.jpg) Massimiliano De Luca di Lizzano’s new brand, Calabriadorata, is a blend of the old and the new from Calabria.
The image chosen for Calabriadorata, by this 30 something year old scion of the noble Calabrian family - a simple and elegant black and gold background with an olive ... [ New York City, 01|29|10 ]The countdown has started and this is the last chance to purchase tickets for Luca Maroni’s annual Senseofwine event, the top Italian wine tasting event held on February 4th at Cipriani 42 Street.
At Sensofwine NYC, white and red wines made from several indigenous Italian varieties as well as international grapes will be available to all wine lovers who ....jpg) New York City has opened its doors to one of Italy's tastiest regions: Basilicata.
Basilicata, a small region in southern Italy, graced by the Tyrrhenian and the Ionian seas, is an enchanting place that features breathtaking coast lines, ....jpg) [ New York City, 01|22|10 ]Get the feel of Sensofwine from this video, shot in New York City at Cipriani 42 last FebruaryLook at a video of SensofWine, the premier Italian Wine Tasting event, filmed at the last edition of SensofWine at Cipriani 42 in New York ....jpg) [ New York City, 01|14|10 ]Italian wine expert Luca Maroni is coming back to New York City for the third annual Sensofwine event in New York.
The wine tasting event will take place on February 4, 2010 and will be held at Cipriani 42. Maroni will showcase more than 100 wines from over 40 Top Italian ....jpg) [ New York City, 01|12|10 ]Sensofwine New York , the top wine tasting event for Italian wines, will take place in NYC this coming February
Italian wine expert Luca Maroni’s annual Sensofwine event will take place on February 4 at Cipriani 42. Participants will have the opportunity to taste more than ... [ New York City, 01|07|10 ]Come and shop at www.altacucinastore.com and get a FREE jar of Moreno Cedroni jam when you spend $45 in online purchases. Altacucinastore.com, the online store of Alta Cucina Society, is offering a FREE jar of Moreno Cedroni jam when you spend $45 in online purchases.
Moreno Cedroni is ....jpg) Barbera, long a grape that has been overlooked or at least underrated, is making real headway in the United States marketplace this year. The reasons are multifaceted. Key to this renewed focus on Barbera is the continuing global recession.
Barbera on the whole is more economical than wines made with Nebbiolo such as Barolo, Barbaresco and Gattinara. Additionally, better quality Barbera is now widely ....jpg) Bagna Cauda is a very popular dish of Piedmont's Cuisine. A sauce made with anchovies, Bagna Cauda is often used as an appetizer and is served with bread and vegetables. Chili Flakes make Bagna Cauda slightly spicy.
Ingredients
Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced ....jpg) Every New Year's Eve dinner is different depending on how and where you are celebrating. One item that is never missing from any Italian New Year's Eve menu is Lentils. Lentils are considered good luck and the more you eat of them, the better luck you will have.
Lentils are supposed to bring prosperity and this current recession has got everyone looking for help.
Together with lentils, people eat either Zampone or Cotechino. ....jpg) Cotechino with Lentils is the most traditional dish for the Cenone, the Italian New Years Eve supper. The lentils represent the money soon to befall all who eat the lentils within an hour of midnight.
Makes 4 servings
Ingredients:8 ounces dried lentils2 cloves garlic, peeled12 fresh sage leaves¼ cup extra-virgin olive oil¼ cup red wine vinegarsalt ... Pellegrino Artusi, a cookbook author from the 19th century and early 20th century still holds court in many Italian households. His famous Italian cookbook The Science of Cooking and the Art of Eating Well is still the guide to a holiday meal.
While people vary from his recipes, some of which are of course outdated, the concept and the sequence of dishes remains pretty much the same.
Artusi who was born ....jpg) Oven Roasted Guinea Hen (Faraona Arrosto) is a festive Tuscan recipe. Guinea fowl, or guinea hens, are not as well known or widely used in America as they once were, and no one seems to be able to tell me why. The flesh is as tender as that of a naturally raised chicken, but with a slight but pleasantly gamy flavor that reminds me of pheasant.
Guinea Hens are small birds, rarely weighing as much as four pounds, ideal for dinner for four, especially if there's a rather substantial first course like pasta. ....jpg) Tortellini in brodo (o alla panna) are one of the most popular pastas for the traditional Italian Christmas meal or the Italian Cenone, the meal for New Years Eve. Making the tortellini is a family affair and everyone participates. Even the little kids can help by putting in place the tiny ball of filling.
(Serves 4-6)
Brodo di Carne
1 rib celery, including leaves, cut into 3 pieces
1 medium carrot, peeled, cut into pieces
1 medium onion, ... In Italy, overall in the South, Christmas Eve’s Dinner is mainly based on fish and seafood while meat is reserved for Christmas Day. Anchovies cooked in various ways are popular as well as the eel. Here is an easy recipe for the Baked Eel.
Ingredients
Serves 4
1/2 cup Olive oil
Wine vinegar
2 Bay leaves
1 teaspoon Salt
1/2 ts Pepper
1 tb Bread crumbs
2 ....jpg) [ New York City, |16|16 ]Alta Cucina held its first holiday party in its new Epicurean center on December 9. 2009. It has been a great year for Alta Cucina with many new members joining the organization.
Among the highlights of 2009 was the opening of the Epicurean Center which also serves as a store for Alta Cucina’s premium Italian products, a dramatic increase ... [ New York City, 12|08|09 ]Whether you're shopping for your Holiday gifts ahead of time or doing some last-minute shopping, you'll find all the culinary delicacies you have been looking for at Alta Cucina's online store and Alta Cucina epicurean center's location.
Avoid the crowds, spend less money, and find Christmas gifts that everyone will really appreciate by buying online but for special treats, like Baci di Dama (which ... [ 11|23|09 ]Asti Spumante D.O.C.G. is making a splash in the New York City marketplace next month with a week long promotional tour
Asti, while well loved by Americans, is somewhat misunderstood. Previously it was seen as only a dessert wine but those in the know have been using Asti as an ....jpg) Each Italian city has a patron saint whose saints day is celebrated. Milan, the industrial capital of Lombardy is set to celebrate its patron saints day St. Ambrogio on December 7,that coincides with the opening of La Scala's Opera season.
The day is usually combined with the holiday for December 8, known as the Immacolata which celebrates the Virgin Mary’s Immaculate Conception. Most Italians, ....jpg) Cassoeula ia a traditional recipe from Milan. Perfect for winter, it is a stew made with different parts of pork and savoy cabbage (Verze in Italian).
Ingredients:
2 lbs pork ribs1 lb pig trotters (that's "feet" for you non culinary types)6 ozs of pork skin cut into 1 in squares (raw, not the fried ....jpg) During the Christmas season,Panettone, the traditional Italian Dessert is available everywhere from the classic version to elaborate flavors.
Panettone, when eaten with a sip of sparkling spumante or Prosecco, guarantees good luck and good health for the coming year.
I was introduced to this ....jpg) Asprinio Bianco is a little known indigenous Italian white grape variety that hails from the Campania region in Southern Italy. Asprinio wine has very particular viticultural and vinification traditions The grape variety is grown on local poplar trees and can rise up to 30-45 feet in the air.
Asprinio's origins are not entirely clear and two different hypotheses have been put forth. The first places Asprinio in the pinot family of wines which ....jpg) Pizza Marinara (or alla Marinara) is one of the three traditional Neapolitan Pizza. It is the simplest one, made with only tomato sauce, garlic, oregano,extra virgin olive oil without any mozzarella..
Ingredients for basic dough (double recipe than for topping:
4 1/3 cups all purpose flour2 Tbsp. extra virgin olive oil1/2 tsp. salt1/2 tsp. sugar1-1/2 cups ....jpg) Piedmont is quite renowned for its red wines such as Barolo, Barbaresco, Ghemma, Gattinara and Dolcetto. In fact, Piedmont has the most wines that have received the Denominazione dOrigine Controllata e Garantita or D.O.C.G. designation than any other region in Italy.
That said, a few white grapes are well known in Piedmont. Among them are Gavi which is making a comeback, Erbaluce di Caluso making its debut and Moscato ....jpg) Ansonica Bianca, also widely known as Inzolia, has very different expressions in its two home areas, Tuscany and Sicily. This medium sized grape variety which is yellow green in color is quite vigorous and grows well in hot, arid climes. It can be vinified as a mono-varietal which is what generally happens in Tuscany or as a blend, a more common practice for this wine in Sicily. It is also used as the base wine to make the aperitif Vermouth as well as the sweet wine called Marsala from Western Sicily.
In Tuscany, this grape grows on the Monte Argentario coastline, a gorgeous location in lower Tuscany. Some of the well known towns in the area are Manciano, Orbetello ... Zabaglione is a classic Italian dessert. It is very often eaten by itself, just with simple traditional Italian biscuits like Savoiardi or Lingue di Gatto. Many time the zabaglione is used as a welcome addition to other desserts.
Ingredients – Serves 4
4 egg yolks
2 – 2 1/2 oz of caster sugar
4 fl oz of dry Marsala wine
Savoiardi biscuits (Italian sponge ... Chicken Marsala is a very popular Italian recipe. It is fairly easy and quick to make. The name of the dish comes from the use of Marsala, a Sicilian wine, in the recipe.
Ingredients (4 servings)
60g (2 oz) butter1.25kg (2 ½ lb) chicken piecesfloursalt, pepper2 onions1 tablespoon grated green ginger2 cups water2 chicken stock ... Italian viticulture has seriously started its invasion of the international market as new vineyards are in production, producers own more and more modern and well-equipped cellars, each and every one of the 20 Italian regions is capable of reaching absolute peaks of excellence and all native varietals in production are the result of rigorous and efficient clonal selection.
The Renaissance of viticulture and oenology that began in the early 1980s has been accomplished; the development of production techniques and the consequent ....jpg) [ New York City, 10|01|09 ]Alta Cucina brings to the U.S. the 2009 issue of Italian Fancy Food, an yearly special review of the Italian food market and its trends. Italian Fancy Food is published by GDO Week, the reknown Italian magazine for the retail and the business community, that is part of the Sole 24 Ore Group
Italian Fancy Food is a market analysis focused on the Italian available supply on the International market, featuring deep insights on the culinary traditions of the ....jpg) I cant see the canal from the revolving door inside the Hotel Danieli in Venice. Its late November, foggy, and the wooden planks are in place enabling pedestrians a romantic stroll to their favorite bar for an aperitivo. It.s my birthday. I'm in love.That was 15 years ago.
Unheard of to be in the Veneto region and not take a little architectural time in Venice and Vicenza. For many years, my extended family in Italy, Annamaria Astro born ... This pasta recipe, Bigoli Pasta with Duck Sauce, is by Sergio Boschetto from Trattoria Molino Vecio, a charming trattoria near Vicenza that serves authentic cuisine from Veneto. This historical dish would have been common at the time of the Palladio, the famous Italian architect.
For the Bigoli pasta:
2 ½ cups (300 g) flour
4 large eggs
For the duck sauce:
1 young duck
¼ ... In this Lasagne recipe, thin layers of lasagne pasta are combined with a julienne of stuffed vegetables and buffalo mozzarella. In the middle, zucchini flowers are filled with ricotta and mozzarella and lightly batter fried.
In this recipe from the the Hilton Molino Stucky in Venice, two Cultures merge the Venetian with the colourful vegetable from Saint Erasmo and the Neapolitan with ....jpg) This Risotto recipe, made with Vialone Nano Rice and Black truffle, is the creation of Chef Enzo Gianello of restaurant Laltro Penacio at the Azienda Agricola Dal Maso near Vicenza in Veneto.
Serves 4
Ingredients:
¾ pound (150 g) black Berici truffle
¾ cup (200 g) Nanto extra virgin olive oil
Salt and ... Lentil Soup with Black Truffles is a traditional recipe from Umbria. This is a version by Andrea Tiberi. He believes in the authentic flavors of old regional dishes. Umbria is famous for its black truffles and they are featured in many Umbrian recipes.
Serves 10
Ingredients
600 grams of lentils
2 garlic cloves
100 grams of celery
300 grams of extra-virgin olive oil
350 grams black truffles from ....gif) Italy has a never ending supply of indigenous grape varieties. Some have world renown such as Aglianico, Sangiovese, and Nebbiolo while most are little know outside of their own region. This is the case with the next two varietals, Alionza and Ancellotta
Both Alionza and Ancellotta hail from Emilia Romagna, a region in the center of the country well known for its fabulous food, charcuterie, cheeses and the like. ....jpg) Chef Mauro Trabalza of Sora Lella NYC has chosen this recipe of because it is easy to make, quick to prepare and absolutely Roman. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers, but its real origins are obscure. In Rome recipes feature guanciale, an unsmoked Italian bacon prepared with pig's jowl or cheeks, that can be replaced by simple pancetta.
Ingredients
Serves 4
1 pound Rigatoni pasta
100 grams smoked bacon, thinly sliced
200 grams pancetta or guanciale, thinly sliced
3 ... The osteria is a tavern or humble restaurant where you will find basic but delicious food such as polenta, risotto, gnocchi, cheeses, braised meats, omelets made with wild herbs, and good baked desserts. Osteria di Villafredda, in Tarcento, near Udine in Friuli, offers excellent Friulian food and wine.
Before the 1930s, one would arrive at an osteria on horseback or carter’s with their horses, stop for a meal and a rest, and continue their trip with new ... The Cjalsons are a traditional filled pasta from Friuli, the Friulian version of Ravioli. This recipes of the Cjalsons is from Osteria di Villafredda a well known Friulian restaurant in Tarcento, near Udine. Cjalsons are Agnolotti pasta, ravioli filled with ricotta and spinach, and are served with melted butter and grated cheese. Every village in Friuli has its own version.
Serves: 4
Basic Fresh Pasta:
4 cups unbleached all-purpose flour
1 ½ cups water - room temperature
¼ ....jpg) Aleatico is one of those mysterious grapes that you have heard of but arent really sure of where it grows or what type of wine it produces. There are good reasons for this. First of all, Aleatico grows in a variety of Italian regions, among them Apulia, Tuscany, Lazio, Le Marche, Abruzzo and Sicily. The first three regions are more widely known for this enigmatic variety but little of it is brought into the United States.
By Susannah Gold
Aleatico is also an enigmatic red grape because it is hard to find precise information about its origins or its parentage. Most agree that it is in ... Osteria al Portonat is a place for tasting the famous ham of San Daniele and offers full meals and snacks of Friulian gastronomy. Besides the prosciutto, at the Osteria you can find traditional dishes from Friuli like the Crostini with Gorgonzola and Speck, the Frico, and the Gubana Strudel pastry.....jpg) Tagliolini alla San Daniele The traditional dish of the town of San Daniele. The tagliolini are fresh made, added to a simple saut of finely chopped prosciutto pieces, a little butter, and some cream. The warm pasta is wrapped around a slice of prosciutto, and finished with a sprinkling of poppy seeds. ... The most renowned and expensive Italian prosciutti, that come from northern Italy, are Prosciutto di San Daniele PDO, from San Daniele, in Friuli-Venezia Giulia, and Prosciutto di Parma PDO from Parma, in Emilia-Romagna. Both are tattooed to ensure the protected geographical status system in the EU.... Honey is born of a magic interaction between bees and beekeepers, with the aid of a third partner the environment. The best honey, any excellent honey, is always the final result of this three-way collaboration.
A food derived from gathering and cultivation, honey has accompanied, often behind the scenes, the history of Italian nourishment from the remote past to our days. ... Ciambella Romagnola, is a traditional cake from Romagna. While Ciambella in Italy normally refers to a soft sweet with a hole very similar to an America donut, Ciambella romagnola is an oval shape cake somewhat harder that is cut into slices.
Recipes of the World by Marianna Pascarella
Ingredients: Serves 6-8 people
1 1/3 cup of Flour
2/3 cup of Sugar
2 eggs
3 ½ oz of ....jpg) Albana di Romagna from Emilia Romagna became a DOC wine in 1967 and a DOCG in 1987. It is made into a variety of styles including secco, amabile, dolce, and passito. Albana can also be a made into a sparkling wine but it can use only the DOC denomination for the sparkling version. Very few of these wines are sold outside of Emilia Romagna and they have not been that widely imported into the United States. The passito version of the Albana is renowned for its honey, apricot, spice and magnolia flavors. It ages very gracefully and can keep for anywhere between six to 10 years.
By Susannah Gold
Emilia Romagna, a region in Northern Italy, is home to a significant number of indigenous grape varieties, many of which are largely unknown to the ... Everyone is used to use jam with bread, brioche, croissant, or in cakes, pies and sweets. What about pairing it with cheese ?. Cedroni talks about his innovative idea
Moreno Cedroni is the Michelin two-star chef and co-owner, with his wife Mariella, of the restaurant La Madonnina del Pescatore, which they opened in 1984 in ...
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 ALTA CUCINA EVENTS [ New York City, 01|13|10 ]Sensofwine New York , the top wine tasting event for Italian wines, will take place in NYC this coming February.
 NEWS
[ New York City, 01|29|10 ]The countdown has started and this is the last chance to purchase tickets for Luca Maroni’s annual Senseofwine event, the top Italian wine tasting event held on February 4th at Cipriani 42 Street. [ New York City, 01|22|10 ]Get the feel of Sensofwine from this video, shot in New York City at Cipriani 42 last February [ New York City, 01|14|10 ]Italian wine expert Luca Maroni is coming back to New York City for the third annual Sensofwine event in New York. [ New York City, 01|07|10 ]Come and shop at www.altacucinastore.com and get a FREE jar of Moreno Cedroni jam when you spend $45 in online purchases. [ New York City, |16|16 ]Alta Cucina held its first holiday party in its new Epicurean center on December 9. 2009. It has been a great year for Alta Cucina with many new members joining the organization. [ New York City, 12|08|09 ]Whether you're shopping for your Holiday gifts ahead of time or doing some last-minute shopping, you'll find all the culinary delicacies you have been looking for at Alta Cucina's online store and Alta Cucina epicurean center's location. [ New York City, 11|23|09 ]Come and celebrate Asti D.O.C.G. with a glass of Asti at 26 participating restaurants, wine stores and wine shops in the New York area. Guests will be able to try Asti and to taste new dishes made especially for this week with Asti D.O.C.G. .jpg) [ New York City, 11|25|09 ]The American kitchens are getting ready to welcome another “bible” of Italian cuisine - La Cucina, The Regional Cooking of Italy, the most complete and authentic Italian cookbook ever published in the English language, featuring more than 2,000 recipes by home cooks, for home cooks. [ New York City, 10|01|09 ]Alta Cucina brings to the U.S. the 2009 issue of Italian Fancy Food, an yearly special review of the Italian food market and its trends. Italian Fancy Food is published by GDO Week, the reknown Italian magazine for the retail and the business community, that is part of the Sole 24 Ore Group [ New York City, 05|11|09 ]Alta Cucina Epicurean Center is a culinaty center located in the heart of New York City. The top talents in every culinary discipline can come to polish, discuss and teach their craft in unique chef demonstrations, hands-on cooking dinners, food & wine tastings, seminars. The Center is also open for private parties and corporate events. [ New York City, 03|27|09 ]GDOWEEK is the constantly updated source for stories, news, interviews and videos on the Italian and International retail and food scene. Meet the key players, follow the trends, learn about new products and formats. Visit www.gdoweek.it [ New York City, 01|15|09 ]We are pleased to announce the grand opening of Alta Cucina new online gourmet store, www.altacucinastore.com. It’s fun reading about Italian food and wine but it’s even more fun to experience the flavors of Italy with all your senses. .jpg) [ New York City, 03|13|09 ]If you were not able to come to Sensofwine, you can still experience it by watching the video interviews of wine experts Luca Maroni and David Lynch, and Paolo Vannini of Alta Cucina Society. Click here to see the video.
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