Ok... so what's the difference between "parmesan" (lower case P), pre-grated, packaged cheese from the supermarket versus the real Parmigiano-Reggiano (Upper case P) sold by a wedge taken from a large wheel of cheese and grated at home? Keep in mind, that in the United States, the word "parmesan" is not regulated. A cheese labeled as parmesan in the United States is not genuine Parmigiano-Reggiano, but is really a poor imitation. In essence, the large American cheese companies are lying to their customers. Period. In Italy, Parmigiano-Reggiano is strictly controlled with its D.O.P. protected status. It has to be made adhering to strict guidelines and processes. Years ago, in the U.S. the word "parmesan" was used to label real Parmigiano-Reggiano cheese, but nowadays is used on labels of store bought factory made pre-grated cheese, none of which bare any resemblance to the real thing. These bottle, pre-grated cheeses are usually factory made, contain fillers, and are fluffed up (to fill jars with less product by weight) by the addition of cellulose powder (some may also use corn starch), they say on the label "to prevent caking". Thanks for doing us such a favor! In fact, when you grate an aged imported cheese like Parmigiano-Reggiano (called "the King" of Italian cheeses), clumping or caking happens when you store it in a jar or bowl. This is not a deficit at all. Trust me, the only reason they add cellulose is as a filler... fluffing up the cheese so less by weight fits into each jar. Besides, who wants to eat more fiber in their cheese in the form of wood or plant cellulose? Lately at home, we've been buying the more expensive, real stuff because it just plain tastes better with no additives. It's real cheese. Interestingly, right now, Kraft brand grated "parmesan" in a jar sells for $1.37 an ounce, where a 1 pound wedge of 3 year aged Parmigiano-Reggiano (ordered on Amazon) costs only $1.34 an ounce. Buy a 3 pound wedge and the price comes down to 89 cents an ounce. The bog box store BJs has wedges for as low as 81 cents an ounce! When we have a wedge of imported Parmigiano-Reggiano in our fridge, it usually lasts 3-4 weeks or so... mostly used for a grated topping or ingredient. Personally, I wouldn't dream of ruining my Cacio e Pepe alla Romano pasta recipe by throwing in handfuls of jarred parmesan. Disgustoso! Sure, you have to grate it yourself, but then again, that's an advantage. When you buy pre-grated "cheese", you can only use it as a grated cheese. With a block cheese you can cut slices to have with apples or pear, shave off slivers to put on top of soups or salads, grate into little curls to top off pasta, larger gratings to top pizza, or very fine to put into your grated cheese bowl or shaker. Grated cheese also goes bad faster (my Mom used to leave hers out, refrigerated--ugh). When you grate your own, you grate only what you need for a few days ahead. I also buy imported caciocavallo cheese in a 5 pound ball and hang it to age and dry in my cellar for a couple of months. After it's well aged, I start using it... cutting off small pieces at a time and using it past and other recipes. At the very end there is always a super dry, very aged "piccante" caciocavallo that I loves using as grated cheese.... it even blows Parmigiano-Reggiano away with it's intense flavor on top of pasta dishes. Here is a link to an article from the Huffington Post that gives a balanced report on the differences between "parmesan" and "Parmigiano-Reggiano" and the controversy about the fillers and cellulose used in off the shelf parmesan pre-grated cheeses... CLICK HERE. UPDATE 2/18/16: I checked the ingredients on all the brands in the supermarket this morning. Virtually all of the brands sold include cellulose to "prevent caking" and some even include corn starch. Kraft brand had even more things in it, while the 4C brand contained no fillers, cellulose or other ingredients other than cheese. It even looked different--fresher--than the other brands.
Renato Bialetti, the the inventor of the Moka, the iconic Italian coffee maker, passed away on February 11th at the age of 93 in Ascona. His father Alonso started the business in 1933, with Renato taking over in 1946. Renato's desire was to make the Moka "the" ultimate coffee maker in the whole world--not just Italy. He started by designing a logo of Omino coi Baffi (Little Man with a Mustache), imprinted on each and every Moka manufactured. Of course, as all Italians know, the man with the mustache was none other than Renato himself. In 1933, babbo Alfonso designed the first aluminum stovetop espresso coffee maker. Still today, it has a decidedly Art Deco, mechanical design which suited the turbulent times of change that rocked Italy at the time. This coffee machine, The Moka Express, would find itself in 90% of all Italian homes--forever changing the culture of Italian coffee. This little coffee pot changed the fabric of Italian society and culture... Before the Moka, coffee (typically, espresso) was generally consumed in public coffee bars. These bars sold the vast majority of all coffee consumed in Italy. They were also places of political talk and revolution. But, public coffee bars were typically a place only for men... their home away from home. Once women got their hands on the Moka, they too could have their cup of espresso and discuss worldly affairs with their neighbors and friends. The Moka could be seen as helping women in their emancipation. Nowadays, virtually every household in Italy has at least one Moka pot, but when we voyaged through Italy, we noticed that people seem to have more than one--Even Lisa now has three... a large Papa Moka, Moma Moka and a tiny baby Moka. She loves the flavor she gets out of them, even though I think they are a bit of a pain to keep clean. How to Use a Moka First, unscrew and separate the upper pot from the bottom. Fill the boiler (the bottom compartment of the pot) with water almost up to the safety release valve. Next, insert the funnel shaped metal filter and add fine ground coffee. The finer the ground, the more authentic the espresso taste... but you might have some fine grounds at the bottom of your cup. Lisa suggests experimenting with different brands and grinds to decide which gives you the best flavor. Lisa prefers Cafe Verona from Starbucks. After adding coffee grounds, tightly screw the upper part onto the base. Then place the pot on a small burner on medium flame. If you use a large burner, you'll overheat or melt the handle. The water is brought up to a boil with steam created and sent from the boiler up through the funnel. The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber, where the coffee is collected. Here's the important part... knowing when the espresso is finished. When the lower chamber is almost empty, bubbles and steam combine and make a characteristic gurgling noise. This "strombolian phase" (name for the famous Sicilian volcano) allows a mixture of superheated steam and water to pass through the coffee, which leads to bitter, overdone espresso. So don't leave your Moka alone and stop the brewing as soon as you hear this gurgling. Moka pots include a pressure release valve in case the filter area gets clogged--a rare occurrence, as long as you keep your pot clean. require periodic replacement of the rubber seal and the filters, and a check that the safety release valve is not blocked. You might want to consider one accessory for your Moka pot to help with an awkward gas cooktop grate design that might not create a solid base when you put your pot on top. Here is a link to a 5 inch Ilsa Gas Ring Reducer for around $9 on Amazon. You place this over the existing grate and creates a stable platform that won't let your Moka tip over. And if you ever do need parts (handle, filter, rubber gaskets, etc.) Amazon carries just about everything you need to keep your Moka running up to par. You Must Remember This: A Kiss is Still a Kiss, but a Baci is a Healthier, Loving Chocolate2/2/2016 For Valentines Day, and every other day of the year, for that matter, all lovers want a kiss. A kiss is a kiss... but perhaps a chocolate one is even better. But at the beginning, this kiss might have turned out to be a Punch if the Italian chocolate company Perugina had kept its original name of Cazzotti (Punches) for it's choco-bites. In fact, the original Cazzotti bonbon was really a punch--it was the size of a fist! Of course, history was made when they changed the name to Baci--literally, Kisses. In 1907, pasta maker Francesco Buitoni and his partners were expanding their company and started making Confetti (sugar-coated, multicolored almonds) and other confections. In 1922, Louisa Spagnoli, one of the partner's wife blended chopped hazelnuts with chocolate from some waste products and formed them into cylinders about the size of a small fist--the Cazzatto was born. A smart decision was to make the treat smaller and give them a customer-friendlier, non-violent name. There's nothing friendlier than a kiss--especially in Italy, so Baci were born. Sometimes simply Baci (Kisses) other times labeled Bacio (Kiss), the chocolate treats are made by Perugina, a chocolate company in the Perugia region of Italy--now owned my Nestle. In the town of San Sisto there is the Baci museum where you can see a history of chocolate, vintage cocoa mills and the BaciOne, a Guiness World Record setting 13,1583 pound single wrapped chocolate! There are over 1.5 million Baci produced each and every day. Part of the reason is Italians' love of chocolate when combined with hazelnuts (See the History of NUTELLA article here). Unlike fatty, milk chocolate, artery-clogging Hershey Kisses (even their "dark" option tastes, to me, like milk chocolate), one can argue that having dark chocolate Baci a few times a week is actually good for one's heart health. (Check out the Health Benefits of dark chocolate HERE). Antioxidants in dark chocolate help to lower cholesterol and blood pressure, and then there's the extra good fat and protein in the hazelnuts. So, even though the Hershey's Kiss began in 1907, the younger Baci (1922) improved on the idea. Back in the 1960s, Perugina tried to produce and another flavor by using green pistachio in the Baci. Much like when New Coke hit the market, the public revolted and the flavor was brought out in back and buried. There also have been others trying to rip off the Baci phenomenon: Bacio Ardente (burning kiss), Carezze (caresses), and Bacio Fascista (Fascist kiss... Wait... what??) One of the other things that made Baci so popular was the Love Notes or Love Scrolls that started appearing in the 1930s. Everyone knows that ancients prescribed chocolate as an aphrodisiac and lovers throughout history have always exchanged chocolates to enhance their passion. Baci Love Notes wrap the chocolates and promote romance by including quotes from classical authors, philosophers, artists, and proverbs--and in different languages. In Italy, someone pontificating about some obscure fact might be challenged by asking, "Dove hai imparato che da? Un Bacio Perugina?" (Where did you learn that from? A Perugina Bacio?) In the 1930s, Baci and Perugina (and Buitoni Pasta) had a very interesting marketing campaign... trading cards. People kept them in special trading card albums like supermarket trading/saving stamps of the 1950s and 60s. Collect 150 albums worth of the cards and you would win a Fiat 500--a real one! For this Valentine's Day, a gift Perugina Baci chocolates might be the perfect way to spark a flame in a new love or kindle the fire in your old love... Give it a try... But if he or she asks, "Baciami"... forget the chocolates and get your lips into action! Happy Valentine's Day! --Jerry Finzi The Museo Storico Nestle Perugina in San Sisto is open Monday through Friday (check for special weekend hours). Tours are by reservation only by telephone (011-39-075-527-6796) and are free. Perugia hosts Eurochocolate, an annual chocolate festival and exposition in October. If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. And don't forget to tell your friends about our blog... Ciao!
We also have pages on: Google+ StumbleUpon This month, Bloomberg Rankings rated Italy as the second healthiest country in the world and the top ranked country for health in all of Europe. This health score is based on a multitude of things: mortality rates, number of people smoking, percentage of immunizations, percentage of population with healthcare, healthcare efficiency, healthcare satisfaction and life expectancy. As it turns out, Italy has one of the most efficient healthcare systems in the world... they came in third for this ranking. And believe it or not, the Italian universal healthcare system has actually been getting better and better from year to year. After World War II Italy reestablished its social security system including a social health insurance administered by "sickness funds". In the 1970s, the sickness funds nearly went bankrupt. In 1978, the government established the SSN (Servizio Sanitario Nazionale), the Italian version of a National Health Service, funded by taxes and including universal coverage--providing healthcare to all citizens and residents by a mixed public-private system. The public part is the national health service, Sistema Sanitario Nazionale (SSN), under the Ministry of Health, but administered by each region.Family doctors are entirely paid by the SSN, must offer visiting time at least five days a week and have a maximum limit of 1500 patients. Patients can choose their own doctor. Prescription drugs are prescribed by the family doctor and are mostly paid for by the SSN with the patient paying only varied copay, depending on the drug and the patient's income. In most regions, poor people receive drugs for free. If a specialist or diagnostic tests are prescribed by their family doctor, the copay is only about $40 for most--once again, the poor pay nothing. Waiting times for specialists can be anywhere from a couple of weeks to a few months, depending on the facility. Surgeries and hospitalization provided by the public or private hospitals are completely free of charge for everyone, regardless of the income. For elective surgeries the waiting times can be several months in the big city centers. Emergency services in Italy are provided by both volunteer and private EMS type services. You can receive emergency service in Italy by dialing 118. Ambulances and treatment are free. General first aid is provided by all the public hospitals and completely free of charge for everyone, citizens, vacationers, even illegal and undocumented immigrants. If the emergency is non-life threatening, a copay is required. In the poorer South, some state ospedali (hospitals), can be considered substandard by U.S. standards. Italian state hospital rooms normally have three to six beds and have no TV or phone. This situation is slowly improving however, as southern regions get a bigger and bigger share of the Italian economic pie. As good as the Italian healthcare system is, the most common complaint is the long lines and waiting times for special tests and seeing specialists. Most seem very satisfied with the actual care they receive from their doctors and the universal aspect of the system. (Click HERE for a great Tripadvisor thread on one person's experience with Italian Hostpitals) Other Reasons Italians are Healthier Of course, one of the main reasons for Italians staying so healthy is the way they eat. There is the Mediterranean diet itself, fish, fresh vegetables, fruit and the use of olive oil in cooking. Meats in Italy are not eaten in large quantities as in the U.S. and the amount of fat in the meats they prefer is also less. Meat is eaten as a separate course in smaller quantities, if at all. Lean pork is popular. Alcoholic beverages are typically drunk with meals and binge drinking is not a socially acceptable concept (although the young are going to clubs and bars more and more). And of course, there's the health benefits many studies have attributed to drinking a moderate amount of red wine in one's diet. In general, the Mediterranean Diet, especially with its use of olive oil (a mono-unsaturated fat) over butter, is considered Heart Healthy by most studies. People who use olive oil tend to have a lower risk factor of both heart attacks and strokes. Another healthy component in the Italian diet is garlic... and not just to keep vampires away. Garlic lowers the chance of heart disease, lowers blood pressure and prevents strokes. It also is very high in antioxidants, considered to aide in the prevention of Alzheimer's disease. Even pasta and pizza are eaten differently in Italy. Italians eat simple pizzas with healthier toppings--not overloaded like American pizzas. Pasta is not served in large servings as in the States, either. As important for relieving stress in life, most families in Italy eat the family meal together--at the same time. Perhaps this promotes a feeling of well being and affords a sense of comfort to la famiglia. One more reason why Italians might be living longer is the inherent exercise in their daily routines. Many Italians in towns throughout Italy take a walk after dinner, usually with their family members and children... the Passeggiata. Communing with neighbors and relatives while talking a leisurely stroll through town adds to one's well being. In addition, the number of hills and steps the average Italian has to negotiate in their daily lives is much more than in the U.S. Most towns were built in an era of feudal warfare, causing them to be built on top of hills and cliffs for protection of their community. This means that most towns are very hilly and have thousands of steps and inclines. It amazed me whenever I saw octogenarians with canes going to the local alimentari to do their daily shopping. Exercise is something they get, whether they plan on it or not. During my three week Voyage though Italy, I lost 18 pounds, even though I felt like I was eating everything in sight... Consider this old Italian saying... La salute prima di tutto! - Health is first of all! --Jerry Finzi You might also be interested in this GVI article: Emma Morano: Europe's Oldest Person is 116 Years Old! If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Ciao! We also have pages on: Google+ StumbleUpon Way back when my son, Lucas was in Kindergarten (he's 12 now), one of his projects was to learn about the environment and to "Reduce, Reuse, Recycle"--the Three Rs they called it. Ever since then, we have been recycling plastics, glass, metal and papers. Each week our large trash bin is nearly empty, but I'm constantly amazed at how full the recycling bin is. In fact, we are thinking of ordering the larger size bin from our recycling company. When you think about it, the landfill worthy trash we throw out can be very little when compared to the absolute glut of packaging that we bring into our homes each and every week: Cans, glass jars, plastic bottles, plastic jugs, cardboard boxes, plastic clam shells packs, milk containers, cereal boxes, foil containers... and then there's Amazon deliveries with their over-sized cartons holding one or two small items! We should stop and consider the multitude of packaging from things like pasta, rice, cereals, coffee, olive oil, cookies, dish detergent, laundry soap, window cleaner and more. I used to be able to buy a large commercial size of Windex and would refill the same plastic spray bottle over and over. Lately I can't find large 2 gallon jugs of Windex anywhere and am forced to purchase the small spray bottle size once again. It's a shame... The two older Windex spray bottles have been refilled for over a decade! To take it a step further, wouldn't it be great if we could just bring an empty container to a supermarket and refill my supply of Frosted Flakes, dish-washing liquid, olive oil or pasta? Well, you can.... in Italy and other countries... Zero-Packaging Shopping (also called Zero-Waste or Packaging-Free) is taking off in Italy and some other European countries. Customers bring their own empty containers to the stores to refill them from bulk dispensers. If you don't have a container, either they offer bins full of clean, recycled free containers or they offer new ones for a small fee. The consumer saves big bucks because the price of packaging--which can be a big chunk of the price--is gone. There's a lot of advertising and marketing dollars that we subsidize in all that packaging on the shelves of our supermarkets! Both smaller shops and larger supermarket chains are beginning to embrace this new green, pro-consumer concept. And you won't believe the range of products you can fill up on: pasta, candy, rice, cereal, cooking oils, soaps, cleaning products, detergents and yes, even wine! Picture the local upscale mall with it's bulk candy store where you buy priced by the weight and fill a bag--only the bins are much larger and the selection of what you can bulk up on includes just about anything you can buy in a bottle, box or bag. You buy only what you need--as much, or as little... For instance, instead of buying an expensive glass jar containing a bunch of vanilla beans or cinnamon sticks, you can buy just one one. Some of the stores even offer environmentally Greener services or are part of the Slow Food movement (the Local Food or Locavores movement) where most or all products come from local sources, drastically reducing the carbon footprint by lessening the carbon fuels needed for transportation in modern food supply chains. Here's a sampling of some Zero-Packaging stores: Auchan In Italy, Auchan is one of the largest of all supermarket chains and in 2004 added bulk products in dispensers to 48 of its stores throughout the country. They offer cereals, dried fruit, pasta and rice to detergents--a total of 800 products, including frozen foods, such as fish and vegetables. Customers purchase only the amount of product they need. Because these sales contain no packaging, it's estimated that Auchan alone keeps about 4,000,000 packages out of landfills every year--about 170 tons worth. Negozio Leggero Negozio Leggero has stores in many cities in Italy: Turin, Milan, Morbegno, Asti, Moncalieri, Rome and Novara. They offer rice, grains and cereals, pasta, eggs, and candy in bulk without packaging. The point of sale in Novara provides home delivery by bike. Moreover, all points of sale organize thematic courses and days dedicated to the world of food. Crai Eco Point Another large supermarket chain we saw in Italy, Crai's Eco Point chain, has 34 locations all over Italy. They offer bulk pasta, rice, cereals, legumes, dried fruit, coffee, spices, sweets and detergents, as well as pet food. Their efforts are saving an estimated 1,000,000 disposable packages each year. Peso Netto The Peso Netto (meaning, "Net Weight") store is located in Pesaro and reflects the “Zero Kilometres” and local food philosophy. You can find everything: fruits, vegetables, bread, oil, meat, wine and beer. All products sold are from local suppliers. The modern idea of packaging free combines with a feeling of shopping in an ols school local market. Effecorta Effecorta is a renowned store in the city of Milan. It is located outside the center because “we believe that Effecorta Milano should be a corner shop, where people can go to by bike or on foot”, the owners states. This point of sale offers home delivery by bike and it is furnished with bulk products, such as cereals, coffee, drinks and cosmetics. Points of sale are located in Capannori (the first one to be set up) and in Prato. Borgo Etico Borgo Etico is a co-operative located in Cesena. It offers varied services, including a packaging-free supermarket. Over 900 products are sold, including vegan and gluten-free foods. All products come from a short supply chain and are sold with no packaging. Bottega Origini This is a local shop in Pavia, Liguria. The old style shop offers a lot besides its nostalgic charm, including wine and seasonal foods locally produced. The young, enthusiastic people serving the customers are one of its benefits. Bottega degli Sballati This small shop opened in Ispra, Varese in 2013. It offers both bulk certified organic and Zero Kilometres foods. The origin is specified on every product, sometimes showing the pictures of who worked in the supply chain, such as farmers and artisans. It's got a strong following from the health and organic crowd. Verdessenza Translated, Verdessenza means Solid Green. The environmentally conscious owners strive to sell foods and other products with a low environmental impact. Even the materials used in the construction of the shop are "Green". Suppliers are selected depending on their ethical views on the environment with most products being certified organic, locally sourced and offered in bulk without packaging. "Bring your basket." They even offer bike tire repair kits and air pumps! Eco-Facts:
If you're a bit jealous and would like to see Zero-Packaging shops here in the U.S., keep an eye on Texas. There is already a store in Austin which that sells local and organic products, all Packaging-Free. It's called In.gredients the country's very first "package-free, zero waste grocery store". Mostly in the state of Arizona and in 2016 opening more stores across the U.S., there is Sprouts, a health conscious supermarket chain that offers over 300 products in its bulk bins. If the trend continues, perhaps you will see Zero-Packaging in a store near you! The benefits are many:
For the time being, the next time you're in Italy, bring your basket and see what you think of going au naturale... --Jerry Finzi If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Ciao! We also have pages on: Google+ StumbleUpon --Jerry Finzi
If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Ciao! We also have pages on: Google+ StumbleUpon As a boy, olives were one of my favorite things. I especially loved black olives. I'd eat them at holidays, but I'd also have them for snacks. I loved black olives in the can mostly, but also loved those little green olives stuffed with little red sweet jewels of pepper. Then there were the special olives we'd get at the Italian deli--the wrinkled looking salty gems. Once in my awkward years of puberty when I had gained a bit too much weight, I fasted for two weeks doing yoga at the beach and eating nothing but black olives. It's no wonder they kept me alive (and allowed me to lose 22 pounds in 2 weeks)... they contain all the basics of life: fat (monounsaturated, the healthy stuff), sugars, protein, many vitamins and all sorts of minerals. Still today, olives are an important part of our pantry... we love them on pizza... of course, the pizza is also drizzled with some Extra Virgin Olive Oil... Growing up in an Italian household, olive oil was King. Mom used it in her "Sunday Gravy", to fry meatballs and chicken, in salads... Dad fried his peppers and brains and liver in it. I can't remember a time when our kitchen pantry didn't have at least a few large, beautifully decorated rectangular cans of imported olive oil sitting inside the bottom cupboard. Olives have a very long domesticated history going back over 6000 years. Humans didn't start to make olive oil until only 2500 years BC... it took about 1500 years for Man to figure out that pressing olives produced the nectar of the Gods--Olive Oil. The olive tree first was cultivated in the Middle East. From Greece it went to Spain in the 4th Century B.C. It was introduced to France around 650 B.C. and finally found its way to Italy around 550 B.C. During the Renaissance, Italy became the largest producer of olive oil in the world, renowned for its rich and flavorful oils that graced the tables of nobles and royalty throughout Europe. In this same period, olive trees were brought to the new world, where the trees flourished in the California mild weather--a climate very similar to that of the Mediterranean. Early in history, olive oil was used for much more than cooking: lamp fuel, lubricant, to keep the body warm, perfumes, pharmaceutical ointments, anointing royalty and warriors, as a cleansing agent for the body and as a medium for long term food storage. Modern Palmolive soap was originally made from olive oil... it's even in the name! PalmOLIVE. Cooking with olive oil began in the 5th century BC as talked about by Plato. Plato even taught his students under the canopy of an olive tree. The Roman historian Pliny wrote, "Except the vine, there is no plant which bears a fruit of as great importance as the olive." The Greek philosopher Democritus believed a diet of honey and olive oil would allow a man to live 100 years. Currently, the second oldest person in the world is Italian. (Click here to read about her) Perhaps there is some truth in that after all. Is What We Buy Fake Extra Virgin? If the recent 60 Minutes report entitled Agromafia is to be believed, the Mafia in Italy is taking cheap North African olive oil, sunflower or canola oil and modifying the oils to fake the taste of genuine Extra Virgin Olive oil. Some estimates say that up to 80% of all extra virgin olive oil sold in the US could fail to meet the standards of Extra Virgin olive oil. Italy has actually started investigations into seven of the country's largest olive oil producers for cutting their expensive exports with lesser oils. There's lot's of money to be made by faking the real stuff... The best can sell for $50 per gallon, but a fake costs just seven dollars to make. The profits can be three times the profits made by dealing cocaine. More than 60 police officers make up a Task--or should I say--Taste Force to find, taste and stop the export of bogus oils. Independent tests at the University of California found that 69% of all store-bought extra virgin olive oils in the US are probably fake. The following brands have been suspected of either trying to deceive consumers with deceptive wording on their packaging, or outright using lesser quality oils or blends and marketing them as Extra Virgin olive oil--shop carefully!
The report form the University of California Davis Olive Center (College of Agricultural and Environmental Sciences) referenced an earlier report from April 2011 titled, "Evaluation of Extra-Virgin Olive Oil Sold in California." This document provided the basis for the claim that 69% of store-bought olive oil is either fake or not made from olives. The Olive Center's testing took place between 2008 and 2010 and examined whether oils labeled as "extra virgin" actually met the strict criteria required for that designation: "While there are many excellent imported and domestic extra virgin olive oils available in California, our findings indicate that the quality level of the largest imported brand names is inconsistent at best, and that most of the top selling olive oils we examined regularly failed to meet international standards for extra virgin olive oil." "Extra virgin" is the top grade of olive oil according to standards established by the International Olive Council (IOC) and the United States Department of Agriculture (USDA). In addition to establishing chemistry standards for extra virgin olive oil, the IOC and USDA have established a sensory standard — the oil must have zero defects and greater than zero fruitiness." While the tests in 2008 and 2010 revealed that many olive oils did not meet the criteria set by regulatory agencies for the "extra virgin" label, the testing did not determine that the oils were "fake" or not made from olives. The tested samples did not always meet the stringent extra-virgin standards for taste, aroma, and color, and the flavor profiles of some olive oils were likely overstated, but the samples were not oils produced from another source masquerading as olive oil, nor did the study raise concerns about purity, adulteration, safety, or substitution of various brands of olive oils. Click HERE for the full report. And Now for the Real Deal... How to tell if it's really Extra Virgin? To start off, let's make one thing perfectly clear--light or extra light olive oil is just that--clear and light in color. It doesn't refer to calories. It refers to lack of color--and flavor. Extra virgin oil should be a strong color and flavor, and often has an opaque appearance. (See "cloudy olive oil" later in this article). This is because to be labeled Extra Virgin, an oil needs to be from the very first pressing. There are a lot of particulates that are in the first pressing that impart loads of flavor into the oil. Even when filtered, the micro-particles remain in Extra Virgin imparting more flavor. This first pressing is also commonly known as a "cold" pressing. For Extra Virgin oil, you want the label to say "First Cold Pressed" to distinguish from oils (often sneakily labeled extra virgin) that are a heated pressing, where the mats are heated to pull more oil out of them. In fact, most later pressings are done using a heated pressing procedure. You have to be careful, though, because many larger producers add things to color and enhance the flavor of lesser quality oil. Here's the bottom line:
Is Cloudy Olive Oil Good Oil? My rule of thumb about a cloudy Extra Virgin oil... the more stuff in the liquid, the more flavor. I want to explain first, that an olive oil can turn cloudy if stored in a cold place, but it will return to a normal state when put into a proper storage environment. This is not the type of "cloudy olive oil" we are about to discuss... In fact, "cloudy olive oil" as many call it, is becoming popular with both chefs and foodies. You see, this type of oil (usually first pressed, extra virgin) is unfiltered oil, and as such, it contains more of the real stuff directly coming from the olives themselves during the pressing. It's the initial cloudy oil produced immediately after crushing or pressing. Normally this oil is either filtered immediately (removing flavor and what many think of as authentic qualities), or stored in tanks to settle for a period of weeks or months (is this really fresh oil?) to allow sediments to be separated from the oil. Unfiltered olive contains plant material in suspension along with micro-drops of vegetative and non-vegetative liquids forming a water-oil emulsion. As with other professional "studies", the studies of the effects of filtration on olive oil durability is controversial, with different studies coming to different conclusions. Still, some studies have found that unfiltered olive oil contains many chemical compounds that are healthier for us. It seems to be common sense that if you over-filter olives, you'll be removing some of what Nature put in their to benefit us. I can tell you from my own experience, the first time you taste an Extra Virgin olive oil that has some cloudiness to it, you'll more than likely be amazed at the different taste. It's more fruity, less oily, can have herbal qualities and is something you never want to cook with, but instead want to top off bread, cheese, pasta and pizzas with it. I just thought to mention here, that in Italy, no one puts olive oil in little plate the way Olive Garden (ugh) does... In Italy, the good oil goes on top of food. So, drizzle on your bread, don't dunk. What is the Difference Between All Those Names? The "pressed" method means that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavor and aroma of the oil and that a centrifuge was not used. This does not mean that the oil was pressed in an antique wooden press--most pressed oils are done using modern presses. Without adding heat to the processing, the olive oil also retains its full nutritional value. "Virgin" (without the word "Extra") olive oil has a slightly higher acidic level and does not meet the same requirements as "Extra Virgin" does. Regular, or plainly labeled "olive oil" is a blend of slightly defective or low quality olives with much less flavor and color in the final oil produced. "Light" olive oil has gone through even more processing techniques and contains little or no color or flavor. Once again, "Light" does not mean less calories. Oil is fat. Fat is high in calories. Period. You also have to understand the basic culinary difference in the use of Extra Virgin versus other lesser grade olive oils. Extra Virgin oil is not used for cooking. It is used fresh... in salads, drizzled over pizza or steaks and pasta. You can drizzle it over crusty, toasted bread or cheese. Chefs use it to finish off a plate... to finish a soup or a stew. Extra Virgin olive oil has a very low smoke point... 320F as opposed to 420 degrees for a lesser graded olive oil. Basically, Extra Virgin burns too easily for cooking in. Cooking Tip: If you are used to frying in olive oil, don't waste you're best Extra Virgin olive oil, but buy a higher quality "olive oil" grade to fry with... and to lower the smoke temperature, use half olive oil and half canola oil (a colorless, flavorless oil). You will have more success frying when using this olive/canola mix. How Do I Find the Best Extra Virgin Oil? To make sure you're really getting a high quality Extra Virgin oil, look at the labeling carefully. Check to see if it lists the region in Italy, not just that it was imported from Italy. Producers of high quality olive oil are proud of their regions and will definitely say where their oil originated. You should also see the harvest date somewhere... or in the least, an expiration date, but keep in mind, the oil might have been harvested a year before the expiration date. The next thing to look for is the type of olive the oil was made from. You want to see one cultivar of olive named... cheaper oils use a blend from many types--usually of lower quality--so they won't list all the cultivars used in the blend. You have to picture all the local olive growers bringing their olives to a regional production facility where their olives are graded and mixed with those of other growers. "Extra Virgin" from this type of operation will not be of high quality. If you look at the label on the supermarket brands you'll notice that most will saw "imported from Italy", but then list a bunch of letter codes for the countries the oil or olives came from. For instance, one Colavita Extra Virgin that I have in my pantry lists Italy, Greece and Spain as the countries where the oil came from, even though it says imported from Italy. And even though it lists "Extra Virgin Olive Oil" as the only ingredient, I can guarantee that this was not from a "first cold pressing"... the oil is clear and fairly flavorless. You have no idea if your "Imported from Italy" oil was grown and produced there, grown and bottled in another country but shipped from Italy, was grown in another country with the oil produced in Italy, or merely just shipped from there. Remember, Italy is part of the Euro zone, and as such, it's like saying a product was made or grown in one state in the U.S. while packaged and exported from another. Another gallon bottle I have labeled plain "olive oil" is even more clear with a brighter color, is almost flavorless, comes from 5 different countries, and lists "a blend of olive oils and extra virgin oil" as the ingredients. Note that "extra virgin" is listed last which means that it's the lesser ingredient--perhaps a little bit in large production runs to help add a hint of flavor and add validity by including a bit of Extra Virgin. Now, about color... Does the color of the oil matter? Yes and no. Olives harvested earlier in the season produce a greener oil because there is more chlorophyll in the fresher fruits. Olives harvested later will produce a more golden oil. Different cultivars of olives also can change the color of an oil. By the way, the dark colored green bottles do serve a somewhat good purpose too. They help prevent light exposure to the oil which can make it oxidize (and spoil) faster. It's a two edged sword... it tends to hide the true color of the olive oil inside the bottle from the consumer, but can make the oil last a bit longer in storage. (Still, most olive oils when stored properly last up to a year anyway). Beware though, that some unscrupulous makers will put leaves into the olive mash to release chlorophyll which helps color the lesser quality oils. What About the Flavor? Flavors of olive oil are all over the place. They differ because of cultivar of olive, where they ares grown, how they're processed, the methods used in storing the oil before it comes to your table... and of course, personal and cultural preferences. For instance, some cultures prefer a slightly musty flavor--something that most Westerners think is distasteful. It also depends on the variety of cultivar grown and the time of the harvest. Some olives are big, while others are small. Some have higher acidic flavors than others do. Tasting olives right from the trees in Puglia, we can tell you that they can be very acidic! Weather also plays a big part in the harvest time. And keep in mind, even the same tree can have many different colors of olives in varied degrees of ripeness... we saw this ourselves in Italy. Depending on the time the grower decides to collect the olives really affects the flavor of the resulting oil. It's best to think of olive oil--especially Extra Virgin--as a spice added to food to enhance the flavor. Olive oil types can be paired to foods, just the way wine is paired. For cooking, the lesser oils are better anyway due to their higher smoke point... I'd just recommend staying away from "extra light" because they might have remaining of true olive flavor. For Extra Virgin, read the labels and buy small bottles to experiment with. Find out what you like on various foods... pasta or salads versus fish or beef. A more delicate oil might go best on a white fleshed fish or salad... you might even like flavored oils for this... citrus, for example. I personally like more fruity flavors in my Extra Virgin for use on bruschetta or pizza. The three flavor ranges of olive oil can be described as: delicate, medium, and robust. Fruity flavors tend to be more robust. This is not something that can be labeled, however. The flavor of olive oil can change from harvest to harvest in the same way a variety of wine can change from vintage to vintage. The best thing to do is start buying Extra Virgin oils--the best you can afford--tasting and deciding for yourself. Here's a guide listing the cultivars of olives and the flavor profile category:
Is "First Pressed" Really a Good Thing? Ok, now this is really going to confuse you. Earlier I talked about how a "first pressed" Extra Virgin is best. But there are those that debate whether this is really good for the overall health and longevity of the oil. The words “cold pressed”, “first press” or “first cold press” sound great, and are a sign that the olive oil in the bottle is indeed Extra Virgin oil. The words paint a picture of the old world method of using a rustic wooden press, with olives between woven mats being lovingly squeezed until the luscious, iridescent green or gold oil flowed out the bottom. Families all over Italy have been making oil this way for thousands of years. Up until about 50-60 years ago, most olive oil was in fact made by using vertical wooden presses with the olive paste spread on many layers of mats and pressed to make “first cold press” olive oil. This was the best Extra Virgin oil. After this, hot water or steam was introduced to the remaining olive paste and and the stack was compressed again to remove even more oil. This is the second pressing which produces a less flavorful--and some claim--a less healthy olive oil. Nowadays, most olive oil is produced not in vertical presses, but in large centrifuges that spin at very fast rates of speed to get the oil out of the paste. It's similar to how beekeepers spin their honeycomb racks in a centrifuge to release the honey from the cells. Some claim (probably the mass producers) that oil from presses are less quality than when made in modern centrifuges in large factories. One reason they point to is that the mats are difficult to clean and can create off-flavors as the mats age. However, there are many high quality producers that still use the mat-press method and maintain meticulous standards of cleanliness in their smaller fattoria (a small farm "factory"). They also claim that vertical presses are open to the air and thus allow faster oxidation, creating an oil with less antioxidant content than in oils made with centrifuges--the oil is not as healthy and the shelf life is shorter. Understandably, the larger producers of supermarket olive oils insist that words “first press” on a label should be seen as a reason not to buy that particular oil. In both cases, neither process--press or centrifuge--tends to use any chemicals or solvents to extract oil from the olives. Here are some additional tidbits:
The Final Word on Olive Oil...
The more I researched this subject, the more it sounded like lots of trade war organizations' hype and return fire between worldwide olive oil producers, California producers and smaller artisanal olive oil producers from Italy. In fact, if you look at vintage cans of olive oils from 50 to 100 years ago, you will see imported olive oils listing blends of all varied types of oils. So, I believe they've always been selling blended, mixed oils as "olive oil"... it's just nowadays, the marketing and labeling is less truthful... trying to trick the consumer into believing the descriptive wording on the labels mean the oil contained is higher quality than it actually is. The sad thing is, the prices are very high even for lesser quality oils. Hopefully, the research I've done will help you be a smarter consumer and select the right olive oil for your particular use. Don't fret too much... just be smart, shop around and buy at the best price. The highest quality Extra Virgin oils will cost more--that's a given here. If you find great tasting oil, buy it again. And I'll be honest, I've also read that olive oils from Spain and California are beating Italian olive oils in taste tests. I'm going to open my mind to the possibility that Italian olive oil isn't the only type of oil I'd allow in my own pantry. I'll let you know when I try some... --Jerry Finzi If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Ciao! We also have pages on: Google+ StumbleUpon by Natasha Lardera on I-Italy A slice of panettone and a flute of champagne (or prosecco)… there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. But this sweet bread can be enjoyed everywhere, anytime, even at office parties while exchanging gifts or in stores while shopping.Giving panettone is not a simple act of kindness but a gesture rich in history and tradition. Panettone is a traditional cake-like bread stuffed with dried raisins and candied orange and lemon peel from Milan that has been embraced by fans worldwide. Immigrants to the Americas brought with them their love of panettone. When it is enjoyed on Christmas in many countries, it’s paired with hot chocolate, or ice cream, and even eggnog. Although the traditional recipe remains a favorite, producers are offering many variations with cream, chocolate chips and frosting, and even liqueurs such as limoncello. Italians consume an estimated two-and-a-half panettoni (5.5 pounds) per family per year, and its popularity is also growing beyond the Italian border, with seven to 10 percent of panettoni produced now exported to France, Germany, the United States, Canada, Britain, and Spain. Americans are adopting this pleasurable Italian food custom with enthusiasm. According to the latest figures from the Italian Trade Commission, pastry imports to the United States are always growing. Right after Thanksgiving, there are plenty of tempting panettoni on the supermarket shelves: from the tiny ornament-sized boxes to be hung on Christmas trees, to large ones sold in holiday tins and elegant gift wrapped ones, hidden in red and green foil with golden ribbons. Panettoni used to be available only at a few places like Neiman Marcus or Garden of Eden, but now you can find them everywhere. The name panettone can be explained in many ways: documents from the 1200s portrayed an early form of it enriched with honey, raisins, and even pumpkin. The writer Pietro Verri (1728-1797) called it “pane di tono” (luxury bread in Milanese dialect). Raisins are used for good wishes, as they are indeed known to bring fortune and wealth because their shape is reminiscent of golden coins. One of the legends of its conception says that the person who invented panettone was the Milanese nobleman Ughetto degli Atellani who lived in the 1400s. He fell in love with Adalgisa, the daughter of a poor baker named Toni. To win her over, the nobleman disguised himself as a baker and invented a rich bread in which he added to the flour and yeast, butter, eggs, dried raisins, and candied peel.The duke of Milan , Ludovico il Moro Sforza, encouraged the launch of the new cake-like bread: pan del Ton (or Toni's bread). Another story says that Toni, the young helper of a cook, was the real inventor. It was Christmas and the court chef had no dessert to offer. What he had prepared wasn’t good enough to be served. So Toni prepared something using everything he had available. Hence the name panettone, “il pan de Toni” (Toni’s bread). Just after the end of World War I, panettone became widely known thanks to a young Milanese baker, Angelo Motta, who gave his name to one of Italy 's now best-known brands. Motta revolutionized the traditional way of making panettone by giving it its tall domed shape by making the dough rise three times, before cooking, which is what makes it so light. Around 1925, the recipe was adapted by a competitor, Gioacchino Alemagna, who also gave his name to a popular brand that still exists today. The stiff competition between the two led to the growth of the industrial production of the cake-like bread. When purchasing panettone, be sure to check the ingredients. With almost 80 million pounds produced annually in Italy (as well as domestic versions), not all are of excellent merit. Read the labels and watch for lower-quality ingredients such as margarine rather than butter or powdered eggs instead of fresh. To ensure a high-quality product, the Association of Italian Confectionary Industries (AIDI) has asked the Italian government to recognize panettone as a specialty item deserving protection. If successful, only producers meeting strict standards will be able to identify their products as panettone. Among the brands meeting AIDI requirements are Alemagna, Bauli, Flamingi, Maina, Motta, Perugina, Le Tre Marie, and Valentino. One of the largest importers of panettone to the United States , Frank Lettieri, owner of Lettieri and Co. in South San Francisco , primarily imports the Maina brand. “Maina really stands out is its moistness. In comparison, many panettoni are dry,'' claims Mr. Lettieri. Valentino USA brings products of the Italian confectionery tradition, like Panettone and Pandoro, in classic or special versions, as well as other goods that are typically consumed by Italians at breakfast, to the United States . Respect for traditional processing systems combined with the application of modern technologies and the support of strict controls over raw materials and finished products have assured Valentino a fine reputation in worldwide confectionery. Valentino USA is a name that guarantees quality and excellence, exactly what you need to celebrate the holidays in peace. If you'd like to make your own panettone, here's a recipe from one of the best bread bakers who strives to make authentic, traditional recipes... a recipe by Nick Malgieri. --JF From, How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins... by Nick Malgieri, 1995, HarperCollins Panettone (Italian Christmas Bread) Ingredients One 9-inch cake, 8 to 10 servings Sponge 1/2 cup milk 2 1/2 teaspoons (1 envelope) active dry yeast 3/4 cup unbleached all-purpose flour Dough 8 tablespoons (1 stick) unsalted butter, softened 1/2 teaspoon salt 1/3 cup sugar 1 teaspoon finely grated lemon zest 2 teaspoons vanilla extract 1 tablespoon white rum 3 large eggs plus 3 large egg yolks, at room temperature 3 cups unbleached all-purpose flour 1/2 cup (about 3 ounces) each diced candied orange peel, dark raisins or currants, and golden raisins 2 tablespoons unsalted butter, melted, for finishing One 9-inch-diameter x 3-inch-deep springform pan, buttered and floured “In Italy, panettone is the traditional Christmas bread – offered when friends drop in throughout the holiday season, served for breakfast Christmas morning,and sometimes filled with pastry cream or chocolate to make a fancy dessert. Though in Italy panettone is prepared in some pastry shops, most often, even there, it comes from the same industrial bakeries that market their panettone in the United States – Motta, Alemagna, and Tre Marie, to name a few. Panettone, whether prepared in a pastry shop or a factory, is usually made with a type of sourdough known as lievito madre or lievito naturale (mother yeast or natural yeast) rather than the manufactured yeast which is a by-product of beer making. Lievito madre is a combination of flour, water, and a natural yeast-rich source, such as grape skins or hops, which cause fermentation. Enzymes and acids that form during the fermentation of the lievito madre (but not when manufactured yeast is used) retard staling, moisture loss, and mold. The following recipe is for a panettone alla casalinga, or home-style panettone made with yeast. Though it is not difficult to prepare, do take the following precautions, Make sure all ingredients are at room temperature; cold butter or eggs may cause the dough to ‘break’ or separate, and make a coarse-textured panettone. Be careful not to let the dough overferment, either after it is mixed or in the pan, or the panettone will fall when it is baked. Test for doneness with a thin knife or skewer after about 40 minutes – overbaked panettone is lethally dry.” --Nick Mallgieri Directions 1. To make the sponge, in a small saucepan over a low flame, heat the milk until it is just warm, about 110 degrees [F.] Remove from the heat and pour into a small bowl; whisk in the yeast. Stir in the flour until smooth. Cover the bowl tightly with plastic wrap and allow the sponge to rise at room temperature for about 30 minutes. 2. To make the dough, use a heavy-duty mixer fitted with the paddle, and beat the butter until it is soft and light, then add the salt, sugar, lemon zest, vanilla, and rum. Continue beating until light and smooth, about 5 minutes. 3. Combine the eggs and yolks and beat a third into the butter mixture; continue to beat until the mixture is smooth. On the lowest speed, add a third of the flour and beat until it is absorbed. Scrape the sides of the bowl and paddle and add another third of the egg mixture, then another third of the flour. Finally, add the remaining egg mixture. Beat until smooth, then scrape the bowl and beat in the remaining flour until it is absorbed. Scrape the sponge into the mixer bowl and beat on the lowest speed for about 5 minutes, until the dough is smooth and slightly elastic. Beat in the candied peel and raisins. 4. Butter a bowl and turn the dough out into it. Turn the dough so the top is buttered. Cover the bowl tightly with plastic wrap and allow the dough to rise at room temperature for up to 1 1/2 hours, or until doubled in bulk. 5. Stir the dough with a rubber spatula to deflate it and scrape it into the prepared pan. Butter a piece of plastic wrap and drape loosely over the pan, buttered side in. Allow the dough to rise again at room temperature for about 1 hour, or until it reaches the top of the pan. 6. When the dough has almost reached the top of the mold, set a rack in the middle level of the oven and preheat to 375 degrees [F.] 7. When the dough has risen completely, uncover and place in the oven. Bake for about 20 minutes, until the dough is well risen and deeply colored, then cover the top loosely with a piece of aluminum foil and continue baking for 20 to 30 minutes longer, or until a thin knife inserted in the center emerges without any dough sticking to it. 8. Cool in the pan on a rack for 5 minutes, remove the side of the pan, and slide the panettone off the pan base to a rack. Paint it all over with the melted butter and allow it to cool completely. Serving: Serve for breakfast, brunch, or tea. It also makes good French toast. Storage: Wrap cooled panettone in several layers of plastic wrap to retain maximum freshness. Panettone may be frozen for 1 month. Leftover, slightly dry panettone makes excellent toast. NOTE from Grand Voyage Italy: If you really want to bake your panettone the way Italians do... in a paper mold... then here is a link to AMAZON where you can buy paper molds. Also, to cool your panettone the way pro bakers do while preventing any deflation, shove two long wooden skewers through the bottom of the panettone about 3-4 inches apart with the ends stick out on both sides. Then, hang it upside-down between two small boxes/cans or inside a large stock pot until cooled. --JF If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Ciao! We also have pages on: Google+ StumbleUpon Every year Lucas and I work on our Christmas project together... a Gingerbread House. We've done many types over the years... an Irish Cottage, Country Church, a Log Cabin, and one of our biggest--our own home, Buddleside. That was the biggest and heaviest to date Victorian roof pitches and wraparound porch... even down to our hammock (made out of Fruit Rollups hanging on the front porch). Last year, in honor of our Voyage in Italy, we build a Trullo, those pointy roofed houses in Puglia (see post HERE). But even last year, before we decided on the Trullo design, we had another thought... to build a Gingerbread Leaning Tower of Pisa. Well, as you can see by the photo above, this year we decided to do it! I think we succeeded... I was pretty rough going, though. Of course, the obvious challenge is that it leans. Another main problem was how to construct--and bake--the curved tower sections. I researched covering a cardboard tube with gingerbread and leaving the tube inside. But I discovered that gingerbread sort of melts downward as you heat a tube sitting vertically in the oven. The other method is to lay the gingerbread covered tube on its side in the oven and turn it every minute or so as it bakes. We decided against this because attaching balconies would be a real hassle. The Leaning Tower has balconies on six levels. We decided to create cylinders alternating with round cookies to construct the tower. The solution to forming the curved shapes was to make half-cylinders and then put two together to form each floor of the tower. Next was coming up with a jig that could cool the shaped pieces just as they came out of the oven.... without them cracking or sloughing off pieces. I created a rig out of a large wooden rolling pin attached to our large roasting pan. As we quickly found out, the gingerbread recipe that Lisa had prepared was too crumbly at first... which we fixed by adding a bit of boiling water and re-kneading. But then we found that would not hold together when draped over the rolling pin form immediately after baking. We needed a new recipe.... The recipe that worked was more fudge-like in texture. It molded well. It cut well. And most important, after baking (undercooking a bit) it molded to the cylinder form without cracking! So, I baked up some half-cylinders, then the gingerbread rounds to act as each level's floor and balcony.I decided to bake the bottom level as one complete cylinder... molded over a cardboard and metal iced tea contained that I cut at the correct angle for the Tower's sunken foundation. I rolled out the gingerbread and then rolled it up around the tube. As it baked, I kept turning it--about ever 2 minutes, for 15 minutes. This kept it from melting down off the tube. Perfect! Next I created the smaller parts: doors, hearts, angels and the arches and rings needed to create the campanile (bell tower)... after all, the Leaning Tower is actually a functioning bell tower. Ours was going to have bells! We attached the first level with duct tape (inside the cylinder) to the plywood base. We then "glued" each level, one by one with royal icing, cutting offset holes in each round cookie to allow for the dowel. Lucas put a special candy inside each level that only he would know about. By the time we got to the top level, the dowel "just" made it... touching the side of the curved wall. Another 1/2" off would have been a disaster. All the levels were already "glued"! The campanile was the delicate part. It was all hands on deck to get this assembled and then lifted into position. It really was the crowing glory of the piece. Once it was up there, the thing really looked like the Leaning Tower! Then it was the fun part... Lucas organized all the candy and we started decorating. The chocolate, foil wrapped bells up on top. The doors and angels. Gummy bears, M&Ms, Live Savers, jelly beans, peppermint swirls... The hardest part was attaching all the pretzel columns... we have about 1/3 as many as the real tower, but they still took us over an hour to do.
By the end, my hands were shaking and my fingers were cramped from pressing the stiff royal icing out of pastry bags for hours on end. The assembly and decorating pretty much took us an entire day. It was worth it, though. We think it turned out to be one of our best. What do you all think? Jerry, Lisa and Lucas Finzi... Merry Christmas--Buon Natale! If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. We also have pages on: Google+ StumbleUpon Here's a quick way to use up the last of your Christmas Turkey... Zuppa di Tacchino con Acini di Pepe.
The soup is fairly basic: dice and saute some onion in olive oil, add cut up pieces of leftover turkey into pot, add diced carrots and celery, spice up with pepper, salt and two tablespoons of Italian Seasoning... After simmering for a hour or more ('til the veggies are tender) add some liquid smoke (3-4 good dashes), and finally about 1 and a half cups acini di pepe soup pasta (this is a small, cylindrical pasta similar to pastina). Stir for the first minute so the pasta doesn't stick together. Then heat until the pasta is tender. If you added enough pasta, the soup takes on a very thick texture and is like a lazy man's risotto... Serve with a couple of pieces of crusty, toasted bread and top off the soup with shards of your favorite cheese... this time I used a nutty Mahon. Buon appitito! If you enjoyed this recipe, please SHARE it and LIKE it on your favorite social media site. Buon Natale! We also have pages on: Google+ StumbleUpon Watch how the two Italian-American grandmas love everything... the rest, well, you'll see... In English you might call it a Yule Log, in France it's called a Buche de Noel, but in Italy it's il Tronchetto di Natale. Here is my version I made a few years ago for Christmas. They are really easier than you think to put together... a simple sponge cake (yellow or chocolate--your choice), a filling, some icing and lots of fun with the kids scraping with spoons and forks to you think it looks like a real log in an early winter's forest. The only technical part that needs some attention is learning how to rold the jellyroll cake. (There are many Youtube videos if you need help). In my version, I added holly leaves made from fondant with berries and mushrooms made from marzipan. A dusting of decorative or confectioner's sugar for a light snowfall and you're transported into the Italian Alps. I've included a basic recipe to make your own. If you have kids, by all means include them, especially with the decorating and Lucas' favorite thing... licking the beater... Ingredients Filling
Directions
The slide show below will give you some other great decorating ideas.... --Jerry Finzi
If you enjoyed this article, please SHARE it and LIKE it on your favorite social media site. Buon Natale! We also have pages on: Google+ StumbleUpon |
Categories
All
Archive
January 2021
|