This photo was taken (without a selfie stick!!) in Comacchio: on the background you can see the most famous bridge "Trepponti" (Three bridges). Comacchio is a little town in the East part of Emilia Romagna region, same distance from Ferrara and Ravenna, mid way between Bologna and Venice. In the past it was important for the production of the salt, but now the area is protected and is part of the natural park of the Po river. Comacchio is a little jewel, with some canals like in Venice, with several restaurants specialized for the fish, especially mussels, clams, eel, catfish. We go there sometimes to buy or eat fresh fish or the best "baccala". It is one of our favorite destinations for a short day trip. In this issue |
Ciao Amici,
Welcome to our newsletter #4 We wish you a wonderful 2016! It's in the coldest days of the year when salumi are made: Capocollo di Martina Franca is one of best Capocollo of Italy produced in a tiny area of Apulia, Le Murge. Would you be able to point it out on a map? If you speak about Le Murge, you cannot avoid to mention Burrata too. Have you ever tasted a real Burrata? We want to share with you our recipe of vitello tonnato even known as vitel tonné, a traditional dish for Italian holidays. It might sound a bit French maybe because of its name or because of the fact it has a sophisticated taste but it is traditional from Piedmont. During Christmas holidays Bologna is very fascinating: a slower rhythm, few people on the streets and a dense fog give it a nice feeling of tradition. Just like in the picture underneath! We eventually had more time to update new dates for 2016 tours, check them out! Is there any topic that triggers your curiosity or would you like to know more? We welcome your ideas! Contact us Marcello & Raffaella |
Bologna @ Christmas Time
This is Piazza Maggiore, the main square of Bologna, some days before Christmas.
Fog wrapped up Bologna very gently and I loved the atmosphere, so I took this picture with my smartphone and I share it with you. Our Bolognese Christmas tree was beautiful, full of lights and huge.
As it leans, I think it perfectly matches with the two towers of Bologna, of course, both leaning.
This is Piazza Maggiore, the main square of Bologna, some days before Christmas.
Fog wrapped up Bologna very gently and I loved the atmosphere, so I took this picture with my smartphone and I share it with you. Our Bolognese Christmas tree was beautiful, full of lights and huge.
As it leans, I think it perfectly matches with the two towers of Bologna, of course, both leaning.
Burrata & Capocollo di Martina Franca
Two Great Apulian Specialties
You probably never heard about “Le Murge” but we are quite sure you know it much more than you think. It is a wild area of Apulia where many species of plants grow. Some of its herbs are important ingredients for some of the best produce of Apulia: Burrata and Capocollo di Martina Franca.
Tradition says that Burrata was made for the first time in Andria, an important town of Apulia next to Bari, almost a hundred years ago. It is believed that Burrata was invented as a way not to waste leftovers from mozzarella production.
Dropping pasta filata di mozzarella into hot water is a method to spin it and make it workable: that mozzarella will become the “shell” for the content of Burrata, a mixture of filaments of mozzarella and cream (very similar to stracciatella). Everything, and rigorously, cow milk.
Originally, Burrata was wrapped up with an indigenous herb of Le Murge, named Asfodelo, giving it Mediterranean flavors. Like mozzarella, Burrata should be eaten within 48 hours from its production so, unless you ask your trusted pugliese cheesemaker to provide you with it, you have to taste it during your next trip to Apulia.
***
Capocollo is a world known salume made with meat between the top part of the neck and shoulder of the pork. It is widespread in Italy, mainly in the south of Italy like Apulia and Calabria.
Pork meat is let under maceration for around 20 days, rinsed and aromatized with cooked wine and indigenous herbs of Le Murge, stuffed into pork entrails. Originally, it was smoked with laurel, thyme and myrtle to face an adverse dry wheather for seasoning like Apulia. After that, Capocollo is seasoned for a minimum of 4 months up to an year and must be sliced very thinly.
Martina Franca is a small and marvellous town of Apulia: despite its tiny dimension, it is there where one of the most famous salumi of Italy is produced.
***
Burrata and Capocollo di Martina Franca are undergoing a process to be given P.D.O. certification, therefore it might be harder to find good quality products abroad.
Tradition says that Burrata was made for the first time in Andria, an important town of Apulia next to Bari, almost a hundred years ago. It is believed that Burrata was invented as a way not to waste leftovers from mozzarella production.
Dropping pasta filata di mozzarella into hot water is a method to spin it and make it workable: that mozzarella will become the “shell” for the content of Burrata, a mixture of filaments of mozzarella and cream (very similar to stracciatella). Everything, and rigorously, cow milk.
Originally, Burrata was wrapped up with an indigenous herb of Le Murge, named Asfodelo, giving it Mediterranean flavors. Like mozzarella, Burrata should be eaten within 48 hours from its production so, unless you ask your trusted pugliese cheesemaker to provide you with it, you have to taste it during your next trip to Apulia.
***
Capocollo is a world known salume made with meat between the top part of the neck and shoulder of the pork. It is widespread in Italy, mainly in the south of Italy like Apulia and Calabria.
Pork meat is let under maceration for around 20 days, rinsed and aromatized with cooked wine and indigenous herbs of Le Murge, stuffed into pork entrails. Originally, it was smoked with laurel, thyme and myrtle to face an adverse dry wheather for seasoning like Apulia. After that, Capocollo is seasoned for a minimum of 4 months up to an year and must be sliced very thinly.
Martina Franca is a small and marvellous town of Apulia: despite its tiny dimension, it is there where one of the most famous salumi of Italy is produced.
***
Burrata and Capocollo di Martina Franca are undergoing a process to be given P.D.O. certification, therefore it might be harder to find good quality products abroad.
Special Offer - Our 2016 Tours
Please, check our new 2016 tour dates.
You have a month time to book one of our tours in the dates that we have selected and save Euros 100 p/person
Double your saving by paying the settlement at the booking!
Contact us for more information.
Food & Culinary Spring & Summer Adventure in Emilia Romagna -- 10-15 April or 31 July-05 August
Mouthwatering Tastings of Le Marche -- 05-10 June
Sensational Flavors of Umbria -- 11-17 September or 23-29 October
Discover the Authentic Prosecco Wine -- 01-07 October
Exclusive Wine Tour in Piemonte (Piedmont) -- 02-08 July
Gourmet Fall & Winter tour in Emilia Romagna -- 27 March - 01 April
Great Flavors of Apulia -- 07 - 14 May
Click on each tour to read the itinerary.
You have a month time to book one of our tours in the dates that we have selected and save Euros 100 p/person
Double your saving by paying the settlement at the booking!
Contact us for more information.
Food & Culinary Spring & Summer Adventure in Emilia Romagna -- 10-15 April or 31 July-05 August
Mouthwatering Tastings of Le Marche -- 05-10 June
Sensational Flavors of Umbria -- 11-17 September or 23-29 October
Discover the Authentic Prosecco Wine -- 01-07 October
Exclusive Wine Tour in Piemonte (Piedmont) -- 02-08 July
Gourmet Fall & Winter tour in Emilia Romagna -- 27 March - 01 April
Great Flavors of Apulia -- 07 - 14 May
Click on each tour to read the itinerary.
Vitello Tonnato - Sliced Veal in Tuna Sauce
Few words about its history...
Even if the name reminds a French denomination, Vitello Tonnato, also named "vitel tonné", is a dish typically Italian, originally from Piemonte (Piedmont). Several cities in Piemonte region claim to have given birth to this very famous dish: among these, in Alba and Garessio it seems it is possible to eat the best vitello tonnato in Italy.
Probably the origin of this recipe dates back to the Middle Ages, when in Piemonte the profession of acciugaio -retailer of salted anchovies- was very frequent. In fact at that time salt was a very expensive product and several farmers in the region went through the vie del sale -salt routes- until Liguria region, where they could buy salt at a more reasonable price and carried it back in barrels hidden under layers of anchovies. Once the Piemontese farmers were back, they resold salt at higher prices and anchovies at very low prices. Moreover anchovies, after staying in contact with the salt, had become tastier and could be kept longer.
This means that anchovies were an ingredient easily available and affordable, so they were used in many recipes that still nowadays are traditional of the Piemonte region.
Officially the first time vitello tonnato recipe appeared was in 19th century in the book "La scienza in cucina e l'arte di mangiar bene", written by the famous Italian chef Pellegrino Artusi.
In Piemonte people are very strict in preparing vitello tonnato in the traditional way. However, as it often happens with famous recipes that are remade, out of Piemonte there are many different versions of this recipe.
For example, a very common habit in the modern recipes is to add mayonnaise to the sauce that goes over the meat, which is not an ingredient in the traditional recipe.
However, usually in all versions some basic ingredients are always present: tuna, anchovies and capers.
How to make it:
Ingredients (for 5 people):
- 600 grams / 1,3 lb round of veal
- 100 grams / 1/4 lb tuna in oil
- 6 anchovies in oil
- 3 hard boiled eggs
- 1 celery stick
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 rosemary
- 5 bay leaves
- 4 cloves
- 1 tablespoon capers
- 5 tablespoons extra virgin olive oil
- 1/2 liter / 2 cups white wine
- water or broth as needed
- salt/pepper at your pleasure
First of all, put the piece of veal in a pot and season it with all the vegetables, herbs and spices: carrot, celery, onion, garlic, rosemary, bay leaves and cloves. Add as well two tablespoons of extra virgin olive oil and salt. Then pour the white wine to give to the meat more flavor and afterwards slowly pour the water or broth until the meat is half covered.
Turn the fire on and cook the meat on low heat for about 1 hour and half or 2 hours.
When the meat is cooked, turn the heat off and let everything cool.
Separately prepare the tuna sauce: in a bowl combine the crumbled tuna, the hard boiled eggs already chopped, the capers and the anchovies, adding as well 2-3 tablespoons of extra virgin olive oil and some cooking meat broth. Mix everything in order to obtain a creamy sauce.
When the meat is cool, cut it in thin slices and collocate them in a serving dish without overlapping them.
Spread the tuna sauce over the veal slices and decorate with some capers.
Serve cool.
Preserve in the refrigerator for a couple of days.
Few words about its history...
Even if the name reminds a French denomination, Vitello Tonnato, also named "vitel tonné", is a dish typically Italian, originally from Piemonte (Piedmont). Several cities in Piemonte region claim to have given birth to this very famous dish: among these, in Alba and Garessio it seems it is possible to eat the best vitello tonnato in Italy.
Probably the origin of this recipe dates back to the Middle Ages, when in Piemonte the profession of acciugaio -retailer of salted anchovies- was very frequent. In fact at that time salt was a very expensive product and several farmers in the region went through the vie del sale -salt routes- until Liguria region, where they could buy salt at a more reasonable price and carried it back in barrels hidden under layers of anchovies. Once the Piemontese farmers were back, they resold salt at higher prices and anchovies at very low prices. Moreover anchovies, after staying in contact with the salt, had become tastier and could be kept longer.
This means that anchovies were an ingredient easily available and affordable, so they were used in many recipes that still nowadays are traditional of the Piemonte region.
Officially the first time vitello tonnato recipe appeared was in 19th century in the book "La scienza in cucina e l'arte di mangiar bene", written by the famous Italian chef Pellegrino Artusi.
In Piemonte people are very strict in preparing vitello tonnato in the traditional way. However, as it often happens with famous recipes that are remade, out of Piemonte there are many different versions of this recipe.
For example, a very common habit in the modern recipes is to add mayonnaise to the sauce that goes over the meat, which is not an ingredient in the traditional recipe.
However, usually in all versions some basic ingredients are always present: tuna, anchovies and capers.
How to make it:
Ingredients (for 5 people):
- 600 grams / 1,3 lb round of veal
- 100 grams / 1/4 lb tuna in oil
- 6 anchovies in oil
- 3 hard boiled eggs
- 1 celery stick
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 rosemary
- 5 bay leaves
- 4 cloves
- 1 tablespoon capers
- 5 tablespoons extra virgin olive oil
- 1/2 liter / 2 cups white wine
- water or broth as needed
- salt/pepper at your pleasure
First of all, put the piece of veal in a pot and season it with all the vegetables, herbs and spices: carrot, celery, onion, garlic, rosemary, bay leaves and cloves. Add as well two tablespoons of extra virgin olive oil and salt. Then pour the white wine to give to the meat more flavor and afterwards slowly pour the water or broth until the meat is half covered.
Turn the fire on and cook the meat on low heat for about 1 hour and half or 2 hours.
When the meat is cooked, turn the heat off and let everything cool.
Separately prepare the tuna sauce: in a bowl combine the crumbled tuna, the hard boiled eggs already chopped, the capers and the anchovies, adding as well 2-3 tablespoons of extra virgin olive oil and some cooking meat broth. Mix everything in order to obtain a creamy sauce.
When the meat is cool, cut it in thin slices and collocate them in a serving dish without overlapping them.
Spread the tuna sauce over the veal slices and decorate with some capers.
Serve cool.
Preserve in the refrigerator for a couple of days.
