There's always room for dessert

I recently went to a Pizzeria with some friends and finally, after years, I was able to enjoy one of my favorite desserts: the profiteroles.
Profiteroles are small round puffs either filled with pastry cream or whipped cream, and covered with a chocolate sauce. Whipped cream is also used to add sweetness, decoration and calories...
Don’t forget to order some next time you go to an Italian Pizzeria!

P.S. In our eBook we devote an entire chapter to the Italian cuisine. Get the insider scoop!

Italian for Kids: Grocery Shopping (video)

What is like doing grocery shopping in Italy? How do you call the various food items in Italian? My daughter Silvia Tosolini, 9 invites you to a tour of an Italian supermercato.
Let her know what you think by leaving a comment on YouTube or writing her a note to silvia@tosolini.com.

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- iPod version (MP4 - 20Mb)
- More Italian videos by Silvia

Italians eat flowers! Zucchini Blossoms recipe

One of the pleasures of visiting Italy is to be delighted by its food and…flowers. This time I was lucky enough to find the fiori di zucca at the grocery store, so I bought them with the intent to make one of the easiest and yet most delicious recipes of the Italian cuisine.

Ingredients:
-about 15 zucchine blossoms (note: the correct word is zucchine not zucchini!)
-4 tbsp flour
-About 1/2 cup water or milk
-1 egg (optional)
-frying oil
-salt

Remove the pistils and gently wash the flowers inside and outside. Pat them dry. Prepare the batter by mixing the water (or milk), the flour, a little salt and the egg, if you decide to include it in your recipe. Make sure the batter is smooth and creamy. Dip the fiori di zucca into the batter and then fry them in very hot oil. Drain them on absorbent paper and lightly salt them. Serve them hot.

If you want to combine some language and cooking practice, we recommend Francesca Valerio's blog on Italian recipes.
Buon Appetito!

Ordering coffee in Italy

How do you order a coffee in Italy?
Will you be able to get away by mixing a few semi-Italian terms coined by Starbucks such as "Venti", "Misto" or "Frappuccino"? Not really...

As you may expect, there are a vast array of choices for coffee in Italy. In Trieste, the city where I come from and where the famous Illy brand is produced, you can find more than 60 different kinds of coffee. That said, the original Italian coffee is what Italians call caffe' espresso (or simply caffe').

Here are some of the most common types of coffee you can order at a Bar (that's how coffee shops are called in Italy):

• Caffe' espresso (or simply caffe’) is very concentrated as it is made with less water.
• Caffe' lungo is made with more water even though the amount of coffee is always the same. The caffe' lungo is still served in small cups.
• Cappuccino is an espresso with milk served in a large cup and with foam on top. The Italian cappuccino is smaller than the American one.
• Caffe' macchiato is an espresso with a drop of milk and foam on top.
• Latte macchiato (not to be confused with caffe’ macchiato) is a glass of milk with a drop (stain) of coffee.
• Caffe’ latte is a foamless espresso to which some warm milk has been added.
• Caffe' americano is a very diluted espresso served in a large cup.
• Caffe' corretto is an espresso with a shot of liquor (usually Grappa or another liquor of your choice).
• Caffe' Hag is a decaffeinated espresso

And now, a little test for you: What's the name of the three coffee in the photo above?

p.s. Get ready for Italy with our eBook! We feature 350+ tips and 190+ pictures to get you immersed in the real Italian culture.

Pasta-Fest (video)

Like every Italian, I love pasta.
Every time I go back to my home town, I make a point to visit a large grocery store to enjoy the unmatched variety of food on display. In this video I capture the experience of walking down the pasta aisle.

- Can't see the video? Watch it from YouTube
- iPod version (MP4 - 6.7Mb)

Hot chocolate made the Italian way

Among my favorite treats I get all the times when I visit Italy are the cream filled croissant (brioche alla crema) and the hot chocolate (cioccolata calda). Every coffee shop (bar) will sell fresh croissants as they are part of the traditional Italian breakfast cappuccino e brioche.

American hot chocolate is usually prepared by mixing hot water with cocoa powder. If you order one in Italy, you'll find that the barista will mix the cocoa powder with real milk and stir and foam it for 15-20 seconds until a thick consistency has been achieved.

I often found that hot chocolates that could hold my spoon standing still were the most delicious ones.

Trentino: Traditional Flavors (video)

Enjoy this video about traditional food flavors of Trentino region. I previously covered this area in a podcast with the Trentino Tourism Office, which kindly granted me permission to post this video and a few more to come.

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- iPod version (MP4 - 12Mb)

Podcast #14 - The Italian truffle

The truffle (tartufo in Italian) is a rare type of edible mushroom, or fungus that develops underground in relation to and dependent on the root of a tree. In ancient times truffles were considered the food of the Gods, with powerful aphrodisiac properties, much favoured by the passionate Jove.

The subject matter expert of this podcast is Mauro Mencaroni of Giuliano Tartufi, an Italian shop specialized in truffle products. He'll share some interesting insights about this very expensive garnish.

Please note that this interview is conducted in Italian.
We'd love to hear your feedback if you like us to continue producing from time to time some podcasts in Italian too.


Listen / Download this episode in MP3 format
(6Mb - 8:21 mins)

Don't miss future podcasts!

Parmigiano Reggiano (video)

Parmesan cheese (Parmigiano Reggiano) is a hard, granular cheese that is made in a particular area of Italy.
This video offers an overview of the process perfected over the years by skillful Italian cheesemakers to make 'The King of Cheese'.

- Can't see the video? Watch it from YouTube
- iPod version (MP4 - 6.8Mb)
- Zune version (WMV - 5.7Mb)

What other Italian cheese do you like?

Italian food misconceptions

This is a brief chapter that will clarify some typical mistakes and misinterpretations of Italian cuisine all around the world.
- We're skipping the famous Pasta Alfredo as we covered it previously.
- The Italian soda is definitely something that has been made up in the States.
- The American "Italian dressing" is another myth to bust. The original Italian dressing is simply extra-virgin olive oil, vinegar, salt and pepper. You'll find all of these ingredients on the tables of every Italian restaurant, so that anybody can make his/her own dressing.
- In Italy peperoni (yes, with one 'p') means peppers, while salame piccante means pepperoni.
- Italians do not use lots of garlic (especially garlic powder on the pizza) as is commonly thought in the USA. Italians do use garlic alright, but in reasonable proportions.
- Last but not least: you won’t find macaroni and cheese anywhere in Italy. What you’ll find is maccheroni which is one of the hundreds of types of (short) pasta.

Want to learn more about the real Italian culture?
Then check out our eBook filled with tips and pictures brought to you by your favorite Italian insiders.

Pizzeria 'Da Mario' (video)

My friend and co-worker Mario Esposito comes from Salerno, a city nearby Naples, in the heart of Southern Italy. Mario is a unique individual with a high-tech vision, yet deep Italian roots and traditions.

This weekend, I had the pleasure to join one of his Pizza-parties at his house. Mario built a wood burning oven with imported bricks from Italy. In essence, he re-created the experience of a real Italian pizzeria in his backyard.
As one of the twenty lucky invitees, I was asked to sign up on his private pizza-party social network site, where every person could check off the ingredients that they volunteered to buy. Then the video (in Italian) explains the rest. Enjoy!

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- iPod version (MP4 - 23Mb)
- Zune version (WMV - 20Mb)

How to make an Italian coffee (video)

Our podcast fan Roberta D. asked us if we could cover the topic of making coffee at home. So my wife Francesca and I decided to create this short fun 1 min video that explains how you can use a Moka pot to make a real Italian espresso on your own. Enjoy!

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- iPod version (MP4 - 5Mb)
- Zune version (WMV - 4Mb)

P.S. If you like this video, please leave us a comment here or on YouTube. We love feedback!

Nonna Grazia's Tiramisu recipe

Every time Nonna Grazia (my mother in law) visits us from Italy, I gain a few pounds. Among her specialties is the Tiramisu. I documented the steps she took to make this magic, yet simple dessert (recipe is for 4 people - total time ~15 mins).

Ingredients
- 4 yolks
- 8 oz. Mascarpone cheese
- Sugar
- 1 cup of coffee
- 10-12 Savoiardi cookies
- Milk
- Powder cocoa (optional)

Start by making the coffee. She usually uses a traditional Italian Espresso coffee machine, which makes the coffee in about 4 minutes. You can even use some ready coffee, since there are many brands and kinds available at the superstore.

Meanwhile, beat the yolks with 4 tbs of sugar until creamy (1-2 minutes). Use an electrical handmixer which makes the job faster and the cream smoother. Add the mascarpone cheese and beat for an additional minute until the cream becomes very smooth.

Pour the coffee in a bowl and add some milk and sugar (or nothing at all if you like the coffee strong). Dip the Savoirdi cookies quickly on both sides to avoid that they become too moistured and eventually break.

Lay them on the bottom of a flat serving dish (a Pyrex is ideal), cover them with the cream and, right before serving, spread the top with some powder cocoa. Cover and chill for a couple of hours.

Quick poll: would you like to see more recipes posted on this blog?

Un panino al prosciutto, per favore

During the weekdays, chances are that many workers don't have the time to sit down at a restaurant and eat a traditional full course meal. The alternative is the panino (sandwich) with a choice of filling like prosciutto (ham) or mortadella.
Italy is well known for its dry-cured hams (prosciutto crudo) like the Parma and San Daniele denominations. But if you have a chance to visit a grocery early in the morning, you may be able to taste the flavor of the prosciutto cotto arrosto (oven roasted ham) while it's still warm. Have them make for you a panino al prosciutto while the bread is still warm too. And heaven is suddenly at your reach...

The Chinotto soft drink

Next time you are visiting Italy and are ready to order your favorite pizza, ask for a Chinotto instead of the usual Coke. Chinotto is a natural citrus and herbal beverage with a unique taste. It is one of Italy's traditional soft drinks. Thanks to a collaboration with Nestle', you may be able to find the Chinotto San Pellegrino brand in your local Italian food store too. My impression is that this is a beverage that you either love at first taste, or hate it. What do you think of Chinotto?

The original Limoncello

Are you planning a trip on the Amalfi coast and / or Capri? Then don't miss the opportunity to taste the original Limoncello, the lemon liqueur that is made from lemon rinds, alcohol, water and sugar. Lemon trees require full sun exposure and Southern Italy is blessed with great weather that translates into tasty and juicy lemon fruits.
What is your favorite Italian liqueur?

Top 10 Italian products to bring back home

In the past few years, imported Italian groceries have become increasingly common in US stores. Yet, every time we come back from Italy, we bring along a full suitcase of hard-to-find Italian food that help us mitigate successfully our homesickness.

This is our top 10 list of Italian products that we regularly bring back after a trip to Italy:
- Coffee (the most popular brands are Lavazza and Illy).
- Extra-virgin olive oil. The choice is wide, but a lot depends on how much you want to spend. Usually the ones sold in dark green glass bottles are the best.
- Tuna in extra-virgin olive oil.
- Spices for meat and fish dishes. The most famous one is called Ariosto and it's a blend of the main aromatic herbs used in the Italian cuisine.
- Cookies and pastry products: everything which is branded Mulino Bianco and Ferrero is worth trying.
- Nutella, the original one.
- Senape (mustard). Orco is the brand we recommend. Italians use the senape with their meat dishes, especially sausages, but also chicken and pork.
- Panna Cotta mix, a smooth, silky and creamy dessert.
- Fiesta sponge cakes by Ferrero filled with orange cream and covered with chocolate.
- Gianduja chocolate, the original with hazelnuts specifically grown in the Piedmont hills.

What do you bring back from your trip to Italy?
(Check out our new eBook for additional 350+ practical tips about visiting Italy).

A Coke... the Italian way

If you order a soda or water don't expect the drink to be served with ice. Although drinks are served cold, ice is not common at all: you'll need to specify it at the time of the order. Italians think that ice corrupts the original taste of the drink.

Mangia che ti fa bene

I recall my mom used to cook pasta for breakfast when I was going to elementary and middle school. She said 'Mangia che ti fa bene' (Eat, eat, this is good for you). And she was right, as that gave me enough energy to go thru the whole morning. I can't claim that's the reason why I'm 6.4 feet (almost 2 meters tall), but I'm doing the same today to my kids and they love pasta with pure extravirgin olive oil and parmesan in the morning. AllRecipes.com has some 1150+ pasta recipes to please even the most demanding kid.

Un gelato, please...

Gelato is a must have Italian experience. Many ice-cream shops pride themselves in making their own gelato by displaying a sign Produzione Propria. There are two categories of flavors: creme (e.g. chocolate, vanilla, creme caramel, pistacchio, hazelnut, etc.) and frutta (e.g. just every fruit). My suggestion? Ask for Misto Creme or Misto Frutta, a choice that will get you as many different flavors as possible for your money.

Bruschetta: so simple and so good

Bruschetta is an extremely simple appetizer to make. Yet, every time my mom does it, it tastes so original and so good. The secret is all in the quality of the two key ingredients: ripe tomatoes and olive oil. This year for the first time I tried to grow my own tomatoes. The difference between the home grown fruits and those purchased at the store was like day and night. We only use imported extra virgin olive oil at home, often brought back from one of our trips overseas. Don't settle for an average bruschetta. Strive for quality of the few basic ingredients and avoid the temptation to add more ingredients in lieu of quality.

The original Nutella

Nutella, the creamy chocolaty hazelnut spread, can be found in many US grocery stores. But, if you ever tried the original Italian Nutella, you'll notice right away that the Nutella made by Ferrero USA has a taste modified to please American consumers, with an emphasis on peanut butter. During your trip to Italy, make room in your suitcase for a small jar of the original Italian Nutella. Francesca, in her new ebook, is also talking about other 10 must-bring-home products from Italy.

Don't ask for Pasta Alfredo, please...

My wife is collecting in her new ebook a variety of misinterpretations of Italian cuisine. Today it's the turn of … Pasta Alfredo.
Alfredo Sauce or, Salsa Alfredo, is more of a myth than a reality and you are not going to find it in any real Italian recipe books. There is a restaurant in Rome which makes the original fettuccine Alfredo, but that is made with butter and Parmesan cheese. The only product that somehow resembles Salsa Alfredo (Alfredo Sauce) is called panna (which is a thicker version of whipping cream). I suggest you do not ask for Alfredo Sauce when you are in a restaurant because the vast majority of the people will not know what you are talking about.

I love Prosciutto Crudo

If you love food like I do, you're probably a fan of Prosciutto Crudo. What my friend Marino Buzzi is showing in this picture is the famous Prosciutto di Parma, which is produced in central Italy, near a city called Parma. The ideal atmosphere of this area is the key ingredient for a successful curing of the ham, which process lasts no less than 13 months.