In this issue:
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Ciao Amici!
Welcome to our newsletter #2!! Are you an Extra Virgin Olive Oil lover? Everyone knows about the importance of EVO oil in a daily use but who does really know how to recognize a high quality product among thousands of varieties? Take advantage of Bluone special offer of this month on the Great Flavors of Puglia (Apulia) tour and discover with Marcello & Raffaella the endless beauty of the "heel of Italy", heart of the Mediterranean diet. Orecchiette pasta, mozzarella, burrata, capocollo, olive oil, very fresh fish and seafood, red and rose wines, are just some of the best foods and wines of the area. Landscapes are enchanting, with the blue of the sea, the green of the olive trees, the red soil...an amazing variety of colors. The "Crostata" is very much appreciated by our guests. You can make it easily following our favorite recipe. Do you have any suggestions or questions for future articles? We welcome your ideas! Contact us Marcello & Raffaella |
"Can you imagine" Marcello farmer version?? Here he is!
No, do not worry, Marcello is not going to change his job...
We were able to catch this moment last month, while visiting our friends who own a farm in Ferrara area. We love the countryside and we have very good friends who are farmers.
Summer is definitely the period when the countryside is in its best, treating us with the tastiest and most colorful fruits and vegetables.
A couple of weeks ago we took the opportunity to drive to our friends' farms and get from them lots of the freshest fruits and vegetables to take back home. We ate a lot of tomato salads, zucchini, eggplants, peppers which were perfect meals in this extremely hot summer; we prepared several jams: strawberry, cherry, apricot, peach, fig, pear, plum, that we will enjoy for our breakfast during the coldest periods of the year.
Our friends do not use pesticides so their products are completely genuine, natural and healthy. We like to eat just what is in season and grows locally, that is to say "km. 0", what you call either "farm-to-table" or, as we have recently learned.."fork-to-table"!
No, do not worry, Marcello is not going to change his job...
We were able to catch this moment last month, while visiting our friends who own a farm in Ferrara area. We love the countryside and we have very good friends who are farmers.
Summer is definitely the period when the countryside is in its best, treating us with the tastiest and most colorful fruits and vegetables.
A couple of weeks ago we took the opportunity to drive to our friends' farms and get from them lots of the freshest fruits and vegetables to take back home. We ate a lot of tomato salads, zucchini, eggplants, peppers which were perfect meals in this extremely hot summer; we prepared several jams: strawberry, cherry, apricot, peach, fig, pear, plum, that we will enjoy for our breakfast during the coldest periods of the year.
Our friends do not use pesticides so their products are completely genuine, natural and healthy. We like to eat just what is in season and grows locally, that is to say "km. 0", what you call either "farm-to-table" or, as we have recently learned.."fork-to-table"!
Extra Virgin Olive Oil
When bitterness and pungency mean quality
Not every olive oil is extra virgin olive oil. Not every Italian extra virgin olive oil is a high quality and genuine product.
Extra virgin olive oil market is a jungle and, unless you met a trusted producer, label on the bottle is your best friend. We do not blame you if you do not know how to recognize it!
That’s why it’s important to get some directions to buy the best extra virgin olive oil.
For decades and centuries, time has been shaping olive trees just to cherish our palate. So, we can take some extra minutes to learn about them and their produce.
Apparently first the Phoenicians, other populations along the Mediterranean coasts and ancient Greeks made consumption of olive oil. Then, the Romans refined ways of pressing and producing it.
Europe and in particular Spain are the biggest producers of olive oil in the world. However, quantity does not mean quality.
For historical and geographical reasons, Italy hosts 5.000 oil mills scattered hidden in every corner of our peninsula. Olives have to be milled immediately, within 24 hours from the harvest in order not to develop acidity. Therefore, such a high mill density ensures freshness especially when compared to 1.400 oil mills of Spain milling the double quantity of olives milled in Italy.
Going beyond statistics, it is important to determine where quality hides:
A first classification distinguishes among broad categories of olive oils based on different factors. Acidity is probably one of the most important:
- extra virgin olive oil has less than 1% of acidity (the less the better)
- virgin olive oil has less than 2% of acidity
- olive oil and lamp oil instead have a higher acidity and have to be both chemically modified to be sold and eaten.
The issue becomes even more complicated if you start digging more within the categories of extra virgin olive oil. Simply because they are all different, just like wines!
Italy holds the largest number of “cultivar” in the world, that is to say about 400 varieties of olives out of 700 varieties known in the world. Every cultivar has specific properties, shades of colors, flavors and gives different percentage of oil when milled.
Cultivars, blend, acidity, origins and, of course, your preferences and taste. After all that, why shall we just care about wine grapes and not about olive “cultivar”?
TO P.D.O. OR NOT TO P.D.O.?
European laws do not oblige extra virgin olive oil producers to declare the origins of olives harvested and milled. However, if producers state that extra virgin olive oil is produced from Italian olives, the origin must be entirely Italian.
If olives are predominantly Italian mixed with foreign (up to 75%), producers have to indicate the origins of the other olives.
However, it happens that often labels trick consumers into buying something they’d rather not buy. That’s why we recommend you to look for P.D.O. “Protected Designation of Origin”, (in Italian D.O.P. “Denominazione di Origine Protetta”) extra virgin olive oils. That is the only way ensuring a specific extra virgin olive oil bottle is strictly linked to the territory where it is entirely produced: cultivated, harvested, milled and bottled.
Extra virgin olive oil P.D.O. is a niche product representing only 2% of the whole extra virgin olive oil production. Italy has been granted by the European Union 43 different varieties of P.D.O. (43 out of 116 P.D.O. granted all over Europe).
All Italian regions, except for Valle d’Aosta and Piemonte, produce at least a P.D.O. extra virgin olive oil. The most important regions are Umbria, Puglia, Tuscany, Le Marche, Campania and Sicily.
Concerning Emilia Romagna production, P.D.O. Brisighello is the most delicate and most important extra virgin olive oil of the region that differentiates from other Italian varieties because of remarkable pungent and bitter taste lasting long after the harvest.
So, keep a close eye to the label, the P.D.O. certification, producer name and production lot.
After so much knowledge, you just have to taste it. Of course, that bitter and pungent flavor guardian of quality.
Take advantage of the last flavors of the season and preserve them in your oil, following this simple family recipe:
Aromatic Oil
Extra virgin olive oil market is a jungle and, unless you met a trusted producer, label on the bottle is your best friend. We do not blame you if you do not know how to recognize it!
That’s why it’s important to get some directions to buy the best extra virgin olive oil.
For decades and centuries, time has been shaping olive trees just to cherish our palate. So, we can take some extra minutes to learn about them and their produce.
Apparently first the Phoenicians, other populations along the Mediterranean coasts and ancient Greeks made consumption of olive oil. Then, the Romans refined ways of pressing and producing it.
Europe and in particular Spain are the biggest producers of olive oil in the world. However, quantity does not mean quality.
For historical and geographical reasons, Italy hosts 5.000 oil mills scattered hidden in every corner of our peninsula. Olives have to be milled immediately, within 24 hours from the harvest in order not to develop acidity. Therefore, such a high mill density ensures freshness especially when compared to 1.400 oil mills of Spain milling the double quantity of olives milled in Italy.
Going beyond statistics, it is important to determine where quality hides:
- first of all and differently from wine, extra virgin olive oil does not get better by getting older;
- extra virgin olive oil gives its best immediately after production and up to the next 7/8 months. After that, it starts slowly deteriorating;
- light and heat accelerate its deterioration process so it is suggested to keep it away from the heat and to keep it in dark glass bottles protecting it (if you do not have dark glass bottles, wrap it up with aluminum foil);
- it is suggested to use extra virgin olive oil within two years from the harvest if it is well preserved; so, take a look at the year of harvest;
- it is suggested having it raw but also for frying it is the healthiest oil because of its capacity to keep a stable structure at high temperatures;
- only extra virgin olive oil contains polyphenols, important antioxidants protecting from cholesterol;
- do not get influenced by the color, extra virgin olive oil is a kaleidoscope of colors.
A first classification distinguishes among broad categories of olive oils based on different factors. Acidity is probably one of the most important:
- extra virgin olive oil has less than 1% of acidity (the less the better)
- virgin olive oil has less than 2% of acidity
- olive oil and lamp oil instead have a higher acidity and have to be both chemically modified to be sold and eaten.
The issue becomes even more complicated if you start digging more within the categories of extra virgin olive oil. Simply because they are all different, just like wines!
Italy holds the largest number of “cultivar” in the world, that is to say about 400 varieties of olives out of 700 varieties known in the world. Every cultivar has specific properties, shades of colors, flavors and gives different percentage of oil when milled.
Cultivars, blend, acidity, origins and, of course, your preferences and taste. After all that, why shall we just care about wine grapes and not about olive “cultivar”?
TO P.D.O. OR NOT TO P.D.O.?
European laws do not oblige extra virgin olive oil producers to declare the origins of olives harvested and milled. However, if producers state that extra virgin olive oil is produced from Italian olives, the origin must be entirely Italian.
If olives are predominantly Italian mixed with foreign (up to 75%), producers have to indicate the origins of the other olives.
However, it happens that often labels trick consumers into buying something they’d rather not buy. That’s why we recommend you to look for P.D.O. “Protected Designation of Origin”, (in Italian D.O.P. “Denominazione di Origine Protetta”) extra virgin olive oils. That is the only way ensuring a specific extra virgin olive oil bottle is strictly linked to the territory where it is entirely produced: cultivated, harvested, milled and bottled.
Extra virgin olive oil P.D.O. is a niche product representing only 2% of the whole extra virgin olive oil production. Italy has been granted by the European Union 43 different varieties of P.D.O. (43 out of 116 P.D.O. granted all over Europe).
All Italian regions, except for Valle d’Aosta and Piemonte, produce at least a P.D.O. extra virgin olive oil. The most important regions are Umbria, Puglia, Tuscany, Le Marche, Campania and Sicily.
Concerning Emilia Romagna production, P.D.O. Brisighello is the most delicate and most important extra virgin olive oil of the region that differentiates from other Italian varieties because of remarkable pungent and bitter taste lasting long after the harvest.
So, keep a close eye to the label, the P.D.O. certification, producer name and production lot.
After so much knowledge, you just have to taste it. Of course, that bitter and pungent flavor guardian of quality.
Take advantage of the last flavors of the season and preserve them in your oil, following this simple family recipe:
Aromatic Oil
Great Flavors of Puglia (Apulia)
Relish the Healthy Mediterranean Cuisine
May 07 - 14, 2016 - 7 night tour
Join Us in Puglia!
Take advantage of our offer for the Puglia tour in May 2016
Special offer for our Newsletter friends only:
In double room: Euros 2600 per person (instead of Euros 2860)
In single room: Euros 2800 - (instead of Euros 3110)
The above offer is valid for a month from now, until you receive our next Newsletter.
A strange feeling of antiquity, sharp colors and flavors of wild nature surrounds Puglia. Dividing the Adriatic from the Ionian sea and connecting West to the East, Puglia was part of Magna Grecia, then of the Roman Empire who built there via Appia ending in Brindisi. Later the Bourbons gave Puglia a Spanish touch.
Colors define different seasons, each one bringing with it special vegetables and fruits together with mozzarella, burrata, friselle with tomatoes and extra virgin olive oil, symbol of Mediterranean diet.
By getting lost in the narrow and scented streets of Bari, the capital of the region, you will step into lost Italy.
At the tip of the heel of the Italian boot is Lecce, the cultural capital of Puglia, revealing behind its baroque and not accessible charm an unexpected simplicity.
Eventually, le Murge and Val d’Itria forgotten lands tightened to ancient traditions and limestone caves. That is where Altamura bread was born, the first bakery product in Europe to be certified as P.D.O, “Protected Designation of Origin”.
Puglia slides charmly beside you. From peaceful palms by the sea to countryside roads where olive trees stand lonely surrounded by never ending dry stone walls. In Alberobello, you will visit Trulli, antique peasant houses with conical roofs and Masserie, typical and ancient farmer houses.
Although it is in Basilicata region, we cannot miss a visit to Matera, a World Heritage Organization belonging, a hidden diamond whose atmosphere seems to have been crystalized centuries ago.
Through a taste of Primitivo di Manduria and Negro Amaro wines you will discover the strength of the land. In Salento, by the coast, a delicate taste of Rose perfectly matches with light dishes and sunny days.
For so many centuries Puglia was conquered, now the beauty of the region is going to conquer you.
Colors define different seasons, each one bringing with it special vegetables and fruits together with mozzarella, burrata, friselle with tomatoes and extra virgin olive oil, symbol of Mediterranean diet.
By getting lost in the narrow and scented streets of Bari, the capital of the region, you will step into lost Italy.
At the tip of the heel of the Italian boot is Lecce, the cultural capital of Puglia, revealing behind its baroque and not accessible charm an unexpected simplicity.
Eventually, le Murge and Val d’Itria forgotten lands tightened to ancient traditions and limestone caves. That is where Altamura bread was born, the first bakery product in Europe to be certified as P.D.O, “Protected Designation of Origin”.
Puglia slides charmly beside you. From peaceful palms by the sea to countryside roads where olive trees stand lonely surrounded by never ending dry stone walls. In Alberobello, you will visit Trulli, antique peasant houses with conical roofs and Masserie, typical and ancient farmer houses.
Although it is in Basilicata region, we cannot miss a visit to Matera, a World Heritage Organization belonging, a hidden diamond whose atmosphere seems to have been crystalized centuries ago.
Through a taste of Primitivo di Manduria and Negro Amaro wines you will discover the strength of the land. In Salento, by the coast, a delicate taste of Rose perfectly matches with light dishes and sunny days.
For so many centuries Puglia was conquered, now the beauty of the region is going to conquer you.
Crostata Recipe
The Italian tart that satisfies any palate!
This month we are happy to share with you one of our favorite cakes: crostata.
There is not a literal translation for "crostata", but it represents a tart with a base of "pasta frolla" (shortbread) which can be filled in many different ways, all wonderful! Jam, custard cream, fresh fruit, chocolate, ricotta or others following the fantasy of the baker.
The origin of this traditional Italian preparation is very old and the first coded recipe of it dates back from the 14th century, when the French chef Taillevent included it in his manuscript "Le Viandier". In 1570 Italian chef Bartolomeo Scappi listed several recipes of crostata, both sweet and savory, in his works. Since that time crostata recipe has enriched in the ingredients and ways of serving it, becoming everyday more popular.
However, the origin of "pasta frolla", the short bread at the base of crostata, has even older origins and we have trace of it already in the 11th century in Venice, when sugar cane imported from the Middle East started to be used.
"Pasta frolla" literally translated means friable dough, in fact it is characterized by a crumbly and fragile consistence given especially by the use of butter and eggs in the dough.
The ingredients are always flour, sugar, eggs and butter in different proportions and the filling always different from family to family and from bakery to bakery..when it is fresh and artisanal made, it is always delicious.
For breakfast or for a snack, a nice slice of crostata makes everybody happy at our home!
Our favorite version of crostata is with jam, every time of a different flavor (apricot, strawberry, cherry, plum or any other)..are you ready to turn the oven on?
How to make it:
Ingredients:
- 500 grams flour (4 cups)
- 2 eggs
- 150 grams sugar (3/4 cup)
- 150 grams butter room temperature (2/3 cup)
- a pinch of salt
- 8 grams baking powder (1+1/2 teaspoon)
- vanilla flavor
- jam of your choice
In a bowl mix eggs and sugar, then add the butter at room temperature and softened. Blend the flour with the baking powder, the pinch of salt and the vanilla and incorporate them little by little to the liquid mixture.
Knead quickly and handle gently the dough to incorporate all the ingredients together until obtaining a smooth dough with the same consistency as short bread.
Wrap it in some film and let it rest in the refrigerator for about 30 minutes.
Roll out the dough until it gets 0,5 cm thick. Keep some dough aside for the crostata decoration.
Collocate the rolled dough in a round baking tin on parchment paper so it does not stick.
Spread on it a thick layer of jam of your choice. If the jam is homemade, it is even better!
With the remaining dough, roll it and cut some long stripes. Collocate them over the jam to decorate the tart, obtaining a pattern like a grid.
Bake at 180°C (365°F) for 25-30 minutes, until the crostata gets a golden color without getting too brown.
Collocate the crostata in a serving plate once it has cooled down.
Final notes and ideas:
- when rolling out the dough, we suggest you to roll it between two sheets of parchment paper so it does not stick to the board and rolling pin;
- if you prefer to make a lighter and healthier version of crostata, you can substitute the butter with oil (120 grams or 1/2 cup instead, half extra virgin, half sunflower seed). Of course in terms of consistency oil makes it different than butter, but we often do this change and the result is great;
- instead of jam, you can fill crostata in other ways you prefer: custard cream, ricotta, chocolate custard, proceeding in the same way as for the jam version. Or you can use the base of shortbread, cook it before and fill it with a light custard and fresh fruit raw at the end, without the stripes;
- the pasta frolla dough is very versatile and can be used even for simple shortbread cookies. So if you have some dough left from the crostata preparation or you want to make more, you can use it for simple biscotti. Roll the dough in the same way and of the same thickness as crostata and make the shapes you prefer. You can decorate them with some granulated sugar, candied cherry or other fruit, pieces of chocolate. Bake at 180°C (365°F) for 10-15 minutes.
There is not a literal translation for "crostata", but it represents a tart with a base of "pasta frolla" (shortbread) which can be filled in many different ways, all wonderful! Jam, custard cream, fresh fruit, chocolate, ricotta or others following the fantasy of the baker.
The origin of this traditional Italian preparation is very old and the first coded recipe of it dates back from the 14th century, when the French chef Taillevent included it in his manuscript "Le Viandier". In 1570 Italian chef Bartolomeo Scappi listed several recipes of crostata, both sweet and savory, in his works. Since that time crostata recipe has enriched in the ingredients and ways of serving it, becoming everyday more popular.
However, the origin of "pasta frolla", the short bread at the base of crostata, has even older origins and we have trace of it already in the 11th century in Venice, when sugar cane imported from the Middle East started to be used.
"Pasta frolla" literally translated means friable dough, in fact it is characterized by a crumbly and fragile consistence given especially by the use of butter and eggs in the dough.
The ingredients are always flour, sugar, eggs and butter in different proportions and the filling always different from family to family and from bakery to bakery..when it is fresh and artisanal made, it is always delicious.
For breakfast or for a snack, a nice slice of crostata makes everybody happy at our home!
Our favorite version of crostata is with jam, every time of a different flavor (apricot, strawberry, cherry, plum or any other)..are you ready to turn the oven on?
How to make it:
Ingredients:
- 500 grams flour (4 cups)
- 2 eggs
- 150 grams sugar (3/4 cup)
- 150 grams butter room temperature (2/3 cup)
- a pinch of salt
- 8 grams baking powder (1+1/2 teaspoon)
- vanilla flavor
- jam of your choice
In a bowl mix eggs and sugar, then add the butter at room temperature and softened. Blend the flour with the baking powder, the pinch of salt and the vanilla and incorporate them little by little to the liquid mixture.
Knead quickly and handle gently the dough to incorporate all the ingredients together until obtaining a smooth dough with the same consistency as short bread.
Wrap it in some film and let it rest in the refrigerator for about 30 minutes.
Roll out the dough until it gets 0,5 cm thick. Keep some dough aside for the crostata decoration.
Collocate the rolled dough in a round baking tin on parchment paper so it does not stick.
Spread on it a thick layer of jam of your choice. If the jam is homemade, it is even better!
With the remaining dough, roll it and cut some long stripes. Collocate them over the jam to decorate the tart, obtaining a pattern like a grid.
Bake at 180°C (365°F) for 25-30 minutes, until the crostata gets a golden color without getting too brown.
Collocate the crostata in a serving plate once it has cooled down.
Final notes and ideas:
- when rolling out the dough, we suggest you to roll it between two sheets of parchment paper so it does not stick to the board and rolling pin;
- if you prefer to make a lighter and healthier version of crostata, you can substitute the butter with oil (120 grams or 1/2 cup instead, half extra virgin, half sunflower seed). Of course in terms of consistency oil makes it different than butter, but we often do this change and the result is great;
- instead of jam, you can fill crostata in other ways you prefer: custard cream, ricotta, chocolate custard, proceeding in the same way as for the jam version. Or you can use the base of shortbread, cook it before and fill it with a light custard and fresh fruit raw at the end, without the stripes;
- the pasta frolla dough is very versatile and can be used even for simple shortbread cookies. So if you have some dough left from the crostata preparation or you want to make more, you can use it for simple biscotti. Roll the dough in the same way and of the same thickness as crostata and make the shapes you prefer. You can decorate them with some granulated sugar, candied cherry or other fruit, pieces of chocolate. Bake at 180°C (365°F) for 10-15 minutes.
