Fruit desserts
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Chinese food
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FExotic cocktails
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Archive for the ‘Food’ Category
After the war, Italy was faced with the daunting task of rebuilding, not only the physical buildings, but the lifestyle and production of foodstuffs disrupted by the conflict. In the Northwestern Piemonte region of Italy Pietro Ferrero decided in 1946 that his future belonged to chocolate. With his brother Giovanni the master confectioner opened a laboratory in Alba. The first delicacy to be developed was Pasta Gianduja. Chocolate was usually sold only as a rare gift or treat for special occasions. This paste mixture of chocolate and hazelnut was something to be enjoyed often, and soon became renowned under the name Nutella.
By the early 1950’s, Michelle Ferrero, son of Pietro, took over what had become an industrial production facility. After the worldwide acceptance of Nutella (it is said to outsell peanut butter) Ferrero introduced Kinder Chocolates and Tic-Tac mints. In twenty years these products were extremely popular in Europe and became known all over the world. In the late 1960s and early 1970s, Tic-Tac was introduced to the United States. Shortly after, state of the art production facilities were built there that equaled the factories then in Italy, Germany and France. Tic-Tac remains the best selling breath mint in the U.S. Quickly the new Ferrero Rocher line of high end chocolates joined the other quality products and earned increased popularity. Known more in Europe, Ferrero also produces the Mon Cheri and Pocket Coffee products, but it is expected these will win world wide demand very quickly.
Chocolate found its way to Italy in the 16th century once Spanish importers brought it back from Mexico and the New World. In 16th century Europe, as there, it was served as a hot drink, and was reserved for the wealthy or privileged. Today in Torino (Turin), a yearly celebration lets Piemonte showcase their products and honor this “food of the gods.” In the Piazza Vittorio Veneto visitors will be graced with all things chocolate. A cup of local hot chocolate is thick enough to stand a spoon in, and will banish all thoughts of the flavored milk you might have tasted. When solid chocolate was invented at the end of the 18th century, a new world of flavor combinations opened. Today as then, a regional favorite of Piemonte is a mixture of hazelnut paste and chocolate.
Specialties have been created by several famous chocolate producers in Torino, and whether you visit a shop, factory or family owned sweet shop, they will amaze and delight your senses. Gelato (grown up ice cream), Alpino (liqueur filled), Baci (“kisses” of hazelnut and chocolate), Torta Sabauda (Torino’s own very rich frosted cake) and chef’s creations like roast venison with chocolate sauce will satisfy even the most ravenous chocolate monster within. To make sure, purchase a “ChocoPass” from the local tourist office and you will sample a wide range of delicacies from several locations.
Chocolate events held in many of the wineries, shops or restaurants let the visitor learn how to pair wine and chocolate. Bitter chocolates blend deliciously with local Barolo wine. Every chocolate from milk to darkest flavors will combine with a particular local wine ranging from young fruity reds to aged, full bodied vintages. For the connoisseur and lover of life, Piemonte may well be a modern Shangri-La.
Known as the White Truffle (Tuber Magnatum Pico) or Alba Truffle, this rare relative of the mushroom is most prized when it grows in the Piemonte region of Italy. Alba is a city Southwest of Milano and East of Turin, nestled in foothills of the Alps. It is known for its beautiful landscapes, Roman and Medieval history, colorful festivals, famous local wines, and delicious food. One great part of that food is the White Truffle, and Alba celebrates it every year in October. The trifola d’Alba is harvested in autumn and taken directly to market in the Truffle Fair or used in local food specialties. The Fair is a huge event that includes medieval costumes, festivals, the annual Truffle auction at Grinzane Cavour, and many traditional events shown below.
While Romans originally settled Alba Pompeia, it wasn’t until 1788 that Vittorio Pico gave an official name to the fungus with an astonishing earthy, woody, cheese-like aroma and flavor. Its rare nature and rumors of aphrodisiac qualities spread through Europe, quickly making it one of the most expensive items on the menu. Recently scientists have discovered a volatile alcohol closely related to testosterone, so the rumors may be more than that. After the Second World War, Giacomo Morro spent much of his life bringing the Alba White Truffle to the world. Today it is the only guaranteed truffle, each one being carefully evaluated by experts before it is sold. Every truffle must be found, and since they grow totally underground beneath specific trees under precise conditions, help is needed. Traditionally, female pigs were used to sniff them out, but Truffle hunters, or trifulau, now train dogs for the job, as they are less likely to eat the delicacy.
Medieval traditions will capture your imagination during the Truffle Bacchanal, a celebration of music, wine and food held on one Saturday night a year. With torches, period costumes, traditional dances and performances, centuries will slip away for the evening. Smells of local cured meats, Piemonte wine, cheese, chocolate and, of course, Alba Truffle dishes are sure to keep your appetite strong. You can visit The Tartufi Morra shop and honor the father of the Alba truffle trade. It is in the historical center of town and you can smell or own the White Truffle in many forms, from condiments to finished foods.
The Donkey Race is a hilarious, fun part of the festivities. It was started to mock the famous horse race in Asti, as in the 13th century Asti conquered Alba, burned the wine vineyards and smugly held their horse race in the defeated town. Now in the Palio degli Asini, hundreds of costumed figures parade to trumpets and drums, waving banners and flags to start the race. While all in fun, the competition is fierce, with each district trying to win the race and the crowd’s admiration. Another costumed festival is the Investiture of the Podesta. The most powerful magistrate of the late 12th century onward, the Podesta is awarded the title and paid his due homage as part of the White Truffle Festival.
It is said White Truffles are at their flavorful peak within three days of harvest. A number of markets during the Fair will delight the novice or the expert Truffle connoisseur. Hundreds of vendors will offer Piemonte wine, food, produce and crafts. Medieval sorcerers attended such fairs, and you might see some again. Today, the love of nature those sorcerers practiced is called organic agriculture, and it guarantees the freshest, most flavorful of Italian produce and local wine, including the famous Alba Truffle.
Summer can be so much fun while having a Barbeque. During the summer are we inviting you to visit us to a Barbecue the Italian way with us.
Every Friday, from end of June to end of August 2009, are we heating up the grill for an real traditional Italian Barbecuing. You and your family are all invited.
Every Friday will be a unique evening. The menu will be changed depending on what is available at the marked. Maybe we will have a guest chef to come and cook for us, or the guest of the evening will be a winemaker, that will present his wines to us.
It will be an evening in a casual atmosphere, where you will be able to learn about the Italian way of Barbequing together with some good Italian wines. The dinner starts at 19.30.
The price for the dinner is 40 Euro per person, for children under the age of 16 the price is 20 Euro.
The price includes all food, wine, water/soda and a sample of recipes.
For further information please CLICK HERE or send an e-mail to Piemonte Wine Tours
Don’t miss to taste Brasata al Barolo (Brisket of ox marinated and baked in Barolo wine) when you visit Piemonte.
Be aware that the secret behind this recipe is to use a good bottle of Barolo.
Ingredients
- brisket of ox
- Barolo wine
- tomatoes, meat broth
- lard
- carrot
- onion, celery
- rosemary, juniper berries
- thyme, garlic
- bay leaf, cinnamon, cloves
- olive oil
- butter, salt
Salt is unnecessary if using wine in the marinade and stock during cooking.
Insert lard and carrot into the boned meat and marinade for eight days in Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries and a little salt. Should the wine evaporate, add more.
Dry the meat and brown it in oil and butter. Add the marinade and, as soon it thickens, add fresh tomatoes and if necessary a spoon of meat extract. Put the casserole in the oven, and as coocking proceeds add boiling stock.
Remove the meat, skim and strain the juices untill theu are reduced to a semi dense state add a little fresh butter.
Pour the sauce onto the sliced meat and serve. Remember that the meat must be covered with the sauce, not svimming in it.
Winter is the season for pheasants. This recipe combine the pheasant with one of the specialties from Alba – the white truffle.
Ingredients (for 6 people)
- 1 pheasant
- butter, onion, carrot
- 1 glas of white wine
- stock, salt and pepper
- white truffle from Alba
Clean the pheasant, divide it into pieces, brown it with butter, onion, carrot, a pinch of salt, moisten it with a glass of white wine and a little boiling broth. Add pepper as necessary, cover the casserole and reduce the heat.
When the pheasant is cooked, dilure juices with boiling broth, strain it, return it to the heat and reduce it to a syrupy consistency.
Pour the sauce on the pieces of pheasant, already on a serving plate, covering them with a truffle from Alba.
Recommended wines
Perfect with a Nebbiolo d’Alba or a Roero DOC
Ravioli del Plin is a typical dish from Piemonte.
Ingredients (for 6 people):
- 400 g ricotta cheese
- 250 g Parmesan Cheese
- 1 egg, 2 egg yolks
- 700 g spinach, butter
- bunch of parsley
- 3-4 sage leaves, nutmeg, pepper and salt
For the fresh pasta; make the dough according to the necessary proportions, bearing in mind that if you wish to have a yellower pasta increase the number of egg yolks. The pasta is made by beating the eggs and flour with even movements. If the dough became difficult to handle, dampen your hands with tepid water and continue.
Stretch the pasta in thin sheets, without letting them dry. On one of the sheets place small amounts of the stuffing at 3 cm from one another and the same from the border, so that when folded the stuffing is covered.
Press a finger around the haep and one the closed fold and separate them with a pasta cutter.
For the stuffing; ricotta cheese. These ravioli are usally a little larger. Put the cheeses in a bowl and mix with the boiled spinach, butter, eggs, nutmeg, pepper, salt using a wooden spoon.
Cook the ravioli in boiling water.
Sauce; melt the butter in a pan with a bunch of sage, 2 unpeeled cloves of garlic.
Pour the sauce on the ravioli and sprinkle with Parmesan cheese.