July 25, 2013

Taste of Italy, or the Greatest Day of My Life: Review

No, I did not say that - Kelsey at Seasons of Wine did! Read on for a revealing article. Thanks, Kelsey!

July 22, 2013

Cooking Tour Photo Album


More photos from the lessons below are now our facebook page: facebook.com/TasteItalyBologna

May 8th: at Shubies on 16 Atlantic Avenue, Marblehead, Mass
- Summer Eggplant Parmigiana
-Baby greens w/ Pears, Parmigiano Reggiano & Balsamic 
-Pasta w/ Eggplant, Tomatoes, Pecorino & Basil
-Roasted Chicken Stuffed w/ Parmigiano Reggiano and Prosciutto Crudo; cooked with /Shallots and Wine 
-Orange Flavored Mascarpone Cream 
May 10th: at a private group lesson in Southborough, Mass
In this lesson we will prepare a deliciously light 5 course meal using lots of seasonal vegetables and lovely products from the Emilia Romagna regions such as Prosciutto crudo, Parmigiano Reggiano from Parma and Traditional Balsamic Vinegar from Modena. The best part? Although scrumptious, you won't feel guilty afterwards! 
May 11th: at Central Bottle on 196, Massachusetts Avenue, Cambridge, Mass.
A special Saturday dedicated to Mother's day and the Emilia-Romagna region of Italy. Maribel, founder of Taste of Italy in Bologna, will be demonstrating how to make pasta from scratch and a sample will be served along with one of 2 very spring like sauces. 
New Jersey
May 17 and 18th: at Victory Baking Services in Cape May, NJ
In this special 4 hour lesson students make their own fresh pasta from scratch (and learn  all the secrets of fresh pasta) and prepare a 3 course dinner with the king of cheeses, Parmigiano Reggiano. In this lesson, you'll feel like you are in Italy while we sit outdoors enjoying our meal with lovely wine. Oh, la Dolce Vita!

July 14, 2013

Sunday funnies

I'm loving this! Parmigiano Reggiano is made from partially skimmed milk, is aged so there is only 2% lactose and is high in calcium (many liters of milk are concentrated in that wonderful cheese).

So don't just grate the cheese! Make bite sized chunks Parmigiano and serve with a fig jam, honey, a sliced fresh fruit (strawberries, peaches or pears) or a luxurious drop of 25 year-old Traditional Balsamic Vinegar. That way you have a luxurious and healthy snack.

More nutritional information of my favorite cheese here: http://www.parmigianoreggiano.com/