Italian Series I: Piazza del Popolo in Rome from webvisionitaly.com VIDEO, restaurant recommendations & more

Five Links at this link about Piazza del Popolo Rome, below the Pincio Gardens, starting point of the Via Flaminia, (1811 & 1822) by architect Giuseppe Valadier, reminiscent of Bernini's plan for St. Peter's Square is a walking tour point of interest in Rome. Visit Piazza del Popolo points of interest the twin Churches, Santa Maria and the obelisk in the middle of Piazza del Popolo

VIDEO LINK:  Webvision on Rome

Food (Four links below sets of food photos)

Eating Italy Food Tours in Rome 

(photos from Eating Italy Food Tours)

  

  

WIKI on Roman Food

  

  

Rome.info FOOD

  

  

One of my Favorite Blogs: Walks of Italy

  

  

  

  

CHARCOAL-GRILLED STUFFED CHICKEN BREASTS W/PROSCIUTTO & FONTINA from Cook's Illustrated & VIDEO

Photos from Cooks Illustrated

This magazine is great!  They take a recipe, tweak it, try several variations and do it all like a scientific study and explain everything in detail.  They do product reviews, etc. 

Get the new issue on the news stand now!!

http://www.cooksillustrated.com/recipes/detail.asp?docid=25341&extcode=N00SPFA00

From Food and Wine - La Dolce Vita via Buitoni

GENERIC PHOTOS OF PASTA BELOW

  

  

 

There is a two page ad in Food and Wine September 2012 from Buitoni with lots of great ideas:  recipes, sauces, starters, wines, and Dine Like and Italian.

ONE: Product: All Natural Spicy Beef & Sausage Ravioli

LINK:  http://www.meals.com/Recipes/Spicy-Beef--Sausage-Ravioli-with-Zucchini-and-Peppers.aspx?recipeid=143981

served with Puttanesca Sauce (their product or if you can't find at your store use) 

LINK from Ellie Krieger on Food Network

http://www.foodnetwork.com/recipes/ellie-krieger/pasta-puttanesca-recipe/index.html

Comment:  Upon researching this article I have found it very difficult to find recipes from the magazine on this site.  When you look under "Italian" the recipes are not in alphabetical order nor can you find the ingredients or recipes through the search tab. 

TWO:  Product:  All Natural Wild Mushroom Agnolotti

Served with Wild Mushroom Ragout (their product or if you can't find at your store use this) 

Recipe for Sauce from Grace Parisi at Food and Wine which is the recipe used in the ad

http://www.foodandwine.com/recipes/wild-mushroom-ragout-parisi-2005

THREE and FOUR:  Products:  

All Natural Quattro Formaggi Agnolotti AND

All Natural Chicken and Four Cheese Ravioli

Other sauce:

Found a Walnut Pesto (most pestos have basil in them) at

http://kissmyspatula.com/2009/06/04/walnut-pesto/

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Starter suggestions:

Prosciutto and Marinated Artichoke Involtini (definition:  What are Involtini? Involtini are little rollups that are featured in Italian cooking)

Broiled Mussels with Hot Paprika Crumbs

Chickpea Salad with Salami and Giardinera Dressing (can buy bottled or see this link)

http://www.definingtabitha.com/2011/08/food-food-giardiniera.html

NOTE:  I don't have recipes for the Starter suggestions but with any imagination you can put together!! 

 

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Wines to serve:

Prosecco, Verdiccio and Chianti

  

  

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Dine like an Italian (From Buitoni and Food and Wine)

Learn to Linger

Keep it Casual

Make it a Movie Night (an Italian movie, of course)

Instant Desert (Pour a shot of expresso over vanilla gelato for a affogato)

Take a Stroll in the Neighborhood.

mangiare felice

My Tribute to Mirandola Italy earthquake 5 29 2012

I nostri migliori auguri e le nostre preghiere per Italia di morandola

  

Where is Mirandola and what part of history does this town play and what do they do there?

Mirandola is a small town of 20,000 inhabitants in the Province of Modena in the Emiglio-Romagna section of Italy.  

Mirandola (local dialect: La Miràndla) is a city and comune of Emilia-Romagna, Italy, in the Province of Modena, 31 km northeast of the provincial capital by ... See maps below. 

  

Want to know more about Mirandola?  See this wiki sight:Wiki on Mirandola

Mirandola is a city deeply attached to ancient traditions and true to what we think of Italy - cuisine. 

• Zampone 
• Sauces
• Roast pork
• Macaroni
• Parmigiano-Reggiano
• Sweet tarts like the ring-shaped cake Belsone or Bensone 

• fruit balsamic compotes and jams are prepared in the Modena region of Italy. Great as a topping for appetizers, cheeses, meats, and desserts.  

    

The province of Emilia (Emiglio) Romagna is home to 

   

      

• Tortellini of Emilia and Cappelletti of Romagna (stuffed pastas)
• Bolognese Ragu
• the real parmigiano-reggiano (often imitated)
• Parma's Prosciutto
• Zibello's Culatello (most prized salumi or salami)
• Bologne's Mortadella and Zomponi (stuffed trotter sausage of Modena)
• Modena's balsamic vinegar (often imitated)
• Lambrusco Salamino di Santa Croce (DOC) is fruity, full bodied, delicious red (not US lambrusco)
• Albana di Romagna (DOCG) is a dry white popular from Roman times
• Trebbiano di Romagna (DOC) is an ancient pedigreed wine which goes well with Romagna seafood dishes (first introduced by the Etruscans who came from Asia Minor and who lived in what is modern Tuscany and were in power from 8th - 5th century BC. Language is now dead but the wine isn't.  It is a straw yellow rich and harmonious dry wine.  

      

Tuscan photos

      

    

Buono Appetito

I nostri migliori auguri e le nostre preghiere per Italia di morandola