http://www.youtube.com/watch?v=kTYGmjgSMv8&hl=en

http://www.youtube.com/watch?v=QUezmZP1SsY&hl=en

Italian desserts are famous for being rich, flavorful and delicious and this luscious cake is no exception. It combines the slightly sweet flavor and creamy texture of Ricotta cheese with a moist marble cake. Despite the varied number of recipes available, the end result will be a beautiful creation of tasty decadence; perfect for celebrating Valentine’s Day.

Cake Ingredients:

1 Box of Fudge Marble Cake Mix

(Prepare cake and cake pan according to the directions on the box)

Icing Ingredients:

1 cup of Milk or Half and Half

1 (3.9 ounce) pkg. of Chocolate Instant Pudding

1 (8 ounce) Container of Non-Dairy Whipped Cream; thawed

Cheese Mixture Ingredients:

2 pounds of Ricotta cheese

1 cup of Granulated sugar

1 tsp. Vanilla extract

1 cup of Milk or Half and Half

Cake Directions:

Preheat oven to 350 F.

Grease and flour a 13 x 9 x 2 inch or a heart-shaped pan.

Prepare the cake mixture, pour into prepared pan and set aside.

Combine Ricotta cheese, sugar and vanilla and mix until thoroughly combined and pour over cake batter.

As it bakes, the cake will rise above the mixture and the cheese will settle to the bottom.

Bake 45-6o minutes or until a cake tester, inserted into the center, comes out clean.

Icing Directions:

Blend together chocolate pudding and whipped cream. Beat until thick and creamy.

Fold in milk or half and half and beat until smooth and firm.

Once cake has been completely cooled, spread topping over cake.

Refrigerate one hour before serving.

Yield 12 servings.

Optional:

Before serving, top your creation with red sprinkles and cherries for added color and decoration.

Happy Valentine’s Day!

Kate Mazzarella-Minshall,
Director of Events,
Harley-Davidson Cafe / Thunderbolt Associates, LLC,
3725 Las Vegas Boulevard South,
Las Vegas, NV 89113,

kateminshall@aol.com.
http://www.harley-davidsoncafe.com

Lamb

Lamb is something that has been used in Italian meat recipes for thousands of years, and it is a meat that works quite well with sauces and braises. The problem with this meat however, is that the current generation feels that lamb is an acquired taste. You will get mixed feelings with lamb at the dinner table, while the older crowd will enjoy it you may find the younger crowd shying away from it. This makes this meat a great addition to a dinner party with patrons that has the experience with it, if you are serving a younger crowd it may be best to avoid it.

There are many other meat recipes that can take the place of a good lamb recipe, and you will not have anyone fussing over the fact that they are not getting what they would have liked by way of meat.

Fish

Fish is always a big hit when it comes to Italian meat recipes, as the fish is a product that is in abundance in Italy. Considering the fact that Italy is surrounded by ocean coastlines, you have a plethora of choices when it comes to seafood in Italy. Again you need to be very careful that you are serving something that the masses will appreciate, yet you may find a warmer reception from the crowd if you are going to serve fish at your function. This is where it gets interesting however, as you then need to decide what type of fish to serve to the guests. With shellfish such as crab and lobster available you can please the picky eaters, and for those that look for a simple dish there are several forms of fish that surround this almost island like country.

Preparation

It is not enough to just decide which Italian meat recipe that you intend on serving to your dinner guests, you also want to take into consideration exactly which way you intend on preparing the meal. There is the typical roasting or grilling of meats that are both popular in Italy as well as many other regions such as North America, and then there are the lesser known yet equally appreciated method known as salt roasting. This is where you take great amounts of kosher salt and line a deep pan with it. You then place the meat on top of the salt, and cover the meat with more salt producing a sort of coffin. Once done, this meat is tender and absolutely a wonderful experience.

Anna Fiori writes food related articles for the Italian Traditional Food website at http://www.italiantraditionalfood.com

Winemaking in Italy was, however, not begun by the Romans, as according to popular opinion. It was practised by ancient Greek settlers and Etruscans (previous dwellers of the Tuscany region) for centuries before the Romans began the art in the 2nd century BC. The Romans became pioneers in winemaking, in fields (pardon the pun) such as bottle making and coopering (barrel making).

History

Despite wines having been made from wild grapes (Vitis vinifera) for thousands of year, it was the Greek colonisation of Italy that influenced winemaking to take off. With the Roman defeat of the Carthaginians (early masters of wine making) Viticulture further flourished in Italy. Huge plantations sprung up all over Italy in the Roman period, run by vast numbers of slaves. As a tactful measure, the Romans prohibited winemaking outside of Italy; therefore they could exchange their Italian wine for slaves, especially from Gaul (early Celtic northern Europe).

Surprisingly, it was customary at these times to mix wine with water, thus improving the quality of water that may have been undrinkable, similar to the purpose of beer in medieval Europe.

Italian Winemaking Regions

Italy is truly one of the world’s most suitable winemaking countries. Factors in this include the long, narrow shape of the peninsula, so grapes can be grown from the Alps to a shoreline with Africa in sight. Also, the extreme altitude range of the country enables wine to be grown at sea level to high in the mountains, thus highly ranging soil characteristics, climate, and grape variety ideals.

Italy has 20 winemaking regions (corresponding to the 20 regions of Italy):

· Valle d’Aosta (AostaValley)

· Piemonte (Piedmont)

· Liguria

· Lombardia (Lombardy)

· Trentino-Alto Adige

· Fruili-Venezia Giulia

· Veneto

· Emilia-Romagna

· Toscana (Tuscany)

· Le Marche (Marche)

· Umbria

· Lazio

· Abruzzo

· Molise

· Campania

· Basilicata

· Puglia (Apulia)

· Calabria

· Sicilia (Sicily)

· Sardegna (Sardinia)

Italian wine is now exported all over the world, especially known for it’s beautiful tastes and flavours. Red, White, Rose, and Sparkling wines make up just a part of Italy’s wine export industry. Good Wine online is a leading Italian White Wine retailer in the UK

By the early 1950’s, Michelle Ferrero, son of Pietro, took over what had become an industrial production facility.  After the worldwide acceptance of Nutella (it is said to outsell peanut butter) Ferrero introduced Kinder Chocolates and Tic-Tac mints.  In twenty years these products were extremely popular in Europe and became known all over the world.  In the late 1960s and early 1970s, Tic-Tac was introduced to the United States.  Shortly after, state of the art production facilities were built there that equaled the factories then in Italy, Germany and France.  Tic-Tac remains the best selling breath mint in the U.S.  Quickly the new Ferrero Rocher line of high end chocolates joined the other quality products and earned increased popularity.  Known more in Europe, Ferrero also produces the Mon Cheri and Pocket Coffee products, but it is expected these will win world wide demand very quickly.

Chocolate found its way to Italy in the 16th century once Spanish importers brought it back from Mexico and the New World.  In 16th century Europe, as there, it was served as a hot drink, and was reserved for the wealthy or privileged.  Today in Torino (Turin), a yearly celebration lets Piemonte showcase their products and honor this “food of the gods.”  In the Piazza Vittorio Veneto visitors will be graced with all things chocolate.  A cup of local hot chocolate is thick enough to stand a spoon in, and will banish all thoughts of the flavored milk you might have tasted.  When solid chocolate was invented at the end of the 18th century, a new world of flavor combinations opened.  Today as then, a regional favorite of Piemonte is a mixture of hazelnut paste and chocolate. 

Specialties have been created by several famous chocolate producers in Torino, and whether you visit a shop, factory or family owned sweet shop, they will amaze and delight your senses.  Gelato (grown up ice cream), Alpino (liqueur filled), Baci (“kisses” of hazelnut and chocolate), Torta Sabauda (Torino’s own very rich frosted cake) and chef’s creations like roast venison with chocolate sauce will satisfy even the most ravenous chocolate monster within.  To make sure, purchase a “ChocoPass” from the local tourist office and you will sample a wide range of delicacies from several locations.

Chocolate events held in many of the wineries, shops or restaurants let the visitor learn how to pair wine and chocolate.  Bitter chocolates blend deliciously with local Barolo wine.  Every chocolate from milk to darkest flavors will combine with a particular local wine ranging from young fruity reds to aged, full bodied vintages.  For the connoisseur and lover of life, Piemonte may well be a modern Shangri-La.

Henrik Koudahl have been living in Piemonte in the past years. Henrik writes about Italian wine and food – especially about Piemonte (Piedmont). Henrik is working as a tour guide for Piemonte Wine Tours and he knows everybody in Langhe. On http://www.piemonte-wine-tours.com you will find a wide range of articles devoted to Piemonte and especially wine.

This moist, golden, flavorful Italian chicken dish was invented by the Etruscans in the Tuscany region of Italy a long time ago.It actually is quite a simple dish, as you are cooking the chicken whole and you don’t need to fuss with it while it is cooking.

The chicken needs to lay flat – like an open book – to achieve the desired result. This is done by “spatchcocking” the chicken. Although it sounds like a fancy term, it simply means removing the backbone of the bird with either kitchen shears or a knife. Then you can flatten it down nicely so that the meat is of uniform thickness on both sides. This way the breast and thigh meat can cook simultaneously.

Gourmet Italian restaurants don’t often offer Chicken al Mattone, so if you want to see what makes this so special, you will probably have to make it yourself. You are going to need a good cast iron frying pan of decent size. You will also need two clean bricks that have been completely covered with aluminum foil.

However, before we are ready for those items, we need to prepare the chicken – preferably the day before. Once the chicken has been “spatchcocked”, press down on it with a lot of pressure so it is nice and flat. Now you want to rub it all over with a good amount of salt, pepper, oilive oil, lemon juice, garlic and your choices of herbs. I can’t imagine making this without rosemary, but that is just my personal favorite. Thyme, sage, whatever you like can be used. Just make a paste out of all of these ingredients and rub it liberally all over the chicken. Now place this in a wide dish and leave it in the frig, covered, overnight.

Ok. Time to cook our Gourmet Italian chicken dish – Polla al Mattone! While your oven heats to 450 degrees, get your pan quite hot over high heat and add a good coating of olive oil. Immediately put your chicken in the pan, skin side down. Let this brown nicely for about six minutes or so. You might want to add a little bit more of the herbs at this point. Now, time for the bricks. Just sent them right on top of the chicken and place the whole thing in the oven for about 15 minutes.

Done! Remove the whole thing from the oven and place the chicken on a platter. Since the pressure of the bricks released a lot of fat into the pan, the chicken cooked in that instead of in hot air. This will therefore be a moist, succulent, golden brown chicken full of flavor.

Deglaze the pan with a little wine and chicken stock and let it thicken a bit for a few minutes. Pour it over your gorgeous gourmet Italian chicken and Mangia Bene!

Have you ever dreamed of cooking in the style of a Gourmet Italian Chef? Be sure to visit my blog to steal some of my until now SECRET recipes and you’ll be getting lots of “oohs and ahs” from your family and friends! Mangia Bene

In Italy, handbag factories usually comprise a small handful of people who specialize in particular areas of handbag making. Italian manufacturers give great importance to providing maximum comfort for the users. So, these bags are light and easy on your back and shoulders. These bags are meant to be used and are also beautiful pieces of artwork.

The vast range of Italian handbags include classic leather handbags, fashionable leather handbags, original leather bags, soft leather handbags, leather bags with long adjustable straps and leather handbags with fashionable accessories. Classic leather handbags are characterized by clean lines which impart a refined look. Fashionable leather handbags are suitable for trendy women. Original leather handbags breathe feminine elegance. Soft leather handbags are beautiful both to the eye and to the touch and those with long adjustable straps allow you to carry them comfortably. Most leather handbags have magnetic closures.

Most Italian leather handbags have two or more interior compartments. They also have one or more interior zippered pockets and one or more outside snap pockets. The inside features of some bags include cell phone holder, business card holder and zippered inside back pockets. Zippered front pockets, double rolled leather handles or double adjustable wooden handles, and beautiful nylon or cotton lining are the attractive characteristics of these bags.

Handbags provides detailed information on Handbags, Wholesale Handbags, Designer Handbag, Replica Handbags and more. Handbags is affiliated with Discount Designer Handbags [http://www.i-DesignerHandbags.com].

Cristogianni Borsella is making a name for himself as a major research historian. In On Persecution, Identity & Activism: Aspects of the Italian-American Experience from the Late 19th Century to Today, he not only again shares his brilliant research and writing talents, but he also shares his personal thoughts and feelings on issues of racial prejudice and persecution, and how these issues are influenced and promulgated through the media.

I enjoy reading Borsella’s research. While his main goal is to highlight his Italian-American heritage, his research is well rounded and encompassing. And the proof of his efforts is that there is new information that will undoubtedly teach his readers, including myself, about the atrocities faced by Italians in America (as well as similar information on other groups, including African-Americans, American Indians, Jewish, Irish, Japanese, et.al., normally non-white.

Indeed Part I of this book provides complete information documenting that Italian-Americans have been the third most persecuted minority in U.S. History! Here are just a few random selections of the little-known facts provided:

From 1870-1940, Italians were the second most lynched ethnicity, second only to African-Americans.

Sicilians were the largest group in New Orleans and were singled out as the most dangerous class and blamed for practically all the murders that took place.

During the last decade of the 19th century, according to the Commissioner of Labor, “one-third of all Italians in the four largest cities in the country were living in deplorable poverty.

The Mafia stereotype was greatly responsible for the many lynchings, and all Italians were accused either directly or by implication.

During WWII, 600,000 people of Italian background had their rights besieged by the U. S. government.

Part II of Borsella’s book moves into greater detail about the identity and assimilation of Italians into America. I think the question “Are Italians White?” which is explored, is the most telling of the racism that continues even today. Borsella explores how the issue of “color” really has no bearing when discussing ethnic issues since immigrants from Italy, as well as other countries, have a range of skin colorings.

In an unexpected twist, Borsella has included his own personal activism activities, including actual on-line arguments he has shared, which made his book just a little different and more interesting. When individuals choose to learn about their heritage and celebrate it, it is important that truthful, factual information is available. One of the controversial areas for Italian-Americans has been the exploration and call for the elimination of Columbus Day.

Inclusion of these more recent issues brought a new understanding to Borsella’s title! I sometimes wonder how we have come to be known as “the melting pot” when there are still so many fighting for vested interests by overriding historical fact. Indeed, Columbus was the discoverer of American. Just as all peoples have performed atrocities, this cannot and should not negate actual events. Borsella’s inclusion of this issue is an excellent exploration of the arguments for and against the celebration of this day.

Finally, Borsella takes issue with television, movies and other media who have stereotyped all Italian-Americans under the umbrella of being part of organized crime, highlighting that the latest series, The Sopranos, illustrates the continuous illusion that can only serve to continue the defamation of an entire ethnic group.

Personally, I applaud everything that was covered in this book. Given the issues of immigration that are in today’s headlines, this book just may be a must-read as you explore your own feelings about today and tomorrow’s headlines.

On Persecution, Identity & Activism

By Cristogianni Borsella

Dante University Press

ISBN: 0-937832-41-3

255 Pages

G. A. Bixler is co-owner of an online review site of Independent Professional Book Reviewers. She has over 40 years experience in educational administration and publishing. New or well-known, self-published, or small press authors are all welcomed! Compare our prices to other professional book review sites!

http://www.Bookreviewers.org

English language “Italian cookbooks” are everywhere but in my opinion very few have much in common with genuine authentic Italian cuisine. My wife, who is Italian and an excellent chef, is in full agreement.

There are some notable exceptions however and I hope to be able to present these in a short series of articles. The books I have selected fall into four categories. The first category is devoted to those books that give an overview of Italian cooking and feature recipes from all the regions of Italy. The other three categories focus on some of the lesser known but exceptional gourmet regions of Italy.

Well let’s get on with the first of my picks:

Cucina of Le Marche: A Chef’s Treasury of Recipes from Italy’s Last Culinary Frontier

Le Marche has very few good English language cookbooks focusing on the cuisine of the region. This is the best; the author is a native of Le Marche and an award winning chef. The recipes are 100% authentic. A refreshingly unpretentious book by a chef who will no doubt become a lot more famous in years to come.

For the other essential Italian food books you can wait for my next article.

Visit: http://www.my-italy-piedmont-marche-and-more.com/italian-food-books.html