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?
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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!
Pasta Shapes of Italy
Sometimes there’s nothing more enjoyable than a big bowl of pasta topped with tomato sauce and freshly grated Parmesan cheese from Italy. While it’s hard to decipher why we find this simple starch so addicting, it is certain that we aren’t the only ones who enjoy it. Pasta has been around for thousands of years, dating back to the Ancient Romans; however, the type of dough they used was baked instead of boiled. It wasn’t until the late first century that boiling pasta became the customary cooking method.
Dried pasta became popular in the early Middle Ages, especially with shipmates and explorers because of its long shelf-life and ability to feed large quantities. Around this time, various pasta shapes emerged across Italy because of new technologies and tools; however, many of the shapes were also handmade. According to Oretta Zanini de Vita in her book Encyclopedia of Pasta, “The range of shapes shows that cooking was a way of self-expression for women to show their creativity and imagination with little or no resources.” We don’t know exactly why some of these shapes were formed, but the different shapes served different purposes; each held the sauce or flavor in a unique way because of the curves and ridges.
Today, there are over 350 shapes and variations of pasta shapes. We have linguine, ravioli, spaghetti, and the like, but some of the more unique-shaped pastas have quirky and interesting origins. Let’s look!
Orecchiette
Orecchiette pasta originated from Puglia (the heel of Italy’s boot). Its small curved form, which sometimes even has the pasta-maker’s thumbprints on it, inspired the name meaning “little ears.” Orecchiette is great for chunky and heavy sauces because of its hollow shape that serves as a little bowl.
Penne and Torchietti
Naples has become more or less the pasta capital of Italy. Its agreeable climate and agricultural conditions make it a prime location to grow durum wheat—the most important element in quality Italian pasta. Naples is also home to the first pasta machine and four-pronged fork! Not only has it propelled the Italian pasta revolution, but it also is home to unique pasta shapes. Penne comes from this region of Campania. The way this pasta is cut on an angle resembles the tip of a quill, which is how it got its name meaning “pen” or “quill.” There are also several variations of penne: penne rigate (with ridges), pennette (smaller penne), and pennioni (bigger penne). Penne rigate holds more sauce because of its ridges, whereas smooth penne works better with an olive oil dressing. Penne is a tubular pasta, which means that it is a great pairing for thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces.
Torchietti, “little torches,” also come from Campania. This bell-shaped pasta is traditionally served with plain tomato sauces.
Corzetti
Genoa and the region of Liguria probably has one of the most unusual pasta shapes: corzetti. This pasta resembles stamped coins and even displays family crests! In the early Middle Ages, serving corzetti with the crest was a display of wealth and status because a great deal of effort (from the servants of course) went into designing each piece. A hand-made wooden stamp was used to emboss the dough. The little divots created in the process held the sauce. If you want to make these delicacies for your next party, certain shops in Genoa still sell the wooden stamps emblazoned with flowers, trees, and other designs.
How do you serve these little coins? The earliest cookbooks of the eighteenth century paired corzetti with meat sauce, but now there are recipes that call for pesto or a light pine nut sauce.
Strozzapreti
Strozzapreti originated from the Tuscan and Romagna regions, bringing an interesting yet morbid history with it. Back in the day, priests could eat for free at restaurants and in people’s homes. The restaurant owners used to joke that they hoped the priest would choke on the pasta before the more expensive secondi piatti. This twisted pasta shape could get lodged in someone’s throat, leading to a fateful demise if not careful. The name strozzapreti literally means “priest stranglers”! Because of these dangerous twists, strozzapreti is a good pair for thick sauce. A typical Emilia-Romagnan strozzapreti dish is served with either a vegetable sauce, sausage ragu, or porcini mushrooms.
Tortellini, Farfalle, and Castellane
Even though Naples became the center for pasta, northern Italy and the region of Emilio-Romagna had an important role in providing us with some of our beloved pasta shapes and fun stories behind them! Tortellini’s history involves the Roman goddess of love, Venus. The myth states that the chef tried to steal a peek of the goddess through the keyhole to her room but all he saw was her belly button. As soon as he saw it, he rushed back to the kitchen and prepared tortellini, which resemble Venus’ navel.
Tortellini is a stuffed pasta (with anything from ground meat, ham, cheese, and spinach) that is traditionally served in a broth. It is also served with a light tomato or cream-based sauce. Because this pasta is already stuffed, lighter sauces work best!
In the 1500’s, farfalle, or “butterfly,” pasta was invented. Nowadays, we call it “bow-tie” pasta, but when it first originated, bow-ties had yet to be worn. Farfalle is a versatile pasta because it is thick enough for any sauce, and it can be added to salads or soups.
Along the coast of Italy, small crabs scuttled around the shoreline. The curled shells of these paguri inspired chefs to create this pasta. Later on, some noticed that these little shells also resembled the long skirts that the women of the Italian courts wore, and the name was changed from paguri pasta to castellane pasta, meaning “castle dwellers.” Traditionally, castellane pasta is served with a dairy-based or fish-based sauce.
What is your favorite kind of pasta and why?
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Written by : Laura Photo Credits: jujuly25 / jdpage / elaine mccardel / fugzu / scottfeldstein
Foods of Southern Italy
You know how I feel about Italy and Italian food. It’s love. Always love. And though I know quite a bit about the food in Northern and Central Italy, other than fish, lemons and limoncello that I sampled on the Amalfi coast – I have yet to try many other Southern Italian specialties.
Here to tell us more about foods in Italy’s southern region, is none other than my Travel Tip Tuesday partner – Cherrye.
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Southern Italy food is characterized by spicy red pepper, fresh fruits and vegetables and a healthy combination of meat and fish-from both the mountains and the seas that surround the land.
Some of the most famous contributions to Italian food are abundant in the south, especially olive oil, wines and cheese. Here is a quick roundup of some of my favorite dishes from five of the regions in southern Italy.
Campania
Yes, yes, Naples gave birth to the pizza and it is likely their most famous invention-and one my husband and I celebrate a couple of times a week-but another tasty treat from Campania is the lemon-infused digestive liquor, limoncello.
Limoncello is not only a great night cap with friends, but can also be used in cooking. Check out our delizia al limone recipe, yet another great dish from southern Italy.
Sicily
Sicily is famous for their rosticceria, fried appetizers, and one of the most popular items on the list is arancini.
Arancini are rice balls, traditionally filled with ground beef, tomato sauce and a few green peas, then deep fried to golden, uhm, little orange perfection. They are often eaten as an appetizer to pizza or served as part of an antipasto platter.
Calabria
For the first year or so that I lived in Calabria I was hesitant to try their famous ‘nduja spreadable sausage … not so much for fear of the flame, but rather for fear of unknown meat. Still, ‘nduja won and once I tried it, I was hooked.
Here in Calabria, you will often find ‘nduja-filled arancini, ‘nduja bruschetta or even pasta or gnocchi in a ‘nduja sauce.
Basilicata
The food in Basilicata is a simple combination of fresh vegetables and spicy red pepper, but if you find yourself near Matera, a UNESCO World Heritage site for its Sassi cave dwellings, then be sure to find time for breaking bread. The Pane di Matera, or bread from Matera is made exclusively with durum wheat and is characterized by its thick crust and soft interior. It also has an impressive shelf life for homemade bread.
Puglia
Ever-more-popular Puglia is gaining in notoriety, not only because of the laid-back cities and the sea, but also, or perhaps, even more so, for its food and wine. One of the most famous Pugliese pastas is orecchiette, so-named because the pasta is shaped like orecchiette, or little ears.
There are a variety of sauces that go well with orecchiette, but one of my favorite dishes is Orecchiette con cime di rape-pasta and broccoli rabe.
What is your favorite thing to eat in southern Italy?
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Cherrye Moore is a Calabria travel consultant and freelance writer living in southern Italy. She writes about travel for MNUI Travel Insurance and about living and traveling in southern Italy on her site, My Bella Vita. She and her Calabrese husband also own Il Cedro Bed and Breakfast in Catanzaro.
Gigi Trattoria : Hudson Valley Mediterranean
To Italian food lovers, it seems there is nothing more palatable than the idea of local Mediterranean food. The Hudson Valley, is lucky to have such a restaurant as Gigi since 2001 which offers a seasonally changing Italian menu using primarily local ingredients.
Located in Rhinebeck, New York, Gigi scores high on Zagat with an overall rating of 24. The ambiance is classy yet informal, the food is fresh and appealing, and the menu has many choices for all kinds of diners. For example, I often visit Gigi with my boyfriend, who is a meat and potato lover while I tend to look for vegetables and salads, fish and chicken. Gigi satisfies both of us whole-heartedly.
A staple food of our night is the Skizza, which is a flatbread pizza light enough to be eaten after salad and before the entrée. The Margherita (tomato sauce, basil, oregano and mozzarella) is our favorite and is always offered on the menu. Depending on the season, there are other varieties of Skizza available, such as the Bianca-made with goat cheese, mozzarella, fig-rosemary preserve, pear, arugula, and white truffle oil. On any given night, there are usually about five or six kinds of Skizza to choose from, including that day’s special.
For people who love antipasti, Gigi has quite a few creations, including seasonal variations of crispy calamari, a daily cheese plate, and assorted imported salami. As a salad lover though, I always find myself compelled to get some insalate dishes like Barbina (baby greens, beets, butternut squash, mushrooms, goat cheese, toasted walnuts and vinaigrette), Cesarina (Gigi’s version of the classic Cesar salad), or the basic Stagione (baby greens drizzled with Gigi’s sherry-shallot vinaigrette).
In real Italian tradition, Gigi considers pasta dishes a first course. Guests can order pasta as a main dish too, as they have the option of ordering a half or full portion. The Penne Arrabbiata is delicious - spicy enough to have some kick but not as to overpower the dish. Like much of the menu, the pasta dishes vary. There is always some kind of gnocchi, like lamb with pumpkin and sage. There are also one or two whole-wheat options, such as Pasta Integrale (whole wheat fettucine with roasted butternut squash, mushrooms, and almonds).
For the main course, many kinds of chicken, fish, and red meat are on offer. Usually there is also a nightly fish and meat special. The pan roasted organic salmon, served with various garnishes, is delicious, though I tend to like fish that tastes more meaty. Just remember though, since Gigi’s menu is created in the spirit of the Mediterranean, fish like trout and branzino come skin-on, so if you’re like me and try to avoid fish skin, just make sure to ask your server.
Gigi has two steaks that are always on the menu, both rib-eye cuts. The 14 oz Bistecca and the 32 oz Scarpetta, which is meant to serve two. The steaks are served alongside Gigi’s glorious Tuscan fries made with rosemary and garlic. You don’t need to order steak in order to sample these fries. They are available as a side dish, along with other delicious side menu items.
My absolute favorite dish is the Fiaschetto - braised giant white beans stewed with rosemary, sage, parmesan, and extra virgin olive oil. I can (or always want to) eat the entire serving, which arrives in a cute little pewter pot.
The dessert is also exquisite, though I never see the same selections whenever I dine at Gigi. I have heard great sentiments about the Tiramisu di Gigi, although I haven’t been able to try it yet. The same can be said for their wines and cocktails (as I am not yet 21), but they always look great. The wine list is extensive, categorized by the regions of Greece, Spain, Southern Italy, Northern Italy, and Southern France.
As if all of this wasn’t enough, Gigi’s owner Laura Pensiero has a few other places within her Hudson Valley Mediterranean group. There is the Gigi Market in Red Hook, a farmer’s market and café placed on a working farm, and of course Gigi Catering if you want to share these delicious foods at a larger gathering.
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Gigi Trattoria
6422 Montgomery Street
Rhinebeck, NY 12572
(845) 876-1007
Written by Stephanie – Photo Courtesy of Gigi
How To Make Homemade Pasta
I have prepared and shared a plethora of Italian pasta dishes in the last three-plus-years on this site. I have experimented with homemade gnocchi and gnudi before- but one thing that has alluded me was making fresh homemade pasta.
Perhaps because of the time needed. Perhaps because of the equipment required. Or perhaps I was just afraid. Very afraid.
That all changed last Sunday, as I dove in to make my first attempt at fresh homemade pasta at a friend’s house.
First let me say, there are many different types of pastas, recipes, methods and types of equipment. I used a variation of an egg pasta dough recipe from Lidia Bastianich which has been adjusted at my friend’s recommendation. I also was lucky enough to make use of a Kitchen Aide stand mixer and pasta attachments.
1. Making the homemade pasta dough
sift 1 cup of all-purpose-flour into a bowl or on your countertop {I used King Arthur flour}
form a well in the center
put 3 eggs and 1 egg yolk into the well
add 3 tablespoons of olive oil
add 2 tablespoons of water
Using a wooden spoon, incorporate flour closest to the center of the well and continue moving outward. When the dough starts to come together, forgo the spoon and dive in with your hands. If the dough is dry try adding a teeny bit of olive oil to moisten it.
Kneed the dough, but don’t overwork it. Once it forms, shape it into a ball. Your finished dough will look like this:
Now, wrap this in plastic and let it sit for about 30 minutes.
Meanwhile, set up your pasta making station:
You’ll need -
~ a large workspace, dusted with all-purpose-flour
~ a few baking sheets lined with clean dishtowels
~ a Kitchen-Aide stand mixer with pasta attachments or a hand crank pasta roller.
2. Making the Pasta Sheets
Set up the Kitchen-Aide stand mixer with the pasta attachment which rolls the dough into flat sheets. Set the dial to thickness #1 and turn it on.
Unwrap the ball of dough, flatten slightly and cut the dough into six equal triangles, like you are cutting pizza slices.
Take one triangle, flatten slightly with the heel of your hand and feed one corner through the rollers.
Let the pasta sheet come through, gently supporting each end so that the dough feeds through smoothly – be careful not to pull it.
Repeat this process another 4 times with that sheet, each time adjusting the rollers to positions 2, 3, 4 and finally 5.
Place the finished sheet on top of the flour dusted workspace. Trim the pointed edges off of each end. If your sheet is very long, cut it in half as it will be easier to work with later. Flip pasta sheet over a few times until lightly covered in flour on each side. This is to help dry the pasta out and to prevent sheets from sticking together.
Repeat the process with the remaining five pieces of dough, until all of the dough is now drying in sheets.
At this point, you can decide what shape of pasta you would like. Prepared sheets can be used as-is for ravioli, lasagna or other types of pasta.
We chose to make fettuccine, which required further cutting.
3. Making the noodles
Switch out the pasta attachment for the one that makes fettuccine and turn it on.
Using the same motion as before, guide the pasta sheets through the attachment, being careful to feed it through straight and to keep your fingers away from the inner mechanism.
Let the cut noodles fall to the counter, scoop them up, toss them in some semolina flour until lightly coated and place each pile on top of the towel-covered baking sheet to dry further.
Repeat this process with the remainder of the sheets until all the noodles are cut.
Leave the pasta in nests to dry for a bit before cooking or freezing. Freeze pasta in tupperware or refrigerate if you plan to use it within a few days.
4. Cooking the Pasta
Fresh pasta cooks very quickly. Much faster than dried pasta. I’d recommend preparing your sauce first. Have it done and ready to go, and throw the fresh pasta into boiling water at the last moment. Cook the pasta, until al dente, just 2-3 minutes and add it right to the sauce.
We had prepared a simple, yet delicious sauce using a base of soffritto with canned San Marzano tomatoes, pancetta, red wine and herb ricotta.
The results were rich and flavorful. Just look at those gorgeous fettuccine noodles!
5. A Few Quick Notes
~ The more you make pasta, the better you will become at adjusting for things like the dough’s consistency, the humidity and how fast you need to work to avoid the dough from drying out.
~ You dough will probably come out differently every time you make it.
~ Though making dough by hand was fun, next time I will try to utilize modern technology and use the food processor or Kitchen-Aide mixer to prepare it. I’ll leave the completely-by-hand-dough-making to the real Italian Mammas.
While making my own pasta was time consuming, it was also fun and rewarding. The flavor was better and the consistancy was decidedly different from dried pasta. It certainly wasn’t as daunting as I feared. I don’t know how often I’ll opt to make my own, but this definitely won’t be my only attempt.
I think I see some ravioli in my future. Whose coming to dinner?
Now, it’s your turn to share! Have you ever made your own pasta? What kind did you make?
What was the result? Would you do it again?
La Cucina Povera : White Beans and Chard
One of the things I love so much about Italy is how Italians cook. They prepare dishes from seasonal foods while making use of everything they have. They don’t waste food and they have smart, creative ways to make use of leftovers.
La Cucina Povera is a term that Italians use to describe this type of cooking. It means The Poor Kitchen.
Some of the best Italian recipes were and still are created this way.
Often, when faced with an empty pantry the day before my scheduled market visit – I need to get creative. I don’t like to waste food or money for that matter.
Last week, I had some left over chard staring me in the face as well as about 50 assorted cans of beans picked up at a recent Can-Can Sale.
I figured that someone out in Internet Land must have an Italian recipe utilizing these ingredients.
And I was correct.
Enter Joe Bastianch and Food and Wine Magazine.
I used the recipe as inspiration for my dish, but since I rarely follow a recipe to the T while cooking I just winged it. I’ll give you an overview, but you can find the actual recipe here.
This is a simple, quick, healthy dinner – a perfect cold-weather meal for vegetarians. And it’s very budget friendly, which is so important these days.
I was also very surprised that this tasted as good as it did. It just goes to show you that you don’t need a complicated ingredient deck to wind up with a hearty, delicious dish.
Quick White Bean, Chard and Tomato Stew
What you’ll need:
Swiss chard, larger stems removed, and leaves roughly chopped
a few glugs of extra-virgin olive oil
a few thinly sliced garlic cloves
a pinch of crushed red pepper
1 cup canned chopped or diced tomatoes
1 16-ounce can cannellini beans, drained and rinsed
Salt and pepper
Grated Parmesan
What to do:
1. Throw the chard in a pot of boiling water. Turn the heat down and simmer till nicely wilted. Drain and set aside.
2. Meanwhile, pour olive oil in a Dutch Oven and turn the heat to medium. Add the garlic and crushed red pepper and cook for about a minute, making sure it doesn’t burn.
3. Add the tomatoes, turn up the heat . When mix reaches a boil, toss in the beans. Cook for 3 minutes, stirring often.
4. Reduce heat again to a simmer and add the wilted chard. Cook for 5 minutes.
5. Season with salt and pepper. Serve in bowls topped with a good amount of grated Parmesan cheese.
Buon Appetito!
Five Wine Bars in Florence
It would be hard to imagine a trip to Italy without taking advantage of the amazing selection of wine that the country has to offer. Luckily this is made a little easier by the many Italian wine bars, or enotecas. Here you can sample a variety of wines without having to eat a full meal and in some cases, if you prefer, you can enjoy a glass without ever even having to sit down. This is a convenience worth taking advantage of. A few places that seemed particularly enticing can be found in the capital city of the Tuscan region, Florence.
1. Cantinetta del Verrazzano boasts the ownership of arguably one of Chianti’s best-known wine-producing estates. It’s hard to imagine how one could go wrong sampling a full-bodied red wine such as Chianti here. Inside you will find a charmingly antiquated design of authentic wood paneling. This, along with a giant wood fired pizza oven fitted into the back wall, provides warmth to an already pleasant atmosphere. The quality of wine offered is only matched by the food. Patrons here have the option to sample items from the bakery along with their wine choices. Chianti is a wine meant to be enjoyed with food. All the more reason to indulge and order a piece of freshly baked zucchini flower focaccia while sipping a glass filled with truly authentic Chianti.
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Cantinetta del Verrazzano
Via dei Tavolini 18-20r.
055 268590
2. Cantinetta Antinori is truly fit for a king. It can be found inside a 15th century palazzo in Florence on the left bank. It has held residence there for some thirty years, surely a testament to its popularity. While reservations are usually necessary it is well worth the extra few minutes it takes to plan ahead because it would be impossible to only order a simple side dish. The dishes offered seem to rival the expansive selection of Tuscan wines. When ordering something such as bistecca fiorentina you can be sure all ingredients used are grown on actual Antinori farms. The servers here boast being able to speak almost all languages, so no need to worry if your Italian is a little rusty. This will certainly not get in the way of enjoying the fine wines and dishes offered.
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Cantinetta Antinori
3 Palazzo Antinori
055 292234
3. Gianni Migliorini’s Casa del Vino, while not located inside an ancient castle holds a somewhat historic title. It is the oldest winery in the city and you can find it behind the open air market on Via dell’Ariento. Here you can grab a small bite of bruschette or even sample the family olive oil made in Tavernelle. This seems to be all that is necessary for his expansive collection of fine wines outshines any dining menu. It also lends him the title of having one of the best wine cellars in Florence, which is as popular with locals as it is tourists. Along with sampling a variety of wines here you might find yourself discovering your inner Hemingway while examining their collection of rare cognacs. This is a collection that is specifically unique to them and certainly makes it worth a visit.
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Casa del Vino
Via dell’Ariento, 16r.
055 215609
4. Pitti Gola e Cantina is a much more recent addition to the Florentine wine bar landscape. To some it could be considered a virtual wine museum. Inside patrons can view a beautiful structure which holds a large variety of wine. Bottles here serve as both their fare and decoration as they line the walls. You will find yourself surrounded with both possibilities for your wine selections and a colorful almost enchanting atmosphere. Along with this stunning inside view you can look out upon the street and enjoy views of the Pitti Palace. Though an order of authentic Italian white, red, and dessert wine can get a little pricey, it is not too upscale. You will find the bar formal, but welcoming. Finally any dining experience here is rounded out by the friendliness of the servers.
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Pitti Gola e Cantina
Piazza de’ Pitti, 16r.
055 212704
5. The oldest option, which has been open since 1875, removes the necessity of servers altogether. Here tucked away behind Piazza Signoria you will find I Fratellini, which roughly translated means, the “younger brothers”. Only Tuscan wines are served across what is literally simply a bar. It is fit snuggly inside the doorjamb of a cellar. Charming in its evident simplicity, here you can find an affordable drink while never having to set foot inside. This is a rare convenience as it is one of only a few of its kind left in the city. This would certainly serve as a welcome site for travelers weary after a long day of walking through Florentine piazzas in search of the perfect glass of wine.
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I Fratellini
Via de’ Cimatori, 38/r.
055 2396096
Written by Molly Photo Credits : Il Carca / rfarmer
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Traveling to Florence? Click here to see a selection of food and wine tours or here to find out about a foodie adventure.
World Nutella Day 2010
We interrupt our normal Travel Photo Friday schedule to bring you something a bit more sinful and delicious today.
Yep, that’s right. It’s World Nutella Day!
I have always been a fan of Nutella, but it wasn’t until a few years back that a few bloggers got together and decided to dedicate a whole day to the chocolate-hazelnut spread. Sara and Michelle are hosting this event.
I am a big fan of celebratory days like Valentine’s Day, but I also think one should explore and celebrate their love and in this case, love for Nutella- any chance they get.
This is my third year participating and since I, like many others, are short on time, I wanted to showcase something so incredibly easy to make that even time-challanged-baking-haters could enjoy Nutella as well.
In years past, I have made Grilled Nutella Sandwiches and Nutella Stuffed French Toast. And while I couldn’t imagine it getting any simpler than that- I think I have managed to up the easiness factor yet again!
This year I bring you:
Bite-sized Amaretti Cookie and Nutella Sandwiches.
You can find mini Italian amaretti cookies at your local Italian deli or perhaps your local market.
Just flip them flat side up, shmere a nice glob of Nutella on one half, top it with the other half and smoosh together until the hazlenut spread starts to ooze out of the side. Pop ‘em whole – right into your mouth.
The crunchy, almondy sweetness of the cookie marries perfectly with the creamy Nutella. They are extra enjoyable alongside a cup of steaming hot espresso. Or perhaps with a glass of ice-cold milk – an afternoon snack for the child in you.
But the best part – for today only – eat as many as you like. There are no calories on World Nutella Day 
And if you have the time and are feeling adventurous- try Nutella filled doughnuts from bell’alimento, who is a good friend to this site.
Well, have fun celebrating Nutella!
Happy World Nutella Day 2010!
Passion on the Vine
The Internet, blogs and video have made arm-chair travelers the world over very happy people indeed. It is easier than ever to make virtual visits all over the globe. But nothing beats good old-fashioned book readin’.
Descriptions in many books allow you to form pictures and impressions through your very own imagination. Books can often make a place jump right off the page and come alive in your mind and heart.
Passion on the Vine, is one of those books.
If you like Italy, wine and Italian culture. This is one for your bookshelf.
Sergio Esposito, a succesful entrepreneur, passionate Italian wine drinker and Italian expat is the owner and creator of Italian Wine Merchants in New York City. His goal, which was successfully reached, was to introduce and make accessable, a variety of good quality Italian wines to New York and America, in a time where Italian wine consisted of Chianti in a plump, straw-covered bottles.
Esposito tells of his childhood in Naples and how his family’s hard-times caused them to move to the US to live with a relative in Albany, New York. Forced to eat bland dinners consisting of sub-par ingredients with relatives, he discovers a love and passion for wine at a very young age. It becomes his special gift. Later he moves to NYC, works in the famed San Domenico restaurant before becoming a wine consultant, eventually meets Batali and Bastianich. Soon after, Italian Wine Merchants was born. And the rest, as they say, is history.
A good part of the book describes his frequent wine-buying trips to his beloved Italy. His first experience with good Italian wine comes after his father gave him the freedom as a young teenager to explore Pisa and surrounding Tuscany for a few days on his own, while the rest of the family travelled to Naples. Much later in life he took his reluctant parents, along with his wife and two small children, on a countrywide wine-buying and tasting trip extravaganza.
The book showcases vineyards and producers both large and small, in different regions of Italy. It provides an insightful look into both modern and traditional wine styles. The conversations, vineyard tours and detailed descriptions of his three-hour-dinners with friends will both entertain you and leave you wanting more.
I enjoyed this memoir, especially the humorous parts. Esposito’s passion for Italian food and wine, as well as his love of his homeland, shine though.
Hopefully Passion on the Vine
