Fresh Mozzarella

In the midst of the current food scandals, it is getting more and more difficult to trust what is on our plates. Horsemeat used instead of the advertised beef? Fish incorrectly labelled? Eggs produced by battery hens but sold as organic? We have all read these scary articles in the newspapers, with a sinking feeling in our stomachs and our hearts.

It is however still possible to find people for whom food is a real passion. Tasty, wholesome, fresh food. Take Samuele Frascarelli for example. Samuele lives and works in a refuge in the Sibillini Mountains, close to Ascoli Piceno in the heart of the Marches. A gorgeous region located in the middle of Italy, Le Marche has been nicknamed the new Tuscany and is known for its many succulent dishes. The cook not only prepares his share of delicious recipes in the welcoming Capanna di Bolognola, he also makes his own cheese, bread and cured meat. On request Samuele will produce mozzarella or ricotta in front of guests, a riveting experience. Let's concentrate on the process of producing mozzarella. 

Both pasteurized and non-pasteurized buffalo or cow's milk can be used to prepare this soft, versatile cheese. When made out of unpasteurized milk the mozzarella has to be eaten on the same day, whereas the pasteurized version will keep for a few days. A good three hours of fermentation turns the milk into the unrefined version of the cheese. This paste is then chopped into small chunks that are then plunged into boiling water. The temperature shock turns the paste into a stringy lump that needs to be worked on, the water being removed little by little, until the mass acquires the right texture. The mozzarella can then be shaped into whatever form, although it is normally sold as a big ball or a bag of little ones. To watch Samuele shape the cheese he has created from scratch is quite fascinating. The last step is a short immersion into salted water, which will give the mozzarella its taste. Try a bite before and after and you will easily spot the difference this last part of the process makes.

 

It is then time to savour the fresh cheese. The traditional way to do so would be of course in the company of ripe, dark red tomatoes, a bunch of fresh basil leaves, good quality olive oil and aceto di Balsamico and a sprinkling of salt and pepper. But a slice of mozzarella arranged on top of crusty bread and dipped into olive oil works just as well.

Article Source: Articlesbase/Travel/Destinations 
Author: K J S

In The Kitchen With Gianna

Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

It goes without saying that she excels at preparing many pasta variations. Her ravioli di ricotta are a must, but even more so is a specialty of the Marches: Lasagna Vincisgrassi. Instead of being prepared with a Bolognese and therefore beef mincemeat, veal is used for the fragrant, non-tomato based sauce. Other ingredients include fresh vegetables in the form of porcini mushrooms, celery, onions and carrots, as well as cream, Marsala wine and a sprinkling of grated Parmigiano-Reggiano cheese. The recipe originated from the pretty town of Macerata and the story surrounding its name is interesting: Lasagna Vincesgrassi was allegedly invented by a local chef for an Austrian general, Prince Windischgratz, who was leading a branch of the Austrian army stationed in Le Marche at the end of the eighteenth century. His name was given an Italian twist and has remained ever since.

With the importance of the Slow Food movement, which incidentally was started in Italy by Carlo Petrini in the mid-eighties, authentic dishes prepared with local, preferably organic ingredients and traditional farming and cooking methods are getting more popular every day. People’s concern for what appears on their plates is growing, and easily found information is helping them with their food choices.

Given this prominent trend, Gianna’s cooking style and the succulent lasagna Vincisgrassi are here to stay for many, many more years.



Article Source: Articlesbase/Travel/Destinations 
Author: K J S

Eating Sea Urchins in Apulia

Article first published as Eating Sea Urchins in Apulia on Technorati. 

"Buy the sea urchins!" This exclamation can be heard every morning at more or less the same time. When the fishermen are back with their booty. Have you ever tried these spiny sea animals? If not, Apulia, the "heel of the Italian boot", might be the perfect place for an introduction. Sea urchins can be found along the whole of the stunning Puglian coast, and you will hear that cry everywhere you go.

It is commonly said that fruti di mare (seafood) are best savoured during the months containing an "r", therefore mainly in the winter, for freshness. You will however have no trouble finding sea urchins while on holiday in the summer. It might even be fun to go and collect some yourself, but be careful not to walk on them! The spikes breaking into your flesh will be very painful, and it takes a long time for them to come out. Use thick gloves or tongs to haul the ricci di mare out of the water, and put them straight into the large bag you will have taken with you.

If you purchase them, the fishmonger will show you how to open the sea urchins or do it for you. It might be a good idea to learn the proper way if you are having a go on your own. As the edible part is nesting on one side only, it would be a shame to destroy it by tackling the wrong part. Special pliers dedicated to that job exist and you will get the best results that way, but a pair of sturdy scissors or simply a sharp knife can also be used for that purpose.

Once open, you will marvel at the delicate orange colour. The edible part, called the roe, can be rinsed with fresh or salt water first. You can also skip that part: Just tip the shell to drain it and start eating with a knife or a spoon. Its foamy consistency is surprising at first, and then the salty, subtle taste hits your taste buds. Add a piece of fresh bread to the equation and you will get one perfect combination of food heaven.

Eating it raw is not to your taste? Not a problem. Try one of the several existing pasta or risotto recipes in the comfort of your own kitchen for a special lunch or dinner.

Sadly, a new report that ocean acidification is affecting shell growing in sea creatures, therefore rendering them more exposed to predator attacks, has now been published. Which impact will this consequence of climate change have on the marine food chain, and also on human seafood supply? Will the simple pleasure described in this article disappear one day?

Egadi Islands - Favignana

Favignana, Marettimo and Levanzo are the names of the three principal Egadi Islands, located off the magnificent western coast of Sicily. This article focuses on Favignana, the largest one.

It is situated between Trapani and Marsala, and its proximity to Trapani international airport makes it easily accessible, while remaining unspoilt. It has a land area of about twenty square kilometres and the two plains on either side of a chain of hills have given Favignana its "butterfly" nickname. A tunnel running through the hills connects the two parts. The island is composed mostly of calcareous boulders, and visitors are also usually fascinated by the "cave di tufo", huge cavities which are the result of years of quarrying. These gaping holes can surprisingly conceal a precious area of greenery, or be filled with pretty pools of sea water. The most wondrous can be found around Scalo Cavallo, Bue Marino and Cala Rossa. The rugged coastline means that the beaches are often small and sometimes hard to access, but Favignana is a sought-after spot for all types of diving activities. Its turquoise waters have been protected by a marine reserve and there is no shortage of diving centres.

The main town, also called Favignana, is where the ferry stops. Built around a pretty port, it is dominated by Santa Caterina Fort, once a Saracen observatory post, nowadays in military hands. Facing the sea, the heritage of the rich Florio family, which used to be active in the production and export of Marsala wine as well as tuna fishing, can be found. It takes the shape of the Palazzo Florio and the tonnara (tuna fishery). Tuna fishing is still going strong, Favignana being one of the few places in Italy where the bloody mattanza method is still alive. It is however a historic ritual performed every year in May or June, and one of the principal tourist attractions.

Apart from scuba diving, snorkelling and swimming, other options include boat tours and cycling. You can hire your own craft, or participate in an excursion. Boatmen will also come to you spontaneously in the harbour, with ideas of a trip to secluded beaches or around the island. You can book a fishing trip too. With its flat landscape, exploring the island on a bike is popular. If you did not bring your own, you can hire one at a low cost without problem, and either set off alone or join a guided tour.

For sustenance, you have a choice between shops selling everything from tuna steaks to take-away pizze, or a wide range of restaurants. The prices are fair for a touristic place, and if you like fish and seafood you will be in heaven.

Are you after authenticity and unpretentious beauty? Then Favagna is for you.

Casa Olivi in the Marches, Italy

Published in Travel Files http://travel-files.com/casa-olivi-in-the-marches-italy/