tag:blogger.com,1999:blog-57920854594832278032024-03-12T20:09:54.732-07:00Chow ItalyEat well. Spend less.Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5792085459483227803.post-3066392023987743752017-07-19T17:21:00.000-07:002017-07-19T17:22:04.129-07:00Hiking Near Mammoth Lakes, California<div dir="ltr" style="text-align: left;" trbidi="on">
We love to visit Mammoth Lakes in the summer. This sleepy little ski town high in the Sierra Nevada mountains, is one of the best kept secrets in California. Although I love Europe, it's just a wee-bit too crowded, not to mention way too hot in July and August. In Mammoth, however, summer temps rarely peek above 80 degrees. Nighttime temps are downright balmy. Once the snowboarders and skiers leave come late May, the mountain bikers, anglers, and of course, hikers take over the hamlet. The vibe in town and on the mountain becomes laid back, mellow, halcyon. If you're looking for some peace, quiet, and some spectacular views, then Mammoth is for you.<br />
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That's where we come in. We head to Mammoth every summer for some serious High-Sierra trekking. Mammoth and its surrounding area is home to literally hundreds of hiking trails short and long, easy and strenuous. And nearly all are punctuated with either a pristine lake or clear-running stream, perfect for casting your fishing pole or just soaking your toes.</div>
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One of our favorite day hikes is a trail known as <a href="http://www.everytrail.com/guide/little-lakes-valley" rel="nofollow" target="_blank">Little Lakes Valley.</a> It's located at the end of Rock Creek Road, a few miles south of Tom's Place (about a 20-minute drive south of Mammoth Lakes). Since the trailhead, Mosquito Flats, stands at an astounding 10,300 feet, much of the journey is relatively flat making it perfect for leisurely adventurers with kids. But the surrounding scenery is anything but flat! Like the name implies, the trail meanders through a deep bowl surrounded by towering snow-capped peeks and past a series of lakes and streams, one more beautiful than the next.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVxYCIHNqokETywo_JusKc_1Yj-VytEKSRKDshlIELQvl_ZCqxoEiYrcB0RXyv6pcjOB-JrT9djgoB_8ZzuUj9-v76PxSeT23VgRtkCKbTAohonxzYrN1_uiy0YUTkFsKPCK3kY4Th3ph/s1600/IMG_1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="alpine lake surrounded by snow-capped mountain" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVxYCIHNqokETywo_JusKc_1Yj-VytEKSRKDshlIELQvl_ZCqxoEiYrcB0RXyv6pcjOB-JrT9djgoB_8ZzuUj9-v76PxSeT23VgRtkCKbTAohonxzYrN1_uiy0YUTkFsKPCK3kY4Th3ph/s400/IMG_1019.JPG" title="Little Lakes Valley, Marsh Lake" width="400" /></a></div>
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Above is Marsh Lake, our first stop. To reach this rocky lookout about a mile or so from the trailhead, take a side trail to the left at the beginning of the lake, and then scramble up slick rock for this breathtaking view.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOardtANGlAEN1lQ-zAbh0p7sFLVX_r7fdzyGZnznfvEe8rBu6FBok_h9QpXfK6iLgW39o1S0oTAub8asU4PTj9zKWdUk6zEYtLoQZ2UAKfQdk26IT3ndp3wysukGcJ601jYRep6mtX5C/s1600/img_4121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="three boys stand by babbling brook in High Sierra" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOardtANGlAEN1lQ-zAbh0p7sFLVX_r7fdzyGZnznfvEe8rBu6FBok_h9QpXfK6iLgW39o1S0oTAub8asU4PTj9zKWdUk6zEYtLoQZ2UAKfQdk26IT3ndp3wysukGcJ601jYRep6mtX5C/s400/img_4121.jpg" title="Heart Lake, Little Lakes Valley Trail" width="400" /></a></div>
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A clear-water stream runs parallel to the trail and leads to Heart Lake. Look for the small waterfall in the southern corner of the lake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFneoMMrllsPkkp6pAYT-HmNdng1oZm58t3FEkYevsZbYUB2z9MNSJnMI34B69-QKV4J4XoPmBWvZ3Uwwbu0EE8Wsgr-qIPm0D4ekFQNjjUnJNJ6mzKYNEB6Qjz1tYI6cscE41D6P5HE2E/s1600/img_4133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="High-Sierra lake with rocky shore" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFneoMMrllsPkkp6pAYT-HmNdng1oZm58t3FEkYevsZbYUB2z9MNSJnMI34B69-QKV4J4XoPmBWvZ3Uwwbu0EE8Wsgr-qIPm0D4ekFQNjjUnJNJ6mzKYNEB6Qjz1tYI6cscE41D6P5HE2E/s400/img_4133.jpg" title="Box Lake, Little Lakes Valley" width="400" /></a></div>
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The trail then climbs above Box Lake, a great fishing hole. If you're careful, you can scramble down the rocky cliff and head to the shore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZp2I_1DHhIVeiGo60CBOmigCBNh4YmBKe6Nb30mPGemzsUXVYdanHc_e4jqNFcJuv2EXKfRRrMXzzB_0bAfLKUM83NI2CNC28KHVFf80KMbxMe4JDfh6XzpiwiIvAlNLX-B7J3ThgskH/s1600/IMG_1038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZp2I_1DHhIVeiGo60CBOmigCBNh4YmBKe6Nb30mPGemzsUXVYdanHc_e4jqNFcJuv2EXKfRRrMXzzB_0bAfLKUM83NI2CNC28KHVFf80KMbxMe4JDfh6XzpiwiIvAlNLX-B7J3ThgskH/s400/IMG_1038.JPG" width="400" /></a></div>
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Next, you'll rise a bit in elevation as you approach Long Lake, a perfect spot for a picnic along its grassy shore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23uBayf1QK89kdOnPtSoCuQFwyyek6u34JCntjAfKGvizfdKB8fBrDmJs6nbMCc29QXeceiJBTIMaCrrsxozYsVgIQrBRyWtCJxvWSHMtmAMTf-4VTtFCVsVScdXLRngRA6mVEVOHQeaO/s1600/IMG_1058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23uBayf1QK89kdOnPtSoCuQFwyyek6u34JCntjAfKGvizfdKB8fBrDmJs6nbMCc29QXeceiJBTIMaCrrsxozYsVgIQrBRyWtCJxvWSHMtmAMTf-4VTtFCVsVScdXLRngRA6mVEVOHQeaO/s400/IMG_1058.JPG" width="400" /></a></div>
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The trail then winds along a rocky Morgan Creek before the final ascent to Mt. Morgan (13,748 feet), off in the distance.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabL0VkXgxFogTeF4_nYqVDYnfBJJxEPY1SW6xeUpNdmSKtJJBaMQyWzsTc_86WGkwHdeVywu4AtudZlJGy5wIWE8jg6k6Pg6XYK4ZjSWB3dHNif_JSNMpLHoKBvsoAT9wFpHx4aFJ8So5/s1600/IMG_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabL0VkXgxFogTeF4_nYqVDYnfBJJxEPY1SW6xeUpNdmSKtJJBaMQyWzsTc_86WGkwHdeVywu4AtudZlJGy5wIWE8jg6k6Pg6XYK4ZjSWB3dHNif_JSNMpLHoKBvsoAT9wFpHx4aFJ8So5/s400/IMG_1078.JPG" width="400" /></a></div>
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At more than 11,000 feet, the landscape at Morgan Pass looks almost lunar-like. Upper Morgan Lake is off in the distance and just a short hike ahead. It's a good spot to rest and ultimately turn around and head back.</div>
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If you do decide to hike all the way to Morgan Pass, count on a full day. Bring plenty of water as there is none available on the trail.</div>
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Happy Trails.</div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-3144438826307803722014-07-17T18:26:00.000-07:002014-07-17T18:26:02.538-07:00Trattoria Cea in Venice: Go Where the Locals Go<div dir="ltr" style="text-align: left;" trbidi="on">
We spot <i>Trattoria Cea</i> beneath a vine-covered trellis in a small <i>piazza</i> near the Grand Canal. In the front window, perched against wine bottles, a hand-printed menu offers a variety of Venetian specialties.<br />
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We eagerly enter. The dining room is small but inviting with only a few tables brightly covered in buttery yellow tablecloths. A lone Corinthian column stands in the center of the room, supporting the low ceiling while two enormous wine jugs filled with the local<i> Bardolino</i> sit on the front counter. We begin with a carafe of this luscious red—light in bouquet and slightly fruity—a favorite in this region.<br />
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Our waiter approaches with a sheet of green paper he just ripped from a roll hidden in the corner, and covers our table with it. It's just past 7, and we're his first customers for the evening, but it isn't long before the locals arrive for dinner.<br />
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We start with <i>fusilli al tonno e piselli,</i> pasta in a luscious cream sauce accented with flakes of freshly-grilled tuna, and Veneto's beloved sweet peas. Other stand-out choices include<i> risotto di funghi e di pesce,</i> a soothing trio of rice, <i>porcini</i> mushrooms and fish all simmered in tomato sauce. Try the homemade <i>gnocchi </i>with crab, or go truly native and opt for the<i> spaghetti al nero,</i> a classic Venetian dish made with the ink of squid!<br />
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As we eat, six men dressed in blue uniforms walk in and yell "ciao" to the <i>signora</i> busy cooking in the kitchen. We quickly realize that they operate the <i>vaporetti</i>, the canals' water buses. Three liters of wine are brought to their table, as the men roll up their sleeves in preparation for their pasta.<br />
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For our <i>secondi,</i> or main entrée, I select another regional favorite—<i>sarde in saor,</i> fresh sardines from the Adriatic, lightly fried then marinated in a tart bath of red-wine vinegar, and served with pine nuts and herbs. My husband tries the <i>costicine al vino bianco,</i> small veal chops simmered in white wine with a smack of garlic—a simple but delicious choice. There's a selection of fresh fish as well as<i> frittura di pesce—</i>a platter of light and crunchy calamari, clams, and scallops—plus a wonderful oven-roasted pork.<br />
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Dessert and two cups of Italian coffee follow. <i>Zabaione con le fragole,</i> a creamy custard with fresh strawberries is a sweet accompaniment to the strong, <i>espresso.</i><br />
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It's after 9 pm now. We finish at the same time as the <i>vaporetti</i> drivers and walk behind them as they slowly traverse the hushed, dark alleyways, softly singing operettas. It will become a memory as sweet as the meal we just enjoyed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfVkVjYHWE_5NEb8LECMOGahHwOXIjxwAN9pi3Ajae5hRvJfQnyy9T7OO1Xi7VqrZZJSrPmkN0keFck3HQSoBE0_6xY4HTP2SDV-PtkxhWksBofPLqEgFmwnk_8MAu8UqUNJ1G884dg1L/s1600/trattoria+cea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="map to Trattoria Cea, Venice Italy" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfVkVjYHWE_5NEb8LECMOGahHwOXIjxwAN9pi3Ajae5hRvJfQnyy9T7OO1Xi7VqrZZJSrPmkN0keFck3HQSoBE0_6xY4HTP2SDV-PtkxhWksBofPLqEgFmwnk_8MAu8UqUNJ1G884dg1L/s1600/trattoria+cea.jpg" height="640" title="Trattoria Cea, Venice" width="363" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A map to Trattoria Cea, Venice</td></tr>
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<b>Trattoria Cea</b><br />
Campiello del Pestrin<br />
Calle Varisco, 5422<br />
Cannaregio<br />
Telephone: 5237450<br />
Closed Saturday dinner and all day Sunday<br />
http://www.trattoriacea.com<br />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-17476717263029880212014-05-31T20:19:00.001-07:002014-05-31T20:19:25.452-07:00Finding Your Way in Venice Italy is Tricky (But Not Impossible) <div dir="ltr" style="text-align: left;" trbidi="on">
Unlike other Italian cities, Venice is not laid out in a typical grid system where you arrive at your chosen street and then follow the numbered buildings until you reach your destination. Instead the city is designed around a labyrinth of narrow alleyways that twist and turn and often suddenly terminate at a dead-end.<br />
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So how do you navigate the streets and alleyways of Venice?<br />
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<li>First, understand the topography. Venice consists of more than 100 small islands separated by approximately 170 canals. There are six neighborhoods or districts <i>(sestieri): </i>Dorsodoro, Santa Croce, Cannaregio, San Paolo, San Marco, and Castello. Your destination will be in one of those neighborhoods. Knowing in which district your destination is located is good but it's only half the story.</li>
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<li>Next, the Grand Canal divides the city in half. There are four bridges that connect the two together (and sometimes it can be a challenge to find one to cross over to the other side). If you don't mind spending a bit of cash, you can take one of the many water taxis (a gondola in which you stand up for the short ride) to get to the other side. For a few Euro, you can simply cut across where you want to rather than meander among the convoluted alleys trying to find one of the four bridges.</li>
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<li>Having the address, "2343 Castello," only tells you the district and the building number, which by the way, are assigned randomly, 1 to 6,000. Numbers on buildings do not go in order, many are not numbered at all. Written addresses list the district followed by the building number. Street names follow in parenthesis.</li>
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<li>It's also helpful to know the various street types (map abbreviations are noted in parenthesis):<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvWDiC6Qw4GX8bsHoCP48sQBs8h7N1AsKaZrg4Tg7WPL-EoLspj29PHvlnQN_L8hgnPm39MfPNY7XUVPui-S-6Ryu3dV9Za2eAY1DtfZfMfnu0qpKQb2ee6YgHWMWM1HIi-s5Z95DIZnT/s1600/img236.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="old building in Venice Italy" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvWDiC6Qw4GX8bsHoCP48sQBs8h7N1AsKaZrg4Tg7WPL-EoLspj29PHvlnQN_L8hgnPm39MfPNY7XUVPui-S-6Ryu3dV9Za2eAY1DtfZfMfnu0qpKQb2ee6YgHWMWM1HIi-s5Z95DIZnT/s1600/img236.jpg" height="320" title="Fondamenta in Venice" width="195" /></a></div>
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<li><i>canale:</i> canal</li>
<li><i>calle (c or cl):</i> street</li>
<li><i>sottoportego:</i> an alley that goes underneath a building</li>
<li><i>rio:</i> narrow canal</li>
<li><i>rio terra:</i> canal that has been filled in</li>
<li><i>campo/campiello (cpo):</i> small piazza or square</li>
<li><i>ramo:</i> connect two streets or canals</li>
<li><i>fondamenta (f):</i> a street that runs along side a canal</li>
<li><i>corte (cte):</i> courtyard </li>
<li><i>salizzada (sal):</i> main boulevard</li>
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<li><a href="http://www.amazon.com/gp/product/2067156705/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=2067156705&linkCode=as2&tag=mominthemiddl-20&linkId=2YAFVSPCFSQSPJ4E">A map is helpful</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=2067156705" height="1" style="border: none !important; margin: 0px !important;" width="1" /> in that it will lead you to the general area of your intended target but it won't get you right to the front door. For that, you'll need patience, luck, and a sympathetic local to point the way.</li>
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<li>Look for the bright yellow signs with black arrows posted all around the city to help you find your way. Venice is a tourist mecca so therefore the signage will point you to all the major sites.</li>
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<li>Fortunately, Venice is a pretty small city. So even if you do lose your way, after a few minutes of meandering you will eventually get back on track. Besides, getting lost in Venice is half the fun--that's where you'll come across the true city and her people.</li>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-28315716922035749922014-05-16T09:57:00.000-07:002014-05-16T09:57:16.349-07:00Five Best Trattoria in Florence: Food, Price, Atmosphere<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">When you're traveling through Italy, it's all about the food. Good Italian food prepared with fresh ingredients. Below is a list of the best <i>trattorie</i> in the city of Florence based on a combination of food, price and atmosphere. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">T<b>rattoria Toscana Gozzi Sergio</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Piazza San Lorenzo, 8r</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Telephone: +39 055 281 941</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lunch only; closed Sunday and part of August</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Known simply as “da Sergio,” this authentic <i>trattoria</i> smack in the middle of the madness of Piazza San Lorenzo began life as a wine and olive oil shop nearly a century ago by the Gozzi family. Take a seat and you’ll instantly forget about the souvenir vendors just steps outside the door. The handwritten menu is thorough but rarely deviates from Tuscan specialties and peasant standards. Start with <i>ribollita</i> (a mere €5), the ubiquitous Florentine bread and bean soup or the <i>passato di fagioli</i> (just €4.5), a delicious pairing of beans and pasta. For your <i>secondi,</i> <i>bistecca alla fiorentina</i> (about €38 a kilo—and more than enough for two or three to share) is the item to order here—big and juicy—or <i>lombatina di vitella</i> or veal chop at just €12.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Trattoria da Mario</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Via Rosina, 2r</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Telephone: +39 055 218 550</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lunch only; closed Sunday and holidays</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cash only</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Just off the Piazza Mercato Centrale, da Mario established itself as a wine bar more than 60 years ago and slowly morphed into a <i>trattoria.</i> The dining room is strictly utilitarian—a few small wooden tables dressed up in blue-checkered linen line white tiled walls, all in full view of a glassed-in kitchen. The menu changes daily (look for a handwritten list at the door and posted on the glass partition by the cash register) and includes traditional Tuscan food lovingly created from old family recipes. They don’t take reservations and are only open for lunch—so plan accordingly—but you will not be disappointed.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Trattoria Sostanza</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Via della Porcellana, 25r</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Telephone: +39 055 212 691</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Closed Saturday and Sunday in the off-season, and most of August</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cash only </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Trattoria Sostanza, a simple storefront eatery just a few blocks northeast of Piazza Ognissanti, has been around for more than a century and still seems untouched by time. The long, narrow dining room is surprisingly bright thanks to the gleaming white tile walls. A large collection of old photos follows Sostanza’s history—it was once called, Il Troia, or “The Trough,” a name that many locals still use today. The atmosphere, like the food, is casual. No frills just simple Tuscan dishes at a fair price. Although their <i>bistecca</i> is memorable, skip the beef, and try their signature dish,<i> petto di pollo al burro</i> (butter chicken), two plump chicken breasts sautéed in butter, and served in a dinged-up metal casserole that has seen better days. (But oh, the stories that little casserole could tell.) Top off the experience with fresh, wild strawberries anointed in wine. Reservations essential.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Trattoria I’Raddi</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Via Ardiglione, 47r</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Telephone: +39 055 211 072</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Closed Sunday</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Located at the end of a dead-end street, I’Raddi is a little hard to find but worth the effort (look for the little hand painted sign on at the top of Via Ardiglione pointing the way). The eatery is small and unassuming but modern in its clean design, a reflection of its three young owners, one of whom is creative Chef Alfonso di Noia. His menu changes every two months, tracking the seasons of fresh produce that make an appearance at the local farmers’ market. Look for the hand-written <i>piatti del giorno</i> posted outside daily to check out their specials. Budget-minded travelers should head to I’Raddi at lunchtime Monday through Friday where they can score a serving of homemade pasta for less than €3! Delicious desserts beautifully presented. Call to make a reservation otherwise you’ll need to share a communal table. But, hey, that’s part of the fun at I’Raddi.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">These <i>trattorie</i> and many more are all included in the book, <a href="http://www.amazon.com/gp/product/1496029771/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1496029771&linkCode=as2&tag=mominthemiddl-20&linkId=NXWDK4B2UXTZSIUJ">Chow Italy: Eat Well, Spend Less (Florence 2014).</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=1496029771" height="1" style="border: none !important; margin: 0px !important;" width="1" />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPthVapyglxyri6U9Z-x_-fMSOAhVtI2ELXwhkAqcnxk3wKQrbBcdbzMmmGEqr3N6adqIjTnvhMWzNYGdoHUtkdlGkkPr24l0-TFnWj-lpuozOXq5dlqPn4IVGlFQ7ehEtzceYDmdf0feI/s1600/Flor+Cover+1563x2500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chow Italy: Florence 2014" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPthVapyglxyri6U9Z-x_-fMSOAhVtI2ELXwhkAqcnxk3wKQrbBcdbzMmmGEqr3N6adqIjTnvhMWzNYGdoHUtkdlGkkPr24l0-TFnWj-lpuozOXq5dlqPn4IVGlFQ7ehEtzceYDmdf0feI/s1600/Flor+Cover+1563x2500.jpg" height="320" title="Chow Italy: Eat Well, Spend Less (Florence 2014)" width="200" /></a></div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-21263928763722884722014-03-28T17:25:00.001-07:002014-03-28T17:25:50.229-07:00How to Make the Best Homemade Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
It's Lent. It's Friday night. It's dinner time. In my house, that can mean only one thing - <i>pizza!</i> Making pizza is a fun family activity, especially on a Friday evening when everyone has the time to gather together in the kitchen and take on a job - rolling out the dough, cutting the vegetables, and making the sauce. But many home chefs just can't get the knack of making a thin, crispy crust in their own ovens and just give up. But I can and I can teach you! We've been making homemade pizza for years so we've gotten pretty good at it.<br />
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<span style="font-size: large;">Below are my secrets to achieving a thin, crunchy pizza crust.</span><br />
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<li>You must use a pizza stone <a href="http://www.amazon.com/gp/product/B0000E1FDA/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000E1FDA&linkCode=as2&tag=mominthemiddl-20">(Here's the one I use.)</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B0000E1FDA" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Why? A preheated pizza stone retains an enormous amount of heat and transfers that heat to the pizza, cooking it quickly, nearly blistering its crust. </li>
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<li>Never roll out the dough on a cold pizza stone and then place it in the oven. <i>The stone needs to be hot before you slide the pizza on top of it.</i> Therefore, place the pizza stone on your lower oven rack and turn the oven up to at least 450 degrees (475 or 500 is even better) and let the stone get good and hot. (It should preheat at least 15 minutes to absorb enough heat.)</li>
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<li>Next, let your pizza dough come to room temperature by leaving it on your counter for about 15 minutes. (I use Trader Joe's Fresh Pizza Dough; $1.29) Dust your kitchen counter with cornmeal or even semolina flour. Divide your dough in half and roll one half out on to your prepared counter, letting it "stick" to the counter. Roll it out to about a 10-inch disk. Now let it rest in its "stuck" position for a few minutes.</li>
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<li>Once the dough has relaxed (it won't bounce back), use a pastry knife and an extra set of hands and carefully "unstick" the edges of the dough. Then gently lift the disk off the counter and onto a <a href="http://www.amazon.com/gp/product/B0036B9KI8/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0036B9KI8&linkCode=as2&tag=mominthemiddl-20">pizza paddle</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B0036B9KI8" height="1" style="border: none !important; margin: 0px !important;" width="1" /> dusted with about a tablespoon of cornmeal. Arrange the dough on the paddle making sure edges don't overlap. (You will need those extra set of hands to help you.) Give the paddle a slight shake, too, making sure the dough isn't sticking to the paddle.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEsznuetJbHB36zjB_UXG4IN6QLi-EwUaC2ryW0yTcHRJv8TDFx1xDcLmym188QS3wOeYvLG-I0sE-qQlejB9_eiyM8lDkedz-EVBrvsO1qVl2FakkM0JtRSzcI2YERuq9xpHh4ra35JH/s1600/IMG_5770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="preparing the pizza dough" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEsznuetJbHB36zjB_UXG4IN6QLi-EwUaC2ryW0yTcHRJv8TDFx1xDcLmym188QS3wOeYvLG-I0sE-qQlejB9_eiyM8lDkedz-EVBrvsO1qVl2FakkM0JtRSzcI2YERuq9xpHh4ra35JH/s1600/IMG_5770.JPG" height="300" title="homemade pizza" width="400" /></a></div>
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<li>Now you are ready to spoon on your sauce (not too much or it will get soggy). Next comes the mozzarella cheese and finally your toppings of choice.</li>
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<li>Open up the oven door and carefully shake the pizza on to the stone. (Use a few short shakes to loosen it from the paddle and then once the tip of the dough hits the stone, give it a good long shake to get it completely off the paddle. Close the oven door and set the timer for about 7 minutes. (You may like yours more and less well done so check after 5 minutes but you can keep it in as long as 8 minutes.)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRfxTOL79m0K7NsbxWWezojGDbH_CJ8I0lbabMCpBQQTj7i4Lu4esROjXvH2GeoqjcDYZL9Br4qf40ffQYjFZ7OQ5dUN7bcnR8kpFSQYznoQ5hFPT9plzbaR3dzDJlJsshla1Wg4ScRNf/s1600/IMG_5666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade pizza with vegetable toppings" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRfxTOL79m0K7NsbxWWezojGDbH_CJ8I0lbabMCpBQQTj7i4Lu4esROjXvH2GeoqjcDYZL9Br4qf40ffQYjFZ7OQ5dUN7bcnR8kpFSQYznoQ5hFPT9plzbaR3dzDJlJsshla1Wg4ScRNf/s1600/IMG_5666.JPG" height="300" title="homemade pizza in the oven" width="400" /></a></div>
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Buon appetito!<br />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-24315865590660791832014-03-09T09:26:00.001-07:002014-03-09T09:27:11.945-07:00Traveling to Florence? Win a Copy of Chow Italy: Florence 2014
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<a href="http://www.goodreads.com/" target="_new">Goodreads</a> Book Giveaway
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<a href="https://www.goodreads.com/book/show/20941083"><img alt="Chow Italy by Christina Baglivi Tinglof" src="https://d202m5krfqbpi5.cloudfront.net/books/1393695638l/20941083.jpg" title="Chow Italy by Christina Baglivi Tinglof" width="100" /></a>
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<a href="https://www.goodreads.com/book/show/20941083">Chow Italy</a>
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<h4 style="font-style: normal; font-weight: normal; margin: 0 0 10px; padding: 0;">
by <a href="https://www.goodreads.com/author/show/306719.Christina_Baglivi_Tinglof" style="text-decoration: none;">Christina Baglivi Tinglof</a>
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Giveaway ends April 02, 2014.
<br />
See the <a href="https://www.goodreads.com/giveaway/show/83974" style="text-decoration: none;">giveaway details</a>
at Goodreads.
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com37tag:blogger.com,1999:blog-5792085459483227803.post-73573328897940677652014-02-12T10:46:00.001-08:002014-02-12T10:46:42.325-08:00The Best Fixed-Priced Menus in Florence<div dir="ltr" style="text-align: left;" trbidi="on">
When we travel through Italy, we tend to steer clear of fixed-priced menus. Why? Because they're usually a disappointment. Sure, the food is well priced but the quality is often compromised because of it. €3 for a bowl of pasta is a great deal but if it was made hours previously and then microwaved before heading out of the kitchen, it hardly seems worth it. Furthermore, the choices are often limited to basic (read: boring) Italian fare like <i>spaghetti pomodoro</i> or roasted chicken.<br />
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But sometimes you're in the mood for <i>spaghetti pomodoro,</i> right?<br />
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Furthermore, traveling is expensive! It's costly to cough up €75 for dinner every single night. So when we've felt the pinch, we've broken our own rule. Yes, we've tried a few select fixed-priced menus, and to our surprise, we've liked them! A lot, in fact. Our secret? We quickly learned that the trick to a cheap, yummy meal was to stay away from the tourist centers and venture to family-friendly neighborhoods that cater to the locals. Here's a list of our favorites.<br />
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Near San Lorenzo</h3>
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<b>Palle d'Oro</b></div>
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Via Sant’Antonino, 43r</div>
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Telephone: +39 055 288 383</div>
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Closed Sunday</div>
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Website: http://www.trattoriapalledorofirenze.com</div>
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Palle d’Oro opened its doors more than four generations ago as a wine bar. Although you can still order a sandwich and glass of wine at the front counter, head to the dining room in the back. It’s a small and simple room with tile floor, neatly dressed tables, and wood-beam ceiling. Their fixed-price menu is limited (think spicy <i>spaghetti carrettiera</i> and roasted chicken) but the €13 at lunch, €25 at dinner which includes a pasta, entrée and side dish is hard to beat.</div>
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<h3 style="text-align: left;">
Near the Duomo</h3>
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<b>Trattoria del Pennello</b></div>
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Via Dante Alighieri, 4r</div>
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Telephone: +39 055 294 848</div>
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Closed Sunday night and Monday, three weeks in August and Christmas week</div>
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Website: http://www.ristoranteilpennello.it </div>
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One of the oldest restaurants in the city, Trattoria del Pennello has a colorful past. “The Brush,” is a nod to 15th century Renaissance painter, Mariotto Albertinelli, who owned an <i>osteria</i> in this very spot. Trattoria del Pennello’s two narrow dining rooms are bright and cheery with white-washed walls accented with modern art. Large picture windows let in an abundance of light. There’s a lovely outdoor back patio, too. Three fixed-price menus ranging in price from €20 to €25 all offer a tasty selection of classic Florentine fare like <i>spaghetti carrettiera,</i> “the cart driver’s pasta,” a perennial favorite with sautéed tomatoes and chili pepper. Entrées like <i>baccalà alla livornese</i> (the classic salt cod simmered in tomato sauce) and <i>tagliata di manzo </i>(sliced sirloin steak dressed with parmesan cheese, arugula and a dash of balsamic) are equally satisfying.</div>
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<h3 style="text-align: left;">
Near Santa Croce</h3>
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<b>Trattoria Anita</b> </div>
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Via del Parlascio, 2r</div>
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Telephone: +39 055 218 698</div>
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Closed Sunday and two weeks in August </div>
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This corner trattoria hidden along the backstreets just west of the Piazza della Signora has been in the same family for more than three generations (three affable brothers are at the helm these days). The dining room has a rustic feel with its lemon-yellow walls, brick archways and wrought-iron chandeliers. Shelves filled with bottles of wine for sale abound but the house wine is decent and reasonably priced. It’s a popular spot at lunchtime, and for good reason. The fixed-priced lunch menu, two courses plus a side dish for about €8, is why they come. It’s simple peasant food—think<i> penne pomodoro</i> and roasted chicken—but it’s fresh, flavorful and plentiful (for €12 you can get <i>bistecca</i> as an entrée choice). </div>
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<h3 style="text-align: left;">
Near Santa Maria Novella</h3>
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<b>Trattoria Il Contadino</b> </div>
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Via Palazzuolo, 69/71r</div>
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Telephone: +39 055 238 2673</div>
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Closed Saturday and Sunday</div>
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Website: http://www.trattoriailcontadino.com </div>
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For more than 30 years, this unassuming spot located halfway between the Arno and the Central Station has prided itself on serving simple, tradition dishes at very reasonable prices. For €11 at lunch and €12.5 at dinner, you'll get pasta, an entrée and side dish. (Add just €1 more for a decent quarter-carafe of house wine to wash it all down.) The menu changes daily but depending on the time of year you could find yourself enjoying fresh <i>pappardelle</i> with mushrooms or<i> tagliatelle</i> topped with wild boar sauce. For an entrée, try the deliciously tender <i>spezzatino</i> (beef or veal stew), chicken <i>cacciatora</i> in a savory white wine sauce and salty black olives, or even roasted rabbit. The dining room is casual but comfortable with basic wooden tables topped with paper place mats. Like the food, it is nothing fancy. Come early, as they do not take reservations.</div>
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Near the Pitti Palace</h3>
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<b>Trattoria Bordino</b> </div>
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Via Stracciatella, 9r</div>
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Telephone: +39 055 213 048</div>
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Closed Sunday</div>
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Website: http://www.trattoriabordino.it </div>
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Just across the Ponte Vecchio in the city’s Oltrarno district, Trattoria Bordino’s rustic interior is moody and romantic, something straight out of Shakespeare’s Romeo and Juliet. In fact, the building dates back to the 1500s when it was a coach depot and gathering spot for the local knights and other Renaissance warriors. Little candle-lit niches hide among the exposed rock walls. Old farming implements festoon the doorways. The high vaulted ceilings make the otherwise tiny dining room appear much larger than it is. Come for lunch when €10 will get you <i>bistecca alla fiorentina,</i> roasted potatoes and a salad. (Or, for only €7 feast on roasted lamb, <i>bollito di manzo,</i> a straightforward beef stew, or grilled chicken.) Pleasant outdoor seating on a quiet side street.</div>
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Near Piazza Santo Spirito</h3>
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<b>Trattoria I’Raddi</b></div>
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Via Ardiglione, 47r</div>
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Telephone: +39 055 211 072</div>
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Closed Sunday</div>
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Website: http://www.trattoriairaddi.it </div>
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Located at the end of a dead-end street, I’Raddi is a little hard to find but worth the effort (look for the little hand painted sign on at the top of Via Ardiglione pointing the way). The eatery is small and unassuming but modern in its clean design, a reflection of its three young owners, one of whom is creative Chef Alfonso di Noia. His menu changes every two months, tracking the seasons of fresh produce that make an appearance at the local farmers’ market. Budget-minded travelers should head to I’Raddi at lunchtime Monday through Friday where they can score a serving of homemade pasta for less than €3! Delicious desserts beautifully presented. Call to make a reservation otherwise you’ll need to share a communal table. </div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-51509043713354626672014-01-10T16:49:00.000-08:002014-01-10T16:49:42.131-08:00Tuscan-Style Vegetable Soup: Minestrone alla Genovese<div dir="ltr" style="text-align: left;" trbidi="on">
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On a cold winter's night, there's nothing more satisfying than a bowl of steaming hot <i>minestrone</i> soup and a loaf of crusty Italian bread to warm the soul and please the palate. Unfortunately, many vegetable soups are thin and tasteless. But <i>Minestrone alla Genovese,</i> an Italian vegetable soup with a healthy dollop of <i>pesto</i> swirled in before serving, is a hearty soup bursting with fresh flavors. You can use just about any vegetables in this recipe but I like to add onions, carrots, celery, zucchini, and green beans. You can add potatoes, too, but I'm not a big fan as they add a starchiness that I simply don't like.<br />
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I start my soup by sautéing a few puréed vegetables in olive oil. It deepens the flavor and thickens the broth. I then slowly add the vegetables throughout the cooking process starting with thicker ones first (carrots) and ending with the thinner ones (zucchini). I simmer the soup for approximately three hours. A long, slow cooking time really enhances the complexity, melding the flavors seamlessly. Finally, just before serving I mix in fresh basil <i>pesto</i> sauce. It's garlicky kick livens the dish up.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4yfo9srU-37n0fiuUXq3dml0LiyQiJh9t-zqiqiOhENxGOMMOzhsG_JDUUYZHeNRUqKFp9HKSgWisTt3Pv1Bq9Ibu_NiSLnHgwkM2Bier-qYZZeR8FMw6QH3ioRWB1FsWXW5yPG7E5Ib/s1600/IMG_5355.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="a bowl of vegetable soup with a slice of bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4yfo9srU-37n0fiuUXq3dml0LiyQiJh9t-zqiqiOhENxGOMMOzhsG_JDUUYZHeNRUqKFp9HKSgWisTt3Pv1Bq9Ibu_NiSLnHgwkM2Bier-qYZZeR8FMw6QH3ioRWB1FsWXW5yPG7E5Ib/s1600/IMG_5355.JPG" height="640" title="Italian vegetable soup" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minestrone alla Genovese</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Purée carrots, celery, onion and garlic in food processor.</td></tr>
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Purée one medium carrot, a stick of celery, one small onion, and three cloves of garlic in food processor. Sauté the puréed vegetables in about three tablespoons of olive oil in tall stock pot over medium heat until fragrant and soft, about 10 minutes. Add chopped leeks and sauté for several minutes more until just soft. <div>
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Add approximately 6 quarts of water and turn heat up to high. Once soup reaches a boil, return heat to a low simmer and begin adding your vegetables. Carrots, celery and green beans first as they're the thickest and take longer to cook.</div>
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After about an hour and a half, add the softer vegetables like zucchini plus a 16-ounce can of chopped tomatoes, including juice, and a 16-ounce can of white <i>cannellini</i> beans, rinsed and drained. Simmer for approximately one and half hours more. Add salt and pepper to taste.</div>
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A few minutes before serving, add cooked pasta to your soup (I boil about 3/4 cup of a short pasta like <i><a href="http://www.barilla.com/content/product/ditalini" target="_blank">ditalini</a></i> separately) and swirl in about 1/3 cup of fresh basil <i>pesto.</i> Serve with additional grated Parmesan cheese.</div>
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<b><u>Minestrone alla Genovese</u></b></div>
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3 tablespoons olive oil</div>
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3 cloves garlic</div>
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3 carrots, peeled and diced</div>
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3 stalks of celery, peeled and diced</div>
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1 small onion, chopped</div>
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2 leeks, chopped</div>
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12 oz. green beans, trimmed</div>
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1-16 oz. can chopped tomatoes</div>
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1-16 oz. can <i>cannelllini</i> beans, rinsed and drained </div>
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2 zucchini, cut in half down the middle, and chopped</div>
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3/4 cup (dry) short pasta (<i>ditalini</i> or other)</div>
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1/3 cup fresh basil <i>pesto</i></div>
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salt and pepper to taste</div>
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Parmesan cheese</div>
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<i>Buon appetito!</i></div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-34821624887472636192013-10-31T06:25:00.000-07:002013-10-31T06:25:32.608-07:00The Best Little Mom-and-Pop Trattorie in Rome<div dir="ltr" style="text-align: left;" trbidi="on">
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With just one more day to go in National Italian Heritage Month, I thought I'd give you an excerpt from <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013)</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />
to whet your appetite!<br />
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<b>Near the Piazza Navona</b><br />
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<b><br />Trattoria da Ugo e
Maria</b><br />
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Via dei Prefetti, 19<br />
Telephone: +39 06 687 3752<br />
Closed Saturday and Sunday<br />
Cash only<br />
Google map: <a href="http://goo.gl/maps/ze1Km">http://goo.gl/maps/ze1Km</a><o:p></o:p></div>
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A tiny <i>trattoria</i>
with six tables—tops—and wood-paneled walls located in Old Rome, sandwiched
between the Villa Borghese to the north and the Pantheon to the south, da Ugo e
Maria is a family-run affair since 1942. The handwritten menu changes daily
depending on the time of year and the whim of the chef. Try the homemade <i>gnocchi</i> (Thursdays only) or spinach <i>ravioli</i> and then move on to <i>coniglio alla cacciatora,</i> a savory
rabbit stew, or <i>abbacchio al forno con
patate,</i> roasted lamb with potatoes. No wine list but reasonably-priced
house wine.<o:p></o:p></div>
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<b>Near the Pantheon</b></div>
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<b>Enoteca Corsi</b><br />
Via del Gesù, 87<br />
Telephone: +39 06 679 0821<br />
Lunch only; closed Sunday, Christmas week and August<br />
Cash only<br />
Website: <a href="http://www.enotecacorsi.com/">http://www.enotecacorsi.com</a><br />
Google map: <a href="http://goo.gl/maps/AYZCp">http://goo.gl/maps/AYZCp</a><o:p></o:p></div>
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Open only for lunch, this wine tavern-cum-<i>trattoria</i> prepares simple Roman fare at
reasonable prices. Check out the menu printed every morning on a chalkboard
outside their door then venture in where you’ll often find yourself eating
alongside other diners at tightly-packed communal tables. Watch for homemade <i>gnocchi</i> on Thursdays, the house
specialty, tripe, on Friday or <i>baccalà</i>
and potatoes simmered in tomato sauce. Enoteca Corsi, obviously, has an
impressive wine list with more than 300 labels from which to choose but we vote
for the equally impressive house wine for €4 a liter.<o:p></o:p></div>
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<b>Near the Villa Borghese</b></div>
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<b>Fiaschetteria Marini </b><br />
Via Raffaele Cadorna, 7<br />
Telephone: +39 06 474 5534<br />
Lunch only; closed Sunday, Christmas week and part of August<br />
Google map: <a href="http://goo.gl/maps/x8c67">http://goo.gl/maps/x8c67</a><o:p></o:p></div>
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Fiaschetteria, located on a quiet side street just off the
Piazza Sallustio, began life as a wine shop back in 1913. Today it’s one of the
best kept dining secrets in Rome with daily specials such as <i>gnocchi al sugo,</i> <i>penne alla burina</i> (pasta with a rustic tomato sauce), <i>saltimbocca alla romana</i> as well as a few
choice Austrian dishes—all for next to <i>niente.</i>
(<i>Primi</i> or pasta dishes average €5
while <i>secondi</i> meat dishes average a
mere €7.) The tidy dining room with small, marble-topped wooden tables dressed
with sheets of paper pays homage to its roots as a bottle shop with
floor-to-ceiling shelves of wines (for sale). Wine served by the glass.<o:p></o:p></div>
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<b>Near Termini Station</b></div>
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<b>Il Cappellaio Matto </b><br />
Via dei Marsi, 25<br />
Telephone: +39 06 664 4735<br />
Dinner only; closed Tuesday<br />
Cash only<br />
Bing map: <a href="http://binged.it/SplEtS">http://binged.it/SplEtS</a><o:p></o:p></div>
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“The Mad Hatter” is one of the oldest eateries in the San
Lorenzo neighborhood, just southeast of Termini Station. (It began life as a
crepe house back in the 1950s.) A bit rough around the edges—think
graffiti-covered exterior and tiny interior with well-worn marble-top
tables—this <i>trattoria</i> delivers with
tasty Roman specialties such as <i>rigatoni
all’amatriciana, riso radicchio e taleggio</i> (<i>risotto</i> with radicchio and <i>taleggio</i>
cheese), <i>saltimbocca alla romana,</i> at
hard-to-beat prices. Tempting selection of sweet and savory crepes, too. <o:p></o:p></div>
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<b>In Trastevere</b></div>
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<b>Dai Due Ciccioni</b><br />
Vicolo del Cedra, 3<br />
Telephone: + 39 06 581 2652<br />
Closed Wednesday<br />
Google map: <a href="http://goo.gl/maps/NXQDA">http://goo.gl/maps/NXQDA</a><o:p></o:p></div>
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This unofficial eatery (no one knows if they possess a
restaurant license), Dai Due Ciccioni or “Two Fat Guys,” is hidden down a
narrow, graffiti-filled side street just off of Via dei Panieri. No frills and
no menu; you eat what they cook, and cook they do—fresh and authentic. The
dining room (if you can call it that) is sparse—a few card tables dressed in
vinyl cloths, a refrigerator, sink and stove. A good deal at €25 for three
courses plus dessert and unlimited wine. Rough around the edges but what an
experience!<o:p></o:p></div>
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<i>Read the rest of <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013)</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />. On sale now for $1.99 (Kindle) or $5.99 (paperback).</i><br />
<br /></div>
</div>
<a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Amazon Kindle</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />
<br />
<a href="https://itunes.apple.com/us/book/chow-italy/id593284467?mt=11" target="_blank">Apple iBooks</a><br />
<a href="http://www.barnesandnoble.com/w/chow-italy-christina-baglivi-tinglof/1114303351?ean=2940044239111" target="_blank">B&N Nook</a><br />
<a href="http://store.kobobooks.com/en-US/ebook/chow-italy-eat-well-spend-less-rome-2013" target="_blank">Kobo</a><br />
<a href="https://www.smashwords.com/books/view/272637" target="_blank">Smashwords</a></div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-36746157964745757672013-08-30T18:41:00.000-07:002013-08-30T18:41:33.493-07:00Chicken Parmigiana with Oven-Roasted Tomatoes: A 45-Minute Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
A few weeks back, I wrote a post on <a href="http://www.chowitaly.com/2013/07/oven-roasted-tomatoes-recipe.html" target="_blank">how to roast tomatoes in the oven.</a> Not only are oven-roasted tomatoes a delicious way to preserve summer's bounty (they'll keep for several weeks in the refrigerator preserved in olive oil) but they are so versatile in a number of classic Italian recipes like this one, chicken parmigiana. As an Italian-American, I used to love it when my mom would make this quintessential dish. I've simplified her recipe to one pan (great for clean up) and with the addition of the oven-roasted tomatoes, I've improved it, too! (Sorry mom.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEdMPdsepzNq4AqMvlFzh8mR4xh1fuOUaF4URmfxk3NPgFRTeY6VuOaPbCcp2smD_Oqs8_qcOOUqZXz77z-KX_nzQH8qsZxwwj429RGnXXSyFdcgVePVdOGPzId4PmPjDC_ADJS9GDu_q/s1600/IMG_5611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken parmigiana in a pan just out of the oven" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEdMPdsepzNq4AqMvlFzh8mR4xh1fuOUaF4URmfxk3NPgFRTeY6VuOaPbCcp2smD_Oqs8_qcOOUqZXz77z-KX_nzQH8qsZxwwj429RGnXXSyFdcgVePVdOGPzId4PmPjDC_ADJS9GDu_q/s400/IMG_5611.JPG" title="chicken parmigiana with oven-roasted tomatoes" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Parmigiana straight from the oven!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Two large boneless, skinless chicken breast cut into single servings and pounded thin.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwR6RYEFbsNI9NqPqMC1fOVlgNkinn8lm5ml8NC1WDVit428UV1F0EMZxACI8xD9xC4paPWniSnxqvgUkUYH_NKKLf_RISWzjFdo5WZtilDUK12FLXpkojkQwNSvRGIVD7jC4caKBwZKC/s1600/IMG_5601.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken breast in a bowl of egg wash" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwR6RYEFbsNI9NqPqMC1fOVlgNkinn8lm5ml8NC1WDVit428UV1F0EMZxACI8xD9xC4paPWniSnxqvgUkUYH_NKKLf_RISWzjFdo5WZtilDUK12FLXpkojkQwNSvRGIVD7jC4caKBwZKC/s400/IMG_5601.JPG" title="Dip chicken in egg wash" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dip each chicken filet in an egg wash.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuB3BncGrXe-gDr357Qbz2Af5n5Ro6ZGttF28G82XBRKMgNbN4aqte9lYGYxMl5kpF3zOrhma6opI92QLZ9T5cYL8FtckR5uS1DNbzNFyIqGmCHJZEPeKJ0hMoewuq-6-LBISFAgcc6ry/s1600/IMG_5603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken breast sitting on plate of flour" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuB3BncGrXe-gDr357Qbz2Af5n5Ro6ZGttF28G82XBRKMgNbN4aqte9lYGYxMl5kpF3zOrhma6opI92QLZ9T5cYL8FtckR5uS1DNbzNFyIqGmCHJZEPeKJ0hMoewuq-6-LBISFAgcc6ry/s400/IMG_5603.JPG" title="dredge chicken breast in flour" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dredge each chicken filet in flour seasoned with salt and pepper.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAKx6J61X3YGaEKUMaJRPSWdxcZTTW_dOzntTO-2pwtM2runQ-MCw4sd7M8yoetpunzkil0iU3nSSX96b65FUHDnP8PtcR2VZFJB6xRBg5Wr2IYFV7ponv1AhAY3KbnrcvQSfqP7bMTLK/s1600/IMG_5605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="four chicken filets cooking in a pan" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAKx6J61X3YGaEKUMaJRPSWdxcZTTW_dOzntTO-2pwtM2runQ-MCw4sd7M8yoetpunzkil0iU3nSSX96b65FUHDnP8PtcR2VZFJB6xRBg5Wr2IYFV7ponv1AhAY3KbnrcvQSfqP7bMTLK/s400/IMG_5605.JPG" title="chicken filets frying in a pan" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On medium heat, cook chicken breasts in 3 tablespoons of olive oil until lightly brown; about 3 minutes per side.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIghv_9Hntx1DCE5vPYlgqg1o0Plx18KKlAeQsUEvdayRkN51LIhWB9N-i-IZDi3u9Npkx7n_8ttmId4du5NAo0kEVRyoUAFBvvbCbwZ-grHwQhl5Xh99ncqJtmr5gmlMH4eTryFbhLH5V/s1600/IMG_5606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="hand with paper towel wiping dirty pan clean" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIghv_9Hntx1DCE5vPYlgqg1o0Plx18KKlAeQsUEvdayRkN51LIhWB9N-i-IZDi3u9Npkx7n_8ttmId4du5NAo0kEVRyoUAFBvvbCbwZ-grHwQhl5Xh99ncqJtmr5gmlMH4eTryFbhLH5V/s400/IMG_5606.JPG" title="wipe pan with paper towel" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once chicken is done cooking, wipe the flour residue from pan with paper towel.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMN50ugWrQml5re_J5pGmzO11WhMLj2Ri-wNS-gYnRCaMxtuBNS5Cfl7vNKLtlO6AEX04mema2od_EAONywnFhezTavJTi_hiJsPWMwIMtHB0YsZddqnm5ZaYuZpeU6G4X5BsGdIwg0e9/s1600/IMG_5607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chicken with tomato sauce cooking in pan" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMN50ugWrQml5re_J5pGmzO11WhMLj2Ri-wNS-gYnRCaMxtuBNS5Cfl7vNKLtlO6AEX04mema2od_EAONywnFhezTavJTi_hiJsPWMwIMtHB0YsZddqnm5ZaYuZpeU6G4X5BsGdIwg0e9/s400/IMG_5607.JPG" title="chicken cooking in pan" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add about 1 and 1/2 cups of fresh tomato sauce to pan and then place chicken in single layer on top.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlprtb_kUSuOqHYkQjey7k6ZqMa43gBlBqDz89N0e4ZUcxhyphenhyphen0br4yWfaWkSREiFMZLfJjV229YB5idzgZQIdiLfD8IcGYXhIZqeszfovTB0RsYrvcrwrPSgRRlAFHwg8b_HR8M8l-QzdCA/s1600/IMG_5608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="oven-roasted tomatoes on top of chicken" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlprtb_kUSuOqHYkQjey7k6ZqMa43gBlBqDz89N0e4ZUcxhyphenhyphen0br4yWfaWkSREiFMZLfJjV229YB5idzgZQIdiLfD8IcGYXhIZqeszfovTB0RsYrvcrwrPSgRRlAFHwg8b_HR8M8l-QzdCA/s400/IMG_5608.JPG" title="oven-roasted tomatoes on top of chicken" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add another cup of fresh tomato sauce over chicken and then several slices of oven-roasted tomatoes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ85TdvzL3-gx6loh5kOQCssdm4xrRRFwRvmmhzNPW0sSSF-OCit6Nn78Oul0mTHZyGpx26P0DWckN4L1ZFdtHRdVBhcISkZ35LdziJ-Zkuv-fwNiSVxYi5bJr-l7vhzxmYzEwdZyBKwRB/s1600/IMG_5609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pan with cheese-covered chicken" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ85TdvzL3-gx6loh5kOQCssdm4xrRRFwRvmmhzNPW0sSSF-OCit6Nn78Oul0mTHZyGpx26P0DWckN4L1ZFdtHRdVBhcISkZ35LdziJ-Zkuv-fwNiSVxYi5bJr-l7vhzxmYzEwdZyBKwRB/s400/IMG_5609.JPG" title="cheese covering chicken breasts" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle 1 and 1/2 cups of shredded mozzarella cheese on top, then about 3 tablespoons of grated Parmesan.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WDJa3sGE6RsPezCtJmPuYXpuTAfLaTVr0VxqpGjSy7KK8CEmCDUTyWVTyKkPicovXyHVazfArn9D4fkaEMiylzMnwrXO2dKEuV1yGjXT9d_nnQblojQhJmAeb7Ig6IwiOophBym9L4Ss/s1600/IMG_5611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="pan with chicken parmigiana in oven" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WDJa3sGE6RsPezCtJmPuYXpuTAfLaTVr0VxqpGjSy7KK8CEmCDUTyWVTyKkPicovXyHVazfArn9D4fkaEMiylzMnwrXO2dKEuV1yGjXT9d_nnQblojQhJmAeb7Ig6IwiOophBym9L4Ss/s400/IMG_5611.JPG" title="baked chicken parmigiana" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake at 375° for 10 minutes until bubbling and cheese begins to brown.<br />
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<h3 style="text-align: left;">
Chicken Parmigiana with Oven-Roasted Tomatoes</h3>
2 boneless, skinless chicken breasts, cut into single servings and pounded thin.<br />
1 beaten egg with 2 tbsp milk (for egg wash)<br />
1 cup flour (for dredging) with salt and pepper to taste<br />
3 tbsp olive oil (for frying)<br />
2 ½ - 3 cups fresh tomato sauce (you can use jarred if you must), divided<br />
7 - 10 large slices of roasted tomatoes<br />
1 ½ shredded mozzarella cheese<br />
2 tbsp grated Parmesan cheese<br />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com3tag:blogger.com,1999:blog-5792085459483227803.post-30402158263687582802013-08-14T12:26:00.000-07:002013-08-14T12:26:26.941-07:00Pictures of Venice: The City Through a Lens<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQk8XdVBh3G_qXQDF3ipR51gxeazd81ZhUfKM-ukWd8GuIKSeeMgtJvaP94fALK3n70Dnd_pza2-H-RZcwmuvhd4MrAkDNSbJZfW2jbIHfc4t9uoQZfwhcuJe34JgjO2B44_SxIuIxzu2/s1600/img234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="red boat on Venetian canal" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQk8XdVBh3G_qXQDF3ipR51gxeazd81ZhUfKM-ukWd8GuIKSeeMgtJvaP94fALK3n70Dnd_pza2-H-RZcwmuvhd4MrAkDNSbJZfW2jbIHfc4t9uoQZfwhcuJe34JgjO2B44_SxIuIxzu2/s400/img234.jpg" title="red boat on Venetian canal" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful boat floating along quiet canal.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRRvHDP2tkWIFvkGJR2i8tusLD_CCqt09JXfDbDL2xjmQSLobPzSEoI8O_kdK-VNNaby0KJgLb4OoeXLZEeNAaBkT3mOdaPcgOm8kWTlRT3m8do3sJHF3fBz8cTbMYGCXLQri8KvnOYVo/s1600/img232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="boxes in green boat floating down Venetian canal." border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRRvHDP2tkWIFvkGJR2i8tusLD_CCqt09JXfDbDL2xjmQSLobPzSEoI8O_kdK-VNNaby0KJgLb4OoeXLZEeNAaBkT3mOdaPcgOm8kWTlRT3m8do3sJHF3fBz8cTbMYGCXLQri8KvnOYVo/s400/img232.jpg" title="Moving goods along Venetian canal." width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moving goods along the canal.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqp4LWpT6DeuvBKAN_roIXfpWnxbWDgXCmn2CYAnpPoxxMP0YRLdpa4YHfL0ufbjzu2IsvFQZ2F4xYW6jqQ9pkttqkyq7frOyG2mEPKhrav4fz1dlo6cxR2aJk4p4QpzwpmWYBZeMAgpB-/s1600/img249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="two waiters serving coffee in Piazza San Marco." border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqp4LWpT6DeuvBKAN_roIXfpWnxbWDgXCmn2CYAnpPoxxMP0YRLdpa4YHfL0ufbjzu2IsvFQZ2F4xYW6jqQ9pkttqkyq7frOyG2mEPKhrav4fz1dlo6cxR2aJk4p4QpzwpmWYBZeMAgpB-/s400/img249.jpg" title="Waiters in white suits in Piazza San Marco." width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiters in the Piazza San Marco.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGC72b9nrjHU3ls4-puC513b2e7PTURhFpkla1XIkwc_tsPMSAOw7nzVa7pQITAhKv4UKEGyuLkfmoMMZS72shjlTsuH9UxltGQN8jqlCd_ILVAbRSCTvVFesiR8K-fS6eg7dERWj0IYC/s1600/img242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Woman sitting in chair reading newspaper." border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGC72b9nrjHU3ls4-puC513b2e7PTURhFpkla1XIkwc_tsPMSAOw7nzVa7pQITAhKv4UKEGyuLkfmoMMZS72shjlTsuH9UxltGQN8jqlCd_ILVAbRSCTvVFesiR8K-fS6eg7dERWj0IYC/s400/img242.jpg" title="Woman outside of Venetian trattoria." width="258" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Woman reading newspaper outside of trattoria.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw17gZVulsAetpWxdp_pptzcIqd00xVeZYioTUw604jqRCHqA9IgKbCspamz9CJlyIRrz7f22Uo4Xkar6vNTDzY7p7WtIvc0eZ_89YrDl0rYjNdfbMsgQy96rw97DH758Y09FQ1FT76anp/s1600/img248.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pedestrians crossing bridges at sunset." border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw17gZVulsAetpWxdp_pptzcIqd00xVeZYioTUw604jqRCHqA9IgKbCspamz9CJlyIRrz7f22Uo4Xkar6vNTDzY7p7WtIvc0eZ_89YrDl0rYjNdfbMsgQy96rw97DH758Y09FQ1FT76anp/s400/img248.jpg" title="View of Venetian bridges" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pedestrian bridge in Venice.</td></tr>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-13216960544641967262013-07-24T18:26:00.000-07:002013-07-24T18:26:03.863-07:00Oven-Roasted Tomatoes: Preserving Summer's Bounty<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqYvZv753ObkKio_XgRk32_5LHcW9TLpxme1vNmHc9Gm0AXqGG3vVBJ6P6QP-qLeBbDI9I3wCDUnSTxEqBJa-569s6X19xHO7oB28IrvonnLf7M_iWDtT_DVxWTc_Yyc8llPRZ1nAmLBi/s1600/IMG_5437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="three beefsteak tomatoes in sunlight" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqYvZv753ObkKio_XgRk32_5LHcW9TLpxme1vNmHc9Gm0AXqGG3vVBJ6P6QP-qLeBbDI9I3wCDUnSTxEqBJa-569s6X19xHO7oB28IrvonnLf7M_iWDtT_DVxWTc_Yyc8llPRZ1nAmLBi/s400/IMG_5437.JPG" title="Beefsteak tomatoes" width="400" /></a></div>
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It's the end of July and my tomato plants are bursting with more fruit than I know what to do with. Last week I made <i>panzanella,</i> that hearty bread and tomato salad so popular with the Florentines; the week before that I served <i>caprese</i> sandwiches for dinner. Light, fresh and flavorful. And yet I've barely put a dent in the number of ruby-red globes sitting on my counter.<br />
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Time to start roasting.<br />
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I love oven-roasted tomatoes and use them religiously to perk up sandwiches, hamburgers, even salads. When you roast tomatoes, the flavors concentrate bringing forth a sweetened taste and pleasant texture that brightens any dish. But unlike most Italians who usually use smaller, roma tomatoes, I tend to roast beefsteak-style tomatoes as they add a larger-than-life and appetizing presence to the dishes they grace.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA0r1TAJuaODgl8bqnlnW4k16wj2NiQv3olhLARb-d_2sRtZ9OeYqKW7lYr7-hXuvGIDiFcoCxn_TlAWLntIKHJw_HHxuGddKa2GIC9hz5O6GJ5snVGz7YfmocVmtBN-qD7l3LSrlVd2L/s1600/IMG_5433.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="one beefsteak tomato in sunlight" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRA0r1TAJuaODgl8bqnlnW4k16wj2NiQv3olhLARb-d_2sRtZ9OeYqKW7lYr7-hXuvGIDiFcoCxn_TlAWLntIKHJw_HHxuGddKa2GIC9hz5O6GJ5snVGz7YfmocVmtBN-qD7l3LSrlVd2L/s320/IMG_5433.JPG" title="beefsteak tomato" width="320" /></a></div>
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I have a few roasting rules, however. First, make sure the slices are thick - about a third of an inch - otherwise they'll shrink to nothing during the cooking process, or worse, burn. Second, season lightly to enhance rather than mask the flavor. (I use a mixture of sea salt, pepper and sugar but you can come up with your own herb combination.) And finally, remember patience - slow and low is the way to go. I roast mine on a cookie sheet at 250F degrees for about three hours. Once cooled, transfer the tomatoes into a sealed container where they will keep in the refrigerator for about a week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouN-le7IwIAXz500wyZKhX2WipGsv2mSDUwLtvk9tkrOoqLpgRp3Dd-InI9hb0xNs1AOXBqkXrUdm3Ukucq0mVEZmsdUWJL7CIRiwJHFiEEtoddDHgrbBJa5uRwe9ezcZmdQkTCkZcTej/s1600/IMG_5438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="several slices of tomatoes on cutting board " border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouN-le7IwIAXz500wyZKhX2WipGsv2mSDUwLtvk9tkrOoqLpgRp3Dd-InI9hb0xNs1AOXBqkXrUdm3Ukucq0mVEZmsdUWJL7CIRiwJHFiEEtoddDHgrbBJa5uRwe9ezcZmdQkTCkZcTej/s400/IMG_5438.JPG" title="Tomato slices" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice tomatoes at least a third of an inch thick.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT-HQJ6FPUDgtNVN6WX79-a3BaEZwO1T4E2xkpEB04cceReqTQZ6pvf5yfQBtzdUqwo6nykW1lmnjbUMtMmgrXah0Arf0Y_QfF4Uw0ZkryB_XaGBFZmmE-oKBSlBxMnTBwdbRlEy2BdRa/s1600/IMG_5440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="tomato slices on baking sheet" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT-HQJ6FPUDgtNVN6WX79-a3BaEZwO1T4E2xkpEB04cceReqTQZ6pvf5yfQBtzdUqwo6nykW1lmnjbUMtMmgrXah0Arf0Y_QfF4Uw0ZkryB_XaGBFZmmE-oKBSlBxMnTBwdbRlEy2BdRa/s400/IMG_5440.JPG" title="brushing tomato slices with olive oil" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay slices single layer on baking sheet and brush lightly with extra virgin olive oil.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcsAHFIc8f8ufG6PP4ruZOORka8_0PXy1v_TwYE-eHnLqKftYga5M5KKGsll2zx7aGi0tl8NKjhL01yy1C5PCr1Ae8gkDclS3PpNOntfj-0Bdj3OO-YPC-SANBAHcKC-6adOdtzUbIZaG/s1600/IMG_5446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Spoon over tomato slices" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcsAHFIc8f8ufG6PP4ruZOORka8_0PXy1v_TwYE-eHnLqKftYga5M5KKGsll2zx7aGi0tl8NKjhL01yy1C5PCr1Ae8gkDclS3PpNOntfj-0Bdj3OO-YPC-SANBAHcKC-6adOdtzUbIZaG/s400/IMG_5446.JPG" title="Season each tomato slice" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly season each tomato slice with sea salt, pepper, sugar rub (equal parts).</td></tr>
</tbody></table>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRnzCrHd_bqqZhzY3AvaYBJohVeNKHSJkm91OtZObtvSvCuXL3b2nPSyEEdwzBCXNcX0h_5oFar50Vo8X8ofdSTo0vFB3IxDq2_u3nHujBvt27rTyQS428ZcTDtSlN2rWP45RfyPNeLvX/s1600/IMG_5447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cookie sheet with tomato slices" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRnzCrHd_bqqZhzY3AvaYBJohVeNKHSJkm91OtZObtvSvCuXL3b2nPSyEEdwzBCXNcX0h_5oFar50Vo8X8ofdSTo0vFB3IxDq2_u3nHujBvt27rTyQS428ZcTDtSlN2rWP45RfyPNeLvX/s400/IMG_5447.JPG" title="Roasting tomatoes in the oven." width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast at 250F for approximately 3 hours.</td></tr>
</tbody></table>
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<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEikDt8mfjOtTLri6myk5gTsweNqjvJVCcmMHYw1zbhRxsnChpIvTmGLyVdyle0oNysjGaXozjxxItdQWFh_C8QLvQw3ZfYhy0i3hhkgp4GoJbmAxIbvqt6i7EFJT6qPEfEeVrh6Y_4Ek/s1600/IMG_5449.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="tomatoes after they've been roasted in the oven" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEikDt8mfjOtTLri6myk5gTsweNqjvJVCcmMHYw1zbhRxsnChpIvTmGLyVdyle0oNysjGaXozjxxItdQWFh_C8QLvQw3ZfYhy0i3hhkgp4GoJbmAxIbvqt6i7EFJT6qPEfEeVrh6Y_4Ek/s400/IMG_5449.JPG" title="oven-roasted tomatoes" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and delicious, roasted tomatoes will dress up nearly any dish.</td></tr>
</tbody></table>
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Next week: what to do with your delicious oven-roasted tomatoes. </div>
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<i>Buon appetito!</i></div>
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</div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-31680783407016248182013-07-17T15:25:00.000-07:002013-07-17T15:25:07.881-07:00Traveling to Italy For the First Time? Let Larry Be Your Guide!<div dir="ltr" style="text-align: left;" trbidi="on">
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Larry Aiello knows Italy. This Italian-American not only speaks the language fluently but he also visits the country he loves often, writing about his experiences on his blog, <a href="http://addicted2italy./">Addicted2Italy.</a> </div>
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I recently spoke with Larry about his life growing up in an Italian-American family, and his latest venture - a new travel book, <a href="http://www.amazon.com/gp/product/B00DB8IEVK/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DB8IEVK&linkCode=as2&tag=mominthemiddl-20">First Time to Rome Vacation Planner.</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00DB8IEVK" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<i>1) With the name Larry Aiello, you're obviously an Italian-American! What's your background?</i><br />
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<b>Answer:</b> I was born outside of New York City in a town called New Rochelle, which lies between the Bronx and Connecticut. My father was born outside of <a href="http://www.italia.it/en/discover-italy/calabria/cosenza.html" target="_blank">Cosenza, Calabria</a> and my mother is from Palermo, Sicily.<br />
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All of my father’s family emigrated from Italy to New York back in the 1930s. My mother’s family, however, is still in Sicily. As a boy I spent many a
summer with my mother in Sicily and my father would come and join us when he had vacation. We moved to Florida during my high school years after my father retired from the Coast Guard.<br />
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<i>2) When and how did your love affair with Italy begin and what made you start writing and blogging?</i><br />
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<b>Answer:</b> It really started back in college during a summer break from the University of Florida. This was back in the 1980s (I’m dating myself). I found a six-week study abroad program which counted as elective credits towards my degree but I ended up spending the whole summer with some of the friends I met on the program traveling by train through Rome, Florence, Venice, Calabria and Sicily.<br />
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The writing and blogging was just a natural way to express some creativity while at the same time sharing my passion with others. The blog was a great way to do so.<br />
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<i>3) How often do you get to visit Italy? I believe you're going again soon? Tell me about where you plan to visit and why.</i><br />
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<b>Answer:</b> I try to get back every few years and visit my family in Sicily. I will be going again this September to Sicily along with another
location that I still haven’t planned out yet. I’d like to visit some place I’ve never been before, so I’m still in the planning process. I love visiting Sicily - obviously because of my family - but also because of the various traditions, culture, cuisine and ruins. I love the street markets and the people which make it such a fascinating place. The
island has been ruled by many groups including the Arabs, Greeks, Phoenicians, Normans, and so on. Each civilization has left its mark on the island which makes it one big “hodgepodge” of culture and architecture.<br />
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<a href="http://www.amazon.com/gp/product/B00BIASEZO/ref=as_li_tf_il?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BIASEZO&linkCode=as2&tag=mominthemiddl-20" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00BIASEZO&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=mominthemiddl-20" /></a><i>4) You are obviously fluent in the Italian language. How did you learn to speak it? And tell me how your book <a href="http://www.amazon.com/gp/product/B00BIASEZO/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BIASEZO&linkCode=as2&tag=mominthemiddl-20">37 Ways to Learn the Italian Language</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00BIASEZO" style="border: none !important; margin: 0px !important;" width="1" />
came about. (I see it's doing well on Amazon!) Do you teach Italian in Florida?</i>
<img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00BIASEZO" style="border: none !important; margin: 0px !important;" width="1" /><br />
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<b>Answer:</b> Thank you. I was blessed that my parents spoke Italian to me at an early age and because of the summers I spent in Sicily as a boy, it helped lay the foundation for my fluency today. Although, technically my dad’s family spoke in Calabrese dialect and my mom’s family spoke Sicilian. It made for interesting conversations to say the least, but I was able to pick up the proper Italian just by studying books when I was on the trains in Italy and of course, being immersed in it helped tremendously. When you are forced to learn something it’s amazing how much your mind can actually learn!<br />
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On occasion I do teach Italian here in Florida and donate the proceeds to a local non-profit called <a href="http://www.ficsinc.org/" target="_blank">Florida Institute for Community Studies,</a> an organization that helps at-risk youth in our area by trying to keep them out of gangs and off of drugs. They try to also teach them life skills. I’m honored that they’ve chosen me to serve on their board, so I try to help them out with little fundraisers whenever I can. And sharing my knowledge of Italian is one way I can give back.<br />
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<i>5) You just released <a href="http://www.amazon.com/gp/product/B00DB8IEVK/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DB8IEVK&linkCode=as2&tag=mominthemiddl-20">First Time to Rome Vacation Planner,</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00DB8IEVK" style="border: none !important; margin: 0px !important;" width="1" />
the second in a series. Why did you start writing the "First Time" guides? Any plans for a First Time to Florence? or Venice?</i><br />
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<a href="http://www.amazon.com/gp/product/B00DB8IEVK/ref=as_li_tf_il?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DB8IEVK&linkCode=as2&tag=mominthemiddl-20" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00DB8IEVK&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=mominthemiddl-20" /></a><i><br /></i>
<img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00DB8IEVK" style="border: none !important; margin: 0px !important;" width="1" />
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<b>Answer: </b>I didn’t originally plan to start a “First Time” series when I wrote the first book. I just noticed that in my classes there were so many people that had never been to Italy and wanted basic information. So I thought I should just put everything together in a book. It’s been one of those “bucket list” things I’ve always wanted to do. So I decided to give self-publishing a try.<br />
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Yes, I do plan on writing more books and I also have some other ideas I want to implement including some video tutorials on YouTube.<br />
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<i>6) What's your favorite Italian city and why?</i><br />
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<b>Answer:</b> This is tough since there are so many great cities in Italy and they all have unique characteristics and beauty. Florence is one of my favorites, but I’ll share a city that I’m sure many have never heard of - Cefalù, Sicily. Cefalù is a little city on the northern Sicilian coast about an hour east of Palermo. It’s an old fishing village that has now turned into a tourist resort. It often gets overlooked by Americans who tend to opt for Taormina, but it attracts a lot of German and French tourists. It’s a small town that is easy to get around and has a lot of architecture from the Norman period (1200s). Once you get off at the train station it’s about a five-minute walk to the beach, and it has one of the best beaches in Italy.<br />
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<i>7) What's your best money-saving tip when visiting Italy?</i><br />
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<b>Answer:</b> My best advice would be to start your planning as early as possible. If you can avoid the high season (spring and summer) and focus on the off season travel, you are going to find the best deals as far as airfare and hotels. It’s also a good idea to follow your favorite airline or get on <a href="http://www.alitalia.com/us_en/" target="_blank">Alitalia’s</a> mailing list and take advantage of any specials that they offer. You usually only have a few days to act, but I’ve seen some good deals come across from time to time.<br />
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As far as lodging, if you keep your options open, Italy has a lot of different types of accommodations that you can consider from staying in a dorm room to a religious institution, camping or even a private apartment. You can find some good deals compared to traditional hotels.
With regard to dining, I would look for the <i>trattorias</i> as opposed to the restaurants <i>(ristoranti)</i> because that is where the locals go, and as you know from your own research and experiences. That is where you will find the little mom-and-pop “gems” that serve excellent food. It’s also a good idea to find a local supermarket where the locals go as well. You’d be surprised how inexpensive the wine is and when you pair it with a loaf of bread and some cheese, <i>prosciutto</i> and or grilled vegetables, you have the makings of a nice Italian lunch or dinner!<br />
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Thanks, Christina, for giving me the opportunity to share my story. I hope everyone can make it to Italy at least once in their life and enjoy what the country has to offer.
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com2tag:blogger.com,1999:blog-5792085459483227803.post-63613112590177117032013-07-03T11:25:00.001-07:002013-07-03T11:25:27.819-07:00Trattoria? Osteria? What's the Difference?<div dir="ltr" style="text-align: left;" trbidi="on">
When you head to Italy, you will find lots of different eating options. There's the <i>ristorante,</i> the <i>trattoria,</i> and <i>osteria</i> - but that's just the beginning. If you look at the signs above storefronts you'll also see <i>tavola calda, mescita, hostaria, bottiglieria,</i> and even the hard to pronounce, <i>fiaschetteria.</i> But what do they all mean? And is there really a difference between a <i>trattoria</i> and an <i>osteria?</i> <div>
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Good question.<div>
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Long ago there were very distinct differences between say a <i>ristorante,</i> a formal eating establishment, and a <i>trattoria,</i> an informal spot that focuses on home-style cooking. These days, however, many <i>trattorie</i> have morphed into <i>ristoranti,</i> and vice versa. Don't let this frustrate you, though. It's still easy to spot the degree of difference from the moment you walk into an eatery or check the menu posted outside. In the meantime, here's a primer on the differences among all your eating options.</div>
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<i><b>Ristorante:</b></i> A restaurant. Here you'll find the ambiance a bit formal or at least the decor is thought out and cohesive. Tables are usually dressed in linen; tableware and china all match. Waiters are professional and knowledgeable. The menu is usually extensive and the food is often inventive (in other words, you may not find the traditional poor-man's dish of <i>trippa</i>). Expect to pay for all this service and forethought.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SfKIUH5sv-pty4turbw3RjAGgAStIvLVF86HyzQDagUOrWmIaDn_91fMd_qb3V0FLiWcnhTraK8qELw4DOcFBp1x4v30jr6Xc726U8LGHU0Ov2TrEbl4DqL8yHGTp23jHZlsMWDoAlVA/s1600/Chow+Italy+Cover1_13_final.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="copy of the book Chow Italy" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SfKIUH5sv-pty4turbw3RjAGgAStIvLVF86HyzQDagUOrWmIaDn_91fMd_qb3V0FLiWcnhTraK8qELw4DOcFBp1x4v30jr6Xc726U8LGHU0Ov2TrEbl4DqL8yHGTp23jHZlsMWDoAlVA/s400/Chow+Italy+Cover1_13_final.jpg" title="Chow Italy: Eat Well. Spend Less" width="225" /></a></div>
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<i><b>Trattoria:</b></i> A small, family-run eatery that often serves a few choice regional dishes (think <i>carbonara</i> in Rome; <i>ribollita</i> in Florence; <i>pesto</i> in Genoa), with many of the recipes past down from generation to generation. Mom or grandma usually cooks. Dad handles the cash register. The kids wait tables. Decor can range from neat and comfortable to a real "hole in the wall." Prices are usually much less than a <i>ristorante.</i></div>
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<i><b>Osteria:</b></i> Back in the day, an <i>osteria,</i> or inn, was <a href="http://www.chowitaly.com/2013/01/osteria-del-gelsomino-rome.html" target="_blank">a local gathering spot where the old men played cards and drank local wine</a> from the innkeeper's oak barrels. It was almost like what we'd call a bar. Some served food but that wasn't the main focus. Today, however, an <i>osteria</i> is an eating establishment very similar to a <i>trattoria</i> in that they serve simple, home-cooked meals. Some have a "rustic" ambiance to them.</div>
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<b><i>Hostaria</i> and <i>Taverna: </i></b>Once bars or taverns, these establishments have slowly transformed into <i>osterie</i> and <i>trattorie.</i> They can also have a bohemian or rustic feel to them.</div>
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<i><b>Mescita, Fiaschetteria, Enoteca, Bottiglieria:</b> </i>All wine shops, wine bars or taverns. These days, most sell a variety of <i>panini </i>(small sandwiches), light nibbles such as olives and cheese, as well as a few pasta and meat dishes.</div>
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<i><b>Tavola Calda:</b></i> Translated it means "hot table." We'd know them as quick-service fast-food places or a cafeteria. They are a great spot to get an inexpensive, home-cooked meal.</div>
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<b><i>Rosticceria</i> and </b><i><b>Girarrosto:</b> </i>Quick-service fast-food establishment that mainly sells high-quality, fire-roasted chicken and other fowl. Eat in or take out.</div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-44173529099328107362013-06-14T08:19:00.002-07:002013-06-14T08:19:57.568-07:00Win a Copy of Chow Italy: Rome 2013 from Goodreads<div id="goodreadsGiveawayWidget55976"><!-- Show static html as a placeholder in case js is not enabled -->
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<a href="http://www.goodreads.com/book/show/18070262">Chow Italy</a>
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<h4 style="margin: 0 0 10px; padding: 0; font-style: normal; font-weight: normal;">
by <a href="http://www.goodreads.com/author/show/306719.Christina_Baglivi_Tinglof" style="text-decoration: none;">Christina Baglivi Tinglof</a>
</h4>
<div class="giveaway_details">
<p>
Giveaway ends July 12, 2013.
</p>
<p>
See the <a href="http://www.goodreads.com/giveaway/show/55976" style="text-decoration: none;">giveaway details</a>
at Goodreads.
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<a href="http://www.goodreads.com/giveaway/enter_choose_address/55976" class="goodreadsGiveawayWidgetEnterLink">Enter to win</a>
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<br /></div>Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-42762505581820122712013-06-05T09:11:00.002-07:002013-06-05T09:11:23.502-07:00Getting to Know Trattoria dell'Omo in Rome<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB_Irumg07UccRylgw3Jtyujs1CWunVqp8C9Sfz7cjmha-Y3UMJOt2eeObCrPSIxElrYcAo6TwHIEJhtenMy0nysgWlYwlbNs4zbO_Z-rPul7sAOSgrJjmUBIEvIaN1jeOlT5UoiejbmO/s1600/IMG_1147.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="restaurant sign: Trattoria dell'Omo, Rome" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB_Irumg07UccRylgw3Jtyujs1CWunVqp8C9Sfz7cjmha-Y3UMJOt2eeObCrPSIxElrYcAo6TwHIEJhtenMy0nysgWlYwlbNs4zbO_Z-rPul7sAOSgrJjmUBIEvIaN1jeOlT5UoiejbmO/s320/IMG_1147.jpg" title="Trattoria dell'Omo in Rome, Italy" width="320" /></a></div>
Like most small eateries in Rome, <i><a href="http://www.trattoriadellomoroma.com/" target="_blank">Trattoria dell'Omo</a></i> is a family-run affair. Owner Giuseppe Dell'Omo, the patriarch, opened this charming restaurant just two block from Termini Station back in October 1960. "My father wanted to offer train conductors the opportunity to have a hot meal on their way to and from the central station," explains son Antonio Dell'Omo. "After my sister and I grew up, we joined the family business, too." Today, Dell'Omo's mother, Maria, still works the kitchen while he and his father tend to the dining room serving customers.<br />
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Although the restaurant has undergone updates and minor renovations in its 50+ years, the homey atmosphere remains. Warm and comfortable, <i>dell'Omo</i> feels just like your grandma's house. The front dining room (a second dining room is in the back) is long and narrow with high vaulted ceilings, tables dressed with white linen cloths neatly lining the perimeter. In the center of the room is a large meat slicer with two enormous smoked hams always hanging overhead, a visual tease that the <i>prosciutto</i> is a perfect <i>antipasto</i> to start your meal here. Or, if you prefer, peruse the small <i>antipasti</i> buffet for the likes of savory stuffed peppers, grilled eggplant, marinated artichokes or fresh mussels anointed with <i>marinara</i> sauce.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzaGmnXUXnwUjb0t2lbIkkUC_T5VzTzVtBUeGo6QySxfJUUZXEV2P0lgAojzjBCimYrZ6kKbncj-7ZiR0T6yMFKLs3tCxhCMI-t05l7PZX8SICUwXZMC2MVlC9uH6MdW76dtVvGG-00yd/s1600/IMG_1149.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="dining room inside Trattoria dell'Omo in Rome" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzaGmnXUXnwUjb0t2lbIkkUC_T5VzTzVtBUeGo6QySxfJUUZXEV2P0lgAojzjBCimYrZ6kKbncj-7ZiR0T6yMFKLs3tCxhCMI-t05l7PZX8SICUwXZMC2MVlC9uH6MdW76dtVvGG-00yd/s320/IMG_1149.jpg" title="Trattoria dell'Omo in Rome" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homey atmosphere at Trattoria dell'Omo.</td></tr>
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When it's time to move on to your <i>primi</i> course, however, <i>dell'Omo </i>deliciously delivers. "My mother still prepares many types of homemade pasta in the true Italian tradition," Antonio says, "such as <i>ravioli, tortellini</i> with meat and <i>fettuccine.</i>" The kitchen serves up other Roman favorites, too, such as <i>pasta alla amatriciana, rigatoni gricia,</i> <i>carbonara,</i> and even <i>zozzana,</i> a little-known regional pasta specialty of sausage and mushrooms tossed in a delicate cream sauce.<br />
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The <i>secondi,</i> or second course offerings at <i>dell'Omo</i> rival the first with lamb either roasted <i>(al forno)</i> or grilled <i>(scottadito),</i> as well as favorite standards like <i>trippa al sugo, coda alla vaccinara,</i> and <i>saltimbocca alla romana.</i> (Their <i>ossobuco</i> served with mash potatoes is my personal favorite.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pHcbsGJGUe1M4OMYCbN21Qq4IS-BRH5phCDsYo0cVaXDgdaRoS83rM8wnqD0Q59KdBjZABEt98LN4YHJkjc36OaNMVKrrtAo9szqzoC2IqpoHpRSP6QshrVWaj42tffsBzJCOOFPpct6/s1600/IMG_1151.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="antipasti buffet at Trattoria dell'Omo in Rome" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pHcbsGJGUe1M4OMYCbN21Qq4IS-BRH5phCDsYo0cVaXDgdaRoS83rM8wnqD0Q59KdBjZABEt98LN4YHJkjc36OaNMVKrrtAo9szqzoC2IqpoHpRSP6QshrVWaj42tffsBzJCOOFPpct6/s320/IMG_1151.jpg" title="Trattoria dell'Omo in Rome" width="320" /></a></div>
"What else can I say?" Antonio asks. "We are deeply Italian and our kitchen is not affected by the fact that many tourists come to eat with us." It's true; their menu is translated into four languages to cater to the dozens of foreigners who step through their door each day. Their dining room is always crowded with a mixture of locals as well as vacationers fresh from Termini Station seeking an authentic meal. "We just try to focus on preparing the typical dishes of our beautiful Rome," he says. And if you're looking for the real-deal, <i>dell'Omo</i> is it.<br />
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<b>Trattoria dell'Omo</b><br />
Via Vicenza, 18<br />
Telephone: +39 06 490 411<br />
Closed Sunday<br />
<a href="http://www.trattoriadellomoroma.com/" target="_blank">Trattoria dell'Omo's website</a><br />
The family also runs the nearby <a href="http://www.hotelviennese.it/" target="_blank">Hotel Viennese.</a><br />
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<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps?ie=UTF8&q=trattoria+dell+omo&fb=1&gl=us&hq=trattoria+dell+omo&cid=0,0,5492157116254664968&t=m&ll=41.902945,12.502504&spn=0.006295,0.006295&output=embed" width="425"></iframe><br />
<small><a href="https://maps.google.com/maps?ie=UTF8&q=trattoria+dell+omo&fb=1&gl=us&hq=trattoria+dell+omo&cid=0,0,5492157116254664968&t=m&ll=41.902945,12.502504&spn=0.006295,0.006295&source=embed" style="color: blue; text-align: left;">View Larger Map</a></small><br />
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<i>Trattoria dell'Omo</i> is one of 80 <i>trattorie</i> and <i>osterie</i> featured in <a href="http://www.amazon.com/gp/product/1482798573/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1482798573&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013).</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=1482798573" style="border: none !important; margin: 0px !important;" width="1" />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-3501380580352294772013-05-24T10:00:00.000-07:002013-05-24T10:00:13.091-07:00Chow Italy: Rome Now Available in Paperback!<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Chow Italy: Eat Well, Spend Less (Rome 2013)</b> is now available in paperback. The guide lists more than 80 traditional Roman eateries, those unassuming mom-and-pop <i>trattorie,</i> and makes a perfect companion for travelers seeking an authentic culinary adventure without breaking the bank. You can order through <a href="http://www.amazon.com/gp/product/1482798573/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1482798573&linkCode=as2&tag=mominthemiddl-20">Amazon.com</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=1482798573" style="border: none !important; margin: 0px !important;" width="1" /> or through the <a href="https://www.createspace.com/4211776" rel="nofollow" target="_blank">CreateSpace eStore</a>.<br />
<br />
The paperback edition is the same great guide as the <a href="http://www.amazon.com/gp/product/1482798573/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1482798573&linkCode=as2&tag=mominthemiddl-20">Kindle edition</a> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=1482798573" style="border: none !important; margin: 0px !important;" width="1" />but with an added bonus: <b>twenty printed maps to help guide you.</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGm5HHe33rXxgC91gi3HAScMm2M__ERyewMSTl5n2-t-wR1gGRB1nLjjgvtC0coAz0CDJ7DXbiTsOVZqPuLdZiS6DyS90HTQlLaSBmMLJDk0gZdoYcb8FnTJn1z94_0UBeOXm63-i6Ei7/s1600/Coliseum+1_r1-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="map of streets near Roman Coliseum" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGm5HHe33rXxgC91gi3HAScMm2M__ERyewMSTl5n2-t-wR1gGRB1nLjjgvtC0coAz0CDJ7DXbiTsOVZqPuLdZiS6DyS90HTQlLaSBmMLJDk0gZdoYcb8FnTJn1z94_0UBeOXm63-i6Ei7/s400/Coliseum+1_r1-01.jpg" title="Map to four trattorie in Rome." width="377" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of twenty maps in Chow Italy guiding you to inexpensive but authentic Roman trattorie.</td></tr>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-82377016398104260112013-05-22T09:41:00.001-07:002013-05-22T09:41:38.598-07:00Trattoria alla Rampa: A Hidden Gem in Venice<div dir="ltr" style="text-align: left;" trbidi="on">
Determined not to share our table with fellow American tourists, we are on the prowl again for an out-of-the-way Venetian dining spot that only locals know. Today, we investigate establishments on Via Garibaldi, a wide walkway perpendicular to the city's eastern tip, near the Maritime Museum.<br />
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We arrive at Garibaldi near noon, just as the daily farmers' market is winding down. The shoppers are still out in full force, talking on the street corners, their straw baskets brimming with fresh produce.<br />
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On a hunch, we follow a group of fish vendors who seem to be in need of liquid refreshments, hoping they'll lead us to a culinary treasure. Sure enough, when they reach the end of the boulevard, they head for a crowded bar. I squint to read the sign painted faintly above the narrow doorway: <b>Trattoria all Rampa.</b><br />
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"Bingo!" I say as we push our way inside. We squeeze past the long deli counter and two enormous jugs of wine, then duck under a staircase to get into the dining area. The room, nothing more than a converted storage space, has no windows and only a dozen paper-covered tables, but no camera-clad tourists. (Well, maybe two but we don't count!)<br />
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The door to the tiny kitchen is open, exposing a hair-netted <i>signora</i> moving quickly from pot to pan. She smiles as we take our seats. Our waitress brings a half carafe of the house wine, a snappy dry white <i>Verduzzo</i> made just a few miles outside of Venice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmn0M5SlI_q5GYQvVdJn4My8IWn_xfQyCJUfaHGPDaorb_QFGPvNKDfWxNpXAf2LtskxRCpcRcpqp6gPW-M4F0tjLmmZSx807SnHEWQmLNR8ka6VkBhiqiFFxYgEZ0Ir0ry1X4vK62IdL/s1600/alla+Rampa+map+Venice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="map of Trattoria alla Rampa, Venice" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmn0M5SlI_q5GYQvVdJn4My8IWn_xfQyCJUfaHGPDaorb_QFGPvNKDfWxNpXAf2LtskxRCpcRcpqp6gPW-M4F0tjLmmZSx807SnHEWQmLNR8ka6VkBhiqiFFxYgEZ0Ir0ry1X4vK62IdL/s400/alla+Rampa+map+Venice.jpg" title="Trattoria all Rampa, Venice" width="217" /></a></div>
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The <i>spaghetti con tonno</i> with fresh chunks of albacore tuna and moist with fruity olive oil is a dynamic duo as is the <i>spaghetti con carne</i> with tender pieces of braised beef in a lip-smacking tomato sauce. Pasta and risotto dishes change daily but be on the lookout for the sublime <i>risotto di peoci alla veneta</i> simmered in a salty fish broth and decorated with sweet, succulent mussels.<br />
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We move on to our <i>secondi,</i> <i>fegato alla veneziana,</i> liver and onions. This precisely executed recipe is a popular dish in Venice and infinitely better than what I ate as a child! Super thin slices of calf's liver are gently stewed in butter as not to dry out. The onions are sautéed separately and then added on top before serving. We also enjoy a simple <i>scampi alla veneziana,</i> fresh prawns dressed with a squeeze of lemon juice and a drizzle of olive oil.<br />
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Only a few stands are open in the outdoor market when we emerge nearly two hours later. That's good because we're so full, we don't want to look at any more food...at least not until dinnertime.<br />
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<b>Trattoria alla Rampa</b><br />
Castello, 1135<br />
Venice<br />
Telephone: +39 365 649 0277<br />
Lunch only; closed Sunday</div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-46658052748088356042013-05-09T20:32:00.001-07:002013-05-09T20:34:44.665-07:00Six Things You Should Never Say While Dining in Italy<div dir="ltr" style="text-align: left;" trbidi="on">
<b>1. "Don't you have any American coffee?"</b><br />
I would never have believed it unless I heard it with my own ears but there I was dining in a small Roman restaurant near the Pantheon when someone with a booming Southern accent asked, "Don't you have any American coffee?" I raised my head just high enough to see the waiter's bewildered look as he shook his head slowly. No, Italians don't drink American coffee. They drink cappuccino or espresso in the morning. During the afternoon or after the evening meal, it's always espresso, never cappuccino.<br />
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<b>2. "Where's the breakfast menu?"</b><br />
Italians start their day with light fare: either a cup of espresso or cappuccino and a <i>cornetti</i> (similar to our croissant). You will not find bacon and eggs, omelettes, pancakes or waffles on any restaurant menu. Save your appetite for lunch when Italians sit down for a long and leisurely three-course meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eWzkoLN91iQv547ldCBYn1mMgF9U4rG3PjSDEM1-kBEeP2Yyr34S2RQjU7IJXKPfQuivanHsnGVgGF0vI1UKL9mdEqsm7VwHu1HFXLaf8lMnRy_rqOKNWQs8Vc12ZR6MMyJ4W2z4qhHY/s1600/Chow+Italy+Cover1_13_final.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="A copy of the book Chow Italy" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eWzkoLN91iQv547ldCBYn1mMgF9U4rG3PjSDEM1-kBEeP2Yyr34S2RQjU7IJXKPfQuivanHsnGVgGF0vI1UKL9mdEqsm7VwHu1HFXLaf8lMnRy_rqOKNWQs8Vc12ZR6MMyJ4W2z4qhHY/s320/Chow+Italy+Cover1_13_final.jpg" title="Chow Italy: Eat Well, Spend Less" width="180" /></a></div>
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<b>3. "May I have some butter with this bread?"</b><br />
Yes, a basket of bread will be placed on your table but unlike here in the US, it won't include little cubes of butter. You see, Italian bread is so good butter isn't needed. In fact, butter is rarely used even in cooking, at least anywhere south of Milan.<br />
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<b>4. "I'd love a bowl of spaghetti and meatballs or some chicken parmigiana."</b><br />
Delicious? Yes. Italian? Not so much. These two quintessential dishes are Italian-American. You will find <i>polpette,</i> Italian meatballs, on restaurant menus. They'll arrive at your table in a small bowl bathed in marinara sauce.<br />
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<b>5. "May I make a reservation for 5 p.m?"</b><br />
After that big mid-day meal and subsequent siesta, Italians head back to work and won't close up shop until 7 p.m. Therefore, most restaurants open later. If you want to eat with tourists, head to the neighborhood eatery early. If you want to eat with the locals, make your reservation at 8 p.m., the earliest.<br />
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<b>6. "May I have a doggie-bag?"</b><br />
It doesn't exist. If you can't finish your meal, just push your plate away, and leave it at that.</div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com2tag:blogger.com,1999:blog-5792085459483227803.post-58514318497400191622013-04-12T09:47:00.004-07:002013-04-12T09:47:49.376-07:00Getting to Know Osteria Pizzeria di Agrippa in Rome<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFnnF9AvsQJtcGo48QZofXFl0MtDjBxEaX5jmpGcHx4Fe30ipPYLml1Hm-7ddQOB8DYKD14e1LFwwKVwC8od2s1VTWhbKkAM6RKng4k3XOisvJkBa21_1zZHJbyNcFxMxokFFvkVDvMQc/s1600/agrippa+outside+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="red checkered table cloths on Roman restaurant table" border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFnnF9AvsQJtcGo48QZofXFl0MtDjBxEaX5jmpGcHx4Fe30ipPYLml1Hm-7ddQOB8DYKD14e1LFwwKVwC8od2s1VTWhbKkAM6RKng4k3XOisvJkBa21_1zZHJbyNcFxMxokFFvkVDvMQc/s200/agrippa+outside+2.jpg" title="Osteria Pizzeria di Agrippa" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside dining.</td></tr>
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Where can you cross paths with ancient Rome while enjoying some of the city's best traditional cuisine at the same time? At <a href="http://www.osteriadiagrippa.it/" rel="nofollow" target="_blank">Osteria Pizzeria di Agrippa</a>, a charming little eatery located just down the street from the Pantheon in the heart of Rome's historic center. "Our family has been in the restaurant business since the 1950s," explains Sandro Spoletini, the <i>osteria's</i> affable host. Sandro's father, Remo, began the family's dining dynasty as a waiter when he was only 16 years old. By the 1970s, he was managing a number of Roman restaurants. He soon launched a <i><a href="http://www.italiannotebook.com/local-interest/tavola-calda/" rel="nofollow" target="_blank">tavola calda,</a></i> and then finally in 2004, opened <i>Osteria Pizzeria di Agrippa</i>. He still overseas the eatery today, passing on his passion for the business he loves to all his children.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwdo57lupx2MLaMCYY0VuXZv0Gq_foWSyjAMn6hubZsJMgvUvXNdKJAFmbbU6TupmdClyqumNUwbZCfisy_duAOmWSBDph0EUABNhdZRJB1_YEb9fusfUc5MOu3RgpKMY4I6flXS7m-DV/s1600/di+agrippa+basement.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="ancient Roman agrippa baths" border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwdo57lupx2MLaMCYY0VuXZv0Gq_foWSyjAMn6hubZsJMgvUvXNdKJAFmbbU6TupmdClyqumNUwbZCfisy_duAOmWSBDph0EUABNhdZRJB1_YEb9fusfUc5MOu3RgpKMY4I6flXS7m-DV/s320/di+agrippa+basement.jpg" title="osteria pizzeria di agrippa" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dine downstairs in the ancient Agrippa baths.</td></tr>
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Snatch a table outside along quiet cobblestone side streets or inside in the small, contemporary dining room. Or, better yet, ask for a table downstairs in the basement dining room where ancient Rome awaits. You see, the <i>osteria</i> was built directly over the remains of the Agrippa thermal baths, part of the great Roman bathing complexes dating back to 29 B.C. The Spoletini family discovered that they were literally sitting on this important piece of Roman history purely by accident. "In 2006, during some maintenance work in the basement," Spoletini explains, "we had the immense pleasure bringing to light the only place where you can see these ancient baths." The family restored the room back to its original grandeur complete with the primitive bricks walls and exposed archways. Guests can dine right near the ancient <i><a href="http://en.wikipedia.org/wiki/Frigidarium" rel="nofollow" target="_blank">frigidarium,</a></i> or large cold pool that was used to close the pores after bathers had spent time in the <i>caldarium,</i> or hot plunge bath, but visitors who happened to be in the neighborhood may also take a peek during the <i>osteria's</i> regular business hours.<br />
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Now, let's get to the food! The kitchen focuses on traditional Roman dishes. "Our specialties follow the seasons," says Spoletini. "In the winter, we concentrate on meat dishes, combining them with fresh mushrooms, truffles or artichokes," he says. The results are robust classics such as <i>tagliata di manzo tartufata,</i> tender sirloin dressed with truffle sauce, a steak-lovers dream, <i>saltimbocca alla romana,</i> tender veal cutlets topped with Italian <i>prosciutto</i> and fresh sage, or grilled lamb chops. "Yet in the summer," he adds, "we offer our customers lighter fare such as a variety of seafood dishes." (Think spaghetti with lobster! Freshly grilled fish!)<br />
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But man does not live by meat alone, does he? He needs pasta, too! <i>Gnocchi alla romana,</i> those delicate little semolina dumplings topped with butter and grated <i>parmigiano</i> cheese, <i>tonnarelli cacio e pepe,</i> pasta with a simple pairing of cheese and pepper and Rome's favorite comfort food, or<i> ravioli</i> stuffed with pumpkin and walnuts--they're all homemade and stunningly delicious. The <i>osteria</i> also offers pizza and a wonderful selection of wines from Lazio's finest vineyards.<br />
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Come to see the baths; stay for some authentic Roman cuisine. "The scene is full of ancient charm and the perfect frame for an evening in our restaurant," Spoletini says.<br />
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<b>Osteria Pizzeria di Agrippa</b><br />
Via dei Cestari, 38<br />
Rome<br />
Telephone: +39 06 4549 4117<br />
<a href="http://www.osteriadiagrippa.it/" rel="nofollow" target="_blank">Osteria Pizzeria di Agrippa website</a><br />
<a href="http://goo.gl/maps/46VzG" rel="nofollow" target="_blank">Google map</a><br />
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<i>Osteria Pizzeria di Agrippa</i> is just one of 80 <i>trattorie</i> and <i>osterie</i> featured in <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013).</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-18741541865370303412013-03-07T08:49:00.001-08:002013-03-07T08:49:46.041-08:00Should I Tip in Italy?<div dir="ltr" style="text-align: left;" trbidi="on">
Like many twenty-somethings heading to Italy for the first time, I was broke. No tour groups or a suitcase on wheels for me. No, no. I was a backpacker who made my own way and slept in questionable one-star <i>pensioni.</i> Although I wanted to save money, I didn't skimp on my meals, however. I wanted to eat my way through the country, sampling all of Italy's regional specialties—<i>ribollita</i> in Florence, <i>carbonara</i> in Rome, <i>scampi</i> in Venice. To save money, I headed to mom-and-pop <i>trattorie</i> were I ate well for just a few Euro (although back in my day, it was lire). Yet as an American I was used to tipping 15 percent and I did so religiously. That is until I began to notice that the locals weren't doing the same. When they paid their bill and their change arrived on a little black tray, I couldn't help but notice that they'd scoop up every last cent and head out the door. No tip!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sWAPnYMYDti-evejVQJQb4sgjwbiUiu0JmWcme5abZnPDQ2MoXW6vqEqWEAHcmV4sXj4eMGH0SCq6YGbFs8AuseqRPN7k732ZSRI3vpVLdYqMzCEt9xE-rDD2ose_-z5lpvHXzYsihHc/s1600/photo+lire.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="1000 lire bill 200 lire coin" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sWAPnYMYDti-evejVQJQb4sgjwbiUiu0JmWcme5abZnPDQ2MoXW6vqEqWEAHcmV4sXj4eMGH0SCq6YGbFs8AuseqRPN7k732ZSRI3vpVLdYqMzCEt9xE-rDD2ose_-z5lpvHXzYsihHc/s320/photo+lire.jpg" title="Italian lire" width="240" /></a></div>
"What gives?" I thought.<br />
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When I arrived in Bologna, I became friendly with the desk clerk at the <i>pensione</i> where I was staying so I decided to ask. "Italians are not big tippers," he said. Waiters get paid a decent salary in Italy and receive government-sponsored health benefits, not like it is in the United States where waiters get less than minimum wage and no health coverage. Then why, I asked, do some restaurants add a <i>servizio</i> or service charge to the bill? "Restaurants in large tourist centers add the service charge because they know that Americans are used to paying it."<br />
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Hmmmm. Makes sense. Digging a little deeper, though, I've come up with these tips from various experts on Italian travel.<br />
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Sara Rosso over at <a href="http://www.msadventuresinitaly.com/blog/2010/06/09/10-tourist-mistakes-when-visiting-italy-tipping-tickets-and-more/" target="_blank">Ms Adventures in Italy,</a> insists tourists should not, she repeats, should not tip in Italy. In facts, she says, Italians are beginning to expect tips solely because foreigners can't keep their hands in their pockets! But she adds, most Italians will round up their bill to the nearest Euro.<br />
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Jessica Spiegel from <a href="http://www.italylogue.com/planning-a-trip/to-tip-or-not-to-tip-that-is-the-question.html" target="_blank">Why Go Italy agrees.</a> She says the standard 15 to 20 percent tip that most Americans leave just doesn't exist in Italy. Like Rosso, she says that most Italians will leave a few coins on the table or round up their bill.<br />
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Katie Parla from the popular food site, <a href="http://www.parlafood.com/tips-for-tipping-in-italy/" target="_blank">Parla Food,</a> confirms that <i>servizio</i> is common in tourist destinations, and that it "makes her blood boil" when a waiter approaches her table to announce when service is not included on the bill. It's a trick, a way to squeeze more money from tourists. But, Parla adds, it's a good idea to leave a Euro or two, in cash, per diner on the table when you leave.<br />
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Apparently Mark Zuckerberg is getting the no-tipping message. While on his honeymoon in Rome, he allegedly didn't leave one at a restaurant, prompting the owner to post the billionaire's bill online in protest. As a good reporter, <a href="http://www.cntraveler.com/daily-traveler/2012/05/mark-zuckerberg-honeymoon-rome-tipping-053012" target="_blank">author Sean O'Neill</a> wanted to know the truth behind tipping in Italy and asked top travel specialist, Brian Dore, his opinion. The co-owner of <a href="http://www.ciuitaly.com/index.html" target="_blank">Concierge in Umbria</a> takes a bit more lenient approach, however, saying that when dining in a good, sit-down restaurant, Americans should leave ten percent.<br />
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The debate rages on.<br />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0tag:blogger.com,1999:blog-5792085459483227803.post-8700118316949089552013-02-28T10:00:00.000-08:002013-03-04T08:36:19.833-08:00Getting to Know Trattoria Polese in Rome<div dir="ltr" style="text-align: left;" trbidi="on">
Step into <a href="http://www.trattoriapolese.com/" target="_blank">Trattoria Polese,</a> tucked in the corner of the cobblestoned Piazza Sforza Cesarini, and you'll be transported back in time. With its rustic brick walls and towering vaulted ceilings, the dining room pays homage to its past, a <i>palazzo,</i> once the illustrious home to the Borgias, a prominent family that rose to power during the Italian Renaissance. A regal pedigree for a <i>trattoria</i> that is deliciously down-to-earth.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8YpC8Y4qJ3n5ePX6Hk3hkEVCOTWZ0-vq_hp7yP2hgO700Rk7xh6Ja1Wglg5kotrW2kmM0DIIZRcgOPVHJDJp7yXJX1MGBkORYd3OdYgYSfvaIEOzQsXOcCnbBVGfqIJCYKgEkUAkwbc/s1600/IMG_8047.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Trattoria Polese's dining room with white table cloths and romantic lighting." border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8YpC8Y4qJ3n5ePX6Hk3hkEVCOTWZ0-vq_hp7yP2hgO700Rk7xh6Ja1Wglg5kotrW2kmM0DIIZRcgOPVHJDJp7yXJX1MGBkORYd3OdYgYSfvaIEOzQsXOcCnbBVGfqIJCYKgEkUAkwbc/s320/IMG_8047.jpg" title="Trattoria Polese Rome" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trattoria Polese's dining room retains its palatial feel.</td></tr>
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"Ours is a typical Roman <i>trattoria</i> where we prepare dishes using the best traditions," says owner Lorenzo Polese, the second generation of the Polese family to stir things up in the kitchen. His father, Biagio, a self-taught chef who honed his craft while working aboard cruise ships and in restaurants in New York City, opened the <i>trattoria</i> back in 1960. Sadly, the elder Polese passed in 1980. "The restaurant has undergone several changes since those early days," Lorenzo explains, but it's still true to its roots.<br />
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While his current chefs—three in all—are masters at preparing traditional Roman fare, with little interest in "nouvelle cuisine," they are willing to take chances and experiment with current trends. Take their <i>carbonara,</i> for instance. Trattoria Polese reinvents this classic dish with fresh asparagus. Their lasagna surprises with <i>fiori di zucca</i> or fresh zucchini flowers, a Roman favorite. And their smoked pork shank roasted in beer, is tender and richly flavorful.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw6xat0e1uFmGpo7fJg0nPxnotzPzjCeBV2n8Alsnrj-k-MUAJNyzCJHANNPjumyH2oE5bM6ohEKUDGFCdUBMcuh5W5tfSwIgkyu76ELfpNuPGjvZ77Unxj8DD3kdtM2pQTfJMyuNbI54/s1600/05.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Vintage black and white photo of the front of Trattoria Polese." border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw6xat0e1uFmGpo7fJg0nPxnotzPzjCeBV2n8Alsnrj-k-MUAJNyzCJHANNPjumyH2oE5bM6ohEKUDGFCdUBMcuh5W5tfSwIgkyu76ELfpNuPGjvZ77Unxj8DD3kdtM2pQTfJMyuNbI54/s320/05.jpg" title="Trattoria Polese Rome" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trattoria Polese way back in the day!</td></tr>
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Yet Trattoria Polese offers plenty of Roman standards to please even a purist such as <i>abbacchio al forno,</i> roasted lamb infused with olive oil and rosemary, <i>coda alla vaccinara</i> or braised oxtail stew, and of course, baccalà, deep fried cod fillets so loved by the locals.<br />
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In warm weather, enjoy your dinner outside underneath the shade of majestic trees that flower in early spring. The <i>trattoria</i> also houses an impressive wine cellar with vintages from Northern Italy.<br />
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"We all feel at ease here," Polese adds. "Our <i>trattoria</i> is informal but we're attentive!"<br />
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<b>Trattoria Polese</b><br />
Piazza Sforza Cesarini, 40<br />
Rome<br />
Telephone: +39 06 686 1709<br />
<a href="http://www.trattoriapolese.com/" target="_blank">Trattoria Polese website</a><br />
<a href="https://maps.google.com/maps?q=trattoria+polese,+Piazza+Sforza+Cesarini,+40+Rome&hl=en&sll=41.898272,12.467973&sspn=0.10209,0.154324&hq=trattoria+polese,+Piazza+Sforza+Cesarini,+40&hnear=Rome,+Province+of+Rome,+Lazio,+Italy&t=m&z=16" target="_blank">Google map</a><br />
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Trattoria Polese is just one of 80 <i>trattorie</i> and <i>osterie</i> featured in <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />.</div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com3tag:blogger.com,1999:blog-5792085459483227803.post-17513652200516613442013-02-11T06:40:00.000-08:002013-02-21T09:32:12.869-08:00Bolognese or Ragù Style Meat Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX9oD2D61z4fJ270T9T23Kj7ZJ-fr6HnCnWGE6N8nLBkDBOvmSUUuVew4BdT75FN1udiddO0qg632ExlQdiiri1sE9NgHx5T0CXp7oAVw2vlv6kXItHhlOqGY9qj5lIIyVLrTbBu4vfIR/s1600/IMG_5134.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrX9oD2D61z4fJ270T9T23Kj7ZJ-fr6HnCnWGE6N8nLBkDBOvmSUUuVew4BdT75FN1udiddO0qg632ExlQdiiri1sE9NgHx5T0CXp7oAVw2vlv6kXItHhlOqGY9qj5lIIyVLrTbBu4vfIR/s320/IMG_5134.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Ragù Sauce</td></tr>
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Nothing says "comfort food" like Bolognese sauce. But cooking up a pot of it takes a bit of a commitment. It's not especially complicated to master, mind you, nor does it call for any perfecting Italian ingredients that are sometimes hard to come by here in the States. It just takes time—time to finely chopped the vegetables; time to layer all the ingredients one by one in the pot. And finally, time to slowly cook, allowing all the ingredients to meld deliciously together. A good ragù should simmer away for a minimum of four hours making it the perfect recipe to fix on a cold, wintry weekend day. But your efforts are greatly rewarded with the complex flavors of a true Italian treasure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3UiTJlPoJPmhKZ2584Q6136zIE379zwqlTiP8dAVqMoklh5DZFp3vaM-8r-R5SQkdAjIkS5iLcr3NVKRuD0qFONZ98QBpJ-i1mmG4Etngs9c3IGU_XrtwaUKLDCqu0YsltBIv7II6qCE/s1600/IMG_5149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="an old copy of Marcella Hazan's cookbook" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3UiTJlPoJPmhKZ2584Q6136zIE379zwqlTiP8dAVqMoklh5DZFp3vaM-8r-R5SQkdAjIkS5iLcr3NVKRuD0qFONZ98QBpJ-i1mmG4Etngs9c3IGU_XrtwaUKLDCqu0YsltBIv7II6qCE/s200/IMG_5149.JPG" title="The Classic Italian Cookbook" width="150" /></a>I've adapted my meat sauce recipe from Marcella Hazan's <a href="http://www.amazon.com/gp/product/0333322762/ref=as_li_tf_tl?ie=UTF8&tag=mominthemiddl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0333322762">The Classic Italian Cookbook; the art of Italian cooking and the Italian art of eating.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=0333322762" style="border: none !important; margin: 0px !important;" width="1" /> As you can see, my copy is an old edition but it's filled with great recipes nonetheless! Hazan is a master Italian chef, giving precise instructions. It may seem like overkill to some but trust me, the end result is simply sublime. For instance, Hazan demands that you finely chop the vegetables so they'll nearly dissolve in the sauce during cooking. (She right.) Next, per Marcella's strict instructions, be sure to add the tomatoes <i>after</i> all the milk has evaporated. This, she says, gives a sweet flavor to the meat. And finally, don't be in a rush; the sauce must barely simmer on the stove for hours. Don't stress—just pour yourself a glass of wine, turn on some opera, and fill your kitchen with the aromas of Italy. One final note: This is a <i>meat sauce,</i> hearty and dense, not marinara. So if you're looking for a thin, delicate saucy-saucy, move on, sister.<br />
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<div style="text-align: center;">
<span style="font-size: large;">Classic Ragù Style Meat Sauce</span></div>
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<b>4 tbsp. finely chopped onion</b><br />
<b>4 tbsp. finely chopped carrot</b><br />
<b>4 tbsp. finely chopped celery</b><br />
<b>3 tbsp. olive oil</b><br />
<b>3 tbsp. butter</b><br />
<b>1 lb. lean ground beef</b><br />
<b>1 cup dry red wine</b><br />
<b>1/2 cup whole milk or half & half</b><br />
<b>1/8 tsp. freshly ground nutmeg</b><br />
<b>pinch of salt</b><br />
<b>1 - 28 oz. can whole tomatoes, seeds and stems removed, roughly chopped</b><br />
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1.) In a stock pot with deep sides (so the sauce won't reduce too quickly), sauté chopped onions in the butter and olive oil until translucent. Add chopped carrots and celery. Cook slowly for an additional five minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgKH2kmvUcM_tUOJirVM5Hy4gg9b1xmk3yx27r4zS3HgGexyfp91IUS2TgtrMlAcNw80IIRELdERHnxK0Qjjohq9jZ6f0v92ZkRelKSyp6OwAARg0xeUgCaCXOVB2T40uItYoH0LG2PeY/s1600/IMG_5098.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgKH2kmvUcM_tUOJirVM5Hy4gg9b1xmk3yx27r4zS3HgGexyfp91IUS2TgtrMlAcNw80IIRELdERHnxK0Qjjohq9jZ6f0v92ZkRelKSyp6OwAARg0xeUgCaCXOVB2T40uItYoH0LG2PeY/s320/IMG_5098.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finely chop the vegetables </td></tr>
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2.) Add meat to the pot, breaking it up into small pieces with your cooking spoon. Sprinkle with salt. Cook gently until the meat loses its pink color. Do not over cook by browning the meat! Add the wine and turn up the heat to medium high, stirring until all the wine has evaporated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDFp6Ie6VNHoGv2-Bh3q8OqKBKHJYd2mN8mZB72cNhwPQWyuh3T4hpdx6m82phFWTPjg0lgOXijUxPhZFBcs_tO-HKQ0eBnYz9BSIROfStSVlppBuIHwbPtcDWG6mJpWxA4J4U-DgT19f/s1600/IMG_5106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of meat sauce in pot" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDFp6Ie6VNHoGv2-Bh3q8OqKBKHJYd2mN8mZB72cNhwPQWyuh3T4hpdx6m82phFWTPjg0lgOXijUxPhZFBcs_tO-HKQ0eBnYz9BSIROfStSVlppBuIHwbPtcDWG6mJpWxA4J4U-DgT19f/s320/IMG_5106.JPG" title="add meat to pot and cook until no longer pink" width="320" /></a></div>
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3.) Turn heat back down to medium low and add whole milk (I prefer half & half for its richer flavor). Stir frequently until all milk has evaporated. Add freshly grated nutmeg (but jarred nutmeg is sufficient, too).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZa9__qa1JugJHkYkheJ1nJwt845UCZVQBn143_HCw846O7ty1bwIVcZM6R2wkph7dmyILUtpjt9ad5mW3z1jGCEP0EHcU9VzAwWQw23-1-KoT2WWyq55bYmSzVeM0dkHOTfE6jfulo-G/s1600/IMG_5110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="whole nutmeg and grater" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZa9__qa1JugJHkYkheJ1nJwt845UCZVQBn143_HCw846O7ty1bwIVcZM6R2wkph7dmyILUtpjt9ad5mW3z1jGCEP0EHcU9VzAwWQw23-1-KoT2WWyq55bYmSzVeM0dkHOTfE6jfulo-G/s320/IMG_5110.JPG" title="freshly ground nutmeg" width="320" /></a></div>
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4.) Stir in chopped tomatoes. Once sauce begins to bubble, turn heat down to its lowest setting. If your stove doesn't have a "simmer" setting, place the pot off to the side so only a portion of flame hits the pot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE4ODgPFhQ6UKf5Nnj9GCBr0UDSEMEPhprtd62MgtB0S0zTzeuLmotSwCUaSIylcM3_fq0oMk9AGZ07VVyDArbIiut8Rc9ovqUYtnbUAjB7X8s4nUGXR0evDGRekJwflS7X077BQx4mKB/s1600/IMG_5116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="close up of meat sauce cooking in pot" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE4ODgPFhQ6UKf5Nnj9GCBr0UDSEMEPhprtd62MgtB0S0zTzeuLmotSwCUaSIylcM3_fq0oMk9AGZ07VVyDArbIiut8Rc9ovqUYtnbUAjB7X8s4nUGXR0evDGRekJwflS7X077BQx4mKB/s320/IMG_5116.JPG" title="simmer meat sauce slowly for four hours" width="320" /></a></div>
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5.) Simmer partially covered for a minimum of three hours; four to five is optimal. Stir occasionally making sure the sauce doesn't stick to the bottom. You may need to add a bit of water if you find the sauce evaporating too quickly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeD83l_dKo7EoSGHF6l_33Cgk8P1_4OSZ7mfhK-dJ0mY-wVTS8nfXdarmC2cuBtRYxNwljskUfZoyIeFztfJL1qsW9pxuq4WVSjBnUsVkFQtG2QJ8-7ih7V8KvJg5i3-5MCyTU0tpxpv8/s1600/bolognese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="a plate of pasta on a red-checkered tablecloth" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeD83l_dKo7EoSGHF6l_33Cgk8P1_4OSZ7mfhK-dJ0mY-wVTS8nfXdarmC2cuBtRYxNwljskUfZoyIeFztfJL1qsW9pxuq4WVSjBnUsVkFQtG2QJ8-7ih7V8KvJg5i3-5MCyTU0tpxpv8/s320/bolognese.JPG" title="a plate of spaghetti with bolognese sauce" width="320" /></a></div>
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<i>Buon appetito!</i></div>
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-7847396621093589042013-01-30T08:40:00.000-08:002013-01-30T08:40:34.274-08:00Getting to Know Vecchia Osteria del Gelsomino in Rome<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Beautiful exposed brick archways in del Gelsomino's dining room.</td></tr>
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<i><a href="http://www.osteriadelgelsomino.com/" target="_blank">Vecchia Osteria del Gelsomino,</a></i> located on a quiet side street not far from the Vatican, has a rich history dating back more than 100 years. In those days, explains current owner Lorenzo Mariani, the eatery wasn't much more than a tavern, a local gathering spot where old men played cards and drank wine late into the evening. Mariani's own family has deep roots to <i>del Gelsomino, </i>too<i>.</i> For instance, his mother-in-law grew up in the neighborhood during the 1930s. When she was a little girl, he explains, her mother often sent her to find her father to bring him home for dinner. More often than not, the little girl found him at <i>del Gelsomino, </i>or "The Jasmine" as it was called for the flower medallion hanging proudly over the entrance. Years later, Mariani remembers coming to the <i>osteria</i> with his family. "I used to eat here as a child when Signoria Maria owned the place," he says. "We were always treated like family."<br />
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When Mariani became <i>del Gelsomino's</i> proprietor (perhaps it was fate?) 15 years ago, he and his co-owner embraced <i>"la cucina romana,"</i> or traditional Roman cooking. "Ours is a true and traditional Roman kitchen," he explains. "We prepare only fresh dishes. The same as a mother would do for her family." To that end, everything at <i>del Gelsomino</i> is prepared from scratch without the use of a microwave or freezer. And although the menu boasts an abundance of Roman specialties such as <i>pasta amatriciana, coda alla vaccinara</i> (a savory oxtail stew), homemade <i>gnocchi</i> (on Thursdays, of course) and <i>pollo alla romana</i> (chicken sautéed with colorful peppers and tomatoes), the entrées are at the discretion of the chef depending on the season and availability of ingredients. Therefore, every day the dishes are different. In winter, for example, you may find <i>orcchiette</i> with broccoli while the menu in spring is sure to offer fresh Roman artichokes and <i>abbacchio alla cacciatora</i> (a classic lamb dish infused with lots of garlic and rosemary).<br />
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With a keen eye towards freshness, Mariani shops daily with much of his produce coming from the surrounding hills of Rome; his poultry from local farming cooperatives. He uses only the best beef from Danish or Irish pastures. His pasta comes from Gragnano, a small town tucked in the foothills near Naples and said to produce the best dried pasta in all of Italy. His olive oil? Extra virgin, of course.<br />
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Mariani's culinary efforts and attention to detail are deliciously apparent in every bite of his food! After a long morning of touring the Vatican, be sure to stop by <i>del Gelsomino</i> to sample some true Roman cuisine.<br />
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<b>Vecchia Osteria del Gelsomino</b><br />
Via del Gelsomino, 69<br />
Rome<br />
Telephone: 06 630 750<br />
<a href="http://www.osteriadelgelsomino.com/" target="_blank">del Gelsomino's Website</a><br />
<a href="http://goo.gl/maps/kUFFw" target="_blank">Google map</a><br />
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<i>Vecchia Osteria del Gelsomino</i> is just one of 80 <i>trattorie</i> and <i>osterie</i> featured in <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ&linkCode=as2&tag=mominthemiddl-20">Chow Italy: Eat Well, Spend Less (Rome 2013)</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" /></div>
Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com1tag:blogger.com,1999:blog-5792085459483227803.post-36058743852332858082013-01-21T00:00:00.000-08:002013-01-21T00:00:02.954-08:00What Should I Eat When I Visit Rome?<div dir="ltr" style="text-align: left;" trbidi="on">
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More than half of Latium’s (one of twenty regions that makes up Italy) five-and-a-half million people live in the capital city of Rome where culinary trends are created and where eating habits seem to revolve around days or events of the week. If it’s Tuesday, for instance, <i>polpette,</i> those light-as-a-feather meatballs are the go-to dish. While on Thursday <i>gnocchi,</i> tiny dumplings tossed in grated <i>parmigiano</i> cheese are sure to be <i>il piatto del giorno</i> (the special of the day) at many <i>trattorie.</i> But on Saturday, the aroma of <i>trippa alla romana</i> (tripe simmered in tomato sauce) catches everyone’s attention.<br />
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The region of Latium prides itself on its vegetables, too. The countryside just surrounding the Eternal City is mostly volcanic land, and the soil, rich in minerals and nutrients, enhances the appearance and taste of everything that grows. Though fields of peas, beans, celery, and lettuce blanket the nearby Alban Hills, the artichoke <i>(carciofo)</i> is the most popular with Romans. Served deep fried or “Jewish style” <i>(alla giudia)</i> or braised with garlic and then anointed in olive oil <i>(alla romana),</i> they’re always delicious and inexpensive.<br />
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<tr><td class="tr-caption" style="text-align: center;">Typical trattoria in Rome.</td></tr>
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And what about pasta? Yes, of course! <a href="http://www.chowitaly.com/2013/01/rome-favorite-pasta-dishes.html" target="_blank">Romans take their pasta seriously.</a> There are several specialties that spotlight this ubiquitous staple that every visitor must-try including: <i>amatriciana</i> (tossed with onions, <i>guanciale</i> or pork cheek but with a taste similar to smoked bacon, tomatoes, and white wine), <i>carbonara</i> (a rich, bacon-like cream sauce), <i>cacio e pepe</i> (a simple pairing of grated cheese and freshly-cracked pepper), and <i>gricia</i> (dressed with <i>guanciale, pecorino</i> cheese and pepper). Together these four dishes are the bedrock of a Roman’s diet.<br />
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“But where’s the beef?” you may ask. It’s here alright but just not in the form of thick rib-eye steaks. Instead, Romans are known for their slowly braised beef dishes such as <i>coda alla vaccinara</i> or oxtail stew, and other lesser-cuts of meats such as the ever-popular <i>trippa alla romana,</i> or tripe braised in tomato sauce. Lamb <i>(agnello/ abbacchio)</i> is also a favorite and comes roasted, <i>al forno,</i> or small, grilled chops, <i>abbacchio a scottadito.</i> <i>Saltimbocca alla romana,</i> veal scaloppini topped with a thin slice of prosciutto and sage leaves, is a must-try as well.<br />
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And although pizza is a Neapolitan specialty, don’t discount the pie in Rome. A thin, crisp crust topped with a variety of fresh ingredients and quickly baked in a wood-burning oven will dazzle your taste buds. It’s true heaven on a plate. Buy it by the slice, <i>“al taglio,”</i> at a take-out stand or order a small, plate-size pie for yourself at one of many fantastic pizzerias throughout the city.<br />
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Rome is the best city to start an Italian holiday. The friendly, casual nature of Romans makes dining and touring a delight. In summer, <i>trattoria</i> owners pull tables from hot, stuffy dining rooms out to the sidewalks. People parade by and seek out old friends. If none can be found, they’ll make new ones from the diners enjoying the balmy evening and home-style meal.<br />
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<i>Excerpted from the recently-released e-book, <a href="http://www.amazon.com/gp/product/B00AY8JIUQ/ref=as_li_tf_tl?ie=UTF8&tag=mominthemiddl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00AY8JIUQ">Chow Italy: Eat Well, Spend Less (Rome 2013)</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mominthemiddl-20&l=as2&o=1&a=B00AY8JIUQ" style="border: none !important; margin: 0px !important;" width="1" />
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Christina Baglivi Tinglofhttp://www.blogger.com/profile/11310737420287738994noreply@blogger.com0