Sunday At the Giacomettis

I love individual Tarts, don't you?  How does one travel through Italy without ever having some of the best chocolate in the world?  On my last trip, I tasted chocolate from Bari to Bologna.   After a stop in the city of Perugia, I was convinced. ( http://inperugia.com/eurochocolate-chocolate-festival)   Italian desserts are something to behold, having learned a lot from their European friends,  the Austrians.   http://www.saveur.com/article/Travels/Viennas-Sweet-Empire   Delicate, luscious desserts made up of very few ingredients, including the highest quality Cocoa (above 75 percent). Makes all the difference in the world.    This Tortina di Cioccolato, was originally served as a cake, by the slice.   I love the idea of little tartlets.  I hate to share.  Don't you? It was my idea to top it off with Vanilla ice cream and Carmel.  The Italians nor any European Pastry shop,  wouldn't hear of it....

Leave it to an Italian to come up with this wonderful dish.   I had to come up with something fabulous for our Memorial day get together.   I had one jar left of Peperoncini peppers in Vinegar left from last years Harvest.  If  you don't have any fresh in a jar, no worries, store bought will do just fine.   You can buy them jarred, under vinegar.  Just remember to drain, rinse and place them under fresh vinegar immediately upon opening.   After several hours on the grill, wrapped up like a present, you will get a nice result.   This is the perfect party food, enough for a large crowd.  The sandwiches are quite substantial, even in miniature.   Leftovers keep well, so nothing goes to waste.   Buon Appetito! Ingredients Gas grill on high. One 5 pound chuck rust or English Roast Plenty of aluminum foil One 12 oz jar of Peperoncini pepper under white wine vinegar Fresh or store boug...

  I love traveling about Italy, especially when I am on my own.   I have been known to disappear on long drives, only to happen on a small Medieval town.   This time, not long ago, I stopped in Pistoia in the hills of Tuscany.   What a wonderful place to take in the sights and the people. It's hard not to love all of it, the people, the countryside.   Why would I ever return home?   I didn't have to go far to a local bar and ask where to eat.  Just ask a local and he will probably escort you there.     A nearby Trattoria, a glass of local Montpulciano.and a great local dish that involved Pasta of any kind and I was in heaven.  After charming my waiter, which wasn't terribly difficult, given his big smile and handsome face, I  quickly made my way into the kitchen just to observe the seriousness of it all and his Mother at the command post. I quickly learned to be sure and stay out of the way.   I am long overd...

I am always fascinated by the excitement created by Fried Chicken.  Having lived now in the Southern, United States for almost 25 years, I have finally gotten up the nerve to try my hand at some.  It's a certain, right of passage, one might say.  I have always left it to the Native Southerners, who seem to have a knack at frying anything and everything.   The Italians are a bit more sophisticated when frying vegetables and certain meats.  These frying methods, vary Regionally, so don't be surprised when you have a fried Zucchini flower Blossoms in Central Rome, only to be shocked that your Fried Zucchini Flower Blossoms in Ascoli Piceno will be different in texture and taste.  One thing is for sure, it will all be delicious.   Italians like to create pastes or pastella, in order to achieve a crispy result.  Some pastes are fascinating to me.  One coming to mind is the use of sparkling water in a flour paste to create a big, thick ...

What a fantastic night with our friends from Venezuela.  Showed them that this Italian could move fast when it comes to that Salsa dancing... Or was it because of these Chocolate and Espresso brownies?  What a fabulous dessert!   I must admit, haven't danced like that in a long time.  This will get you dancing too~ Espresso Brownies~ There are several mistakes people make when attempting brownies of any kind.  1.  Always use good quality chocolate.   I use Ghiradelli chocolate as it has the largest percentage of Cacao in the chocolate and is great for baking.    2.   Be sure and set a water bath under your pan in the oven.  This will ensure moist brownies every time.  Secondly, your brownies will not stick to your pan. 3  Throw away that espresso powder.  There was no such thing growing up. My mother and Aunt used straight coffee or Tia Maria for flavoring.  Espr...