Tie On Your Apron
& Let's Get Cooking!
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Welcome to our Italian kitchen!
Sending good summer wishes to everyone and hope that you are cooking up a storm.
As everyone celebrates summer with long days and starry nights (San Lorenzo's feast day is August 10 and it brings a night sky of shooting stars), we are happy to confirm that the Italian borders are open and flights from around the world are back on to Italy.
This month, we are preparing a farm-to-table menu with produce from our garden - sorrel, zucchini flowers, baby lettuce, cucumbers, eggplant, and blueberries! In Italian, we call blueberries, mirtilli.
We've baked a blueberry crostata, an Italian open-face blueberry pie; we have baked a gluten-free torta di mirtilli, and we've enjoyed figs with slices of cool cantaloupe and thinly sliced prosciutto crudo di San Daniele DOP paired with Vermentino from Colli di Luni. This delicious dry white wine from Liguria - sleek, tangy and refreshing - offers hints of apple and citrus.
During the summer time, every Italian spends endless amounts of time in their l'orto. L'orto means garden in Italian, and for any Italian, a garden is part of the culture. Growing up in an Italian family, the planting season was just as important as the harvest. My bis nonni, great grandfathers, Pasquale and Costanzo, would vie for the best seedlings - competing for who had the best. They planted everything - from tomatoes to pumpkins, Swiss chard, rapini and escarole - green leafs, cucumbers, garlic, onions; using every inch of every corner of land. Herbs, too - basil, parsley, thyme, oregano, mint and rosemary - were equally important. A pinch of fresh parsley or a branch of basil turns an ordinary recipe into a delicious difference.
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Planting the garden in early spring was a family celebration and it all began with starter seeds from Italy in a greenhouse where seeds were planted early enough allowing ample time to germinate. Then, when it was time to plant, my grandfathers fertilized the soil with natural vegetable compost and cared for the terrain with daily watering and pulling weeds.
When vegetables and fruits were ripe, they were enjoyed crudo, raw, cooked, jarred, dried, preserved in glass jars, made into delicious sauces and even pressed into wine. We keep the tradition of our Italian garden alive - using seeds from my father Lorenzo!
My Nonno Pasquale made the best cherry wine on the planet. He even won a contest for his recipe. My great grandfather Costanzo did not like the local grapes in the Northest, so when he moved to the USA, so he hailed grapevines from Pico, Italy, and planted them in his backyard. Those grapevines are still growing today.
Let's head to the garden, pick the ripest tomatoes on the vine, zucchini too, and those almost black blueberries. Then, we'll make a torta di mirtilli, a gluten free blueberry tea cake. Read on for the recipe below. But first, let me share with you exiting food news from Florence.
Buon appetito!
Lauren
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Gucci Osteria Firenze
Book Your Table In Pink
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Florence! The city of Renaissance art, home of the Medici Family, and birthplace of the House of Gucci, celebrates a century of Gucci.
Although Gucci needs no introduction, the Florentine fashion house has a long and interesting story. Gucci was founded in 1921 by Guccio Gucci in Florence, Tuscany. Under the direction of Aldo Gucci (son of Guccio), Gucci became a worldwide-known fashion brand and an icon of the Italian Dolce Vita. Today, it also has a brand called Gucci Osteria.
The Gucci Osteria is a series of Italian, contemporary restaurants, found in world class cities with varied and different identities. Each restaurant shares a culinary philosophy based on the rhythm of the seasons.
Guests experience a food emporium of designer food and wine under the tutelage of three Michelin star Chef Massimo Bottura of Osteria Francescana in Modena.
The first Gucci Osteria opened in Florence in 2018, and has since pioneered an unparalleled high level of creativity and inspiration. At the helm of Gucci Osteria in Florence is Executive Chef Karime Lopez, a woman, and a rarity in Italy because male chefs rule. And, Chef Lopez rules - with her take on flavor, finesse and exquisite cuisine.
Previously Chef Lopez worked in Mexico City; then came to Italy to work with Chef Bottura. She says, "Chef Massimo taught me that cooking is a cultural art form. I have also learned to advocate the importance of building a responsible and motivated team, fully involved in all creative decisions. This is what I’ve built the foundation of Gucci Osteria upon."
Chef Lopez incorporates vibrant colors and flavors of Italy in the seasons, and beyond with poetic surprises that translate to deeply delicious cuisine.
If you plan to visit Florence, I highly suggest making a reservation in advance for this one-of-a-kind food and wine experience. It's like dining at a nobleman's dining room in the heart of Florence!
Our menu suggestions are: the Tortellini with Parmigiano Reggiano; Vongo - La, a risotto made with scarpace and clams; Sea Deepness, ditalini in squid broth or The Birth of Venus, scallops, tarragon and daikon - the names of each have your appetite soaring. Leave the wine to the sommelier and do not forget desserts- truly works of art. Inquire about the Bloom - and Re-Bloom!
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San Lorenzo
Patron Saint of Chefs
The feast day of Italy's most beloved saint is August 10 and it always happens under a firework-like display of shooting stars. From Rome to Florence and every village in between Italians celebrate with festivities to honor the saint and his sacrifice. Locals gather at churches conversing and dancing (there are always free concerts on August 10) and dining on complimentary lasagna - made by the nonnas - along with cool fresh watermelon. It’s a traditional celebration that starts at 7 p.m. and continues until way after midnight.
The magic of this saint and his feast day coincides with the Perseids meteor shower, a spectacular show of shooting stars said to be the tears of San Lorenzo. As the shooting stars illuminate the the summer sky, remember to make sa wish! If you are a single woman, legend says and every Italian nonna believes, pray to Saint Lorenzo and ask him to send you someone cook for. He always answers your prayers.
August 10th is also the night of the Calici di Stelle, translating to wine glasses of stars, an evening of wine festivals that are celebrated throughout Italy. Vineyards and wineries host wine parties and guests sip and swirl from under the shooting stars of the great San Lorenzo.
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A Note on San Lorenzo
San Lorenzo was one of the 7 deacons of the early church. At a time when Christianity was outlawed, Emperor Vespasian ordered all of the clergy members to be executed; on the 6th of August, 258AD, 6 deacons of the church including Pope Saint Sixtus II were beheaded leaving San Lorenzo the highest-ranking deacon of the Church.
At this time, the Emperor ordered San Lorenzo to collect the treasures of the church and bring them to the Emperor - guaranteeing that his life would be spared. Instead, San Lorenzo defied the Emperor and gave away all of the church's riches to the poor. On the third day, the saint gave the Emperor what he saw as "the real treasures of the church- the poor." The Emperor was furious and roasted poor San Lorenzo on a gridiron. However, San Lorenzo's generous way of helping the poor was recorded in history books and today Italians throughout Italy celebrate his life story on August 10.
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Dreaming of Sicily
& The Lavish Casatta Cake
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La Sicilia - Sicily
Sicily! Whether its rolling out cannoli in the shadow of Mount Etna, sailing to Lipari, or eating your way through our Capo Market Street Food Tour in Palermo, pack your bags and don't forget your apron - because this month we are flying to Sicily. Experience our authentic Sicilian cooking tours and escape to this dreamy, delicious island. This Sicilian Casatta cake was baked by Chef Lina in our Palermo tour.
Cassata is a lavish cake from Sicily - made of sponge cake, soaked in liqueur and sweetened with creamy ricotta cheese. Although the iconic Cassata Siciliana is always baked in a pan with sloping sides, and decorated with green marzipan and candied fruits, the story of its origin and variations are always different.
Historians agree that cassata is connected to the Arab invasion of Sicily in the 10th century when they brought the method for sugar production to Sicily. Many food historians also suggest that cassata came from the Latin word for cheese, caseus. However, the protagonist in this recipe is sugar, not cheese, and sugar was not cultivated in Sicily during the Roman era - it came from the Arabs. After further researching, I learned that the cake takes its name came from the Arabic word for a wide circular pan with sloping sides called, qas’at.
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Sicilian Cooking Tours
for Sicily tours go to
Bella Palermo
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Taormina Isola Bella Cooking
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Recipes From Lauren's Kitchen
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I created this recipe because sometimes you just want a treat and do not want to cheat.
I always use organic, in-season, farm-to-table ingredients when cooking and baking. And with so many farmer's markets at this time of year and green-minded markets popping up, organic ingredients not only taste better, they are healthy.
When you shop, take time to read labels and pick up the fruits and vegetables and produce making sure they are firm, green, and brimming with color. Natural ingredients make a difference in cooking. And for those who have food allergies, or want to watch your calories, remember that using a natural product does not mean you have to skimp on flavor.
Give my blueberry tea cake a try, served with a steamy cappuccino or chilled glass of Bianco Porticello. The ground almond flour and corn flour blend with the light coconut oil while the blueberries add a burst of moisture and flavor.
Torta di Mirtilli,
Blueberry Tea Cake
Ingredients
1 ½ cup of Almond flour
1 ½ cup of Corn flour
3 Teaspoons of baking powder
¼ Teaspoon of Vanilla Bourbon powder
¼ cup of Vermont maple syrup
½ cup of Coconut milk
¼ cup Coconut oil
3 Eggs, whole
¾ cup Blueberries
Place the dry ingredients in a mixing bowl and stir well. Add the eggs, maple syrup and coconut oil and coconut milk. Once mixed, fold in the blueberries, being careful not to squish. Spray an 8½ x 5 inch glass cake pan, then line with parchment paper and spray a light amount inside the parchment paper. Pour the batter into the cake pan and bake for 40 minutes (keeping an eye on it and turning it around) in a pre-heated oven at 325F. Once golden brown, remove from oven, let cool and slice. Serve with a creamy cappuccino or pair with a chilled glass of Bianco Porticello.
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Summer In A Glass
Bianco Porticello
By Tenuta di Castellaro
Tenuta di Castellaro
Tenuta di Castellaro began after a morning walk in the Piana di Castellaro when Massimo Lentsch and Stefania Frattolillo, two entrepreneurs from Bergamo, had a dream. It was to turn a volcanic part of Lipari Island into a working vineyard and winery. The ambitious project came to fruition and today, the idea only keeps evolving. The vineyard produces a product line of wine, rose and red wines made in a bio-dynamic way on the island of Lipari.
Summer In A Wine Glass
Although I love all of Tenuta di Castellaro's wine, the Bianco Porticello is my summer favorite. It's a dry white wine that has an incredible golden yellow hue with vibrant green reflections due to the blending of Carricante (an ancient white wine grape variety from Sicily being recorded as growing on the volcanic slopes of Mount Etna and the islands for at least a thousand years) and Moscato Bianco (a sweet grape variety which makes it fruity and perfect for pairing with desserts), and Malvasia delle Lipari (an ancient family of grapes that includes a diverse collection of noble varieties producing a dry, sparkling and sweet wine). The Bianco Porticello is a clean, flowery wine with fruity notes and hints of apple. A very versatile wine that pairs perfectly with summer antipasti, pasta, fish and fruit desserts.
Bianco Porticello
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With Love From Italy
La Dolce Vita
"Nourish the soul with sweetness and love."
Delicate, delicious and pretty are the summer 2021 collection of Gucci jellies and biscotti. The collection of natural jellies are made by hand and carefully boxed in an iconic pink Gucci tin.
Each jelly is made with a blend of fruits and flowers that are grown across Italy, offering an intense flavor - flavors change with the seasons - and low sugar count.
Flavors are: elderflower, strawberry, black cherry, rose, violet and raspberry - available exclusively from Gucci Osteria. This collection is a symbol of La Dolce Vita.
Gucci biscotti include: caramel, almond and chocolate, made to "Nourish the soul with sweetness and love."
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Florin Art
Florin Art is an artfully-thought creative Florentine shopping spot that celebrates everything Florence. The concept was founded by Michelle Saari Flynn in 2020 when she created a collection of jewelry that brought her passion for history, art and travel to her designs. Although designs vary, the crown jewel in this collection is the Fleur de Lis, a symbol of the city of Florence. Shop until you drop, support a local artisan and feel pretty in any one of her designs.
http://www.florinarte.com/collections/of-history
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Cooking Vacations
Gift Cards
Give the gift of cooking and traveling to Italy with a Cooking Vacations gift card. You'll also be supporting the local artisans in Italy.
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Book Corner
Cucina Romana:
Another Italian Adventure
By Andrew Cotto
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Cucina Romana: Another Italian Adventure is the sequel to Cucina Tipica: An Italian Adventure. Cucina Romana is a summer must-read!
Both novels follow the experiences of Jacoby Pines, an American who arrives in Italy on holiday and decides he never wants to leave. Andrew Cotto writes, "My intention through both works is to transport the reader to Italy, primarily through gastronomy, to experience the splendor of Il Bel Paese in the same manner in which it resonates so much for Jacoby. These are Italian holidays through literature."
From the first page to the last - I could not put the book down. Andrew shares his whole-heart adventures on its eloquently written pages in a great summer read!
To purchase an autographed copy from the author: andrewcottowriter@gmail.com
Or
Amazon.com: The Italian Adventures (2 book series) Paperback Edition (amazon.com)
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Lauren@Cooking-Vacations.com
Tele: 617.247.4112 Mobile: 617.306.3678
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