CARASAU BREAD

Bread in Italian is Pane.

Pane Carasau

Pane Carasau is a traditional flatbread from Sardinia, made with simple basic ingredients as semolina flour, water, salt and a small amount of fresh yeast.

It is made by baking a very flatten bread dough which is taken out the oven when it grows in a big bubble, divided in 2 disks and then baked again.

It is very thin and it becomes very crispy, usually in the form of a dish half a meter wide.

When you eat it, it cracks always with a different sound, the reason why it’s also called “carta da musica” (sheet of paper for playing music).

It can be enjoyed like a snack, and then used for savory or sweet recipes as well.

The most traditional way to prepare Pane Carasau are:

. Pane Guttiau – Pane Carasau spreaded with Extra Virgin Olive Oil, Rosemary and baked again.

Pane Guttiau

. Pane Fratau or Frattau – Pane Carasau with Tomato, Pecorino Cheese from Sardinia and Eggs.

GRAPE HARVEST 2021

GRAPE HARVEST & STOMPING 2021 

3 family events by Teresa Colors

DATES 

Saturday September 18th morning, from 8:45am to 2:30pm at Agriturismo Pituello

Saturday September 11th, afternoon from 3pm to 8pm at Fossamala Winery

Saturday October 2nd morning, from 9:30 am to 2pm at Fossamala Winery

In order to secure you spots for any of the 3 Grape Harvests, non refundable prepayment is required. FCFS.

Covid-19 restrictions will be applied, if any.

These are prepaid non refundable events. 

The events will be still on even if it rains.   

Transportation won’t be provided.  

Each event would be set up if there are a minimum of 40 participants.

Each event can have no more than 60 participants.

EVENT on SEPTEMBER 18th, morning

EVENT on SEPTEMBER 18th, afternoon – it will be set only if the morning event is full.

They will both be  at   Agriturismo Pituello – an Agriturismo is a farm with a restaurant where most of the food and wine served are made with products from the farm. Agriturismo Pituello has also rooms. If you are interested in spending the night there, make your reservation directly at the Agriturismo or through Booking.com

COST

–   0 – 3  yo     free
–   4 – 12  yo   25€
–  13 – 99 yo   40€

PROGRAM

Meeting point & wine tasting at Fossamala Winery

Driving to the Agriturismo Pituello

Welcome Buffet:  Montasio Cheese, Salami home made in the farm, then Prosciutto di San Daniele, fried vegetables, pickled vegetables, from their farm garden.    

If anyone would like to have an Espresso coffee or a Cappuccino at this moment of the day, it’s NOT INCLUDED and it needs to be paid cash at the moment. 

Children can play in the playground area and it’s possible to see the animals of the farm.  

Grape harvest time, you can take all the photos/videos you like. Please pick up at least 2 or 3 buckets of grapes otherwise we won’t have enough for the next moment

Grape stomping in a barrel. 

Looking at the modern process of making the grape juice  

Tasting the fresh grape juice produced with some of the grapes you picked up.  

LUNCH  / DINNER time

. 0 to 3 free – sharing food with the family, as nothing will be served to them. If your toddler eats a lot, you can reserve him the kids lunch.

. 4 to 12 cost 25 € – it includes the whole experience and a smaller lunch compared to the adults one.

13 and up is 40€ per person.

Menu hasn’t been set yet but please tell me if any if you has allergies, food restrictions or if you are vegan/vegetarian at the moment of subscription.

SOLD OUT. EVENT on SEPTEMBER 11th PM time. SOLD OUT

EVENT on OCTOBER 2nd AM time

COST

– 0 – 3  yo     free
–   4 – 12  yo   20€
–  13 – 99 yo   35€


The cost includes wine tasting with snacks, grape harvest, stomping, dinner in the vineyard.

PROGRAM

Meeting point and Wine tasting at Fossamala Winery

Snacks with breastick and cheese

Grape harvest time. You can take all the pic you like.

Stomping the grapes in a barrel

DINNER / LUNCH time in the VINEYARD


Dinner will be with pizza and gelato. You don’t choose which pizza, but different kind of pizza will be served.

If Covid rules won’t allow the winery and the Agriturismo to have people for the grape harvest events, you will be reimbursed.

Feel free to email me at info@cookinitalywithteresa.com for any further info.

Basil Pesto

Home made #basil #pesto time! Pesto alla #Genovese is a sauce originating in Genoa, the capital city of #Liguria Region, #Italy. The main ingredient is BASIL from #Genoa which has small oval leaves and a very intense smell. It traditionally consists of crushed #garlic, European #pine nuts, coarse #salt, basil leaves, and hard cheese such as #parmigianoreggiano and/or #pecorinoromano or #pecorinosardo (cheese made from sheep’s milk), all blended with Extra Virgin Olive Oil.

#cookinitalywithteresa #cookinitaly #cookwithteresa #teresacolors #airforce #italianfood #food #foodlover #cooking #cookingclass #learntocookitalianfood #avianoairbase #venice #fvg https://www.instagram.com/p/CQrvlH7LH1l/?utm_medium=share_sheet

Spring Fruits & Vegetables Are On The Menu For April & May Classes!

Welcome Spring!

It’s warm outside and the sun is shining longer! Spring is flourishing and we are excited to spend some time outside, even if just in our yard or balcony.​

While we are waiting patiently for better times, here is my NEWS:​

  • Spring Break Children Classes were a success! Thanks to all the children who had fun cooking with me from Italy and from Germany.​
  • April 6th is​ World Carbonara Day, so I have scheduled 2 “Spaghetti alla Carbonara” Classes for you to sign up for.​
  • April 11th is National Asparagus Day! I have scheduled an​ entire​ Asparagus Week!​
  • May 19th National Strawberry Day!​ Find out what sweet surprises I have in store! Maybe a Strawberry Tiramisu? Email me to find out!​
  • New Prices: My prices have never risen since I began this adventure, however due to covid and higher operating costs I have had to slightly increase prices to continue offering my services. I promise you the value and quality has not faltered!
  • Vouchers and gift cards can be bought all year long.​
  1. Private classes no longer have the same price of weekly scheduled cooking classes. New rates include: BASIC fee for a private cooking class is 50€, (discounted to 40€ for military ID holders), and then is 35€ each​ participant​ joining, (military ID holder discount​ applies as well, which is 25€ per participant).
  2. Method of payment for private cooking classes:​ ​ when we set the class, I will send you an email with the link to pay via Credit Card.​
  3. All scheduled classes will have the same price, unless it’s specified. It is 30€​ ​ per participant (discounted to 25€ for military ID holders).​
  4. Method of payment of cooking classes in the calendar:​ ​ You will find the button to click and pay​ with PayPal on my website, in the notes you can notate your class choice or send me an email on which class you are attending. I will email you the ingredients list and the Zoom link to the desired class. If you​ prefer direct credit card payment, email me the name of the cooking class, and the method of payment for the cooking classes. I will send you the link for paying with your credit card.​
  • I need your feedback and input: Would you be interested in subscribing to recorded cooking classes that you’d be able to directly access at your convenience? You would have access to 8 cooking classes a month for 3 months paying a discount of 35% off, saving money and giving you the ability to download the cooking classes for availability on your computer or device! Please send me a quick email​ (teresacolors.chef@gmail.com)​ to let me know your thoughts on this.

Teresa

Tunafish balls with Green Olive Pate and Ricotta Cheese

I experimented a new recipe and I madeTunafish balls with Green Olives Pate courtesy of Frantoio Bonamini

http://www.oliobonamini.com/

Tuna fish balls with Green olive pate

RECIPE

Ingredients: 4 tbsps canned tunafish in EVO, 4 tbsps Ricotta Cheese, 2 tbsps Green Olive Pate, 1 egg, 2 or 3 tbsps breadcrumbs in the mix, more breadcrumbs to roll the tubafish balls, Extra Virgin Olive Oil to spray on the balls before baking.
Mix very well all the ingredients with a spoon and then make balls as big as a wallnut.
Preheat at 200°C the oven and bake for about 30 minutes.
Enjoy!

Gorgonzola Cheese

. It’s a soft cheese being produced for 1200 years.

. It is a DOP cheese, certified and guaranteed by European Community.

. In the past it was known as Stracchino di Gorgonzola – Stracchino, name of a soft cheese, from Gorgonzola –  produced in Gorgonzola, a town on the outskirts of Milan, or also as Stracchino Verde – Green Stracchino – due to the greenish color of the cheese’s marbling.

. It is produced in between Piedmont and Lombardy Regions, in the North West of Italy. The Province – County –  of Novara, in Piedmont Region, is the one with the highest number of cheese farms producing Gorgonzola cheese, with about 65% of the total cheese farms.

. It is produced with raw whole cow’s milk, selected molds and lactic ferments.

. Gorgonzola cheese is creamy and soft and there are two types: the Gorgonzola Dolce type has a particular and characteristic flavor, slightly spicy; the Gorgonzola Piccante type has a more decisive and strong flavor whose texture is more marbled, consistent and crumbly.

. As foreseen by the production disciplinary, Gorgonzola Dolce  ages from a minimum of 50 days to a maximum of 150 days; Gorgonzola Piccante ages from a minimum of 80 days to a maximum of 270 days.

It is produced only with milk from stables located in the area of ​​origin of the cheese itself.

. It is considered the king of Italian blue cheeses and about 30% of the production is exported, mostly to France and Germany, but also to North America and to some Asian countries.

. To fully enjoy the creaminess of sweet Gorgonzola, it is best to remove it from the refrigerator at least half an hour before eating.

. The guarantee of authenticity is the “g” brand printed on the background of the foil that wraps the cheese.

https://en.gorgonzola.com/how-it-is-produced/

Vegetable Broth

Veggie Broth

Here is the recipe of the basic vegetable broth I often cook for making  brodino con pastina – broth with little shape pasta –

Ingredients:

2 carrots, 1 onion, 1 potato

Wash, peel, cut the vegetable in quarters or big pieced and put them in a pot

Add about 4 liters – 1 gallon of water.

Add 1 teaspoon of salt – I use seasalt.

Put the pot on the stove, cover with a lid and turn on the burner on, setting it on high.

When it starts boiling, turn the burner on very low. The broth needs still to simmer. You cook it for about 1 hour.

Bouling broth
Burner on low

It’s ready after about 1 hour when al the vegetables are soft.

Ready Veggie Broth

You separate the liquid part from the vegetables. The liquid part is the broth. It’s ready to be used.

Filtered Broth, it’s ready to be used

The vegetables can be eaten in pieces

Cooked vegetables

or you can blend them with an immersion blender and eat them as a soup.

Blending
Ready blended vegetables

Enjoy the soup!

Yummy

Canola Oil


CANOLA OIL is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.

There are both edible and industrial forms produced. Canola oil is also used as a source of biodiesel.

Rapeseed flower and oil

Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of “Can” from Canada and “OLA ” meaning “Oil, low acid”, but it is now a generic term for edible varieties of rapeseed oil in North America and Australasia.

About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world, and overall it is the third-most widely consumed vegetable oil, after soybean oil and palm oil. Canola oil is considered safe for human consumption.

In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats; the allowed claim for food labels states A 2014 review of health effects from consuming plant oils rich in alpha-linolenic acid, including canola, stated that there was moderate benefit for lower risk of cardiovascular diseases, bone fractures, and type-2 diabetes.

Rapeseed

https://en.m.wikipedia.org/wiki/Canola_oil

How old are eggs we buy in the stores?

European and American laws about eggs are very different.

But, how old are store bought

eggs in the States?

I found this very interesting blog article, surfing the web, so I’m sharing it with you.

How Old is the Average Supermarket Egg? | Fresh Eggs Daily®

https://www.fresheggsdaily.com/2016/01/how-old-is-average-supermarket-egg.html

In this article you can read:

Q: How old are the eggs being sold in the grocery store?

A: It’s just about impossible to tell, but they could be up to 2 months old. Yup, really.

By law, an egg can be sold for up to 30 days after the date it was put in the carton. Yes, that says ‘put in the carton’, not laid or collected, but packaged. And I’m told (although I can’t find anything official in writing to confirm this) that a farmer has up to 30 days to package an egg after it’s laid. So that means a commercially sold egg can be two months old by the time you buy it.

What about Italy?

I couldn’t find a specific blog article so I checked the Carabinieri website

Le Uova http://www.carabinieri.it/cittadino/consigli/tematici/giorno-per-giorno/andiamo-al-supermercato/le-uova

An interesting section says:

. la data di scadenza, obbligatoria, non può essere posteriore al 28° giorno successivo alla data di deposizione per il consumatore, non può essere posteriore al periodo massimo di 21 giorni dalla data di deposizione per il venditore );

. Expiration day, which is mandatory for eggs, can’t be later than 28 days from the egg being laid. Actually eggs can be sold in the stores only within 21 days from the egg being laid down but the client, that bought the eggs before they were retired by the store, can eat them up to the 28th day.

What a big difference!