Kate Ferrara Homes grew up in coastal Connecticut; in an Italian- Irish family with parents who loved to get the kids involved in the kitchen and expose them to all sorts of dining experiences. The Ferrara family loved to eat, and between the summertime spreads of peasant bread, gazpacho soup, summer sausage and smoked mozzarella, to the Sunday afternoon southern Italian feasts at her grandparents’ house, they were never for want of fun food extravaganzas. With her enthusiam for Italian cooking she brings this recipe to you. CLICK TO SEE RECIPE
Over the course of the next few days, Venice, Italy will be lit with food, entertainment, culture and tradition as Italians celebrate Venice Carnival. Although most of us won’t be able to travel there, we can certainly get a taste of Italy right at home. Here are some interesting facts about a traditional Italian dish that is tasty and easy to prepare:
Made from grain cooked in water, Polenta served as a Pre-Columbian Northern Italy staple. Sometimes made from chick-peas or chestnut grain, the porridge-like substance is also known as “Italian Grits.” READ MORE
The Film: Eat Pray & Love- Based on the best seller, Julia Roberts plays the main character of Liz, a lost miserable soul. Pretty early in the film she realizes that her marriage is not for her but she rebounds into the arms of the gorgeous James Franco, a younger man. However, he is not the answer. She comes to conclusion that she needs time to be single and figure some things out. First a few months of indulgent eating in Italy and then a quest for spirituality(balance).
The Foodie: Liz had to learn to let go and enjoy life. She decided to enjoy the pleasures of food its ok if muffin top happens. We watched Liz stuff her face in Italy with proscuitto and melon, pizza and chicken carbonara then prepare an American Thanksgiving dinner turkey. Then we watched her eat naan in India and down a Thumbs up soda with Richard Jenkins. In Bali, unfortunately, we did not get exposed to their cuisine. However, coffee and rice are cultivated there.
Nutella was made by Italian confectioner Pietro Ferrero.Yes, it’s the same Ferrero that brought us the delectable Ferrero Rocher (and Tic Tac’s too). Nutella was the solution to a less expensive chocolate. Since the supply of cocoa was limited during World War II, Pietro Ferro used hazelnut which was plentiful in the Piedmont region of Italy. This simple solution extended the supply of chocolate and began a trademark taste found in Ferro’s products.
At first Nutella, originally called Pasta gianduja, was sold in loaves and mothers would slice a slab and put it in between two pieces of bread. However, children being children discarded the bread and went straight for the sweet stuff. So, innovative minds went to work to outsmart kids wanting to have their cake and eat it too, by making Nutella spreadable.
Although Nutella has been around since the forties, it was only imported from Italy to the United States in the early eighties. Now it is marketed in over 75 countries outselling all brands of peanut butter combined worldwide. Nutella is eaten on all types of bread, from bagels to muffins to toast. It goes great on waffles, crepes and crackers as well.
Here’s an idea for an informal gathering. Get some pretzels and fill your dipping bowl with Nutella…what a delicious treat! For more formal affairs, instead of chocolate, why not try Strawberries and Nutella? It’s a different taste, and sure to be the talk of the party.
Recipe for Nutella Cake: Nigella.com
Article by Monica Johnson
Nestled behind a small parking lot is a white restaurant with green shutters which would remind one of a misplaced Bed and Breakfast establishment right off of Ventura Blvd. Zach’s is one the best kept secret’s in the Valley but celebs like Megan Fox and Brian Austin Greene are evidently in the know.
There is plenty of patio space with white plastic tables and umbrellas for shade. Knowing the cuisine was Italian, I found the outside decore baffling. As I am led by the hostess to a cute little section to right of the intial entry way, I notice the beautiful murals which help to create a great a setting of sitting in an Italian market place.
Matt, the owner decides that today we are going to do a tasting menu. He sends out some of the dishes which he believes best reflects Zach’s Cafe. We start with a cream of broccoli soup. Sometimes you get a cream of broccoli from a place that is too thin but at Zach’s Cafe it is creamy, hearty and filled with broccoli bits. It brims with flavor. Along with our soup, piping hot rolls are brought to us. Mozzarella cheese is cooked into the rolls. The delicious rolls taste like they just came out of your grandma’s oven, nice and moist. Then we try one of the best sellers on the catering menu, the Adam’s Baby Greens Salad. Salad lovers, run don’t walk to this restaurant because the salad is absolutely deliciously. Read More.
Read More Restaurant Reviews: Multiculturalcookingnetwork.com Restaurant Reviews
This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut squash are available in most supermarkets in the fall and winter.
As a comfort food restaurant critic examiner for Los Angeles, I was asked to sample the 10 under 10 menu. The special is running nationwide at select locations. Click below for more info:
(In Photo: Inner Harbor Baltimore Location)
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(Huge Portions of Bruschetta at Oliva Trattoria)
While dining with a group of six ladies, I had the opportunity to sample quite a few dishes at Oliva Trattoria in Sherman Oaks. Read more below:
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Gnocchi (English pronunciation: /ˈnɒki/; Italian: [ˈɲɔkːi]; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
The word gnocchi means “lumps”, and may derive from nocchio, a knot in the wood, or from nocca (knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia (where they do not contain egg, however, and are known as malloreddus).- Wikepedia
See this great link for recipe dating back to ancient recipe dating back to the 1300’s for gnocchi: