!

What is your favorite way to use olive oil? I think a simple pasta with aglio, olio e peperonico (garlic, olive oil and red pepper) highlights good olive oil and brings out the flavors of spicy peppers. What about you?

*Pictures by Monica of Monica’s Fine Foods

Related posts:

1. Three Reasons Why Having a Calabrian Father-in-Law Takes the Torta Having a Calabrian father-in-law takes some adjustments. -...
2. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...
3. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...

Ahhh … it is here. The day we’ve waited for … longed for … dreamed about.

It is World Nutella Day 2010, so let me be one of the first people to say “Auguri,” and welcome you to the party.

Those of you who know me well, know I’m an avid party planner. I don’t wait until the last minute and I like to make sure all of my i’s are crossed and t’s are dotted.

Or something like that.

In fact, I started planning for Nutella Day back in December, when I created American-inspired dessert trays for my Italian friends and family. There were Rice Krispie trees. There were sugar cookie santas. And there were Nutella-filled powder cookies.

And they were good.

Unfortunately, you are just gonna have to take my word for it, because yesterday, when this highly organized, slightly anal-retentive planner went to write this post,  she (who also talks about herself in third person when she’s made a mistake) realized all of the pictures-every. single. one of them-was out of focus.

So I did what any hard-headed, Nutella-lovin’ girl would do … I cried to my husband.

And he came through.

For World Nutella Day 2010, I present you with my husband’s very own …

Orange Nutella Breakfast Cake

(Served to our bed and breakfast guests on World Nutella Day)

Ingredients:
>> 3/4 cup sugar
>> 1 cup all-purpose flour
>> 2 teaspoons baking powder
>> 3 eggs
>> 1/4 cup butter
>> Freshly squeezed juice from 3 large oranges
>> Nutella (depending on your tastes)

Directions:

1. Beat the eggs and sugar until peaks form.

2. Add the orange juice and continue mixing.

3. Slowly add the butter, flour and finally the baking powder, mixing well between each ingredient.

4. Bake in the over at 350° for 30 minutes.

5. Allow to cool for about 10 minutes.

6. Generously spread warmed nutella over the top of the cake.

7. Cut. Serve. Devour.

Buon Appetito!

By the way, you can also read about how we are celebrating World Nutella Day at our bed and breakfast today. In addition to the cake, of course.

Auguri, Nutellaphiles and thank you Sara and Michelle for another great year!

Related posts:

1. First of the Month Recipe: Bolognese Sauce There is nothing like a good homemade Bolognese...
2. Zia Rosa’s Homemade Besciamella I have a confession to make. A confession...
3. Porcini Risotto Recipe in Honor of Ovarian Cancer Awareness Month Don’t you just love it when people come...

There is nothing like a good homemade Bolognese sauce in the winter months to stick to your ribs and warm you up from the blistery weather outside.

Yes, even in Calabria things get cold, and this Bolognese sauce is one of our old standbys. It’s Italian comfort food for the soul and when added to fresh fettuccine and topped with freshly grated Parmesan cheese … life just doesn’t get much better.

photo credit: Jake Sutton

Ingredients:
(serves four)
>> 3 tablespoons butter
>> 3 tablespoons olive oil
>> 1 bouillon cube per 1/2 cup of water
>> 1 pound lean ground beef
>> 1/2 onion, finely chopped
>> 1 small carrot, finely chopped
>> 1 large jar of tomato sauce
>> 1/2 cup red wine
>> 1/2 cup milk

Directions:

1. In a small pot, boil 1/2 cup of water and add the bouillon cube.

2. In a separate pan, combine olive oil and butter and lightly stir until butter melts.

3. Saute the carrot and onion, then add the meat.

4. When meat is brown add the red wine.

5. Cook the meat sauce over low heat until the red wine evaporates.

6. Add 2/3 of the boiling water and the tomato sauce.

7. Cook over low heat for about 45 minutes, stirring occasionally.

8. Add the rest of the hot water and continue to cook over low heat for 15 minutes.

9. Lightly salt the meat sauce, if needed, and add milk.

10. Heat thoroughly and serve!

Buon appetito!

Related posts:

1. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...
2. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...
3. Porcini Risotto Recipe in Honor of Ovarian Cancer Awareness Month Don’t you just love it when people come...

I have a confession to make. A confession that could, in theory, get my Expat-in-Italy status revoked and have citizens from my adopted country kicking my country music listen’, Mexican food eatin’ butt back to Beaumont.

You see, the first gazillion times I had lasagna in Calabria-with only one exception-I pretty much hated it.

Gulp.

It is ok. I am still here …

That exception-the one time I enjoyed lasagna-I ate it up and I was convinced that it was because the chef, my husband’s Zia Rosa, had omitted that thick white cream besciamella sauce that is normally poured into the middle of Italian lasagna.

The thick cream always assaulted my palate and, at least at home, I’d scrape it off and hand it over to the cat.

The truth was, Zia Rosa did put besciamella in her lasagna.

Only it was homemade.

It wasn’t thick.

It wasn’t offensive.

It was delicious.

After a few phone calls, she shared her recipe and now I’m sharing it with you.

Zia Rosa’s Homemade Besciamella Sauce Recipe

Ingredients:
>> 1/4 cup, flour
>> 2 ounces, butter
>> 2 cups, milk
>> dash, salt
>> dash, nutmeg

Directions:

1. Melt the butter over a low flame.

2. Add the flour and mix continuously until it becomes a cream and is very light tan.

3. Add the milk and continue to stir over a low flame.

4. Continue stirring until the mixture becomes creamy.

5. Add the salt and nutmeg and remove from the flame.

6. Continue stirring the mixture off of the flame for about a minute.

* If you prefer a thicker besciamella sauce, use more flour at the beginning.

While I’d love to say Buon Appetito here, you can’t eat besciamella alone. Stay tuned for more recipes that feature my new favorite cream sauce and feel free to use this homemade besciamella in your next lasagna!

My husband loves to reproduce our favorite restaurant dishes at home and well, this time … he might have outdone the chef. This tortellini recipe is soft. It’s flavorful. It’s delicious.

And best of all … it is easy! All you need is the time to boil your water and refill that wine glass.

Ingredients:
(Serves two)

>> 1 package spinach and ricotta tortellini
>> 1 small red onion, chopped
>> 3.5 ounces pancetta or bacon
>> Fresh Parmesan cheese
>> Olive oil

Directions:

1. Cook pasta in salted water until al dente.

2. While pasta is cooking, saute onions in a generous serving of olive oil.

3. Add pancetta and cook thoroughly.

4. Add pasta to the onion and pancetta mixture and stir, ensuing all of the pasta is coated with the olive oil.

5. Serve immediately and top with coarsely grated Parmesan cheese.

Buon Appetito!

This is my favorite restaurant-reproduced meal we make at home. What about you? Do you recreate meals you’ve eaten in restaurants? What is your favorite?

Related posts:

1. Porcini Risotto Recipe in Honor of Ovarian Cancer Awareness Month Don’t you just love it when people come...
2. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...
3. First of the Month Recipe: Fichi e Pane Colazione     See those leaves up there?  ...

It is that time of year-just after the first good post-summer rain, when the air is fresher, the trees are brighter and the faithful edible snails, or lumache, as we say in Italian, are coming out to play.

And this is serious business for people in my neck of my woods.

You see, the French don’t have the stronghold on preparing these delicacies … the Calabrians think they are just as good. (They just don’t market, or shall we say, share them as well as the French do.)

I saw this little sucker the other day and knew it was just a matter of time before my husband and father-in-law were digging in the dirt and growling at me for not trying them.

Unfortunately, somebody beat them to it.

Oh yes, I give it another week or so before my suocero fills his bag and starts serving ‘em up with a thick homemade marinara to my husband and his brother. And I’ll be there … just watching.

Have you ever tried snails? What did you think? Would you recommend them?

Related posts:

1. Three Reasons Why Having a Calabrian Father-in-Law Takes the Torta Having a Calabrian father-in-law takes some adjustments. -...
2. My Husband’s Hoe (This post was originally published on this website...
3. Where Have All of the Good (Customer Service) Guys Gone? I have high standards. I expect good customer...

Don’t you just love it when people come up with the excuse to mix good food with a good cause? I know I do. And once again, Michelle of Bleeding Espresso and Sara of Ms. Adventures in Italy have joined forces for the O Foods Contest for Ovarian Cancer Awareness.

And I’d like to do my part.

Or well … my husband would.

Last week I told him I was running out of time to create an O Foods recipe to help Michelle and Sara spread the word about ovarian cancer. And what did he do?

He made us risottO!

So, my friends, here is my husband’s almost-famous porcini risotto, brought to you in honor of Ovarian Cancer Awareness Month.

Ingredients:

(Serves two)

>> 1 cup of arborio rice
>> 2 mushroom-flavored bouillon cubes
>> 7 ounces of frozen porcini mushrooms
>> 3 1/2 tablespoons of butter
>> Freshly grated Parmesan cheese
>> Fresh parsley
>> Olive oil

Directions:

1. Heat four cups of water in a medium-size pot and add the bouillon cubes. Check on salt level and adjust as needed.

2. In a pan, heat olive oil and add porcini mushrooms. Cook for 2-3 minutes.

3. Add the rice and stir well.

4. As water from the pan evaporates, slowly add the mushroom-flavored water, one ladle at a time.

5. Stir the rice to ensure it doesn’t stick.

6. Repeat steps 4 and 5 until the rice is fully cooked. (About 45 minutes)

7. When rice is firm, stir in the butter.

8. Top with parsley and freshly grated Parmesan cheese.

Buon Appetito!

I know, I know … it is getting late. But you can still join in the contest. Just read the rules below … then get in the kitchen! There is not much time!

CONTEST RULES

O Foods Contest for Ovarian Cancer Awareness Month

September is Ovarian Cancer Awareness Month, and for the second year in a row, Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso are hosting the O Foods Contest to raise awareness of this important health issue.

There are TWO WAYS to take part in the O Foods Contest:

ONE: Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato); include this entire text box in the post; and send your post url along with a photo (100 x 100) to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

PRIZES for recipe posts:

• 1st: Signed copy of Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Executive Pastry Chef of Babbo Ristorante in NYC, who is currently battling ovarian cancer, inspired this event, and will be choosing her favorite recipe for this prize;

• 2nd: Signed copy of Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali (winner chosen by Sara);

• 3rd: Signed copy of Vino Italiano: The Regional Italian Wines of Italy by Joseph Bastianich (winner chosen by Michelle).

OR

TWO: If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word and send your post url to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

Awareness posts PRIZE:

• One winner chosen at random will receive a Teal Toes tote bag filled with ovarian cancer awareness goodies that you can spread around amongst your friends and family.

———

From the Ovarian Cancer Research Fund:

• Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
• The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
• There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
• In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
• When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

And remember, you can also always donate to the Ovarian Cancer Research Fund at our page through FirstGiving!

Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.

Related posts:

1. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...
2. First of the Month Recipe: Fichi e Pane Colazione     See those leaves up there?  ...

Before I moved to Italy cooking was somewhat of a chore for me … I was cooking for one, it wasn’t fun and I was trapped in an endless cycle of repeated recipes and take out (more on this later).

Now that I am here in the bel paese, I figure I can spice things up. And who better to spice things up with, than my caro marito?

Ahem.

You see, the truth is that even in the gastronomical capital of the world, well-meaning couples can fall into the routine of eating the same thing. Over and over. And over. Again.

(See? I told you you’d hear that again!)

So, starting tomorrow my husband and I are taking the *No Repeated Recipe Challenge (that we created ourselves) and are vowing not to repeat recipes for the whole month of September.

To kick things off, we challenged each other to a bruschetta “bake” off and while I’m not gonna tell you who won (cause, uhm, that would be mean) I will tell you that it is my recipe featured today.

So without further fanfare, I present to you …

Gorgonzola and Grape Bruschetta

Ingredients:
- Homemade Italian bread (sliced)
- Red Onion (finely chopped)
- Olive Oil
- Cream cheese
- Gorgonzola
- Red Grapes (cut into fourths)

Directions:

1. Slice your bread and place it on a grill, turn if necessary.

2. Saute onions while bread is grilling.

3. Spread a thin layer of cream cheese over bread as soon as you remove it from the grill.

4. Cover with a spoon of sauteed onions.

5. Sprinkle chunks of Gorgonzola over the onions.

6. Top with small pieces of red grapes.

Buon Appetito!

* To follow along with our progress-or to take the challenge yourself-follow My Bella Vita on Facebook and receive a link to a new recipe every Monday-Friday throughout September.

Related posts:

1. First of the Month Recipe(s): Five Meatless Dishes You Can Cook During Lent Carnevale has come and gone and the Lenten...
2. First of the Month Recipe: Tortellini with Grilled Onions and Bacon My husband loves to reproduce our favorite restaurant...
3. First of the Month Recipe: Homemade Calabrian Lasagna You know you are loved when you visit...

 
See those leaves up there?
 
Well, technically they are in our backyard year-round. What is not there year-round are those plump, light green balls of figlish deliciousness you see buried among them.
 
You know, figs are the summertime fruit here in bella Calabria … in fact, they are so popular, people have been known to beg, steal or borrow them from our their neighbor’s yard. But no. I’m no, I’m not bitter.
 
Lucky for me, we have plenty to go around.
 
Unluckily for me, it took me a couple of summers of seeing ‘em before I tried them. Back in the states, the closest I had gotten to a fig was the newton and well, justice was not done.
 
Last summer, I gave in and can I just tell you, it was a loooong 11 months before they came back.
 
My favorite way to eat figs, besides after lunch, dinner or as a snack, is as part of a healthy breakfast. And since a typical Italian breakfast normally consists of coffee and a pastry, this summertime treat is a welcome change for my ever-widening backside.
 
Here is what you do.
 
1. Go in your backyard, or your neighbor’s backyard, or the market, or the grocery store and gather up some of the best figs you can find.
 

 
2. Peel them, slice them and place them on a plate with a couple of slices of fresh Italian bread.
 

 
3. Enjoy!
 
Do you like figs? What is your favorite way to eat them?
 

Related posts:

1. First of the Month Recipe(s): Five Meatless Dishes You Can Cook During Lent Carnevale has come and gone and the Lenten...
2. First of the Month Recipe: Homemade Calabrian Lasagna You know you are loved when you visit...
3. First of the Month Recipe: Gorgonzola and Grape Bruschetta Before I moved to Italy cooking was somewhat...

 
There is just something about summertime that makes you want to dig into fresh, fruit-flavored desserts that are taste light as air … or well, if you are like me-there is just something about ANY time that makes you want to do that. While it is true that even the finest chefs in Italy can’t stand the summer heat, some sweets are worth that extra hour or three in the kitchen and this cream and limoncello-filled dessert, my friends, is one of them.
 
Delizie al Limone
 
1. Pan di Spagna (cake)
Ingredients:
>> 4 eggs
>> 1/2 cup sugar
>> just under 1/2 cup flour
>> 1 tablespoon vanilla
 
Directions:
 
1. In one bowl, beat the egg yolks and sugar until peaks form.
 
2. In a separate bowl, whip the egg whites until foamy, then add to the first egg and sugar mixture.
 
3. Slowly add the flour and vanilla, mixing the entire time.
 
4. Pour into a six-muffin pan and bake for 40 minutes at 300° F.
 
2. Pastry Cream
Ingredients:
>> 3 tablespoons of sugar
>> 1 1/2 tablespoons of flour
>> 1 egg yolk
>> 1 tablespoon vanilla
>> 3/4 cup milk
>> 1 1/2 tablespoons whipping cream
>> 1 shot of limoncello
 
Directions:
 
1. In a pot, combine the milk, egg yolk, sugar, flour and vanilla, and whip until smooth.
 
2. Heat the mixture until it is lightly boiling, then reduce heat and continue mixing for a few more seconds.
 
3. Let the mixture cool.
 
4. In a separate bowl, beat the whipping cream until peaks form.
 
5. Add the blended milk mixture and limoncello and continue to mix until blended.
 
3. Soak
Ingredients:
>> 1/2 cup of milk
>> 1 tablespoon of sugar
>>1 shot of limoncello
 
Directions:
 
1. Combine all of the ingredients and mix until sugar is dissolved.
 
4. Final Cream
Ingredients:
>> 1 1/2 cups of whipping cream
>> 1 shot of limoncello
>> 1 shot of cream limoncello (optional)
 
Directions:
 
1. Beat the cream until peaks form, then add the two shots of limoncello.
 
Final Assembly:
 
1. Slice the bottoms off of each cake and scoop some crumbs from inside the larger piece to create a cavity. Don’t throw away the crumbs-you will need them later.
 

 
2. Moisten the cavity of the cakes with the “soak” until lightly wet. (1-2 tablespoons).
 
3. Fill the cavity of the cakes with the cream, then cover with the crumbs and the base.
 
4. Line the bottom of a glass dish with a layer of “final cream,” then place the cakes on top of the cream.
 

 
5. Generously cover the cakes with the remaining “final cream” and decorate with a thin slice of lemon peel.
 

 
Buon Appetito!
 
And Happy Fourth of July!
 

Related posts:

1. First of the Month Recipe: Bolognese Sauce There is nothing like a good homemade Bolognese...
2. Homemade Potato Gnocchi Recipe Potato gnocchi become good old-fashioned Calabrian comfort food...
3. Zia Rosa’s Homemade Besciamella I have a confession to make. A confession...

 
The best thing about living in a foreign country is the number of great people you meet. Expats abroad tend to form an alliance based on a mutual understanding, or in many cases misunderstanding of the new society and having that network is an invaluable source of comfort for many of us.
 
The second best thing about living in a foreign country is the new food … especially in a country like Italy, where fresh produce and homemade dishes are celebrated and appreciated. And expected!
 
So when you put best thing #1 with best thing #2 and you find a fellow expat who is not only a good listener and helpful friend, but who is also a fantastic chef with mouthwatering recipes … well, you’ve hit the mother load.
 
And so we have.
 
Judy Witts Francini has been a Tuscan chef for 25 years and although we have yet to meet in person, I’m looking forward to the day we can shake hands, or well, we are in Italy, so kiss cheeks, share a glass of wine and she can cook for me. (What? She’s a pro?)
 
Until that day, though I’ll have to get by with her new cookbook “Secrets From my Tuscan Kitchen.” And let me just say, I think I’ll manage just fine.
 

 
The cookbook is a collection of 93 of Judy’s favorite Tuscan recipes and features pasta and risotto dishes, second plate meals, recipes for homemade bread and pasta and an extensive dessert section.
 
I’ve already jumped into the book and prepared a few summer favorites while my husband is planning ahead for the cold-weather months to try some of the heartier Tuscan stews and soups … and he’s been eyeing her homemade gnocchi recipe, as well.
 
The recipes are in American measurements, but the front-of-the-book conversions make it easy to whip up these treats, regardless of which continent you are on.
 
So if you are looking for a new cookbook that won’t gather dust on your shelf, head over to DivinaCucina and order your copy today. Or better yet, buy two and share one with the Tuscan wanna-be chef in your life.
 
Buon Appetito!