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The Liebster Award!

Niche Travel Design has been nominated for The Liebster Award!

I was nominated by A World in Reach for this peer award. For a somewhat new blogger like me, this is a special treat.  It’s always a great feeling to be recognized by your peers. Thank you, Sydney and A World in Reach.

What is the Liebster Award?

The Liebster Award is a peer to peer award, given to bloggers, by bloggers as a way to foster collaboration and support. What a nice idea.

I noticed a message board in my German friend’s house that said “liebe und respekt.”  I asked what liebe or liebster meant.  She told me it means dearest or kindest. Thus, bloggers being dear and kind to one another. This is an award I can get behind. I am always seeking advice from others and I am happy to promote the idea of collaboration. I strongly believe in the theory that what you give comes back to you.  

The Rules of Engagement

Once you’re nominated with the Liebster Award, you have to follow a few rules to celebrate your win and spread the award throughout the blogging community.

1. Thank the person who nominated you, and put a link to their blog on your blog.

2. Display the award on your blog.

3. Write a small post about what makes you passionate about blog posting.

4. Provide 10 random facts about yourself.

5. Answer the questions from your nominator and provide a fresh set of questions for those you nominate.

6. Nominate 5 – 10 blogs that you feel would enjoy blogging about this award.

7. List these rules in your post.

How I Began My Blogging Journey

I began blogging when I first moved from California to Parma, Italy in 2011.

When my daughter was a toddler she frequently made up words that sounded similar to the adult versions. She would say strawbellies instead of strawberries; froggy instead of foggy. One of the words she transposed was Parmesan. In her toddler mind, Parmesan cheese was Purple John cheese. For years our family asked each other to pass the Purple John cheese at the dinner table.

Imagine our surprise when we realized that we were moving to Parma, Italy – the birthplace of Purple John cheese.  Apparently, the universe has a sense of humor. It seemed like serendipity. What we did not know is that an international move is difficult. Life in another country is difficult. It is not all adventure.  I had 2 very sad children who did not want to move and leave the comfort of their home.

[dropshadowbox align=”none” effect=”lifted-both” width=”auto” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Read about the reality of an international move here.[/dropshadowbox]

All that being said, life in Italy was often quite funny because things were soooo different than what we were used to. Thus, my original blog, Purple John, began by me just telling friends about the difficulties and the funny stories that we encountered along the way.

[dropshadowbox align=”none” effect=”lifted-both” width=”auto” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Read funny stories about life in Italy in the drop-down menu here. [/dropshadowbox]

And of course, just when we were settled into life in Italy, the universe struck again and we had a second move to Malmö, Sweden. Once we moved and settled into Malmö, I toyed with the idea of reworking my past experience as a travel consultant and incorporating the blog as part of the business. The kids were older and they did not need me as much as they did in Italy. This last year I began my existing blog Niche Travel Design using my name and domain name from the travel business that I ran in the USA. So now my travel business has a blog attached to it.

My blog still occasionally includes funny ex-pat tales of excitement and woe, but now I am more focused on the business of travel. The funny thing, though . . . that little toddler that inspired my first blog name, she now works with me on the business.

At Niche Travel Design, our philosophy is that designing the perfect vacation is as much an art form as designing a home’s interior or a garden’s landscape. We curate a unique experience for each of our clients. 

We are experts in finding the best cup of coffee, the most interesting art gallery, the best place to sip Prosecco while watching the sunset, and the best accessories to make your adventure more comfortable.

Niche Travel Design is more than a travel blog. We are a community featuring stories of life abroad, cultural experiences, recipes, ideas, and tips for creating unique memories to last a lifetime. We also recommend products and services.

10 Random Things About Me

  1. I once sort of crashed a funeral. My friend was supposed to go and I was staying with her so I went too because it was celebrity filled. In the end, I felt like a heel and a looky-loo. People (even celebrities) were grieving. I don’t recommend it. Not my best moment.
  2. I always top off my gasoline, despite the warnings.
  3. I love Gene Kelly movies and I got to meet him once and had a conversation with him about his more obscure movies. It was amazing and he was so kind.
  4. I am secretly a Carpenters fan. I guess it is not a secret anymore. 
  5. I sing all the time in public even though I really shouldn’t.
  6. I once got into a car accident on the way home from a car accident and neither one was my fault. I know you don’t believe me, but it is true.
  7. Apparently, according to my family, I say Google incorrectly? Who knew?
  8. I hate, I mean really hate, The Pillsbury Doughboy. His voice makes my skin crawl.
  9. I once stayed at a “pensione” in Barcelona that was actually the host’s children’s room. He was clearing toys out of their bedroom. It was weird, but it was late and there was a train strike so I paid to sleep in a stranger’s kid’s bed.
  10. I generally don’t like chick flicks despite being a chick. I seem to be missing a gene or something.

A World In Reach’s Questions For Me

What is the most important lesson you’ve learned during your travels? That once one strips away all the cultural differences, we are all the same. We all just want safety, family, friends, love, and respect in our lives.

What’s your favorite part of traveling? Exploring and learning about a place. Finding off the beaten path things to do. I am a researcher and enjoy the discovery of new things to do, a great local restaurant, a specialty shop, an unusual experience in a typical tourist spot. Least favorite? The getting there bit. The airports, etc.  Ugh.

Do you collect any souvenirs from your travels? I used to collect art from each place but now I have too much. I had to stop. No more room to hang anything. We have also always collected ornaments for our Christmas tree. It is nice to remember our trips as we put up each ornament every year. Now I collect photographs and memories.

What is the most unique experience you’ve had with a local while traveling? Swimming with horses in Croatia. Just incredible.

[dropshadowbox align=”none” effect=”lifted-both” width=”auto” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Read more about swimming with horses here. [/dropshadowbox]

If you could travel with one person you’ve never traveled with before, who would it be? Barack Obama. He is intelligent, funny, has done some cool stuff and met a bunch of interesting people. I’ll bet he has good stories. Plus, he gets V.I.P. treatment and if we were traveling together I’d get V.I.P. treatment too.  

How did you come up with your blog name? It was the name of my travel business in the USA. I focus on niche, unique, unusual travel experiences. I curate and design your trip for you.

What tip would you give to a new blogger? Learn all the technical stuff before you begin.

Is there a book or a movie that has inspired your wanderlust?  No. My wanderlust was developed as a child. Actually, I feel like it has always been there. 

What are the top 3 things on your bucket list? Africa – all of it!  Australia/New Zealand and Asia.

What is your biggest travel regret? I had a chance to go to Africa for a summer. I didn’t go because it wasn’t practical. I should have gone.

My Nominations for The Liebster Award

I have really enjoyed the Liebster Award process. I also enjoyed reading about each of these bloggers that I am nominating. I hope that you each take the time to read up on what they have to offer.

1. Divine Kabwe at beingyourselfblog.wordpress.com 

2. Diana Danciu at ourblindlife.com

3. Jenny Toney Bhatia of travelingpartyof4.com

4. Temeka Flack Green of worklifemommyhood.com

5. Heather Eyre of thefemalefactor.me

6. Jamie Joseph of wearefreeindeed.wordpress.com

7. Samantha Norman of SammiNormanFit.com

8. Louise Emerson of 12books.co.uk

9. Mallory Herrera of mamaonparade.com

10. Megan Henderson of thehendersonhouse.org

Questions For My Nominees

Since I have a travel blog, my questions are all about travel.

  1. Where would you go if money and time were not issues?
  2. What is the best advice you would give to new travelers?
  3. What is the one accessory that you cannot travel without – your phone and/or computer don’t count?
  4. Where is one place you would return over and over again? And why?
  5. Where is one place you’ve been but never want to return to? And why?
  6. What is the funniest travel mishap you’ve had?
  7. What is the scariest travel experience you’ve had?
  8. What is your favorite travel souvenir?
  9. What is your favorite local cuisine?
  10. What is your next destination?

Looking forward to reading my nominees’ answers and getting to know them better.

And once again, a BIG THANK YOU to A World In Reach for my nomination!

Everyone, please be sure to check out Sydney’s blog for ideas on budget travel. A World In Reach can provide you with all sorts of ideas on traveling on a budget.

Americans abroad · aperitivo · Buon Natale · Christmas · Christmas cocktails · cocktails · day drinking · Emilia Romagna · Emilia Romagna · European travel · ex-pat life · favorite recipes · Insider Tips · international travel · Italian cocktails · Italian food · Italian recipes · Italy · Parma Italy · Travel

Italian Liqueurs | Day Drinking In Italy: The Italian White Russian.

ITALIAN LIQUEURS ARE NECESSARY | Our First Winter In Italy

Our first winter living in Italy was brutal. Snow for months.  My husband and I were snowbound, watching the movie, The Big Lebowski and dreaming of White Russians to keep us warm. A White Russian is a lovely concoction comprised of vodka, cream, and coffee flavored liqueur, Kahlua. The drink features prominently in the movie. Unfortunately, while Kahlua is very popular in the USA, it was impossible to find in Italy. Literally impossible. Our Big Lebowski dreams were shattered.

Then one day my husband walked in from work with a look on his face like a little boy with a frog in his pocket. He excitedly pulled out a bottle of Borghetti, a coffee based Italian liqueur. White Russians were back on the menu. And, we quickly realized that the regional Italian liqueurs, well, they are necessary to survive winter.

White Russian cocktail on the bar stand on rubber mat.
The classic White Russian cocktail. Photo credit: iStock Photos.

Now, after 2 or 3 White Russians,  you’d think that we would have been out cold. I am an insomniac, but my husband can literally sleep anywhere, at any time. Yet this night, no sleep was to be had. No sheep were being counted. At about 3:00 a.m., we were both wide awake with the edgy energy that only high amounts of caffeine have ever given me. We tossed. We turned. We tried to figure out why my husband couldn’t sleep. Eventually, it dawned on us to look at the Borghetti bottle.

ITALIAN INGREDIENTS | Hint, They Are Sticklers For Natural, Pure Ingredients. 

There it was right on the front of the bottle, “di vero caffe espresso.”  Arrgh. Our excitement had made us foolhardy. While Kahlua is a coffee “flavored” liqueur, Borghetti is made with pure espresso.  Italians do not believe in artificial ingredients. Not even in their liqueurs. We had essentially consumed 3 espressos each before bedtime.

ITALIAN COFFEE | Borghetti, Not Suitable For Evening

We concluded that Borghetti is only suitable for day drinking. Borghetti is a day drink because one cannot drink it in the evening and expect to get any sleep. If Borghetti bested my sleep connoisseur husband, a normal person doesn’t stand a chance. 

Borghetti is delicious. I like it even better than Kahlua. It has less of a sugary taste and more of a strong coffee flavor. So the conundrum. The stuff is tasty but there is no way we can drink after 12:00 noon and how many times a year does one sit around drinking during the daytime? Hum . . . when could we consume this lovely liqueur?

We decided that Borghetti is the perfect Christmas morning drink. A little Borghetti in with some cream and Nat King Cole singing Christmas carols is a pretty damn near perfect way to start your day.

Two Christmas gnomes with a bottle of Borghetti.
The Italian liqueur, Borghetti. The necessary ingredient for an Italian Christmas White Russian.

ITALIAN RECIPES | The Italian White Russian

Despite the name, the White Russian was not invented in Russia. I suspect that the alleged inventor so named it due to the inclusion of vodka, but I have no proof (pun intended) of that.

Legend has it that Gustave Tops, a Belgian bartender, not a Russian, created the cocktail in 1949 at the Hotel Metropole in Brussels. The drink was quite popular initially and eventually spread across the globe. In the USA, the concoction hit the height of its popularity in the 1970s. Today, not too many people drink them and it is considered a retro cocktail.

Our recipe adds a new twist with the addition of the espresso liqueur. In our house, we have cross pollinated 2 cultures and now our cocktail’s official moniker is Il Russo Bianco di Natale Italiano or the Italian Christmas White Russian.  

Makes one drink:

  1. 2 oz vodka.
  2. 1 oz Borghetti
  3. 1/2 oz whole milk or heavy cream.
  4. Ice.

Buon Natale a Tutti!

Americans abroad · aperitivo · European travel · ex-pat life · international travel · Italian food · Italy · parmigiano-reggiano · Prosciutto di Parma · Travel

The Classic Italian Summer Cocktail – The Aperol Spritz

Orange drink in wineglass.

Italian summers are hot. And humid. Some days it feels as if you are melting. So one needs a refreshing drink to get by. And that is where the classic Italian summer cocktail – the Aperol Spritz comes in.

Aperol is an Italian apéritif (aperitvo in Italian) made of bitter orange, gentian, rhubarb, and cinchona among other ingredients. Ok, seriously does anyone know what gentian or cinchona are? I didn’t. So I looked them up. Gentian is a cute little purple flower. Technically it is an herb from the alps, that is commonly used as a digestive aid.  Cinchona, also known as quina, is also a medicinal plant from South America. How it found its way into an Italian drink I have no idea.

Aperol was originally produced by the Barbieri company, based in Padua, but is now produced by the Campari company. While Aperol was originally created in 1919, it did not become successful until after World War II.

campari
Photo credit: Campari.com

It is funny to me that the Campari company bought Aperol since the two drinks taste so  similar to me.  I guess they wanted to eliminate the competition. While they are similar in taste, Aperol has half the alcohol content of Campari.

Speaking of taste, Aperol tastes both bitter and citrusy at the same time. And orange is both the predominant color and flavor.

The classic Aperol Spritz cocktail is a combination of Aperol and Prosecco. Truth be told, I took a long time to warm up to The Spritz. I do no like anything to sully my Prosecco and the bitterness of the Aperol was an acquired taste for me. Now that I have acquired the taste however, I really enjoy it on a hot summer day.

While popular in Italy, the Spritz was not an international drink until the last 6 years or so when hipsters started drinking them in New York, London and San Francisco.
IMG_3121

If you fancy yourself a hipster or just like a refreshing drink on hot summer days, here are two recipes to try:

Classic Aperol Spritz

Fill wine glass with about three ice cubes
Fill glass 2/3 with Prosecco
Add 1/3 Aperol
Add a slice of orange

Modern Aperol Spritz

Fill wine glsss with about three ice cubes
Fill glass 2/3 with Prosecco
Add 1/3 Aperol
Add a slice of orange
Add a shot of gin
Add a splash of soda water

Pair with some Prosciutto di Parma, Parmigiano-Reggiano cheese, mostardo and olives and you have a fine aperitvo on hand. Or you could try your hand at this recipe.

Buon appetito a tutti!

Americans abroad · European travel · ex-pat life · international travel · Italian food · Italy

Mangia, Mangia!

Photo by Getty Images

“Watching Italians eat (especially men, I have to say) is a form of tourism the books don’t tell you about. They close their eyes, raise their eyebrows into accent marks, and make sounds of acute appreciation. It’s fairly sexy. Of course I don’t know how these men behave at home, if they help with the cooking or are vain and boorish and mistreat their wives. I realized Mediterranean cultures have their issues. Fine, don’t burst my bubble. I didn’t want to marry these guys, I just wanted to watch.”
― Barbara KingsolverAnimal, Vegetable, Miracle: A Year of Food Life

Americans abroad · Emilia Romagna · Italian food · Italy · Parma Italy · parmigiano-reggiano · Prosciutto di Parma

Torta Fritta

Torta Fritta
Torta Fritta

One day, not long ago, I was craving this yummy little treat from the Emilia Romagna region of Italy. Torta Fritta as it is known in Parma or Gnocco Fritto if you are in the next town over because in Italy food is very regional and even if it is the exact same dish but it is in the next town it must have a different name.  Oh Italy, I do miss you.

Anyway, there I was in Sweden dreaming of Torta Fritta. Torta Fritta are little pillows of dough, lightly fried and puffed up. They are most often served warm and stuffed with Parmesan cheese, Prosciutto di Parma, salami and various meats. They are little pillows of culinary heaven.

The thought never entered my mind to make them from scratch, because, you know, I am not Italian and Italian cuisine (real Italian cuisine not the over worked American versions) is intimidating. So I foolishly tried to Macgyver it and I bought some pre-made, albeit fresh, pasta with the intention of flash frying it into pillows. It didn’t work. It wasn’t pretty. And it certainly wasn’t Torta Fritta.

What I forgot is that while living in Italy I discovered that most Italian recipes are actually quite simple. They pair a few ingredients that happen to compliment each other. They don’t over work, they don’t add too much. They let the flavors meld and do all the work. Then I remembered that one of my favorite gifts that I received when moving from Parma was a cookbook given to me by my gem of a friend, the amazing Beatrice Zambelloni Papoccia. Bea is the Martha Stewart of Italy and one of the best cooks I have ever had the pleasure of tasting. She gave me a book titled Ten True Gems of Parmesan Cuisine. I cautiously opened it, searched for the recipe and said a little prayer to Don Alfonso.

Sidebar – Don Alfonso was the original proprietor of our favorite restaurant in Parma and the staff was kind enough to give me a commemorative photo of Don Alfonso when we moved. He sits on a shelf in my kitchen overseeing it all, and I like to believe, spreading good Italian food mojo around the kitchen.

torta fritta
The Don, overseeing it all.

I opened the cookbook and there it was. The recipe.

And here it is for you now:

​Torta Fritta – enough for 6

1/2 a kilo of white flour
water
salt

Mix the ingredients, adding enough water to obtain a rather soft dough. Roll out the dough to a thickness of 1/2 a centimeter. Cut it into rhomboids with a pasta cutter. Fry the pieces in oil or lard. Torta Fritta can be served hot with cheese and meat and if there happens to be any leftover, ​it is excellent eaten cold the next day, dipped into milky coffee or with jam.

I know what you are thinking. I know that you are judging me because it is soooo easy, but let me tell you when you have tasted fresh Torta Fritta that has been handmade by your neighbor’s nonna it tastes complicated. I also know that you want to know the precise measurements of the water and salt but this recipe has been handed down for hundreds of years and you will just have to work it out.

Finally, just because I am American, if you want to complicate the recipe, I read that sometimes, a drop of milk is added to soften the dough.

Buon appetito tutti!

Americans abroad · Bologna Italy · Emilia Romagna · ex-pat life · Italian food · Italy · Parma Italy

Cappelletti in Brodo

Cappelletti in Brodo  is a lovely Italian soup. This soup so simple, but packed with flavor and is popular in Italy during the winter months. It is also a staple of the Italian Christmas menu.

Cappelletti – little hats – are similar to tortellini. They are not tortellini though.  Cappelletti are made with squares of pasta rather than the circles used for tortellini. The squares are folded in half to make a triangle, then the two ends of the triangle are joined together to make a turned-up peak, which make them resemble the tri-cornered hat of the Italian army.  So, the top point is up for cappelletti or folded down for tortellini.

This is so simple it is a wonder that I never thought of it when living in the USA.  I also never saw it served anywhere in the USA.

If you are so inclined as to make the cappelletti from scratch, the recipe is below.

If you are short on time however, you can buy freshly made cappelletti and use a homemade broth. I recommend that the cappelletti is fresh though.

Cappelletti can be filled with meat, poultry or ricotta cheese.

 

For the Broth
The broth will vary according to your filling. For example, if you are filling the cappelletti with meat you will want a beef or pork based broth. If you are filling them with poultry, then make a chicken stock. If you are filling them with ricotta cheese, the broth base can be either meat or poultry based.

Here is a standard chicken based stock recipe.

1 whole chicken in pieces
1 tomato
2 stalks of celery, in chunks
2 carrots, chopped in chunks
2 large onions, chopped in chunkssprig of parsley
healthy pinch of salt
water

In a large stock pot add all ingredients and cover with water.Bring to a boil.
Lower the heat and simmer for 3-4 hours.
Strain your stock and discard the vegetables.

Pick the meat off the bone to use in the cappelletti.  Substitute beef and/or pork for a different filling and stock.

For the Pasta
You will need a pasta machine. You can get a pasta machine online for as little as $25.00. Using a pasta machine also helps to create a silky smooth pasta.

Before you begin, take your eggs out of the fridge and let them come to room temperature.

You will need:
3 eggs plus 1 egg yoke
3 cups of doppio zero “00″ flour if you can find it.  If not, you can use all-purpose flour, but try “00″ if you can get it. It is different than the flour typically used in the USA.
Pinch of salt

Put the flour in a large bowl and make a well in the center. Add the eggs and salt to the well and mix gently with a spatula. Slowly incorporate the flour. Mix in the remaining flour and place on a lightly floured counter. Knead for 10 minutes. The dough will soften up after it rests. Cut the dough in half and wrap each half in a damp cloth. Let the dough rest for one hour.

After the dough has rested:
Unwrap one of the dough pieces and cut it in half, re-wrap the remaining dough.
Cut your dough in half and roll it out on a floured surface.
Put your pasta machine on setting #1. Pass the dough through each setting (1 through 5) twice.
Lay the pasta dough on flat surface and cover it so that it doesn’t dry out as you put the remaining dough through the settings.

Cut the sheets so they are 2 inches wide.
Cut the pasta the other way so that you have 2 inch squares.

For the Filling
The filling can be meat, poultry or ricotta cheese. This recipe is for a composite meat filling.

1/4 lb ground veal or pork
1/8 lb prosciutto
1/8 lb mortadella
1 cup Parmigiano-Reggiano cheese
1 egg
1 tsp butter
nutmeg, salt and pepper to taste

Brown the ground pork and set it aside to cool. In a food processor, add the mortadella and prosciutto, pulsing to mix. Add the ground pork, butter, cheese, egg and pulse some more.

Place a little bit of filling in the center of each square.

Fold corner to corner so your square is now a triangle.

Dab a little water if you need it for the seal.

Take the two outer corners and fold them around your finger, pushing the center up.

Leave the “point” up as this is the signature of cappelletti.

 

Place on a lightly floured tray or wax paper. 

For the Cappelletti in Brodo

Simply bring the stock to a boil.
Add the cappelletti and cook until they bob to the surface.
Serve hot and top with shavings of Parmigiano-Reggiano cheese and some good fresh bread.

Buon appetito!

Americans abroad · Emilia Romagna · Italian food · Italy · Parma Italy

Sbrisolona – The Yummy Traditional Crumbly Italian Almond Tart

Sbrisolona
Sbrisolona

Before we officially moved to Italy, my husband brought a Sbrisolona back with him on one of his commuter trips. I instantly fell in love with it and all its almondy deliciousness.

After arriving in Italy, I took a cooking class with some friends. I was delighted to see Sbrisolona on the menu and even happier to learn how simple it is to make. Sbrisolona is perfect in the morning with an espresso or cappuccino, but also a lovely end to your meal at night with some sweet dessert wine.

The History
Created around the 16th century in the Northern Italian countryside, near Mantua, Sbrisolona was a popular dessert among poor families. In order to save money, they would prepare the tart by mixing cornmeal, hazelnuts and lard.

Although made with inexpensive ingredients, Sbrisolona began to appear on the tables of the noble families of Mantua, including the Gonzaga family.

In the noble households, the recipe was enriched with more expensive ingredients using sugar, spices and almonds, without moving too far away from the original characteristics of the dessert.

According to tradition, this hard, yet crumbly, dessert should be broken into pieces and eaten with one’s hands.

The Recipe
Preparation – 10 minutes

Cooking – 20 – 25 minutes depending on your oven

Ingredients

  • 1 ½ lb all-purpose flour
  • 1 ¼ lb butter
  • 1 lb granulated sugar
  • 4 oz egg yolks
  • ½ oz baking powder
  • lemon zest, grated
  • 1 ¾ oz almonds
  • ⅞ lb cornmeal

Method

  • Blend all ingredients together on a table or work-surface.
  • Mix all the ingredients together to obtain a pastry dough.
  • Crumble the dough into a greased pie pan.  Do not press the dough together, let it remain crumbled.  The knack lies in preparing all the ingredients by crumbling them. Do not let the mass become homogeneous.

Optional – Arrange almonds on top of the crumbled mix.

Bake in a preheated oven at 360°F for 20 -25 minutes depending on your oven.

This yummy dessert can be served at brunch, for dessert, at bookclub or at a work function. It is great with coffee or dessert wine. Versatile, light and full of flavor, it will not disappoint.

Americans abroad · Bologna Italy · Emilia Romagna · ex-pat life · Italian food · Italy · Parma Italy · parmigiano-reggiano · Prosciutto di Parma

Prosciutto With Black Truffles and Truffle Mustard Dressing

This appetizer is so simple and so full of flavor you may end up serving it at every party you have from here on out!

The Recipe

Ingredients
4 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp truffle mustard or dijon mustard
6 thin slices fresh black truffle, finely chopped
Salt and pepper
8 small slices ciabatta
1 tbsp extra-virgin olive oil (for brushing)
4 slices prosciutto
Small salad leaves, your choice
8 thin slices of fresh black truffle

Method
Make dressing first by mixing 4 tbsp olive oil, cider vinegar, mustard and finely chopped truffl e. Season with salt and mix well. Preheat oven to 160C. Brush ciabatta bread pieces with 1 tbsp of olive oil and toast lightly in oven for 8-10 minutes.

Meanwhile, cut each prosciutto slice in half to obtain eight pieces. Once toasted, remove ciabatta pieces and, while still hot, place a piece of prosciutto on each and nestle on serving plate with small salad leaves. Drizzle with truffle dressing and finish with a truffle slice on each crostini. Add a couple of turns of pepper over the lot and serve.

Thank you to http://www.goodfood.au for the recipe.

Americans abroad · Emilia Romagna · European travel · ex-pat life · international travel · Italian food · Italy · Parma Italy · Travel

Cibo Americano

 

Not long after arriving, my son had had enough pizza and pasta.

Aleks: “Can we have American food for dinner tonight?”
Me: “What would you like?”
Aleks: “Mexican.”

Italian food is fantastic. It is fresh. It is simple. It is full of flavor, bbbuuuutttut . . .  after living in California where you are exposed to such diversity of cuisine, it is difficult to limit yourself to one style. We could not help missing some different flavors and styles of cuisine. And, let’s face it,  Mexican food is a staple of the California lifestyle.  And, Mexico is part of North America, so technically it is American food.

And mama misses her margaritas – as in the drink, not the pizza.

margarita

Americans abroad · Bologna Italy · Emilia Romagna · European travel · ex-pat life · Gelato · international travel · Italian food · Italy · Parma Italy · parmigiano-reggiano · Prosciutto di Parma · Travel

A Theme Park for Foodies? Italians Say Bologna.

Eataly
Customers dine at the original Eataly in Torino which opened in 2007.

 

By Sylvia Poggioli.

Italy has more UNESCO world heritage sites than any other country in the world, and its art and cultural riches have drawn visitors for centuries.

It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?

In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: “Fico Eataly World,” a theme park devoted entirely to food and wine.

The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.

Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.

The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.

The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.

The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.

Today, Bologna is also home to the world’s only University of Gelato, as I in 2013.

The foreign media has referred to the planned food theme park as a “Disneyland of Food.”

But when I mentioned the “Disneyland for foodies” to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.

“Sounds like something for tourists,” Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. “We Italians have no need for such a theme park.”

Farinetti the online English language service ANSA he hopes the park will draw annually 10 million visitors who will “play with this magical thing, Italian food.”

Eataly World is scheduled to open Nov. 1, 2015.

http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna