Puglia does have some similarities with its nearly land-locked neighbor Basilicata [Tour of Italy in the Kitchen, Part 6], namely in the fresh farms and olive trees, as well as the favorite pasta shape, orecchiette. But as we’re finding out, Italy is much more than the local pasta.

With garden-fresh vegetables and fruits, and abundant coastline, Puglia is sometimes referred to as the “California of Italy” (or perhaps California is the “Puglia of the United States”!). Local fishing and seafood is incredibly abundant, especially sea bass, mussels, octopus, and sea urchin. One dish that’s very unique to the region is called “Tiella ala Barese,” in which mussels, potatoes, vegetables, Arborio rice, and Pecorino cheese bake together in an earthenware pot. Delicious and nourishing!

Many Pugliese dishes are vegetarian too! Local beans provide an excellent base for “Ciceri e Tria” (chickpeas and tagliatelle) and “Fave e Cicoria” (fava bean with wild chickory). Nearly all dishes also incorporate simple herbs, garlic, fresh lemon juice, and of course are gently garnished with a drizzle of olive oil.

The region, however, is famous for two particular delicacies – beautiful red wines and burrata cheese.

The sun and soil in Puglia help produce extraordinary grapes for wines. It’s most popular grape, the Primitivo, is quite similar to a Zinfandel grape. They produce a lovely, luscious wine that pairs wonderfully with the region’s cheeses, vegetables, and breads.

Burrata cheese is one of the most succulent fresh cheeses you can find. It only came about around the 1920’s, invented in the small town of Andria in Murgia, Puglia. The cheese is made in a similar style to mozzarella, but instead of a solid cheese it’s stuffed with cream and shreds of mozzarella. Burrata even means “buttered” in Italian – how delicious! Its popularity has increased drastically, but it is still considered a luxury ingredient. Burrata is best served with fresh, succulent summer tomatoes, a generous drizzle of quality EVOO, and a grind of salt and pepper. Mouthwatering perfection.

The cuisine reflects this humble lifestyle and makes the best of the products they are given. Meat is usually from local-raised sheep and pigs. What is not cooked over a spit or in a caldron is made into sausages with the addition of spices and seasonings. One popular sausage, known as “luganega,” is prepared with the best parts of the pig and seasoned with fennel and hot red peppers. Other sausages are made with the “leftover” and less appetizing parts of the pig, letting very little go to waste.

Pasta and breads also go a long way in this region. Most vegetable and meat dishes are served with thick portions of crusty bread. A local favorite is called “acque e sale” (meaning “water and salt”), which is a hearty bruschetta that many farmers eat in the field. On cool nights, “cialledd” (known as “Farmwife’s Bread Soup”) is often prepared, which uses any vegetables from the harvest’s bounty.

In Basilicata’s capital of Potenza, Lucani will often eat “Orecchiette alla Potentina” (Orecchiette with meatballs and cheese) as a Sunday dinner delicacy. Perhaps we should add it to our Sunday Brunch Buffet!

This traditional region you see what Old World Italy was like: a pure and rustic land of hard-working farm families. They were also excellent cooks! Making the most out of their land and customs.

Next time we move up along the coast to the region of Puglia, when we’ll learn about the famous (and delicious) burrata cheese. Alla prossima, until next time!

Since Calabria is a peninsula, with 3 sides bound by the sea, you’ll find an abundance of fresh fish. Like the islands we’ve talked about, rocky coasts and turbulent waters led many locals to take advantage of the land as well as sea. In fact, at its smallest point, Calabria is less than 2 miles from Sicily across the Strait of Messina! Its unique geography encourages hyper-local cuisine, with each town developing specialties and secrets handed down from generation to generation. Many families grow or produce nearly every element of a typical meal – from the oil, to pasta, to vegetables and meats.

One thing you see across the Calabrian landscape is tree farms. Olive, fig, almond, and citrus trees dot Calabria’s rocky terrain. Olive trees are so abundant that 25% of Italy’s extra-virgin olive oil is produced here. This oil is not only used for cooking, but incredibly important for Calabria’s practice of food preservation.

Because of humid temperatures, high levels of spoilage, and a history of being an impoverished region, Calabrian cuisine relies heavily on preserving foods by curing, oiling, smoking, or drying. Local delicacies include cured meats (such as salsiccia calabrese and sopressata), dried fishes (particularly cod, known as “baccalà”), and oil-packed vegetables (olives, eggplant, and tomatoes). What a delicious antipasti platter this would make!

For a main course, traditional Calabrian cuisine often includes polenta in place of pasta. One popular dish is Polenta Verde Calabrese, where a green vegetable such as broccoli rabe is cooked into the soft polenta. The dish is hearty and satisfying, often served with a side of sausage or cheese.

Pork is the most customary protein used in Calabrian cuisine. Combining pork with local flavors such as citrus, eggplant, and mushrooms is common. Like most food in Southern Italy known for its “cucina povera” (peasant cooking), the pork is simply prepared, often roasted or grilled. Simple, but full of flavor!

Thanks for touring Calabria with us. Next time, we’ll discover the region of Basilicata with its beautiful mountains and humble dishes.

Our next stop in the Tour of Italy in the Kitchen is another lush Italian island, Sardinia. Like Sicily, Sardinia resides in the Mediterranean sea and is home to its unique set of culinary likings.

Sardinia is known for its beautiful, diverse climate and culture. Rocky coasts and vast beaches; dry, windy areas and rainstorms; flat pastures and mountain range. Sardinia can’t seem to decide on a consistent identity. But that’s ok! For the Sardinian diet and foods, that means options are plentiful and varied.

Unlike Sicily’s reliance on seafood, Sardinia takes pride in its abundant meats, breads, and cheeses. Sardinia has had a tumultuous history, filled with seaborne invaders and hostile takeovers. Many Sardinians fled coastal regions for safer inland living. You’ll find local specialties in roast suckling pig, lamb, horse, and even pig-blood sausages! Certainly not a place for the timid palette.

On the other hand, some of Italy’s most famous ingredients are Sardinian specialties. Most Italian Pecorino Romano and Sardo, which are hard, salty sheep’s milk cheeses, are made in the island of Sardinia. Pasta is also highly prevelant throughout Sardinia. But instead of traditional shapes like spaghetti and linguini, Sardinians often eat small, round-shaped pasta like Fregula and Malloreddus.

Did you know that the Sardinian diet has also been linked to a long life expectancy, with a high number Sardinians living to more than 100 years old! The island has been praised by National Geographic as a “Blue Zone” where people often live to much be much older and healthier!

What unique foods Sardinia offers, and mere miles off of the coast of Italy! Thanks for stopping by on another part of the tour. Join us again soon as we explore other culinary regions of Italy. And as the locals of Sardinia say, “a Chent’Annos” (“May you live to be 100”)!

Sicily is an island off the coast of Italy known for it’s rich history, culture, and cuisine. In fact, it has such a long history with food and wines that it’s often referred to as “God’s Kitchen.” Sicily and it’s biggest province, Palermo, are known for a variety of delicious foods, some which you may be very familiar with and some that may be new to you.

One of the most popular Sicilian dishes is “Pizza Siciliana.” Even though this dish varies even within Sicily, Sicilian-style pizza is generally made baked in a square olive-oiled pan, often with more dough and cheese than most Italian pizza. At the restaurant, we serve a version with tomato sauce, fresh tomatoes, basil and mozzarella. You must try it for yourself and compare with traditional pizza.

One of our favorites from Sicily is “arancini,” which are balls of rice, filled with ragù, coated with breadcrumbs, and baked — how could you not love that??  The use of rice in Italian cuisine usually comes second to pasta. But in Sicily, rice plays a very important role in part to the region’s Arabic influence during the 10th century. The name “arancini” comes from the word for orange (“Arancia”), which resembles the dish’s color and texture.

Perhaps the most well known part of Sicilian cuisine comes from its access to a fabulous variety of seafood — anchovies, sardines, calamari, octopus, mussels, clams, shrimp, and many kinds of fish. Sicily is known for it’s ancient fish markets, or “Pescherias.” This is where the locals gather to assess the day’s catch from the Mediterranean Sea. Squid (“Sepia”), mackerel (“Sgombro”), tuna (“Tonno”), and swordfish (“Pesce Spada”) are among Sicilian favorites. Sicilian fish are simply prepared, often grilled or mixed with shellfish in a hearty fish stew.

Carmelo’s favorite is “Pesce Spada al Pomodoro,” a swordfish dish with involtini of eggplant filled with spaghetti and topped with crabmeat. Trust us, you must try it!

What are your favorites? Have you been to Sicily?

But now we’re back to share with you an inside look at the Italian Kitchen. And this week, we’re going to talk about a popular dish that you might even make at home: Lasagna. Like most Italian foods, the dish varies depending where you are in Italy, but the method is always the same. Lasagna is typically made in a deep baking dish by layering noodles then tomato sauce then cheese. Noodles, sauce, cheese, repeat; always finishing off with a top layer of cheese and then baked to gooey, melty perfection. Traditionally, Italians use a combination of a tomato or meat sauce topped with mozzarella or ricotta cheese.

What many people don’t know is that lasagna dates back as early as the 13th century in Italy when wide noodles were being cut, layered with sauce, and then baked. It may even be found as far back as the 1st century, when there is record of ancient Roman and Greek cooks serving deep-fried sheets of pasta with meat and vegetables. In fact, there’s debate as to whether the word “lasagna” (or plural “lasagne”) comes from an Arabic word meaning “thin almond cake,” or Greek word meaning “Chamber or cooking pot.” Regardless, chefs have been using this method of pasta preparation for a very long time!

Carmelo’s lasagna is classic Northern Italian, layered with meat and “besciamella” (an Italian Bechamel sauce). Truly a treat! Do you have a favorite lasagna recipe? Or a unique ingredient that your family uses? Share with us!

Many times people come to Carmelo’s and ask, “What is your best dish?!?” Since we leave the judgment to our guests, we have decided to celebrate what some of our patrons believe to be our best dish.

Ossobuco is a specialty originating from Milan, the region-capital of Lombardia, known for being the fashion, business, and trends capital of all of Italy. The dish consists of a marrow-filled veal shank, served over risotto.

The first mention of “ossobuco,” which in Italian means “bone with a hole in it,” was in the late 19th century. It may have been a farmhouse dish or perhaps it was an invention of an “osteria,” a typical neighborhood restaurant of the Lombardia region.

The primary ingredient for this dish, veal shank, is lean and flavorful. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of meat to bone.

Risotto is the traditional accompaniment to ossobuco, making for a one-dish meal. Ossobuco can also be served with polenta or mashed potatoes. Outside Milan and the Lombardia region, ossobuco is sometimes served with pasta or mixed steamed vegetables.

This concludes this week’s stop on our “Tour of Italy in the Kitchen.”  Next stop ……!?

Residents of the Mediterranean region (Italy, France, Spain, and Greece) have enjoyed these delicacies for hundreds, if not thousands of years; a tasty combination of simple foods and mono-unsaturated fats (like extra virgin olive oil).  Growing up, this writer never thought of his eating habits at home as a diet plan; it was simply how things were done. It’s a way of life that apparently leads to long, healthy lives virtually free of chronic diseases.  For the past 50 years, scientists have studied characteristics of the Mediterranean diet and they continue to find additional health benefits;  the simplicity and flavors of Mediterranean foods make having a balanced diet that much easier.

 Some of our patrons’ favorite menu choices favor this widely acclaimed Mediterranean way of life:
          Pasta di Mais con Verdura Tara ~ Gluten free and Vegan: corn pasta served with zucchini, roasted garlic, broccoli, summer squash and leeks.
          Branzino Siciliano ~ Broiled Striped Sea Bass over Sweet Peas Risotto, topped with chopped tomatoes.
          Cozze ~ Mediterranean mussels, simmered in garlic white wine broth, served with garlic bread.

Simply delicous, simply Italian ~ Buon appetito!

LA BEFANA

On the evening between the 5^th and 6^th of January, Italian children put their stockings up and celebrate one of the most characteristic of Italian traditions. Legend says that during the night, an old woman flies on her broom and delivers small presents and other treats to children who have been good the year past. Children are encouraged to behave, listen to their parents, study hard in school, or “La Befana” will stuff their stockings with black coal instead of tasty treats!

IL CARNEVALE DI VENEZIA

Very different in its practice from the famous carnival inBrazil, the Venetian “Carnevale”, is a celebration of tradition and costume, with very few like it anywhere in the world. The celebration is characterized by vivid costumes like those of famous characters “Arlecchino” and “Pulcinella”. The celebrations start as early as mid January and go until early March.

“Italy is the land of amazing food, fast cars and dazzling fashion.
Unbeknownst to many it’s also the land of unbound passion, infinite love and true romance.” Unknown

Carmelos Valentine’s festivities will begin on Friday, February 10^th, as we celebrate the love and passion we have for our food and culture. We will be serving our delectable “Celebration Menu” and…

- Friday 10^th – Complimentary Baci Gelato.

- Saturday 11^th – Complimentary Baci Gelato.

- Sunday 12^th - At 10 AM enjoy our Brunch for only $15.95 and at dinner a $20 gift certificate for use in March 2012.

- Monday 13^th – Complimentary chocolate covered strawberries.

- Tuesday 14^th – Complimentary glass of Moscato.

Buon Appetito!

 “When I saw you I fell in love and you smiled because you knew” – Shakespeare

Il giorno della festa degli innamorati – Valentine’s Day in Italy was initially celebrated as an outdoor Spring Festival.  Young people gathered to enjoy listening to music and the reading of poetry. Later they would stroll off with their Valentine into the garden.

 Honoring one of today’s traditions, the giving of Baci Perugina – small, chocolate-covered hazelnuts containing a small slip of paper with a romantic poetic quote in four languages, is one of our ways to show our appreciation of you.

 This Valentine’s Day, who is your affection for…

Your husband? Your wife?
Your girlfriend? Your boyfriend?                                                                                                                  
Your best friend
                 or…pastaaaaah…?  Choose your night out!

                       Serving our Celebration Menu and …

•Friday 10th ◊ Complimentary Baci

•Saturday 11th ◊ Complimentary Baci

•Sunday 12th ◊ 10AM enjoy our Brunch $15.95

                          ◊ Dinner- Complimentary $20 gift certificate for  use in March 2012

•Monday 13th ◊ Complimentary chocolate covered strawberries

•Tuesday 14th ◊ Complimentary glass of Moscato

As you celebrate your romance and friendship “Be our Italian Valentine” and

Share a little Italian love with our Chocolate Covered Strawberries Recipe ~ Perfect for any occasion!

Ingredients:  for 6 strawberries
2 oz. dark chocolate
6 Jumbo ripe strawberries with stems
Method:
Melt dark chocolate in a container over a pot of boiling water.
Swirl each strawberry individually in the melted chocolate and place on a plate to dry.

 Buon Appetito!