Calling all Milanese! Attenzione a tutti i Milanesi!

The new Starbucks is opening today on Piazza Curdusio in Milano! The location is in the old post office...

Please... visit the store, order one of their "coffees" and perhaps shoot a video of your visit and post it here on GVI...

Tell us what you think about the "Starbucks Experience". Take photos of their menu and prices--and their giant sized offerings. Are the high prices (and high sugar & fat content) really worth a few couches and free WiFi?

GVI wants to know, and will include your impressions in an upcoming article.

Let's really take a look to see if Italians really want Starbucks in the land of Moka pots and espresso.

You can contact us here, or send us email via our Grand Voyage Italy Facebook page.
--GVI

For further reading:
Will Starbucks Make it in Italy, Home of the Quick, Tiny Espresso Shot?

My all-time favorite tomato is Eva Purple Ball--a pink-purplish, 2-3" round globe heirloom tomato that I've been growing for almost 20 years. ("Sweet like sugar", as my Dad always said about his home grown tomatoes). Eva is impeccably disease resistant, with a smooth, flawless skin and produces well.  Next in line is Giant Belgium--a large, pink beefsteak tomato. Like Eva, it has a rich, sweet flavor, but large enough for one slice to cover a small dessert plate (great for caprese). 

But last year I found a fat, orange striped tomato in a local farmers' market that I fell in love with. I saved seeds from one of the biggest ones and planted two plants this season. Well, I'm in love again!

This tomato is a large, plum style that grows about 3-5-1/5" long, with a pointy end (often with a very pointy nipple). Some grew so fat that I could not wrap my hand around them. It's very fleshy with low acidity--perfect for making sauce. But it's very sweet! I've gotten into slicing ovals on the bias for my panini and American style hoagie sandwiches. I've made sauces twice for pasta, and even used them sliced as a pizza topping (like I'm doing again tonight).

The only problem is, the chipmunks in my garden love them almost as much as I do.But even with those few losses, I'd estimate that the two plants produced about 20 pounds of these so far, and there's still a few on the plants coming ripe.

I did several Google image searches until I verified the type--Striped Roma. I've already saved seeds for next season... You can find some seeds HERE.

God, I love tomatoes. Home-grown, that is.

--Jerry Finzi

We've all grown up with it... That red white and green, Italian flag colored delight sold as little cookie squares in just about every Italian (and non-Italian) across the United States and Canada. Called a Rainbow Cookie, often called  Tricolore because of its resemblance to the Italian flag, and sometimes called Seven Layer Cookies (3 cake, 2 chocolate and 2 jam).  Although some say they don't exist in Italy, they do appear in Italian pasticcerie, usually around Christmastime--their red and green colors accenting the holiday cheer. They are also referred to as Venetians, a nod toward the fact they are more pastry than cookie.

They look like a throwback to the psychedelic, tie-dyed days of the 1960s. Topped (and bottomed) with a layer of chocolate, each colored layer flavored with almond paste, with thin coats of apricot or raspberry jam in between, who can resist buying a string-tied, neat little white box of these little dolci? For a couple of decades now, even supermarkets, delis and big box stores like BJs and Costco are offering factory-baked versions of them... it's become one of the more popular, year-round cookies in America, but it's especially popular at Christmas because of the holiday colors.

I recently spoke to Robert Zerilli of Veniero's Pastry shop on the lower east side of Manhattan, an historic Italian bakery famous for many types of pastries. Robert is the great, great nephew of their founder, Antonio Veniero who started the bakery by making biscotti in a former pool hall in 1894. 

Commenting on the history of the rainbow cookie, "As for the history of the rainbow cookie I believe it’s representative of the Italian Flag and the United Kingdom of Italy as a country instead of independent Provinces. My father would give me a rainbow cookie when I visited as a child in the mid 60’s and all of our family enjoyed eating them as well."

Veniero's makes about 300 lbs of these colored morsels each month, with about 15 cookies in each pound. That number increases around the holidays, Zerilli claims proudly, "So each year, we produce about 3000-3500 lbs!". Veniero’s "Authentic Rainbow Cookie" definitely stands out as one of the best that's enjoyed by folks all over the world.

Italian? Rainbow? Cookie?
First of all, it's not really a cookie. It's more of a triple-layer sponge cake, although some bakeries put so much almond paste into their sponge that they really aren't "cake" any more! They are baked in large sheet pans and meticulously cut into those little squares that we all love. I shouldn't say "all" love them, because I have met people who just don't go for almond/marzipan flavors, even if they are presented with a neon, edible rainbow.

That's another thing... it's not really a rainbow, which have seven colors. This delightful pastry creation has only three. And while a rainbow comes from white light being broken up by a prism into colors, this cookie has one white layer to start with.  

Finally, most claim this recipe is not Italian. They say that it is an Italian-American creation, created to honor the Italian flag by Italian-American bakers. I doubted this, so I did some research... In fact, you can find version called Pasticcini arcobaleno (little rainbow pastries) in Italy during the Christmas season. Besides, nearly every "Italian-American" recipe owes its existence to a recipe from mainland Italy. Perhaps the recipe has changed a bit, its core is Italian. I really can't imagine such a complex pastry preparation coming out of American bakeries alone without any historic link to the traditional recipes of the past.

Click HERE for a very traditional recipe which uses the technique of a heavy weight and chilling to duplicate an authentic result. And unlike some recipes, both sides are coated with chocolate.

Buon appetito!

--Jerry Finzi

San Marzano tomatoes are the holy grail when it comes to sauce tomatoes. They often cost twice the price of other canned tomatoes, which is the reason why there are many counterfeit, bogus tomatoes in cans labeled San Marzano, or "San Marzano style". Experts say that up to 95% of the tomatoes labeled "San Marzano" are tomatoes grown in other regions of Italy or other countries.  The Italian Mafia and other unscrupulous organizations will place lesser quality tomatoes into cans and label them as San Marzano, when in reality they are a mixture of less sweet, less meaty tomatoes.

In was in 2011 that the president of Consorzio San Marzano (Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) said that only five percent of tomatoes marked as such are certified, D.O.P. San Marzano tomatoes.  San Marzano tomatoes are elongated plum tomatoes that by decree, must be grown in Agro Sarnese-Nocerino, an area surrounding Mount Vesuvious near Naples. When they are canned, they come with a D.O.P.-Denominazione d' Origine Protetta (literally “Protected Designation of Origin”) emblem on the label, marking their authenticity. This is the same type of certification that ensures the authenticity of other Italian products, such as Parmigiano Reggiano, Prosciutto di Parma or Balsamic di Molena.

To ensure you are getting San Marzano tomatoes, make sure that the can has one of the following on it: "Certified San Marzano", the DOP emblem, or the words "San Marzano dell'Agro Sarnese-Nocerino". The ingredients should list "whole (or peeled) San Marzano tomatoes". Some producers also include a statement something like, "San Marzano tomatoes (DOP-protected designation of Origin) are only cultivated in 41 approved municipalities, from San Marzano seeds, within the Sarno River valley surrounding Naples (or 'near the slopes of Mount Vesuvious'), in the Campania region." If the label says, "Grown in the USA", steer clear.

Compared to the Roma tomato, San Marzano tomatoes are thinner, a bit longer and pointed at their ends. The thicker, meatier flesh has fewer seeds and is fantastic for making sauce. The taste is also stronger, sweeter and less acidic. (I've had pizza from one local chic, wood oven pizzeria who claimed the tomatoes in their sauce were San Marzano, but the amazingly high acidic level burned my lips. I called BS.)

As many know, the tomato itself was imported to Europe after being discovered in the New World. Its first culinary appearance was in a 1692 cookbook as a base for a sauce. The San Marzano itself doesn't show up until much later, in a tomato manual published in 1940, the San Marzano is listed as a "recent cross" between the Re Umberto and Fiaschetto varieties.

OK... now this situation is really starting to get to me--and my stomach. There are many so-called "Italian" pages on FB where members proudly post photos of their "culinary creations" (in the same way that the Monster was Frankenstein's "creation"). I'm getting sick of this. Literally. I've decided to shame these repulsive recipes, these disgusting degustations, these less than amusing-bouches...

Here's one I can't even figure out! (And don't really want to know.)

--Jerry Finzi

I've never been a big fan of cannoli, but I have to admit, THIS Cannoli tower takes the cake! Great idea for a wedding instead of a typical wedding cake.

--Jerry Finzi

Summer is in full swing, and with Italy currently in the midst of a full blown heatwave, here is an idea from southern Italy that will help you beat the heat...
Brioche Gelato Burgers!

More and more popular in Sicily, Puglia and Calabria, the trend is catching on. In the last several years, the sweet, glossy brioche bun has gained popularity in the States, used as the go-to bun for burgers and sliders. But the sweet, soft crumb of the classic brioche also pairs well with gelato (OK, and ice cream, too). Grilling the sliced brioche helps raise the flavor a notch. Toppings or spreads can include, crushed pistachios or sliced almonds, Nutella,  Pirouettes crackers, almond biscotti crumbs, whipped cream or zabaglione, or a smear of almond paste. How about a trio of gelato sliders? To add crunch, tuck a pizzelle inside!

Stay cool!

--GVI