UPDATED WITH PHOTO LINK OF Apulia Puglia, Italy meets the Bold & Beautiful for June 2012 wedding

Photography Compliments of WALKS OF ITALY.COM WHICH I FOLLOW ON TWITTER

http://www.walksofitaly.com/blog/puglia/photography-reasons-to-go#

Hope gets her dress dirty, Deacon shows up and the wedding is in shambles?

This is a repost of Part 1 with links to Part 2,3,4. Food, etc.

If you missed part 2,3,4 they are below.

http://internationalfoodblog.blogspot.com/2012/06/apulia-puglia-italy-meets-b-cast-for.html

Part 3

http://internationalfoodblog.blogspot.com/2012/06/apulia-puglia-italy-meets-b-cast-for_14.html

Part 4

http://internationalfoodblog.blogspot.com/2012/06/apulia-puglia-italy-meets-b-cast-for_15.html

Pre-wedding You Tube Video:

http://soaps.sheknows.com/boldandbeautiful/news/id/23943/

Polignano a mare is the town where they are getting married.    http://www.polignano-a-mare.co.uk/

Information about Apulia Puglia which is the home of Polignano a mare 

in a southeastern area of Italy.  See map:

Photos of this beautiful archeological area. 

  

  

 

FOODS AND DRINKS

Because of its location there is a wide variation of foods emanating from Turkey, Greek, Roman & Spain

Several newer and ancient languages are spoken here 

so there is a a rich food and drink heritage.

100 different local producers of wine

Fresh (and preserved) fruits and vegetables, beans, bitter greens and lentils

Cheeses - everyday wines

Focaccia - yum, one of my favs

Antipasti

Pasta like orecchiette

Seafoods

and MORE!!

 

  

Wonderful web site with all sorts of information on Puglia Food from THINKPUGLIA.COM 

 

 

Also go to 

http://dressitalian.com/blog/travel-italy/traditional-foods-puglia

This is a goodie:  http://www.made-in-italy.com/winefood/food/regions/puglia.htm

Hotels in Polignano a mare

 http://www.italytraveller.com/en/r/apulia/s/polignano-a-mare

Another food site:

http://www.academiabarilla.com/ricette/puglia-1/default.aspx

Photos of Polignano a mare specifically:

  

  

  

  

Mangiare felice!!

Apulia Puglia, Italy meets the B&B cast for June 2012 wedding Part 4

Missed other parts of Bold and Beautiful wedding postings?

http://www.blogger.com/blogger.g?blogID=2742786114096442405#editor/target=post;postID=5586713889690224096

another

http://www.blogger.com/blogger.g?blogID=2742786114096442405#editor/target=post;postID=4146476212157003565



Thinking a lot of Puglia and  http://www.polignano-a-mare.co.uk/ where the wedding is.

Today 6/15/2012 was a cliff hanger as usual:  

When is Deacon going to show up?

 

Last evening I was reading the new  (new to me)

FOOD & WINE Annual Cookbook 2012 (Food and Wine Annual Cookbook)

Photo from Food & Wine

and found a recipe using Stracciatella 

FROM WIKI: Stracciatella (Italian pronunciation: [strattʃaˈtella]; from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("in the style of Rome"). It is prepared by beating eggs and adding gratedparmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process. (It is also a gelato in other countries but we aren't dealing with this here.)

Giada Video on Stracciatella Soup below (short)

http://www.5min.com/Video/Stracciatella-Soup-264791336

More videos on Stracciatella Soup (different versions of the soup)

Fun one: 

http://www.cookingchanneltv.com/videos/italian-stracciatella-soup/64285.html

http://www.youtube.com/watch?v=LPqvl86kB3E

http://www.youtube.com/watch?v=ci6tHuKWMqI

Also there was a recipe using a cheese named  burrata which is a mozarella cheese stuffed with a type of mozzarella).

FROM WIKI:  Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet and cream. Burrata was probably first made around 1920 or possibly 1900^[1] on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. Generally it is believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. 

Established as an artisanal cheese, Burrata maintained its premium-product status even after it began to be made in a number of factories throughout Apulia.^[2]

 I love cheese and would love to try this one. From what I understand it is available in upscale restaurants in New York and  here is an article from NYTIMES about a restaurant named Burrata in New York. 

  

Link for article in The Times:

http://www.nytimes.com/2012/04/29/nyregion/a-review-of-burrata-in-eastchester.html


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