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!

Houstonfans are full-blown with anticipation and excitement to cheer on the Houston Texans as they host their first playoff game in franchise history. Football pride fills the city of Houston as fans show their spirit wearing Texan apparel while Houston rap artists Slim Thug and Chamillionaire join in producing a tribute song, “Houston, Texas: Home of the Texans.” If you’re a fanatic, this song will definitely pump up your spirit. 

This month, CARMELO’S RESTAURANT is revved up for the Texans and kicking off the post season with our “Battle Red, Liberty White, and Deep Steel Blue” handcrafted cocktails in support of the Texans.

Come kick off the post season at Carmelo’s and get in the spirit with one of our delicious cocktails and couple it with one of our fantastic Italian dishes and get fired up as the Texans take on the Bengals this Saturday!

GO TEXANS!

GO TEXANS

 Those who have searched the city for restaurants serving not only gluten-free cuisinesbut, items that are rich in taste and enjoyable look no further. Carmelo’s Ristorante offers numerous gluten-free dishes that can accommodate to every taste bud without losing the authenticity. All the dishes presented on the menu are superb, and for those who love wine, can always be paired with the right wine.

 One of my favorite items that cannot be found at any other restaurant is their zesty dish, the PIZZA SICILIAN. The pizza is topped with tomatoes and Bufala mozzarella adds a sweet, delicate flavor to the dish. Great dominant aromas from the pizza mixed with the fruity flavors of the Chianti Classico Riserva, Banfi is a superb match.

 The CHEESE RAVIOLI is another mouth-watering dish sits on top of a bed mixed with spinach, sweet peas and Parmigiano Reggiano. The texture and the jade green color of the spinach adds to the tasty filling cuisine. The dish is best when paired with Cum Laude, Castello Banfi which adds a soft tannin texture.

 You cannot pass up this appetizing dish, the AVOCADO FILLED WITH SEAFOOD. It is a delicious mixture of fresh shrimp, crabmeat and wild salmon with a light cream sauce-it is to die for! This appetizer is matched with the right wine, the Pinot Grigio,Castello Banfi “San Angelo”, Tuscany. The wine itself is a light refreshing wine usually served before main meals and with its full and persistent taste makes this pair a match made in heaven.

 Escape to Italy for the holidays, in either our Houston or Austin location. The atmosphere of the Italianate touches captures the Italian way of life. Carmelo Mauro, the owner of the restaurant, makes Carmelo’s more than just an ordinary restaurant with his warm hospitality, authentic freshly prepared Italian cuisines and their extensive collection of wine.

 This holiday Carmelo has personally picked some of his favorite cuisines and paired them with exquisite wines.

 One of Carmelo’s favorite dishes is the PESCE SPADA AL POMODORO. The mixture of the Pacific Sword Fish flanked with Involtini of Eggplant filled with spaghetti and topped with crab meat pairs well with the Castello Banfi Pinot Grigio “San Angelo.” The rich taste of the wine accompanies well with fish and light dishes. The fruit flavors of the wine combined with the fresh fish will make you want to take another sip.   

 Two of their Signature cuisines are also on top of Carmelo’s list this season, the BISTECCA DIANA and the FETTUCCINE CARBONARA. If you’re a huge fan of steak, you must try this fabulous Filet Mignon sautéed lightly in garlic and butter served with a side of Fettuccine Alfredo. The Barolo “Bricco Rosso” has a delicate, but well-balanced full-bodied taste making it a fine companion for red meats. The other, authentic dish is for all pasta lovers. The fettuccine is lightly tossed with cheeses, speck, and mushrooms. This simple yet flavorful dish is matched with Banfi Chardonnay Fontanelle with its tasteful sensations of apple, peach, and apricot makes a nice balanced whole.

 This restaurant is the place to be-your home away from home for the holidays.