Recipe ~ Fusilli with Eggplant Caponata

In order to get into the Italian state of mind, one has to eat like an Italian!

This recipe came from our very own copy of "Recipes from an Italian Summer." It's a "must have" in the kitchen as it's filled with 380 recipes to delight the tastebuds of lovers of Italian food. 

Ingredients:

5 Tablespoons  |  Olive Oil
2  |  Eggplants, Peeled and Diced
2  |  Onions, Sliced
3  |  Plum Tomatoes, Peeled, Seeded and Diced
1 Tablespoon  |  Capers, Rinsed and Drained
6  |  Black Olives, Pitted and Halved
6  |  Basil Leaves, Torn by Hand
11 Ounces  |  Fusilli Pasta
To Taste  |  Salt and Fresh Cracked Black Pepper

What To Do: 

1. Heat 3 tablespoons of the oil in a large skillet. Add the eggplants and cook them over medium-low heat, stirring occasionally, for 10  minutes, until they are softened and golden brown. Remove the skillet from the heat and set aside.

2. Heat the remaining oil in a shallow pan. Add the onion and cook them over low heat, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes and cook, stirring occasionally, for another 5 minutes. Add the capers, olives, and eggplants and cook for a few minutes, then remove the pan for the heat and add the basil leaves.

3. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or according to package directions. Cook pasta until tender, but still al dente. Drain and turn pasta into a salad bowl. Drizzle with more olive oil, season with pepper and stir. Add the eggplant caponata and stir again.

Serve immediately. Serves 4.

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Bruschetta with Sautéed Mushrooms

In order to get into the Italian state of mind, one has to eat like an Italian!

Be the life of the party when you serve the life of the party ... this bruschetta and mushroom recipe celebrates the delicious simplicity that is the tasty best of Italy. 

Ingredients:

12 - 16 Slices  |  Italian Bread (I prefer ciabatta, ¼" thick)
3-4 Tablespoons + A Splash  | Extra Virgin Olive Oil
3 Cloves  |  Garlic, Chopped
1 Pound  |  Your Favorite Mushrooms, Chopped (Portobello, Crimini, Shittake)
To Taste  |  Fresh Cracked Black Pepper
To Taste  |  Gray Sea Salt
Handful  |  Fresh Italian Flat Leaf Parsley, Chopped
1-2 Tablespoons  |  Fresh Thyme, Chopped

What To Do: 

0. Set your oven to broil. Or set your wood-burning fireplace to medium-high heat.  :)

1. Place slices of your favorite bread on a foil-lined pan or cookie sheet and toast them in the oven for a few minutes (don't overcook, per favore). Remove and set the toasted bread aside.

2. In a large pan over medium-high heat 3-4 tablespoons of the the olive oil. Add the garlic and sauté for a few minutes.

3. Add the mushrooms, salt and pepper and an additional splash of olive oil. Reduce the heat to medium and simmer for 10-12 minutes, stirring frequently. Taste your mushroom mixture and add more salt and pepper, if you like.

4. Add the parsley and thyme and cook for up to 5 minutes.

5. Place a few spoonfuls of the mushroom mixture on top of each toasted bread slice. Serve "as is" or return the bruschetta to the oven for 1-2 minutes to warm.

Serve and take a bow!

Foodie Tips ~
 
♥  You can use a single mushroom variety or mix varieties together to create your own unique blend.

♥  Want A Double "Standing O"?: Add some finely grated parmigiano reggiano cheese on top of your bruschetta before returning to the oven for an extra-tasty texture. 

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Orange Fennel Salad Recipe

In order to get into the Italian state of mind, one has to eat like an Italian!

Wrapped in smoked salmon, this simple recipe was shared with us by our Italian host "Laura" during our recent trip to Tuscany. I'm a fan of anything FRESH ... probably why this is one of my new favorites. Best of all there's no cooking involved!

Ingredients:

1 Medium  |  Orange, Cut Into Wedges
1  |  Fresh Fennel Bulb, Sliced with Layers Broken Apart
6 - 12 Ounce Package  |  Smoked Salmon
To Serve  |  High Quality Olive Oil
To Taste  |  Kosher Salt & Fresh Ground Pepper

What To Do: 

1. First peel the orange and trim off the ends. Then cut the orange along the membrane on both sides of each segment. Free the segments and let them fall into a bowl or plate. Discard the orange remnants.

2. Place some of the fennel and an orange wedge on top of a salmon slice and wrap.

3. Arrange on a serving plate and drizzle with extra virgin olive oil and a sprinkle of salt and pepper.

Serve at room temperature and enjoy!

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Lemon Spaghetti

In order to get into the Italian state of mind, one has to eat like an Italian!

This dish was recommended to us by our Facebook follower, Ezio. We have to admit that we had never eaten lemon spaghetti before but thanks to Ezio we enjoyed it twice in the same week!

This tangy dish features simple ingredients and it's really easy to prepare. We included a tip below to add grilled chicken to this dish in case you want a little protein. Either way, this dish is tops!

~ ~ ~  LEMON SPAGHETTI ~ ~ ~

Ingredients:

The Pasta:
  Splash | Olive Oil (Use The Good Stuff)
  Pinch or 2 | Salt
  1 Pound | Spaghetti

The Sauce:
  2/3 Cup | Olive Oil
  1 Cup | Parmigiano Reggiano, Grated
  1/2 Cup | Fresh Lemon Juice
  To Taste | Salt and Freshly Ground Black Pepper

To Serve:
  2 Tablespoons | Fresh Lemon Zest
  1/3 Cup | Fresh Basil, Torn By Hand

What To Do:

1. Bring a large pot of water to a boil. Add a splash of olive oil and a pinch or two of salt. Add the spaghetti.

2. While the spaghetti is cooking al dente, let's prepare the lemon sauce. In a medium-sized bowl, whisk olive oil, cheese and lemon juice until well blended. Set aside.

3. When done, remove the pasta from heat, reserving 1 cup of the pasta water. Drain the pasta into a colander. Return the pasta to the pot.

4. Top the pasta with the lemon sauce, add the reserved pasta water and mix well. Season to taste with salt and pepper, stirring a little bit more.

5. Serve onto plates or into bowls and garnish with lemon zest and basil and a slice of lemon or two.

Yields: 4-6 Servings

Foodie Tips ~ 

♥  To Add Chicken: Warm a medium-sized skillet and coat with olive oil. Add 2-4 boneless, Italian or seasoned bread crumb-coated chicken breasts, cooking on each side until done. Set breasts aside on paper towels to drain. Cut into 1/2 inch strips lengthwise and place on top of the pasta.

♥  To Garnish: Add 1-2 slices of fresh lemon on top of the pasta.

♥  Love Lemon? So do we! Try these Chicken Piccata and Limoncello recipes.

Mangia! : Mangia!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Eggplant and Mozzarella Rounds

In order to get into the Italian state of mind, one has to eat like an Italian!

This dish is amazingly tasty. Probably because of the fresh and few ingredients - a sign of a simple pleasure. While great as an appetizer, these rounds hold their own and can be a main course when accompanied with a salad or bruschetta.

~ ~ ~  EGGPLANT and MOZZARELLA ROUNDS ~ ~ ~

Ingredients:

For the Sauce:
  9 Ounces | Canned, Chopped Tomatoes
  Pinch | Sugar
  2 Cloves | Garlic, "Whacked" and Peeled
  2 Tablespoons | Olive Oil
  To Taste | Salt

For the Base:
  3 | Eggplants, cut into 1/2 inch rounds
  5 Tablespoons | Olive Oil (use the good stuff)
  Up To 1 Pound | Fresh Mozzarella, Sliced
  To Taste | Salt

What To Do:

1. Let's make the tomato sauce. Put the tomatoes, sugar and garlic into a pan and season with salt. Cover and cook over a very low heat for 20 minutes. Remove and discard the garlic.

2. Mash the tomatoes with a wooden spoon (or use an immersion blender on the sauce while the sauce is in the pan). Heat sauce for another 15 minutes.

3. While the sauce is cooking place the eggplant slices into a colander. Sprinkle them with salt and let drain for 30 minutes (the salt will draw out some moisture). Rinse the slices then pat dry with paper towels.

4. Remove the pan of tomato sauce from the heat and let cool then stir in the olive oil.

5. Preheat the oven oven to 350°F. Line a baking sheet with parchment paper. Heat the olive oil in a skillet. Add the eggplant slices, in batches, and fry turning once for 10 minutes or until they are a light golden brown.

6. Remove the eggplant slices with a slotted spoon and drain them on paper towels. Transfer the eggplant slices to the baking sheet. Place a slice of mozzarella on top of each eggplant slice then top with a teaspoon of tomato sauce.

7. Bake the rounds for 10-15 minutes or until the cheese has melted.

8. Serve warm or cold. The leftover sauce may be frozen and used for future feasting.

Serves 4

Mangia! : Mangia!

Keep On Cookin' : This recipe is compliments of our favorite Italian cookbook "Recipes from an Italian Summer." Learn more about this favorite eating and reading essential here. Treat your kitchen, family and friends by adding this cookbook to your collection. Click. Get. Eat! Your tummy will reward you with a "Standing O!" 

More of our favorite recipes here.

for the love of : italy

Recipe ~ No Bake Lemonberry Cups

Field Of Berries

Watch your guests' eyes grow wide when you present these Lemonberry Cups. They are super-easy to make and feature fresh fruit atop Mascarpone Italian cream cheese which originated in Italy's Lombardy region in the 16th century.

Served chilled, these delicious bite-sized treats make hot Texas days oh, so sweet!

~ ~ ~  NO BAKE LEMONBERRY CUPS ~ ~ ~

Ingredients:

8 ounce container | mascarpone, sweet Italian cream cheese
4 tablespoons | lemon curd
4 tablespoons | powdered sugar
15-25 miniature | mini fillo (phyllo) shells
to garnish | fresh berries
to dust | powdered sugar

What To Do:

1. In a medium-sized bowl blend well the Italian cream cheese, lemon curd and the powdered sugar.

2. On a serving plate arrange the empty fillo shells/cups. Fill the cups with the cream cheese mixture and top each with fresh berries of your choosing.

3. Place the Lemonberry Cups in the refrigerator for a 30-minute chill before serving.

4. Before the tasty unveiling, give the Lemonberry Cups a light dusting of powered sugar. This step is optional but creates a pretty topping for the fruit.

Serve chilled

Foodie Tips:

1. You can find the mini fillo shells in the freezer section of grocery stores like HEB and Kroger. No baking necessary! Jars of lemon curd will most likely be waiting for you on a shelf by the jams and jellies.

2. Berries that work well for this recipe include raspberries, blackberries, blueberries and sliced strawberries.

3. For a quick way to get the mascarpone into the shells you can use or make your own icing tube. To make your own tube simply fill one end of a clean plastic or "Ziploc" bag with the mascarpone mix. Flatten and remove the air space above the icing and cut a small piece of the bag's corner away. Holding the bag in your palm you can squeeze out the desired amount of mascarpone!

4. Hint: Red and blue-colored berries make a patriotic splash for Memorial Day, Fourth of July and Labor Day holidays. Use red and green fruits, like kiwi, for a tricolore taste symbolic of the Italian flag.

5. On my next "go" of this recipe I'll be adding a small shot of homemade limoncello to the mascarpone mixture for that extra "oompf!"

Make your tummy smile. More of our favorite recipes here.

for the love of : italy

Flying Dogs to Italy

Have Dogs and Traveling to Italy?

It wasn't the easiest thing I ever did, but traveling to Italy with my two Labs turned out to be the perfect way to spend my extended holiday stay.

But getting there *and back* safe and happy required super-fancy footwork by my entire pack of four.

So what's involved if you want to travel with your pet from Texas to Italy? 

Best grab a glass of wine and a chair ... this is not a quick question to answer!

Meet Boomer and Harley

Boomer (my chocolate Lab above) and Harley (my yellow) are both seven year old Texas-born Labs. They are literally the best doggies a human could have! So when it came time for my extended stay in Italy, my partner and I knew we wanted needed them with us.

There were many weeks of preparation and many questions to address; Could our dogs fly on a plane at all? Would they have to be quarantined in Italy or the USA? Would they even have fun in Italy? What travel situations were we comfortable with ... or more importantly not comfortable with? There were many, many more questions ... if you'd like my guide of questions you should answer before traveling, email me.

Saddle Up

Once we made the decision for us all to go, we had to obtain the necessary paperwork for entrance to Italy. It seemed easy at first, but the deeper we dug the more confusing things became. Websites were a great start, but they often referred you to other sources which were vague and incomplete. There was no credible, single-source to give us the requirements or answer our questions.

After multiple phone interviews with multiple airlines and our trusted Dallas Vet who researched the medical side of things for a couple of weeks, we determined the final requirements to get our dogs into Italy:

1. No travel during extreme temperatures (sorry, summer and winter). Per the airline, this meant NO dogs traveling in the baggage hold between May 15 and September 15 (their pet embargo) OR any travel days when temps were below 10°F or above 85°F. A big hurdle which meant travel only during the shoulder and off-season months.

2. An internationally-friendly microchip. Not all microchips are internationally friendly, so our Vet had to re-chip the boys with a 15-digit ISO compliant chip.

3. A valid rabies certificate that did not expire before our return into the US.

4. A certificate of good health didactically printed in English and Italian completed and signed by our Vet and validated by the USDA Animal and Plant Health Inspection Services (APHIS) in Austin within 10 days of our departing flight. Whew! FedEx, here we come!

5. A travel dog crate or carrier, which met IATA (International), USDA (Domestic) and carrier (Delta) travel requirements. Since our dogs were large they would be traveling in a large "500 Series" crate which we purchased at our local PetSmart.

Surprisingly, none of our paperwork was checked when traveling into Italy, but that doesn't mean you don't need it!

Flying Doggies

Getting to the airport turned out to be its own adventure. We decided we wanted a direct flight to Italy in order to minimize the opportunity for the dogs to miss a connecting flight as well as to shorten their crate time.

While we checked popular airline carriers - even "pet-only" airlines, we settled on Delta because we were able to: 1) travel on the same flight; 2) receive a consistent list of requirements each time we spoke to different representatives; 3) read and understand the risks from the Redacted Animal Incident Report which disclosed what prior pets experienced while in Delta's care; and 4) avoid potential quarantines by other countries by flying direct. Italy had no quarantine for our situation.

There were no direct flights from Texas to Italy. Since my dogs enjoy four wheeling I rented an SUV, we all piled in and drove two days from Dallas to Delta's hub in Atlanta, Georgia.

An airport skycap helped us for almost two hours while we assembled crates, found a rest area and navigated through the terminal for check in. Very helpful! To our delight, Delta's new international terminal had a dog-friendly pet station complete with fire hydrant and garden hose. We all rested here before the big take-off.

Since they were large dogs, Boomer and Harley could not fly in the main cabin as they couldn't fit under the seat in front of us. The boys would have to travel underneath in the baggage hold. The hold was pressurized and temperature controlled, but we were not together and there were unfamiliar noises below so we were extremely nervous wondering how our dogs were handling the experience.

Hopefully one day the airlines will allow in-cabin travel for well behaved large breed lap dogs ... even for a price.

Once we landed in Rome it took about an hour until our pack was finally reunited. The dogs did great although we were all "groggy" from the 10 hour flight. We piled into our rental car along with three pieces of luggage, two backpacks and two carry-ons. Then we quickly pulled roadside for water and food. Recharged, we were ready for the real adventure to begin – three bountiful months in Italy!

When In Italy
Our pack chose the Tuscany region as our home base.

Boomer and Harley did amazingly well adjusting to life over-seas – even better than us humans. They weren't bothered with things like language barriers, exchange rates or wishful Tex-Mex food sightings.

Most days

they spent traveling with us to small villages for a taste of new sights and sounds ... and we went on long, restful walks together across hill and dale.

Along the way Boomer and Harley met several kittie and doggie friends plus a few pheasant and wild rabbits. Doggie Heaven.

Italian Foodies

We expected that finding their dog food would have been easier than it was, but most of Italy's pet food stores do not offer grain-free foods (there are no PetSmart or Pet Supplies Plus superstores). Since we couldn't transport 180+ pounds of kibble overseas (enough for Boomer and Harley to eat for three months), a friend back in Texas and I both went online to find a solve.

After a four-hour emer-gency food trip to the Il Tucano pet store outside Rome and a few days searching online, we finally found an awesome online company called Miscota which turned out to be the best sniff-find! While Miscota is based in Spain, we were able to have our 30 pound bags of specialty pet food "Taste of the Wild" delivered to our Italy stay in just two days with free shipping for spending over 50 €. Four paws up! I definitely recommend checking Miscota out online before traveling to ensure they have what your pet needs.

Returning Home

While we thought the return trip would be easier, it was actually more difficult. We had to overcome a foreign language, a new Vet and Italian policies. We were extremely advantaged in that our hosts spoke English and Italian and they were animal lovers.

After four weeks of multiple trips to our local Vet and the Azienda USL where the area health Vet was located, we netted out that we needed the following:

1. A Certificate Of Good Health obtained from our local Vet clinic dated within ten days of our departing flight (Delta wanted this).

2. A de-worming and flea and tick treatment via "Nemex" and "Frontline" within 48 hours of visiting the USL for the pet passport (the USL said they required this).

3. A European Pet Passport since we were departing neighboring Paris, France bound for Atlanta (the EU requirement). Assuming you are lucky and are departing Italy direct for the US you should not need the passport, but most likely still #1 and #2 above.

Once again, none of our paperwork was checked when departing Italy or France, but that doesn't mean you don't need it! We did have to present our Rabies Certificate after arriving stateside in Atlanta (the rabies certificate we needed prior to leaving the US).

Our European Dismount

We drove for two days from our base in Castiglion Fiorentino bound for Paris with no issues. We had to find pet friendly hotels that would accept the breed and size of our pets. We also had to be comfortable with the pet surcharges imposed by the hotel. Staying with friends is highly recommended!

There were of course doggy differences between the Paris CDG and Atlanta airports. In Paris there were no skycaps or astro-turfy rest areas to greet us (just curbs). But unlike Atlanta, we were surprisingly able to take the dogs inside the terminal without being crated which was nice.

A few inflight hours later and we were back on US soil without any issues. We reclaimed Boomer and Harley, presented our valid rabies certificate, secured our car rental and were finally "free" again. We drove two days back to Texas bound for some Tex-Mex food ... and the next chapter of life.

Happy Tails

While I'm doubtful we'll make as grand a journey like that again, I'm grateful my four pack had a brief window of opportunity and lept right through it.

Boomer and Harley literally had the best of days funning "Under the Tuscan Sun". More importantly, the experience made our pack realize how much we take for granted and ultimately how much we love and rely upon each other. "The simple things."

Plus, how many Texas Labs can boast that they've been to Italy and back while earning their "truest of true" flying doggie wings?

Have a question about traveling with your dog to Italy?

Email me

Please Note: The information in this post is based on my personal travel experience to Italy in the winter of 2012-2013. Always check with your local Vet and your airline (the experts) for up-to-date changes to policy and procedure regarding pet travel. I’m sharing this information in the hopes it will help you with your pet travel experience. As a prudent pet parent, you assume any and all reward or risk implementing the information! Proceed with caution and have fun. 

Recipe ~ Pici alla Norcina

Pork + Truffles + Cream = Heaven

The ancient town of Norcia, Italy is credited as being the pork capital of Italy. A "norcineria" is a shop that specializes in the curing, butchering and sale of pork which is where this recipe derives its name.

I think hearty and savory Norcina is delightful atop any pasta, although I first experienced it in Tuscany on fresh pici (above) so that's how I discovered it best.

When the tastes of pork, truffle and cream combine, you have this unforgettable dish. Get ready for your "taste bud takeoff!"

~ ~ ~  PICI alla NORCINA ~ ~ ~

Ingredients:
handful (6-8) | porcini, rough chopped
5 | sausages, removed from the casing and crumbled
4 tablespoons | evoo
1/2 cup | broth (mushroom, vegetable or beef)
2 | cage free eggs
to taste | nutmeg, freshly grated
to taste | gray salt
to taste | black pepper, freshly ground

1 cup | parmigiano-reggiano, freshly grated
1 cup | pecorino, freshly grated

1 pound | fresh pici pasta, al dente*
1 cup | heavy cream, the more cream the merrier
1-2 | truffles, freshly grated*
to serve | basil, freshly torn*

to serve | black pepper, freshly ground

What To Do:

1. Rough chop the porcini. If you're using dried porcini, reconstitute them according to their directions, "pat" them dry, chop and set aside.

2. In a large pan over medium heat, brown the crumbled sausage in olive oil.

3. Add the broth and the porcini, stirring frequently. Return heat to low, cover and keep warm.

4. In a medium mixing bowl, beat the eggs. Add the nutmeg, salt and pepper and combine well.

5. Now add the cheeses to the egg mixture and combine well. Keep on warm.

6. Prepare your al dente pasta. Add it to the porcini sauce and combine well.

7. Remove the pasta mixture from heat and fold-in the egg and cheese mixture.

8. Add the cream and combine well.

9. Add the freshly grated truffles and combine again.

10. To serve, transfer to a serving bowl and top with fresh basil, black pepper and more cheese, if desired.

Serve warm

*Tips:

1. If you cannot find fresh truffles in your neck of the woods, try substituting 3-4 tablespoons of truffle paste, available at higher-end stores or online.

2. The ingredients for making pici are few. The true art occurs when shaping the pasta which requires lots of rolling and twisting by hand. Why not make your own art with this homemade pici recipe?

3. Always a sucker for a new pasta form, I tried the norcina sauce on the twisty, tubular "caserecce" pasta, shown here.

4. Remember to tear your basil by hand versus cutting it with a knife. This prevents oxidation of the basil (blackening of the leaves by the cut).

More of our favorite recipes here.

for the love of : italy

carnevale

Party On

When I heard the word "carnevale," I pictured Venice.

Now, I'm a changed man.

During my extended stay in Italy, I was lucky enough to share the streets of Foiano della Chiana during the oldest carnevale in all of Italy.

Sorry, Venice.

Being from Texas, I was used to big parades; heck, I even marched in them. But the sites and sounds here in Italy pale in mere text and are truly best experienced in person; it's hard to believe the scenes depicted atop these floats are made of papier-mâché... some about 4 stories tall!

Here's a quick video I made to give you a glimpse of the action. I was pinned-up against a building for most of my shots, so sorry I didn't capture more "spot on" footage.

I'll be lucky enough to catch more of the Carnevale di Foiano in years to come! Learn more about "The" party here.

Let The Show Begin (click below)

shopping in the fast lane

As a follow-up to my recent shopping post "Shop Like An Italian," I discovered an innovative shopping service during my Italian holiday stay that puts the shopper in great control while saving time, managing sticker shock and delivering shopper savings.

The service named "Salvatempo" (loosely meaning "time saver” in English) is credited with literally putting the shopper in the fast lane by shaving about 20% of the shopper’s total time spent shopping when avoiding the typical grocery store process (a.k.a. “the queue” here in Italy).

Salvatempo leverages a handheld mobile device (shown above) that shoppers use to pre-scan grocery items in order to expedite checkout.

While the idea may sound new and innovative to American shoppers, the Italian supermarket “Coop” introduced the handy barcode reader in 1998 outside Florence. In 2012, a free mobile app was introduced for the iPhone, iPad and Android that let’s shoppers use their personal digital device versus the handheld scanner tools available in supermarkets. You can watch this YouTube video to view the app in action. 

While Salvatempo makes total sense to me, the service is available in only about 200 supermarkets in all of Italy. How interesting the Salvatempo service is 15 years old and it was introduced by a grocer with origins dating back to 1891.

Here's How Salvatempo Works:  

• Shoppers voluntarily sign-up for the free service and link it to their cooperative membership account. 
• Upon entering the store, shoppers insert their Coop membership card to activate the mobile device, or they can simply activate their digital app.
• Shoppers scan items and enter quantities as they are placed into their shopping bag or cart. If a shopper decides to put an item back, they can edit their digital shopping list.
• When ready to leave the store, the shopper enters specially-marked lanes and hands the mobile device to the checkout clerk who prints a paper receipt and validates payment.

Why It's Smart:

• This is a honor-based service that trusts shoppers to properly scan each item; although random accuracy audits may be made; another example forming my belief that there's more shopper trust here in Italy than in the US.
• The service helps prevent sticker shock at the register by allowing shoppers to always know how much they will be spending and allows users to remove items from their “digital tab,” if desired. 
• The mobile service also provides information on coupons and rebates, empowering impromptu shoppers to save on the go, when away from coupons which may be at home.
• There’s no need to remove items from the shopper’s cart or shopping bags and pack them again, saving time and energy for the shopper and the checkout clerk.
• The service reduces line wait and puts the shopper in control. What's not to like about that?

As the gap shrinks between conventional ways of shopping and mobile advances, like my favorite digital shopping list app, it’s quite possible that the American shopper will soon view the paper grocery list a thing of the past.

I'm OK with that!

Recipe ~ Ribollita

Ribollita (Bread Soup)

While this recipe requires more work than Pappa al Pomodoro, a bowl of Ribollita will reward you with a warm winter belly. If you like spending hours in the kitchen, this is the recipe for you. If not, pay close note to the time-saving shortcut below!

This recipe hails from Gabriella's Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

~ ~ ~  RIBOLLITA ~ ~ ~

Ingredients:

2-3 cups (~300 grams) | dried haricot beans*
10 tablespoons | olive oil (EVOO)
2 medium | onions, chopped
15 tablespoons | tomato puree
4-1/4 cups | tepid water
4 | carrots, chopped

3 | celery sticks, chopped

3 | zucchini (courgettes), chopped
to taste | salt
4 | potatoes, cut into 1/2" pieces
3 bundles | chard, finely chopped
4-1/2 cups (~200 grams) | stale bread
to season | garlic cloves, sliced
to taste | freshly ground black pepper

What To Do:

1. Boil the beans in 2 litres of water for 3 hours. OR, follow my super-Texan-short-cut below*!

2. Heat the oil in a soup pot, add onion and brown, until soft.

3. Add the tomato puree, water, carrot, celery, zucchini and salt. Cook for 30 minutes, stirring occasionally.

4.  Add the potatoes and chard then cook for about 2 hours. Maybe watch a movie? Stir here and there.

5. Toast the stale bread and rub it with the sliced garlic.

6. In a deep saucepan, form alternate laters of bread, beans and vegetable soup and boil again for another 2 hours. (Sorry, it's not me, it's the recipe!)

7. Serve in terracotta pots adding EVOO atop, at the end!

Serves: 6

*Tips:

1. If you don't have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven for a few minutes at 225°F until crunchy. Do not use soft bread for this recipe!

2. A word about "haricot beans" ~ We have yet to find these while in Italy. They are known in the USA as the Navy Bean. We substituted corona beans, which are tasty and readily available canned, so we were able to eliminate 3 hours of boiling from this recipe! More bean info here.


More of our favorite recipes here.

for the love of : italy

San Quirico

High On The Hilltop

Setting foot in San Quirico d'Orcia means that you're in one of the most beautiful parts of Italy.

San Quirico is small in size (less than 3,000 folks live here), but it sports big views of the surrounding Val d'Orcia which has been honored by painters, photographers, and mankind at large since Renaissance times.

Not surprisingly, the entire Orcia Valley was added to the UNESCO World Heritage Site, making it one of the world's most treasured landscapes.

With origins dating back to the Etruscan time, San Quirico was a key town along the ancient Via Francigena, which connected Rome and Canterbury.

Suggested Stay:

A few hours. If you want to enjoy the beauty of this part of Italy, an online search found many area quality rooms and villa rentals. From the S. Quirico area you can quickly travel to the neighboring cities (mentioned below).

Getting To San Quirico:

We arrived via car from our villa stay outside Montepulciano (just 29 km away). San Quirico is 35 km from Siena and is very close to Montalcino and Pienza, both under a 20 minute car drive away.

Although there is no "formal" bike lane, this roadway is a popular route to bike or walk; you'll be riding on the curvy, paved road or walking roadside, so be prepared.

No matter your arrival form, make sure your camera is fully charged and be prepared for frequent roadside stops... even if just to slow the heart by taking in 360° of the countryside's beauty.

Must See & Do:

First, here's a handy map for the city. Entering at the north-western end of San Quirico (see pic above at right), you can take the main walkway named Via Dante Alighieri that will lead you through the heart of the village.

Notable
Sites ~

A few steps inside the old city walls, you'll be looking straight at the Collegiate Romanesque Church of San Quirico. With origins dating back to the 8th century, walk past the lions flanking both sides of the entryway and have a look inside. When you return outside look up and enjoy the tall bell tower; you're likely to see birds flying about - we found them struggling to keep atop of the church dome set high in the Tuscan breeze.

Continuing down the street, you'll encounter the heart of San Quirico with Chiesa di San Francesco (on your left) which contains a significant Madonna by Andrea della Robbia.

With your back to S. Francesco, if you walk toward the gateway opposite the church, you'll be standing at the entrance to Horti Leonini (below) a fine example of an Italian garden which dates to 1561. Admission is free, so enter and enjoy some inner peace.

Returning back to S. Francesco and taking a right along the main passage you'll notice Chiesa di Santa Maria Assunta, a very charming Romanesque church.

Festa dell'Olio ~ 

If you're in Tuscany in December you won't want to miss the Olive Oil Festival that's held here in San Quirico.

We were thrilled we made it to the party and it was one of the best events we saw during our 3-month stay - it was local, intimate and unique. 

During the celebration the village is literally bursting with people of all ages who share in the love of olive oil. Oil and wine tastings abound! It was here I had my first olive oil gelato which even in the cold of December was a special treat. 

I think we were the only Americans visiting this night but the warmth of the Italian people welcomed us as if we were their own. Such is the Italian way! 

Make the festa if you can - it's an annual event and one that should not be missed. 

Bagno Vignoni ~

Just a stone's throw from San Quirico are these amazing hot springs that have been gushing waters at around 120°F for the past 2,000 years. Despite wars upon the city as well as the test of time itself, Bagno Vignoni remains a well-preserved treasure tucked in the Tuscan countryside.

Learn more about making your visit to Bagno Vignoni online. Make sure and bring your swim suit!

Want More San Quirico?

Have a look at more pictures of San Quirico
here on FTLOI Flickr.

Our Next Stop?

Charming Chiusi. Also home to one of the most historically significant museums I've set foot within! Get there in a click.

italian agriturismo

farm fresh

If you enjoy an authentic, casual and soulful way of travel, Italian Agritourism may be the welcomed adventure for you.

Agriturismo, literally "staying on a farm," may initially frighten the unfamiliar, but have a second look; you won't be bailing hay or roping Chianina cattle (these giants can weigh 2,000+ pounds). You're more likely to be sipping wine grown from the very vineyard where you stay, cooking in your own kitchen with a fresh pressed olive oil where the mother trees are right outside your window or you may be swimming in a secluded pool, just for the use of a handful of guests. The farm fresh eggs pictured below? They were brought to me by my Tuscan hostess during my stay.

Best of all, living local means you can interact with the locals. That means inquiring minds can receive great insider tips on the best of the best for local eateries, markets and sights. If you're like me, you can practice your budding Italian skills with your local host/ess as most Italians are eager to help connect shared communication more so than we try in America.

Your agriturismo experience will take place in many a form; a villa, estate, farmhouse or apartment; each as unique as your thumbprint.

Think Thrice

Living on the farm will bring you many special experiences. While you won't be "roughing it" per se, here are 3 key things to inquire into before booking your farm, sweet, farm:

1. Location ~ Obviously, farm living means it's unlikely you'll be in the city center. So make sure you consider how you will travel outside of the farm proper.

Rental cars are often the most convenient way of travel (not necessarily the most cost-efficient means of travel). You can learn more about renting or leasing a car in Italy in my upcoming post. In addition, you may find that you'll be within walking distance of a bus stop which will likely connect you to neighboring cities and regional train stops.

2. Keeping It Clean ~ You can take your clothes to local cleaners or self-service lavanderias, found in many communities. But if you prefer to wash things yourself at your place of stay or affordability is important to you, inquire into the availability of washers and dryers.

Clothes dryers are not the norm in Italy. In many cases, you'll have to dry your clothes outside on the clothes line or inside or patio-side on a folding clothes rack. Weather permitting, line-drying clothes may take 2 or more days, so you may need to be more regimented as to when you wash clothes... as well as how many clothes you pack (bringing fewer clothes means you'll be washing more often).

Automatic dishwashers? Only if you're very lucky (you have the "buona fortuna")! You'll often be washing and drying dishes the old-fashioned way; with your hands! I find that hand-washing dishes is a therapeutic release, so in the "paper-scissor-rocks" cleaning essentials game of clothes dryer vs. dishwasher, I pick the clothes dryer, hands down.

3. Staying Connected ~ While "getting away from it all" is important to some, staying connected for others is like air itself.

Having a cellular, digital or WIFI connection will be your lifeline to "Skype-ing" with friends and family, checking email and watching online video programming. Doing without these things is easier the shorter your stay, but during my 12-week stay, I realized my less-than-dial-up connection meant I'd have to multitask while I upload content... and that Skype-ing was out of the question. Always ask your host/ess if they are connected, if the TV, cell phone or computer is important to you. You can also have them do a WIFI speed test, and report the results back to you.

For me, the joys of staying in a villa rental far exceed any detriment. You'll find that your soul returns fresh and ready for another go of it. If you've been a part of the agriturismo inner circle, why not share your story and a picture on the For The Love Of Italy Facebook page.

Off for a hike with the Dogs!

Recipe ~ Pappa al Pomodoro

Tomato Bread Soup

"Give me your tired bread, your hungry masses yearning to eat, and I will make them this delicious soup!"

Found during my holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly.

This recipe was inspired by Gabriella's Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

~ ~ ~  PAPPA AL POMODORO ~ ~ ~

Ingredients:

6 tablespoons | olive oil
2-3 | garlic cloves, cut into small pieces
1 | celery stick, chopped into small pieces
3-4 (1¾ cups) | fresh tomatoes, chopped (tomatoes may also be peeled)
6-8 | basil leaves, torn by hand into small pieces
to taste | salt
to taste  | pepper
2¼ cups | boiling water
1½-2 cups | stale bread, cut into bite-sized squares
to garnish  | a fresh basil leaf for each serving
to garnish  | parmigiano-reggiano cheese, shredded

What To Do:

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Tip:

If you don't have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven for a few minutes at 225°F until crunchy. Do not use soft bread for this recipe!


More of our favorite recipes here.

for the love of : italy