For Love of Crostini–The Book!

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Cover photo - Crostini

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Buon giorno!

Once upon a time, deep in the recesses of the Italian side of my brain, there lurked a little voice that said “you gotta write a book”. That little voice has actually “mushroomed” into more than one book over time – but I digress. The little voice has finally surfaced in the form of my new ebook, FOR LOVE OF CROSTINI.

It has been my labor of love for the last couple of years, and I can now proudly announce that it is real. (Kind of like the “Velveteen Rabbit” – if you love it enough, it becomes real – you know what I mean?)

I was lucky enough to have a wonderful friend  – really a wizard of sorts, in the design and photography genre – Doc Miles of Doc Miles Photography. Doc and I joined forces on a sometimes hilarious trek through often uncharted waters to put this book together in a form I know you will love. His design expertise has proved invaluable, along with some of his beautiful photos that you will surely enjoy in the book. You might also like his story of how we teamed up for the book in his post, “It’s Alive! It’s Alive”!”

Doc in the kitchen 2Doc in the kitchen

Crostini?? Crostini are those wonderful little Italian toast appetizers that delight the tongue and change form depending upon your choice of topping. Everyone seems to love and search for great appetizers that are heavenly to taste and gorgeous to serve. Well, here they are!

In truth – you MUST have this book. It’s a kind of forever book that never becomes trendy and is always a part of your “go to” library for just the right appetizers for your guests. Some of the recipes – lend themselves to entrees and other uses besides the Crostini – so you get a lot of “bang” here.

But don’t take my word for it – hear it from Barbara Nowak, one of the infamous Saucy Sisters someone who is already using this book in her kitchen:

This is the most beautiful, most delicious, most inspirational cookbook I’ve ever read.  I think, like “Julie and Julia,” I’m just going to work my way through the recipes one after the other.  Last night I started with the Crostini of Smoked Mozzarella and Prosciutto.  The orange zest and balsamic glaze took the dish to heavenly heights!  Paul was positively rapturous.  Every single recipe in the book is one I can’t wait to make.”

The book: FOR LOVE OF CROSTINI is full of other such “toasty” appetizers – easy to make –  and many are based on some Italian classic dishes. Along with the recipes for these amazing bites, you are treated to beautiful full color photographs of the dishes that make you want to nose-dive right into your computer screen, compliments of Tommy Hanks Photography. Each of these photos illustrates the serving and garnishing suggested by me along with an interesting description of the dish. Photography was also contributed by my father Attilio’s archives, from his hometown, Casale di Carinola. All of the photos of Italy that you will experience in this book take you on a magic carpet ride through towns, villages, country sides, and markets, lending color and personality to the text.

You are welcomed early in the pages, to take a peek into my personal journey that led to the creation of this book and a look at the family heritage behind it. I hope that this will give you some perspective in how I approach my recipes and my reverence for my Italian roots.

The recipes: Ahhh – you were wondering when I’d get to those! There is something for everyone in this book – some meat, some seafood, some all-vegetable and fruit, and there is even a surprise chapter at the end with sweeter recipes you won’t often see! I know, like Barbara Nowak, quoted above – you’ll want to cook your way through it.

The Pairings: If you follow my recipe blog, you know I’m “big” on serving just the right wine with some of my dishes. This book is no different. Instead of scratching your head wondering what to serve with all of these yummy appetizers, I have done the work for you in a list of “Pairings” for all of the Crostini recipes.

Here’s a peek!

Crostini Scallops Mango-8-2-Edit

Crostini with Scallops and Mango

Crostini Peach Goat Cheese

Spicy Peach Crostini

Crostini Pork09

Crostini with Rubbed Pork and Asiago

How to get this book: FOR LOVE OF CROSTINI is available and affordable now for everyone! To get all of the great recipes – Visit the LINDA’S NEW EBOOK PAGE to easily purchase the PDF, eBook, or Apple iBook. There are links on this page to take you straight to order processing for all three. You’ll want to serve these Crostini recipes to your guests all summer long on the patio and into the fall for fireside entertaining.

PARLA COME MANGI!

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I Have a New Honey!

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The Buzz on Bo’s Bees [VIDEO]

Italian Bee

Italian Honey Bee

Buon giorno!

It is a simple fact that we can’t get along without bees. We need them to do the very basic work of pollinating our plants to provide food for our world. We just can’t do without ‘em. Italians are known for their use of honey in making their dolci and desserts, especially in Southern Italian cuisine with its Arab influences. Credit should be given to the Greeks, however, as all the way back in 415 BC during one of their infamous invasions, they first brought this marvelous sweet ooze to Italy. It definitely caught on. The Romans are said to have eaten it with their dried fruits for breakfast. Through the ages, honey was thought of as ambrosia – “Food of the Gods”, and it was held in esteem for its curative powers, as it is still today. Even old Julius Caesar thought enough of it to accept it as currency for taxes. Hmmm, if that were still true we’d all be raisin’ bees in our back yard!

In Italy, today, although honey bees can be found in probably all the regions, beekeeping seems to confine to some specific regions. As with many other edibles in Italy, Italian honey or miele (mee-EL-e  with the final “e” pronounced very softly), is evaluated and given a quality designation called PAT – which certifies it as a traditional Italian food and gives it authenticity. Italians take their honey so seriously that they even have a National Honey Day. Why not! The Italian honey bee is one of the most sought after as queen, because of its ability to produce and be hearty. The very best and most prized honey in Italy is from the Lunigiana region in Tuscany, “land of the moon”.  It is here where they produce a honey that is uniquely pure and distinctly flavored, and they still use ancient methods. Their acacia and chestnut honey are the only ones to be given the honor of the DOP Certification – Protected Designation of Origin.

SooooooAbout Bo’s Bees: if you had predicted a few months ago that I would be comfortably standing between two very active bee hives on a hot day in July during “Prime Bee-Time”, I would have suggested you pursue therapy and medication – not necessarily in that order. That skepticism is indicative of my bee phobia – or I should say former bee phobia. No one was more surprised than I was at my rather Zen reaction to my visit recently with Bo’s Bees. Meet Bo!

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OK – who is Bo, and what’s with the bees?  Bo Kersey is a good friend and Atlanta Real Estate “tycoon” with Keller Williams Realty ( Bo Sells Houses ).  Bo is the poster boy for “interesting men having interesting hobbies.” He is an extraordinary gardener and his raised bed vegetable garden is not only a beauty to behold, but also, is a place you might like to just hang out. I could truly imagine spending a quiet hour just reading a book in that tranquil green lush space that looks out over a serene pool where I’m told Bo’s Bees get some of their water. It’s just THAT cool.

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You can understand why earlier this summer I was soooo excited when Bo and I were comparing vegetable and herb garden notes, and he shared that he had begun to “keep bees”. I couldn’t wait to see this process and thought of nothing else but counting all of you in on the adventure. I was a little apprehensive about being so close to these little stingers, but once I was there in the middle of that happy garden, I forgot all of my fears. I must credit Bo for this as he was so relaxed that I felt immediately at ease. Unfortunately, I didn’t know that wearing black or red is a no-no around bees and what did I wear? You guessed it.

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Bo gave me a little preliminary tutorial which made me forget rather quickly that I was “out of uniform”. He began by telling me how much he still had to learn about the bees and was learning by doing. Bo is really comfortable with his bees as you will see in the video to follow. He started a few months before under the tutelage of his friend, Rob, at the Gwinnett Bee Festival.  He sent for the equipment from Brushy Mountain Bee Farm and Rob appeared with 2 queens – one of which was an Italian Queen. Wouldn’t you know? It just had to be!  The bees were transported on trays or “supers” with the queen inside. They were then placed in the hive – 10 supers to a hive. It is on these supers that the honeycomb containing wax and honey is attached.

He explained that you must always have at least 2 hives because the bees do die, and you can judge better if one hive is sick. The bees do pretty much all the work. They  get their pollen from Bo’s garden and from the flowers and plants in the surrounding neighborhood. They get water from the pool and from a lovely fountain also nearby. The bees have a flight path and almost always come and go on this path.

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When Bo goes into the hive or needs to be close by during an active period, he wears white clothing and dons a very “attractive” bonnet!  He then employs a cool little smoker that looks like the oil can the Tin Man used in the Wizard of OZ.  He burns leaves and pine straw inside and creates smoke which he distributes around the hives. This “confuses” the bees and settles them down, allowing him Bo to get into the hive or tend to his plants which are very close by. You’ll see, however, that Bo is no Tin Man. He definitely has a “heart” for his bees and strives to provide the best conditions for them. It is a pleasure to watch him with the bees to see how delicate and caring he is when going in and out of the hives so as not to harm even one of them.

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Let’s watch the [VIDEO] below and really get to know Bo’s Bees!

Bo Kersey’s Bees with Bo Kersey and Linda Calabrisi Hanks

Have you heard tales about the health value of eating local honey? It is said that if you eat local honey you build a resistance to pollens that irritate allergies. It is healthier for you as it is made with the air and plantings from the area in which you live. Works for me!  Thank you, Bo, for sharing your bees with me and my friends at Linda’s Italian Table.  It was a day I won’t soon forget. I still can’t believe I was so close to them, in the middle of their world, and loved every buzzing minute of it.

I can’t wait until Bo invites me back to sample the delicious amber treasure that these bees will create. There’s a new honey in town – who could resist?

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PARLA COME MANGI!

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DAVIO’S

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Rendezvous with a Northern Italian Steakhouse

Buon giorno!

Lately, my curious nature has noticed what may be a rather different trend emerging  in Italian restaurant style. That is, the Italian Steakhouse idea which has been popping up more frequently around the US. I know, I know – this sounds kind of  funny because Italians don’t seem to gravitate toward a lot of beef eating as much as Americans do. Even so, I have seen many more Italian menus of late that offer fine beef dishes deviating from the “classici” such as Tuscan favorite, “Bistecca alla Fiorentina”. This, I think, is influenced more by our American obsession with large portions of meat, beef in particular. The Italian Steakhouse model combines some  traditional Italian cuisine specialties with beef occupying a substantial portion of the menu. All this is coupled with a more sleek and contemporary ambience in the look of the restaurant itself.

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The new Davio’s Northern Italian Steakhouse at Phipps Plaza in Atlanta is one such example of what I see as a somewhat different concept in Italian restaurant style. Davio’s flagship restaurant in Boston was followed by two others, one in Foxborough and one in Philadelphia – and then the fourth and newest in Atlanta. They all follow the same playbook with the coupling of  traditional Italian dishes including fresh pasta with a prime emphasis on the grill. There is a sleek, contemporary, and sophisticated ambience to the restaurants, with the Atlanta location feeling definitely uptown. Recently, I had an opportunity to experience Davio’s myself for lunch. Upon entering, you immediately know you have entered an Italian restaurant that is not typical.

To your immediate left is the large and open bar area. You get the feeling that this is a bar where fast paced business conversations of the Buckhead influential might take place along with the occasional sighting of a vibrant pair of stilettos making the scene at “happy hour” – kind of a see and be-seen type of place.

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To your right is the softly lit dining area – again sophisticated, open, and very cosmopolitan.

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The bustling kitchen is open with a seating area close by for those who want to watch the process as they dine.

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One might think with the upscale nature and feel of the place that service might be on the “snooty” side as is sometimes the case. Quite the contrary. I found that the service was friendly and eager to please. Our server, Sandy, was pleasant and well informed about the components of the menu. Jonathan Mattson, who is part of the management team came by to greet us and check on our needs occasionally. I found their overall service to be attentive without being intrusive. One thing I noticed and appreciated was Jonathan’s knowledge of the menu and Italian food in general and his willingness to have a conversation about both without rushing off to another table.

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The menu is very extensive and the wine list, solid. It would be impossible, I think, to navigate through menu items and not find some innovative dish or culinary expression that was new to you.  There are several interesting pasta choices with preparations that would appeal to the senses of even a seasoned Italian palate. The grill takes center stage with the “Davio’s  Burger” said to be “signature”at the establishment. They also provide a selection of  spring rolls which were touted by our server as a specialty.

At the helm in the kitchen is the young Executive Chef, Bennett Hollberg, who came to Atlanta via Seattle to sharpen his skills at the Downtown Ritz Carlton’s Atlanta Grill. Now at Davio’s, he skillfully oversees a menu that keeps some of the same dishes served at the Boston, Foxborough, and Philadelphia locations as well as introduces others more interesting to local Atlanta foodies.

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As you would expect, the grill choices offered are an all star line-up. A neat thing about this place is that your pal can order a fine aged New York Sirloin while you satisfy your “seasoned Italian palate” with Gnocchi and Truffle Oil. Even the much revered Kobe Beef is available here in different presentations – one of which is pizza. Who knew?

Take a look at the Kobe Beef Pizza. This pizza with its light and crispy crust MUST be shared as it is sizable. A Pizza for two! The Tomato Aioli, pink and sweet, with just a touch of heat on this pizza was dynamite! The bits of Kobe Beef, though quite small, were tender, tasty and surprisingly in abundance on each piece. The chopped lettuce provided a nice crunch, and the Gruyere Cheese was rich and provided endlessly long strands of goodness, stretching like a spider web from every slice – so long as to suggest the need for scissors. What fun!

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All of their breads are made “in house”, and I found them to be varied and tasty: an Italian loaf, another bread with cranberries and nuts, and Focaccia with fresh herbs and Extra Virgin Olive Oil. Jonathan described his favorite part of the day, walking into the restaurant early in the morning, greeted by the aroma of fresh bread baking. I mused that we should all aspire to begin a day of work with such a a pleasant stimulation to the senses.

One surprise was a well executed version of one of my favorite dishes, Crispy Fried Chicken Livers, which I hadn’t seen on a menu in more years than I care to count. The Davio’s variation of this dish was really a treat and new to me. The chicken livers were truly crispy even when blanketed in a slightly sweet robe of rich dark Aged Balsamic and Port Glaze . With the Port so prominent in this rich glaze, you can bet it would make anything taste good. It was lovely. The very unique final touch to this dish was a scattered few pieces of “glass spinach” – spinach leaves crisply and delicately fried so you can almost see through them. When one of these little numbers lands on your tongue you must pay attention as it literally disappears and melts away in an instant .

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Jonathan further described a focus of the restaurant on the use of fresh ingredients and dedication to the European style where shopping is done daily for the very freshest of seasonal food items. Preparation of food is the same day that ingredients are selected and purchased. He said this was especially important in terms of fruit selections for the Dolci or Desserts. These fresh items are then incorporated into the dessert menu as they are available. The dessert selections are varied and numerous.

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While my eyes meandered through the dessert cart “Fantasyland”, I had an opportunity to talk with the very dynamic Pastry Chef, Kathleen Brown Miliotis, who is Greek by heritage. She is a native Atlantan who worked at Harvest Bistro in Closter, NJ, about ten minutes outside of NYC  near the George Washington Bridge,  before returning to Atlanta to head Davio’s Atlanta pastry section. Kathleen said that Davio’s gave her a good deal of latitude on creating and selecting the items to be featured on the dessert menu as well as serving some of the expected ones such as Tiramisu etc. She stands apart, I think, in a very competitive field in Atlanta. This is a pastry chef who knows her stuff. She is a contender!

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Check out  the dessert we sampled. Troppo Bella!

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This was a very dark and decadent bar of three layers: the top layer was a Dark Chocolate Glacee , Bittersweet Chocolate in the middle, with a flourless dark chocolate cake at the bottom and was surprisingly not overly sweet.  It was accompanied by a quenelle scoop (egg shaped scoop) of Greek Yogurt Sorbet which retained the unmistakable tang of the Greek Yogurt -Kathleen’s personal stamp . Simply delicious!  Several nice sized pieces of glaceed kumquats graced the plate. Kumquats, of course, are so familiar to Italians and are always a part of the  holiday dessert course or fruit offerings. I thought this was an especially authentic touch. The kumquats for this dish were first poached in Pinot Grigio and then candied with a simple syrup. The kumquats totally lost their naturally bitter quality and were transformed into the sweetest of delights generously scattered on the plate.

Some of the other selections that were tantalizing were: the Panna Cotta, Ricotta Cheesecake with Almond crust, and the Apple Crostada which also had a rather artistic presentation.

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All in all, it was an interesting adventure at Davio’s. I learned that Steakhouses and Italian food just might be simpatico! I look forward to another visit soon and recommend that my Atlanta Italian foodie friends give it a go as well as others who might be nearer to other locations. This place hits just the right notes to provide an enjoyable dining experience.

Now to shed the calories – power walk anyone??

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Parla Come Mangi!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

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Fire In The Hole!

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Buon giorno!

It always interests me as to the motivation for “toy choices”. Why this thing and not that?

When our good friends, Barbara and Steve, told us about their new “construction project”– an outdoor wood burning Pizza Oven, I was intrigued immediately. For Pizza lovers, this is the “toy of toys”. I just had to know everything about this so that I could share it with you. When they graciously asked us to come by to see and sample, I knew this would be a treat, and I couldn’t wait.

The whole concept of having one’s own personal outdoor Pizza Oven was immediately alien to me as a small town Italian girl, born and raised in Binghamton,NY. Loretta and Attilio, my parents, (read more about them on the About Page on my website, Linda’s Italian Table < click here) made their own dough simply, added fresh tomatoes and homemade sausage or pepperoni, and just popped it into the oven. (Find out more about making pizza with Loretta and Attilio – Arugula Pizza < click here ) I thought I had “graduated” when I began using a pizza stone! Who knew?

Barbara and Steve, a couple of real Italian food lovers, have taken Pizza Making to an entirely new level. Barbara had the pizza oven idea tucked away in her mind since the 1970’s when she became serious about learning to cook. The whole idea began when they were thinking of making some adjustments to their home. Their children were grown and sprung from the nest, and Barbara and Steve thought, “What next?” So, their attention turned to something they love to do – cooking and entertaining. A few years before, the couple had completely revamped their kitchen, a project featured in an Atlanta magazine. They incorporated a very sleek and updated look to serve as the backdrop to a functional environment where Barbara could practice what she learned as apprentice in some of the top restaurant kitchens in Atlanta.

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See the exquisite Lacanche “Cluny” stove where she does her creating indoors. I have to confess, the old “green eyed monster” emerged when I first gazed upon that lovely piece. Read more about these incredible French ranges at Lacanche Coet d’Or < click here.

With the renovation behind them, what then could they possibly add to their already state of the art cooking facilities? They knew just what was missing – an outdoor wood burning Pizza Oven that was authentic and efficient. The authenticity factor was important to them, and they spent a good amount of time researching and designing the oven that would be a permanent and very important element in their home that was true to the way they enjoyed entertaining their family and friends.

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In Steve’s research, he found Forno Bravo < click here – and purchased the actual prefabricated oven from them online. He then enlisted a mason to house and build the stucco and brick facade. At the same time, the mason built an attached fireplace according to their design similar in style to the oven so that they could extend their seasonal outdoor use of their deck/patio. This fireplace incorporated the same stone used in other exterior parts of the home. An area was efficiently designated to store logs in the back of the structure. The process took an amazingly short 2 ½ weeks! It was then, that Steve could begin the process of “curing” the oven with small fires before actually progressing to making pizzas.

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Steve has the process down to a “science”. When we arrived, Steve began the quite deliberate task of starting the fire – a process that takes about an hour. He explained that his preferred method is from “top to bottom”. Instead of putting the kindling on the bottom and wood over it as is common in fire building, he places the wood on the bottom and kindling on the top.

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The heavy insulation provides the environment in which an intense fire will develop within about an hour to achieve the desired 900 degrees needed to cook a perfect pizza in 2 minutes!

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Steve monitors the temperature with an infra red thermometer while he waits for the interior of the oven to turn”white hot”. One can even bake bread in this oven by placing a door-like device in front of the opening to keep ALL of the heat inside.

During our demonstration, when the fire was deemed ready, Steve’s duties turned from fire starter to pizza tender and server extraordinaire!

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Barbara who creates behind the scenes while Steve “mans” the oven, soon appeared with her infamous dough and toppings.

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While we were there, she made it all appear easy!

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She asked everyone to create a pizza suited to their taste and delight. The guests even added some of Barbara’s beautiful and mouth watering antipasti to their pizzas as well as several types of cheeses including ricotta with garlic. Troppo Bella !

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Absolutely nothing was missed when it came to inventive ways to dress these pizzas thanks to Barbara’s innovative preparation. In addition, it was incredible fun for her guests.

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The finished products produced crusts that were light and crispy. The toppings of intensely flavorful meats, cheeses, and vegetables provided a “kid in a candy store” experience for everyone.

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When it comes to pizza, these folks know how to do it!  Thank you, Barbara and Steve!!

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Parla Come Mangi!

Also: See the NEW JANUARY RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

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AMICI D’ITALIA

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Buon giorno!

   Recently, Tom and I attended a Christmas celebration with the Atlanta chapter of Amici d’Italia (Friends of Italy) at the lovely home of its organizer, Gina Micalizio. What a great night! Amici d’Italia does not require Italian ancestry or Italian language proficiency as a requirement for membership and encourages and celebrates all things Italian – food, culture, custom, and heritage. All that is necessary to participate is a love of Italy and the desire to learn more about this amazing country, its people, and to enjoy a community of others who do the same. It doesn’t get any better!

  Amici d’Italia in Atlanta http://www.amiciatlanta.com  hosts several events during the year where members come together in different venues to enjoy various events of Italian interest. In the past, there have been wine tastings, visits to galleries, shops, local businesses, and lectures. There are off-shoots of the main organization that are more specific in their subject matter such as Italian Genealogy. One of the members, Steve Lembo, participates regularly with this particular group which researches Italian ancestry and genealogical records in Italy dating back generations.

  The title of the holiday event we attended was “Beyond Cannoli and Tiramisu”! The evening began with a light tasting of delicious antipasti followed by a buffet of interesting Italian desserts made by a very talented pastry chef and Amici d’Italia member, Linda Boshart, of Oui Pastries http://www.ouipastries.com .  Her featured items were meant to demonstrate different types of dolci than the more common ones most of us know.

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Linda offered and described an interesting array of dolci  which included:

a Mascarpone Cheesecake – a very rich and creamy confection with a freeform pattern of Nutella Glaze;

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Espresso Cake – an intensely dark and dramatic cake which left one longing to linger over a slice in a Roman café with an accompanying Espresso;

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Sicilian Cassata  – a multi-layered chocolate version, different in its presentation with white and dark chocolate curls;

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Olive Oil Cake (my personal favorite!)- moist, light, flavorful.

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There was even a lovely faux cake, for display purposes only, constructed with inedible cardboard and decorated with real icing and sugar decorations. (See the opening photo in this post.)

  The group was generous and welcoming and engaged in lively discussion of Italian family memories and interesting travel experiences. As someone raised in an Italian home, I was very much at ease in the midst of this charming gathering. However, my husband, Tom, who is not Italian, was equally comfortable and involved in the camaraderie that dominated all conversation. What a great group! I highly recommend visiting the site at http://www.amiciatlanta.com and adding your name to their membership list. I just can’t wait until the next event when I can celebrate Italia with all of these fine new friends!

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  As a special benefit to our readers, one of the members of Amici d’Italia, Lauren Spiridigliozzi, has kindly contributed her family recipe for Tomato Pie! It reminds me so much of the “Hot Pie” offered at Bruno’s Market in Binghamton, New York when I was growing up. It was available by the slice, and they very strategically placed it near the door of the market so you couldn’t leave without walking around it. Lauren is originally from Utica, New York, home to a large community of Italian families –  not far from “my” Binghamton. We talked endlessly about upstate New York Italians and the authentic Italian pastry shops in Utica which attract a clientele from all over the state. One of these shops is the famous Florentine Bakery. Thank you for sharing your recipe, Lauren!

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Lauren’s Tomato Pie

FROZEN BREAD DOUGH
LARGE CAN OF PROGRESSO TOMATO PUREE
REGULAR OIL(NOT OLIVE OIL)
KRAFT GRATED CHEESE IN JAR
ITALIAN SEASONING
DRIED GARLIC PIECES
DRIED ONION PIECES
Instructions:
TAKE OUT TWO FULL LOAVES OF FROZEN DOUGH. WHILE FROZEN, CUT OFF
ABOUT 40% OF ONE AND PUT THAT PIECE BACK IN FREEZER. THUS, YOU
WILL HAVE 1.6 LOAVES OF DOUGH TO WORK WITH.
PUT DOUGH IN DEEP BOWL (NOT A METAL BOWL) EARLY IN AM, COVER WITH TOWEL AND LET IT RISE.  IT TAKES MOST OF DAY.
TAKE COOKIE SHEET/BAKING PAN AND SPREAD A FINE LAYER OF
REGULAR OIL ON PAN. THEN, STRETCH OUT DOUGH IN
PAN SO IT FILLS THE ENTIRE PAN. LET IT SIT 5 MIN AS IT WILL RETRACT A BIT, AND THEN STRETCH IT AGAIN IN PAN USING THE PALM OF HAND, NOT FINGERS.
WHEN DOUGH FINALLY STRETCHES ENOUGH AND FILLS OUT PAN, PUT A LAYER OF OIL , RUBBING IT ALL OVER THE DOUGH.
POUR AND SPREAD THE ENTIRE CAN OF PUREE OVER DOUGH.
SPRINKLE LIGHTLY WITH ITALIAN SEASONING, GARLIC, AND ONION.
SPRINKLE GENEROUSLY WITH THE GRATED
CHEESE, COVERING THE DOUGH.
COOK AT 435 DEGREES  FOR 15 MIN.
WITH SPATULA, CHECK IT BY LIFTING THE BOTTOM TO SEE IF DONE.

LET IT COOL FOR 10 MIN.  COVER WITH ALMUMINUM
FOIL AND LEAVE IT OUT. TOMATO PIE DOES NOT HAVE TO BE REFRIGERATED.

  In the new year, I hope subscribers in the Atlanta area will give the Atlanta chapter of Amici d’Italia a serious look. It is my understanding that other chapters of this organization exist around the country. Hopefully, those outside this area can connect with a similar group. These folks have roots planted all over Italy. They have great stories to tell and have much to impart about their extensive travel experiences there as well as family lore. Even better – they’re fun!

 

PARLA COME MANGI!

Happy New Year To All!  See You in 2011 at My Italian Dish!!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

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