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Italian Food : Making Fresh Mozzarella in Italy

Fresh mozzarella cheese tastes simply delicious.  Especially when it’s handmade in small batches in Italy.  In fact, once you try fresh, there is just no turning back. Whether you use it in a Caprese salad, melt it on top of pizza or just eat it plain, nothing can quite compare.

I’ve often wondered how exactly it’s made and thought it would be great fun to watch mozzarella making in action.  As I found out during my recent trip to Puglia, it’s a relatively simple process. One that I got to witness first hand.

Mozzarella gets its name from the Italian word ‘mozzare’ which means to lop off, which is exactly what the mozzarella maker does to make smaller pieces.

A basic overview of the process, which is not meant to be used as a recipe or tutorial to make your own at home, is described below.

In order to make the best mozzarella it’s important to start off with farm fresh milk.  Either cows milk or water buffalo milk (which is what the famous bufala mozzarella is made from) can be used.  The milk is then curdled and drained to eliminate the whey.  The curd is cut up into smaller pieces that are ground up and immersed into hot water.

Using a combination of hands and a stick, the cheese maker stirs and kneads the curds until it becomes a rubbery,  smooth and shiny mass. Once the cheese maker determines this white blob has reached the right consistency, he takes his fingers and ‘lops off’ small pieces which form the cheese.

These shapes can be the familiar round balls, a large braid called a treccia or in this case, tied into little knots called nodina.

The formed cheese is then placed into cold water and soaked in brine where the cheese will absorb just the right amount of salt to make the perfect texture – both creamy and elastic.

The result is of course salty, chewy, semi-soft cheesy goodness which is best eaten within hours of making it for the best flavor, which is why you’ll never find mozzarella which tastes this good outside Italy.

And if you can forgive the odd angle of the video I shot during the process (it was one of my first attempts at video and I’m still learning the ins and outs of camera orientation) you can see the mozzarella maker actually lopping off pieces to form the cheese.

How do you like to eat mozzarella?

Want to learn how to make fresh mozzarella in Italy?  I’d be happy to arrange a mouth-watering excursion for you – just click here to get in touch!

Italian Food : Il Buco

One of the things I love most about authentic Italian food is the flavor of the good-quality ingredients and how just using a few you can create flavorful and uncomplicated dishes.

Homemade pasta, with just a few ingredients can make a hearty, delicious and simple meal.  And though it is hard to rival authentic Italian food eaten in Italy, I’ve had good luck finding it at places like Otto, Mercato and Aroma Osteria.

My recent visit to Il Buco proved yet again that you don’t necessarily have to travel to Italy in order to get it.  In fact, dining at Il Buco, you would never know that you are not in Italy.

Il Buco’s history speaks loudly to me – as it’s a combination of  flea market bric-a-brac and the love of Italian products.  The dining room looked as if it was plucked right from a charming rustic trattoria in the middle of the Italian countryside; well-worn wooden tables, exposed beams, racks stacked with wine, copper pots suspended from the tin ceiling and old pottery scattered throughout.  In a word, cozy.

© Il Buco

Since this was a solo visit, I saddled up to the bar and proceeded to chat with both the bartender/server and the manager, who were both happy to chat, delightful and informative.  The wine list is extensive, and there are a good amount of tempting Italian reds and whites by the glass.  This day I chose red.

Delicious country bread was brought to me with a dish of pure, golden olive oil, fresh from Umbria and I decided to try an appetizer of marinated olives with rosemary and lemon zest, which didn’t disappoint.  I was happy to fish out a few niçoise, my favorites.

I was excited to learn that they served half portions of pasta, which worked out perfectly since I was alone, not too hungry and not wanting to schlep leftovers around all day.  I decided on the special – Pappardelle, handmade egg pasta, with pork sugo and rosemary.

The pasta, cooked perfectly to al dente, were delicate, golden ribbons of goodness and the sauce was just right – not too rich and not too overpowering for the pasta.  Pasta shouldn’t be swimming in sauce.

Convinced I was too full for dessert, my server announced that they had homemade gelato and my favorite – nocciola was on offer.  How could I resist? The fig sounded equally interesting, so rather than try to decide, I ordered both!

To avoid the flavors not mixing well in the same bowl, a separate dish of each arrived.  Both were some of the best I’ve tasted.  As I was about to leave, bloated and satisfied, the staff did something downright sinful.  They alerted me to their brand new sister locale, Il Buco Alimentari & Vineria, which had just opened, right around the corner.

Little did they know, they were dealing with a hard-core Italian foodie.  Full-belly and all I managed to skip the whole way over.  It’s a more casual spot to pick up authentic Italian products, grab freshly baked bread (including focaccia by-the-slice), sandwiches, Italian salumi and cheeses and of course more homemade gelato.

There’s also a bar serving espresso and cappuccino manned by very friendly baristas, and a casual restaurant in the back, that was due to open any day.  This location offers many of the same wonderful Italian products and philosophy, with prices that reflect a more relaxed and casual setting.  I was full, but still drooling.

I managed to relax at the bar over a cappuccino and was given a small spoonful of the nectarine gelato, which was just as fruity and creamy as my earlier flavors. I couldn’t resist taking a slab of rosemary and olive oil focaccia to-go, which I enjoyed on the train ride home.

Two great spots to get authentic Italian food in New York City – each with its own unique atmosphere.  One, a more romantic and upscale restaurant and the other, a combination of Italian grocery, cafe and osteria.  Not Italy, but it sure comes close.

Il Buco
47 Bond Street
New York, NY  10012

Il Buco Alimentari & Vineria
53 Great Jones Street
New York, NY  10012

Share my passion for authentic Italian food?  Click here to find out how I can create your next foodie adventure.

An Evening with Bertolli and Chef Fabio Viviani

Bertolli, an Italian company that hails from Lucca, has been a name synonymous with Italian food and authentic Italian products since 1865. Best known for their quality olive oils and pasta sauces, (which I happily use) you may remember that they also launched a new line of Bertolli frozen meals in 2009.

Though I really prefer to make my own Italian food and Italian soups from scratch, Bertolli is fully aware that for folks with busy schedules, it’s near impossible some days to make a delicious, Italian-inspired homemade soup because you need time for shopping, chopping, prepping and simmering, which is why they worked hard to create a new line of restaurant-quality Bertolli frozen meal soups, that will be available in the frozen food section of your local supermarket.

Last week I was lucky enough to be invited by the folks at Bertolli to attend a launch party in New York City announcing their new frozen Italian soup line. That night, Chef Michael Christiansen, who is Bertolli’s innovation chef was joined by spokesperson Chef Fabio Viviani of Top Chef fame to kick off the launch!

The evening began by noshing on antipasti and Italian wines while mingling with the other attendees.  It progressed into having time to visit individually with Fabio Viviani and Chef Mike and hearing about the soups and how they each became involved with the project. As you listened to them talk, it was obvious that they are both very passionate about the product.

And let’s be honest here – I wouldn’t kick either of them out of bed for eating crackers (with their soup of course)!

There was also a video of Chef Mike shopping at the Roman markets and explaining the process of how the fresh vegetables were chosen, and how all the ingredients – veggies, beans, pasta and herbs, are cooked, flash frozen individually and then bagged at their peak of freshness. When reheated, the ingredients retain more of their nutritional value and stay firm and flavorful, rather than mushy and tasteless.

Then into the kitchen space we went as we were treated to an entertaining cooking demo where Fabio attempted to make a homemade soup from scratch, while Chef Mike opened his bag and reheated the Bertolli Frozen Soup for Two in a fraction of the time.

I’ve embedded a short video (yes, my FIRST attempt at video!) of the cooking demo below.

During the final portion of the night, we got to sample the four delicious soups, each paired with a wine and a specific variety of Italian bread while an opera singer filled the air with arias. I must admit all the soups were delicious and very tasty, but my clear favorite was the Tomato Florentine and Tortellini with Chicken. It was thick, hearty and full of tomato flavor. Bertolli was also kind enough to give me two bags for sampling at home in my own kitchen.

This week I prepared my personal favorite – Tomato Florentine and Tortellini with Chicken for lunch.  I was truly impressed at how easy it was to make.  I was especially excited that the tortellini was not mushy, the spinach was a vibrant green and I saw plump red tomatoes coming right out of the bag.  It looked fresh and certainly tasted better than most canned soups I’ve had – and it only took about 10 minutes to prepare!

As I said before, I prefer to make my own homemade soup – but I can see that in a pinch or for those who don’t have the time (or desire) to make a homemade soup, this is a fantastic, tasty option.  If you’re pressed for time and your instinct is to pick up fast food, a Bertolli frozen soup is definitely a healthier alternative to visiting your local drive-thru!

It should be noted that the four recipes now available are not vegetarian friendly. And since I’m a slave to pesky little things like label reading and trying to eat healthy, I’m happy that Bertolli is transparent – you can find all nutritional information both on the package and on their website. What I’m not exactly thrilled with is the fat and sodium content per serving, which is a bit on the high side, and would prevent me from making this an everyday staple in my house.

I love this frozen soup concept so much that I’d be all over a vegetarian, low-fat and low-sodium version! I hope they can improve on that. Can I suggest a Minestrone made with veggie stock, sans the chicken? Well, I guess I just did.

Full disclosure : After attending the event, I was given a Bertolli logo gift bag, a soup ladle, 2 bags of Bertolli Frozen Soup and a coupon for the purchase of an additional frozen soup or meal of my choice.  As always, the opinions here remain my own.

Are you dreaming of exploring Bertolli’s homebase of Lucca or Fabio’s hometown of Florence? Find out how I can help plan your trip or your next Foodie Adventure!

Cucina Povera : Recipe and Cookbook Giveaway

Being a foodie that loves her Italian cuisine, I have known about the concept of Cucina Povera for some time.  You may also remember that the concept of Cucina Povera inspired me to make Italian recipes like this Chard and White Bean dish and Tuscan White Bean Soup.

Cucina Povera is described as ‘cooking of the poor’ or peasant cooking.  The concept of using up all ingredients, with nothing going to waste and using simple ingredients to prepare food comes from a time in Italy when things were unbearable, because food was scarce.

The thing is, these time-honored recipes and tradtions are actually quite delicious in their simplicity and many of the best dishes have stood the test of time and are still made, enjoyed and appreciated today.

And that is exactly what Pamela Sheldon Johns’s new cookbook is about!

Tuscan recipes like Ribollita, Panzanella, Involtini di Maiale, Pollo Arrosto al Vin Santo, Torta di Ricotta, and Gnudi, are all part of the collection of soups, salads, main dishes, pastas, sides and of course desserts, that are included in this Italian cookbook.

I was lucky enough to score a complimentary review copy, chock full of authentic Italian recipes, and I am thrilled with it for several reasons.  I adore the fact that Pamela has spent time with some of the people who were gracious enough to share not only recipes for the book, but stories about a painful time in Tuscany and how some of the Tuscan recipes came to be.  This mingles alongside photos of locals and includes both a resource guide for obtaining imported artisinal ingredients and helpful conversion charts.

This not only makes for interesting reading, but it also connects you to the food, recipes and the people, which adds a richness and deeper understanding of the Cucina Povera concept.  Plus, the rustic Tuscan recipe pictures are totally swoonworthy!

Insalata di Farro from Cucina Povera

I know that I’ll enjoy making many of the recipes in the next few months, weeks and hopefully years to come.  And now you have the opportunity to do the same!  Pamela has been gracious enough to provide the recipe for Insalata di Farro (pictured above) from the Cucina Povera cookbook.

Insalata di Farro
(FARRO SALAD)

—From Cucina Povera by Pamela Sheldon Johns/Andrews McMeel Publishing

SERVES 6

Farro is an ancient strain of wheat with a high protein content and a nutty flavor. It can be found in natural foods and gourmet foods stores whole, cracked, or ground into flour. This dish can be served warm as a winter side dish, or chilled for a summer salad.

2 cups whole-grain farro

3 tablespoons plus 1/4 cup extra-virgin olive oil

4 green onions, including 1 inch of green parts, chopped

2 cloves garlic, minced

1 zucchini, diced

1 red bell pepper, seeded, deveined, and diced

2 cups chicken stock (page 173), heated

1 cup canned chickpeas, drained and rinsed

4 ounces spicy salame, diced

Grated zest and juice of 1/2 lemon

Sea salt and freshly ground black pepper

Romaine lettuce leaves for serving

–

Soak the farro in water to cover for at least 1 hour or overnight.

In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the green onions, garlic, zucchini, and bell pepper and sauté until softened, about 2 minutes. Add the stock and bring to a boil. Drain the farro and add to the pan, cover, and decrease the heat to a simmer. Cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir in the chickpeas and salame. Cover and set aside to keep warm.

In a small bowl, whisk the lemon zest, lemon juice, and the remaining 1/4 cup olive oil together. Season with salt and pepper to taste.

Fluff the farro with a fork. Stir in the dressing. Serve warm or chilled, on lettuce leaves.

—

And as if that wasn’t enough, Pamela is also giving away a copy of the cookbook to one lucky reader!

HOW TO ENTER TO WIN A COPY OF CUCINA POVERA:

Leave a comment below telling me your favorite Italian recipe to make at home.

But wait  - there’s more! You also have the opportunity for up to FOUR additional bonus entires.  For each bonus entry, you must leave a separate comment for each entry to count.

1.  Subscribe to the Melange Travel Newsletter

2.  Follow @MyMelange on TWITTER

3.  RT this message on Twitter : I just entered to win a copy of Cucina Povera from @MyMelange – you can too! Enter here http://bit.ly/otXl5Y

4.  Like MyMelange on FACEBOOK

That’s a total of FIVE chances to win!

EDIT : CONTEST IS CLOSED!  Congrats to Annika Blyckertz who won the cookbook!

THE FINE PRINT: Contest extended until Sunday, October 2nd at midnight EST. Contest is open until Friday, September 30th at midnight EST. One random winner will be drawn using the Random Number Generator. Winner has 48 hours to get in touch after being contacted, otherwise a new winner will be drawn.

Good Luck!

Four Wine Regions in Italy

The country of Italy brings many things to mind: mopeds, the Renaissance, tantalizing food and wine. Italy is home to some of the oldest wine-producing regions in the world and is responsible for about one-fifth of world wine production.

There are twenty wine regions in Italy, that correspond to the twenty administrative regions. Today we’ll be exploring four of our faves.

Tuscany

When most people think of Italy, they picture the scenic vineyards of Tuscany. They see rows upon rows of grapes, nestled safely between rolling hills of fantastically green grass. If that is what you’re searching for, these two vineyards will be perfect for you.

Castello Banfi lives up to its luxurious name – despite the fact that the place is barely twenty-years-old! With 2,400 acres of vines, about 13 individual vineyards and an 11th century castle on the grounds, a trip to this vineyard is sure to highlight your visit to Italy. There’s housing, two restaurants and a variety of tours to go on whether you plan on spending a day or a weekend on site.

The Castello Banfi rests beneath the shadow of Monte Amiata (the second highest mountain in Italy) and is a close drive to either Florence or Siena. Between the wines, the scenery and the Italian hospitality – this is a perfect spot to visit on your tour of Italy.

The Greppo Estate is owned by the Biondi Santi family and is located in Montalcino. This vineyard gives a variety of tours and offers on-line booking so that you’ll be set and ready to go once you arrive. A tour can include anything from a quick thirty minute visit to the wine cellar to a two-hour expedition.

One of the best times to visit may be mid September when the grapes are being harvested – by hand! The wines on this vineyard vary from the Riserva (made only in exceptionally good years from vines older than 25 years) to the younger Red Stripe and the fruity White Label.

Located in southern Tuscany, the Greppo Estate will leave you with the ability to take a day trip to Siena to explore the medieval architecture and perhaps, if you’re around at the right time, catch the city’s historic palio .

Piedmont

Located in the northwestern corner of Italy, this picturesque, fog-shrouded, often overlooked region is responsible for 12 DOCG wines.  Great reds like Barolo, Barbera, Barbaresco and sparkling whites like Moscata d’Asti and Spumante are a perfect complement to the truffles the area is famous for.

If you’re in Alba, stop at  Pio Cesare , the oldest and largest remaining producer in this area.  The winery was created in 1881 and still remains five generations later.  Pop by for a visit to the ancient cellars, whose walls date back to the Roman Empire, and sprawling 130 acres of vines and taste the wines that are made using a combination of modern and traditional techniques.

A smaller option is Cascina Minella.  Located in Dogliani, it’s a relatively new winery, started  in 2002 and consists of only about 12 acres of Dolcetto and Barbera grape vines.  They prefer traditional methods, but mainly age their wines in steel tanks, with the exception of one which is aged in wood barrels. The owners welcome guests for wine tastings, but prefer that you book in advance.

Lazio

The region of Lazio is best known for housing Rome, yet what many overlook are the breath-taking mountains, the luscious beaches and the divine taste of their wines. Predominantly known for its whites, Lazio is the perfect place to see and taste some of the best grapes Italy has to offer. A few white wines that hail from the area include Marino, Est! Est!! Est!!!, Colli Albani and Frascati. They all come almost exclusively from Malvasia and Trebbiano grapes, or a combination of the two.

Principe Pallavincia, a large vineyard in Colonna, is divided into three main sections: Colonna, Pasolina and Marmorelle. Colonna holds the main cellars, the bottling line and the restaurant L’Osteria della Colonna where you can end the day with a glass of their finest wine.

Close by, the Pasolina vineyards are spread across the lush landscape. The grapes surround a medieval tower, which offers brilliant views of Rome. This is the perfect place to visit if you’re looking for some classic Italian scenery. This vineyard specializes in red wines, while the last (Marmorelle) produces more aromatic varieties such as Chardonnay.

A visit to Colonna will place you perfectly close to Rome, giving you a chance to explore the fantastic history of the city, as well as the perfect opportunity to see the countryside.

In Cerveteri, Principe Pallavincia has another vineyard – though this one is tucked away in the country and a good distance from Rome. Instead, when you venture here you’ll be able to enjoy beautiful sunlight, refreshing sea breezes and miles upon miles of greenery. Not to mention, you’ll be in a prime location to pick up a bottle of Sangiovese, Merlot or Syrah – the three wines in which this vineyard specializes. The warm and dry climate, mingled with limestone soils, creates a unique and intense flavor in this vineyard’s wines. Plus, the best part of this trip is that after a relaxing morning of strolling through grapes and sipping wine, you can take a short drive over to the beach and take a dip into the Mediterranean!

Sicily

With it’s warm temperatures, rich soil and sea breezes Sicily has the ideal conditions for growing grapes and producing wine. In fact, some statistics show that Sicily produces more wine per-year than Australia, New Zealand and Hungary combined.

Located in Marsala, a charming seaport city, the historic winery Donnafugata, is open for tours, tastings and dining. This is a family owned business begun in the 1980′s that grew from nothing into one of Italy’s finest wineries. It is also one of the most extensive, covering a wide variety of wines from the exquisite Ben Rye to the velvety Mille e una Notte. As usual, this vineyard is perfect for a quick day trip as you’re passing through or a lovely weekend away. It’s a short trip from the well-known city of Palermo, giving you plenty of options to fill your days with!

Tasca D’Almerita is a
fantastic winery that consistently receives praise for its wine and exports to over sixty countries across the globe. Set in the pristine countryside, visitors are welcomed into the Regaleali Estate, where you can have a wine tasting or even do a tasting lunch! This vineyard uses both indigenous and international grapes, giving their wines unique and full flavors. This is the place to go for those looking to get far from the cities and the coast, for those who long for nothing but the beauty of the Sicilian countryside.

Thirsty yet? Tell us about your favorite Italian wines or any vineyards you’ve visited and your experiences there!

Written by : Kelly Gallucci  Photos: waldec / M^3 / grogri87 / Michal Osmenda

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

World Nutella Day 2011

Well, I can’t believe it’s that time again!  World Nutella Day.

A time to celebrate my undying love for the chocolately-hazelnutty goodness known as Nutella.

Unfortunately my recent trip to Cancun, mega snowstorms and other writing and trip-planning deadlines have left me woefully unprepared for this year’s event!

In fact when co-creater Michelle of Bleeding Espresso reminded me recently of the fast-approaching date, a peek in my pantry revealed that I was fresh. out. of. nutella.

I know, I know. I am a baaaaaad, baaaaaad Nutella worshiper.

Believe me, I’m already punishing myself- by not being able to actually EAT any Nutella right now.

Even though the date snuck up on me, I still wanted to participate and share the Nutella love.

So I figured I would do the best thing a blogger with little time and no Nutella could do.

Yep.  You guessed it.  The ever-popular, ubiquitous blog round-up!

I present to you three recipes and different ways that I have eaten and celebrated World Nutella Day for the past few years.

• In 2008 it was my Nutella Stuffed French Toast.
• In 2009 it was Grilled Nutella Sandwiches.
• And in 2010, it was the quick and easy bite-sized Amaretti and Nutella Cookies.

So, how are you celebrating World Nutella Day 2011?

Favorite Italian Food Blogs

I spend the majority of my day on the Internet.  And while sometimes that gives me a headache, eye strain and carpal tunnel, it also gives me constant exposure to content.  I peruse so many things on other blogs, Facebook and Twitter – some of it good, some of it not-so-good and other things are just downright great!  And I really like to share the good stuff, but I don’t get the chance to here as often as I’d like.

As a foodie, I am always drawn to good food, simple recipes and food porn quality photography.  The photos are so important – you eat with your eyes first. And while I have been known to post a recipe or food photo or two (or twenty) myself – my blog is not 100% dedicated to food.  It’s not a Food Blog per se.

But there are people out there who are Food Bloggers. And many of them do darn good work.  I can attest to the fact that food blogging is hard work. I’ll never know their secrets for taking such good food photos.  I mean, I know it starts with a kick-ass camera, one that may cost more than a month’s salary to purchase, and it ends with good lighting. Unfortunately for me – I have neither.  But, I know some fine folks that do.

Here is a list of my favorite Italian Food Blogs.  One warning though – DO NOT VISIT WHEN HUNGRY.

• Bell’alimento As a recipe developer, Paula dishes up her own Italian creations, with flare and humor!
• Proud Italian Cook Marie serves up home cooking with Italian-American style and yummy photos.
• The Italian Dish Elaine’s site is a real feast for the eyes. Great step-by-step photos and recipes. Love her pasta posts.
• Lucillian Delights Ilva is a photographer, so of course her photos are lovely, but her recipes are just as tasty.
• Frutto della Passione Joanne mixes food recipes with personal stories.  There is even a cocktail section!
• Aglio, Olio e Peperancino Eleonora will tempt you with recipes and mouth-watering photos from Rome.
• Italian Food Forever Deb has almost every imaginable recipe on her site, what a great Italian resource!
• Juls Kitchen Giulia’s photos are the definition of food porn. Who needs a recipe when you can link your screen?
• Scordo Vince shares lots of guides and helpful how to’s on topics like canning, curing and wine making!

If you happen to visit, drool, fall in love or make a comment, please share the love and tell them My Mélange sent ya

Buon Appetito!

Your turn to share the love.  Which Italian Food Blogs did I miss?  Which ones are your favs and why?

Lunch at Otto in NYC

About six weeks ago, I attended a two-day travel blogging conference in New York City, called TBEX.  Far be it from me to not scout out the area’s good eats before I go. I was over the moon the find out that Mario Batali’s Otto, was located only about a block away from the venue.  I excitedly put it on ‘the list’.

Incidentally, Otto {pronounced oh-toh} is the Italian word for the number ‘eight‘.  And Otto happens to be located on 8th Street, in New York City. Clever.  The menu is all in Italian, with English translations, which always scores extra points in my book.

On the first day of the conference, I blew off the free lunch in order to sample Batali’s less expensive, casual, enoteca/pizzeria which as the name suggests serves up pizza, pasta and wine bar food, all at great New York City prices.

Three of us eagerly sat a table. And sat. And sat.  And waited. And waited. Forty minutes later, with our allotted lunch time ticking away, and after several failed attempts to flag down wait staff to take our order, sadly, we departed.  Hungry and disappointed.

Though my excitement had waned, and Otto had certainly done me wrong, I decided to give them another try the following day at lunch.  And I am so glad that I did!

A handful of us dined on individual pizzas and pasta dishes.

The lunch menu offered about a half-dozen pasta choices, all priced at $9.  Pizza options, including classics like Margherita and Pepperoni, as well as more inventive pies, all used fresh Italian ingredients and ranged from $7 – $14.

Another option was the $13 Pizza del giorno – a pizza special that changes daily.  There were also plenty of cheeses and side dishes to choose from if you were more interested in sampling little noshes, rather than chowing down on a full meal.

The moment I saw Pasta Carbonara on the menu, I didn’t have to look any further.  It’s my all time favorite Italian pasta – when it’s done right.

And I’m happy to report that it was.

Lots of ooohhs, mmmms and aaahhhs emanated from the table that afternoon.  The wait staff was pleasant, accommodating and efficient.  We had no problem getting a table, ordering or waiting for food.  And no problem devouring our flavorful dishes either.

The wine list was extensive, but certainly not cheap.  My generous pour of by-the-glass Barbera, which equaled a large glass and a half, was a reasonable $13.

We were assured by many that had dined at Otto before, that our first-visit-debacle must have been an unfortunate fluke.  And based on the results of my second visit, I am inclined to agree.

Though my first visit left me disappointed and almost angry, I am very glad I persevered and decided to give Otto another try.  Had I not, I would have been even more disappointed knowing that I missed enjoying a rich and creamy Carbonara, just steps away from my home-away-from-home for two days.

I never would have forgiven myself or Mario ‘orange-crocs‘ Batali.  But luckily, I don’t have to worry about forgiveness.  In fact, thanks to Otto, the only thing I am consumed with now is hatching a scheme to get back there, and deciding which authentic Italian food and wine combo I’ll choose next time.

–

Otto
One Fifth Avenue
New York City, NY 10003
212.995.9559

Florentine Food Specialties

If you’re a fan of beans, grilled meats, rustic Italian bread—eating it plain, or dipping it in olive oil—and wine, you will also be a fan of the food of the Tuscan region, particularly Florence. Traditional dishes of Florence are simple yet bursting with flavor.  They originated from basic recipes concocted by the poor families of the region who needed to make use of the resources they had, and who did not waste anything.  (Several delicious dishes—panzanella, ribollita, and pappa al pomodoro—derived from this method of “recycling food.”)

In Florence, dinnertime (as with other meals) is not a rushed occasion, and for the number of courses served for dinner, a long and relaxing dinner is best.  The nice thing about a lengthy dinner is that it allows you to taste a bit of all the Florentine dishes.  Dinner begins with the Antipasto.  This starter course usually consists of a type of sliced salami ranging from prosciutto to soppressata, and crostini.  Crostini di fegato , with a spread made of chicken or goose liver, capers, anchovies, onions, butter, and broth, is the most common of these canapés.

After the antipasto, the primi piatti, or first course is served.  With the first course, you have the option of choosing a soup (most of which contain stale bread and beans), pasta, gnocchi, polenta, and risotto.

Ribollita

Although it is simple, ribollita is one of Florence’s most popular specialties.  This hearty soup is made from cannellini beans, various vegetables, red cabbage, and chunks of stale bread.  Making ribollita is actually a long process—approximately three days to be exact.  The soup begins as traditional minestrone with vegetables and beans.  The stale bread is added to the leftovers on the second day, and the whole pot is re-boiled (giving the soup its name) and served on the third day.

Pappa al Pomodoro

Another one of Florence’s notable soups is pappa al pomodoro, which is a bread and tomato soup.  Like the ribollita, this dish came about because families did not want to waste leftover bread.  This soup consists of tomatoes, bread, garlic, basil, and olive oil.  Tomatoes did not appear in the original recipe because they had yet to be introduced to Europe.  This original bread-mush was used as an early baby food.

Panzanella

If you’re not in the mood for soup but still want to taste the flaky Italian bread, try the panzanella, or stale-bread-salad.  “Stale bread” may not sound very appetizing, but when paired with the other ingredients, you’ll definitely ask for more.  The traditional salad is made with fresh vegetables, fresh tomatoes, and stale bread.  It is then seasoned with basil, olive oil, vinegar, and a dash of salt and pepper.  Other variations of panzanella include a mixture of lettuce, white or red wine, capers, anchovies, celery, carrots, red onion, cucumber, tuna, parsley, mint, bell peppers, lemon juice, and garlic.

Pappardelle

Pappardelle is one of Florence’s most popular pasta dishes for the primi piatti.  The pasta used for this dish is thicker spaghetti, which is placed over hare sauce and then mixed in to coat the strands of pasta.  The pasta is then seasoned with porcini mushrooms, meat sauces, artichokes, or whatever else the cook chooses.

Once you are finished with your primi piatti, it is time to move onto the secondi piatti, or second course.  The secondi piatti is the main course, the bulk of the dinner.  These dishes are sometimes served with side dishes of ceci all’olio (seasoned chickpeas), fritto miso (fried vegetables), and fagioli all’uccelletto (beans boiled and fried in tomato sauce and oil).  In the secondi piatti, you’ll find meat, chicken, fish and seafood.

Bistecca alla fiorentina

When you visit Florence, ordering the bistecca alla fiorentina is a must!  This T-bone steak has gained recognition as one of Florence’s greatest dishes.  However, any steak cannot simply transform into the bistecca alla fiorentina; this Florentine specialty is so distinct because it is a special cut of Chianina beef.  This thick cut of beef is grilled over a wood or charcoal fire and seasoned with salt, pepper, and olive oil.  What also separates this steak from others is the fact that it is cooked “undone,” meaning it is only slightly cooked.  The inside of the steak must remain tender and pink, while the outer layer is grilled and crispy.  Now, if you do order the bistecca alla fiorentina, you may want to consider sharing it with your companion since these steaks tend to be huge, but definitely full of flavor.

Trippa alla fiorentina

As you peruse the menus in a Florence trattoria or osteria, you will notice that tripe frequently makes an appearance.  Tripe, or cow’s stomach, is a popular ingredient in Florentine cooking.  It is used in traditional dishes (trippa alla fiorentina) and in sandwiches (lampredotto).  (I have a friend who rarely eats red meat, but even she raved about the lampredotto sandwiches!) You may be tentative to try the cow stomach, but after you try the trippa alla fiorentina, you may just change your mind.  This dish is made by sautéing the tripe with olive oil, chopped onion, and tomatoes.  Before it is served, it is topped with freshly grated parmesan cheese.

Pollo alla fiorentina

If you prefer chicken to red meat and cow stomach, opt for the pollo alla fiorentina.  This savory dish consists of breaded chicken breasts covered in a sauce of spinach, onion, celery, cream cheese, paprika, and garlic.  And of course, the dish is topped with parmesan cheese.

Casseruola alla fiorentina

The Italians are known for their exquisite pasta dishes.  So if you didn’t get your pasta-fix with the primi piatti, the casseruola alla fiorentina will fulfill your craving.  This casserole begins with covering pasta or noodles with a sauce of spinach, cream of mushroom soup, garlic, tarragon, and marjoram.  Bits of sausage are thrown into the mix as well, and then the whole casserole covered with an egg and ricotta mixture.  Many Florentines like to serve this dish at a cool temperature during the warm summer months.

By the end of a typical Florentine dinner, you will be happily stuffed from the night’s gourmet dishes.  But even though your hunger may be satiated, you must still experience some of the region’s delectable homemade desserts.

Schiacciata alla fiorentina

Schiacciata alla fiorentina is sure to satisfy your sweet tooth.  This dessert is a sweet sponge cake that is filled with cream, icing, or chocolate cream.  It is then drizzled with icing sugar.  Sciacciata alla fiorentina is most popular in February during the festival of Carneval, but you can enjoy this light and tasty sponge cake anytime!

Schiacciata con l’uva

For another sweet dessert, try the schiacciata con l’uva (sweet grape bread).  This sweet bread is made by sprinkling fresh grapes with sugar and then baking them between two layers of dough.  It is seasoned with olive oil and rosemary.

Castagnaccio

If you’re a fan of nuts, castagnaccio is the dessert for you.  This chestnut cake is made from chestnut flour!  Pine nuts, raisins, and rosemary leaves give this cake its sweet flavor.

Written by: Laura Photo Credits: talkoftomatoes / Robin Locker / thepinkpeppercorn / alexandra’s /

What’s your favorite Florentine specialty?

Breaking Bread in L’Aquila Cookbook Giveaway

You may remember that last April, earthquakes in Italy devastated the town of L’Aquila.  It was and still is certainly a sad event.

But often times in the wake of tragedy, comes hope, inspiration and something good.

Well, as it turns out, one of those “good” things arrived one year later on April 26, 2010.  Cookbook author Maria Filice released her cookbook titled  Breaking Bread in L’Aquila.

Her first cookbook is a collection of recipes that can be considered a love letter to both her late husband and his native L’Aquila and her own Southern Italian roots.  You see, Maria’s husband lived in L’Aquila and she spent quite a bit of time there.  After they moved, she would return year after year for vacations and fell head over heals for the history and culture.  During this time she collected recipe after recipe.

After the earthquake hit, she knew she could make a difference and decided to put these simple and delicious recipes into a cookbook with gorgeous full-page color photos.  The cookbook includes about 50 recipes, organized by sample menus and even  suggestions for what to keep in your Italian pantry.

But the most amazing thing is, she is donating all of the net proceeds of the cookbook to earthquake relief for L’Aquila and the Abruzzo region!

Maria is giving away a free copy for one lucky Italian food lovin’ My Mélange reader.

EDITED : THIS CONTEST IS CLOSED.  CONGRATS TO THE  WINNER! THANKS TO ALL WHO PARTICIPATED.

Just leave a comment on this post, telling me your favorite Italian recipe for a chance to win this beautifully photographed labor of love.  You have until June 30th at midnight, EST.  A winner will be picked using the Random Number Generator.

Good Luck!