Dreaming of San Valentino
~ February 14!
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Italians do not need a reason for being romantic because romance is everywhere in sunny Italy. Whether it’s gliding along the Grand Canal in a gondola or trotting through old Sorrento in a horse-drawn carriage, Italy is full of fun-loving things to do. And thanks to San Valentino, known as
il romantico
, we celebrate Valentine’s Day on February 14, his saint’s day.
It all started in Rome during the the 3
rd
Century when Valentino, a young priest, married couples at a time when it was prohibited. Roman Emperor Claudius II, the wretched ruler during this time, believed men were made to be soldiers in war and not husbands. However,
Valentino was a tender soul and ignored the Emperor’s orders and officiated many Christian marriages in secrecy. When the Emperor discovered his romantic doings he insisted that Valentino renounce his Christian faith, follow a Pagan path and pray only to the Roman gods Jupiter and Mercury.
Valentino
refused and the Emperor sent him to prison. During his imprisonment, he cured a beautiful young woman who was the jailor’s daughter. They fell in love and were set to be married.
This infuriated the Emperor and he ordered Valentino to be executed. But the courageous young priest continued his plight for
amore
and wrote a letter to the woman proclaiming his love. He signed it
from your Valentino
.
The rest is history and Italians have been celebrating San Valentino on February 14 with love letters, chocolate, flowers and Prosecco ever since.
Happy Hearts!
Lauren
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While visions of pastel petals, pralines and Prosecco dance in your head, travel with us through Italy and discover the desserts of sweet February.
Andiamo a Venezia
, let’s go to Venice, where Venetians prepare for Carnival. Discover
cenci
, curling ribbons of dough that are flash-fried, dusted with confectioners’ sugar and served with Prosecco.
Cenci
, also called
chiacchiere
,
are made in many different shapes and sizes and are already starting to appear in every baker’s window from Piazza San Marco to the Rialto. Try
crostoli alla marmellata,
a thin sweet pasta dough stuffed with cherry jam,
castagnole con lo zucchero,
small rounds of dough, spiked with raisins, then flash-fried and rolled in sugar and cinnamon and
tortelli di Carnevale
, fried puffs of lemon-scented dough rolled in sugar.
Carnevale begins
February 23 and ends March 5.
Show us your love and like us on Facebook for our
Carnevale
February recipes
https://www.facebook.com/cookingvacationsitaly/
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Tie On Your Apron
And Let's Get Cooking!
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For the Renaissance Woman at heart!
This year, Cooking Vacations is hosting a unique
7-Day Italy & France Renaissance VIP Tour
in Florence and the Loire Vally, France with its French partner, Lifestyle Vacations for the Renaissance woman at heart.
Walk in the footsteps of Catherine de Medici and soak up the Renaissance culture. Cook, explore, experience the life of the Medici Family, the marriage of an Italian Queen to a French King, and the Renaisaance food, art, fashion and culture. Join us for this special tour that celebrates the 500th anniversary of the glorious Renaissance ~ an explosion of food, art & culture!
This month we also travel to Tuscany and share new cooking tours designed just for you. Always a favorite, Tuscany is a treasure trove of picturesque villages, hamlets and noblemen’s residences, perfect for the curious traveler to discover and enjoy. From Barga and Siena to Florence and Cortona, our chefs are waiting to share their recipe books with you. All you have to do is tie on your apron…
~~~~
Romantic Cooking Vacations
Pack your bags and don't forget your aporon as we travel to Tuscany.
Toscana
, the heartland of rolling hills, quiet vineyards and award-winning wine. Our romantic get-ways are waiting! Click on a tour and discover!
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Happy Cookers
Tie on your apron,
cook up a storm and
make new friends in sunny Italy!
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Artichokes & Black Olive Salad
A delicious vegan
insalata
made with
grano
or
farro
, artichokes and black olives, this authentic Mediterranean salad makes the perfect antipasto, or accompaniment to grilled fish or meat.
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This Vernaccia is a light straw color with greenish reflections and offers up aromas of spring flowers and fresh fruit such as green apple and grapefruit. Good acidity helps counterbalance the artichoke in the dish, and there are pleasant notes of fruit and citrus. Aftertaste is puckery and persistent.
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Gli Gnudi or Ravioli Nudi
~ Naked Ravioli
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For these gnudi we have chosen a slightly softer white wine, a Vermentino della Maremma which will go well both with the ricotta and also the green spinach. The bouquet offers notes of sweet spring flowers, and, in the mouth, you will taste honey and fruit and eventually a soft, balanced acidity with a dry but rounded finish.
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Ragù di Carne Chianina
~ Chianina Beef Ragout
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Here, any number of robust Tuscan reds would do the job, but we have gone for a Chianti Rufina. Made in one of Chianti’s smallest sub-zones, this Chianti offers intense aromas of herbs and dark berries. Rich and tannic, there are overtones of sage, blackberries, black tea, vanilla and pepper – the perfect accompaniement to a rich, meaty ragù. Open a little before you mean to serve.
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Tuscan Torta di Mele
~
Apple Cake
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What better than a shot of this heavenly nectar to accompany something as simple but satisfying as a homemade apple cake? This is no normal vin santo. Just imagine, it is made with a yeast dating back to the early 1900’s and is matured in oak barrels from the same era. Deep amber in color, the wine’s aroma is complex, with notes of hazelnuts, almonds, candied orange and chestnut honey. In the mouth, despite a deep caramel taste, it is surpisingly fresh and has an intense, balanced aftertaste. A special treat.
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Dr. Paolo Vranjes cosmetician, chemist and “nose” has been creating luxury artisan products in his Florence workshop since 1993. Along with his wife AnnaMaria, Vranjes has created a scentful empire of unique room diffusers, candles, fragrances, along with natural creams and cosmetics. Taking their inspiration from Florence’s architecture and art, their products - with names like Noble Wine, orange and cinnamon, persimmon, Bellini, Maserati, and Boboli - will have you dreaming of the City of Art.
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Send a Valentine card to the one you love on a sheet of Amatruda paper from Amalfi. The ancient city is home to the first paper mill in Europe. In fact, it is here in Amalfi where paper was introduced to Europe. Today, it still carries on the art of handmade paper making at La Scuderia del Duca (mind you, the factory is fueled by the natural stream outside). Each individual piece of paper carries the signature Amatruda watermark. This Valentine’s Day, say
ti amo
,
I love you, with a gift or card from this precious shop
.
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Baci means kisses in Italy. Baci is also the name of a famous chocolate from Perugia that was first made by Signora Luisa Spagnoli in 1922. It happened when she combined the finest cocoa with roasted hazelnuts and soft gianduia. It was an instant masterpiece and is still everyone’s favorite today. Each one comes wrapped in a piece of waxed paper that is inscribed with a love note and wrapped again in a sleek silver foil. Say ‘I love you’ with Baci from Italy!
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By Germaine Stafford
Germaine continues her roundup of what's happening in the culinary world in Italy and gives you her list of seasonal foods for February.
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Swiss Chard
Parsnips
Swede
Red cabbage
Turnips
Leeks
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C
arrots
Rutabaga
Cavolo Nero & Kale Celeriac
Apples
Pears
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Oranges
Lemons
Pork
Octopus
Cod
Cuttlefish
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This Michelin-starred restaurant,
La Bottega del Buon Caffè
,
is a food lover’s dream. Step into a vaulted food emporium serving Michelin-star cuisine and some of the most exquisite wines in Florence.
Chef Sardi’s 4-course lunch tasting menu changes with the seasons and is a must. It includes an antipasto, first course, second course and dessert, and is priced at 80E per person (beverages and wine are not included). There’s also an
extensive wine cellar under the direction of Vito Angelilli, master sommelier with over 1,100 labels from artisan producers in Tuscany who have been hand-picked to reflect the local
terroir,
including Masseto, Sassicaia, Bolgheri, Brunello di Montalcino and Chianti Classico.
Lungarno Benvenuto Cellini, 69/R, 50125 Florence
Reservations ~
+39 055 553 5677
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Love in a Tuscan Kitchen:
Savoring Life through the
Romance, Recipes & Traditions of Italy
by
Sheryl Ness
Storytelling and cooking blend as Sheryl Ness narrates her story on how she fell in love with Italy, met her husband and wrote her book. Fun, laughter and love run deep in Love in a Tuscan Kitchen!
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