Making Real Italian Food in the USA

This is a difficult subject for me because food quality in the US is so far below that of Italy.  I have resorted to the simplest dishes and even that can be a challenge. I researched Parmigiano Reggiano and Grana Padano and found that so many of the stores do not state whether it is real. 

I only trust it if I can see the rind with the stamps embedded. I saw Whole Foods selling what looked like fake Parmigiano with a ton of the heal/crust so you pay mostly for that instead of the heart of the cheese. I have truly ruined pasta dishes with grated "parmigiano" (what I thought was real) and come to find out  it was just imitation Italian hard cheese created here. This means, the word/name, Parmigiano should not be used because that is a protected name and the fake stuff needs to fall under the all inclusive name of Parmeasan (does Kraft ring a bell, or is that crap)?  It is impossible to re-create Parmigiano cheese here in the States for numerous reasons and, it is not cheap in Italy but at least in Italy there is a choice of types (there also exists Grana Trentino) and aging. If you have ever had the chance to eat 12 month Parmigiano Reggiano, fresh, tangy and just slightly grainy (amazing for a risotto al Parmigiano... )wow, it makes life difficult here in the land of Paramesans!

Grana Padano and Parmigiano Reggiano emerged thanks to the monks who reclaimed the marshlands of the Pianura Padana maintaining herds of cattle that grazed the fertile meadows. These herds produced an abundance of milk so they used what they needed, and transformed the remainder into a hard cheese that aged very well and in times of need and poverty had a great shelf life.

In that era, the cheese was all called Grana, after its fine grainy texture, though at some point most of the people in the provinces of Emilia Romagna split off from the main body of Grana production, calling their cheese Parmigiano Reggiano. 

Though the production techniques are similar, there are a couple of important differences. Both are made by combining the evening and morning milking in brass vats yet, for the Grana Padano, both batches of milk are skimmed, whereas with the Parmigiano, only one is skimmed. This makes Grana Padano a little less fatty than Parmigiano Reggiano, which in turn means that Grana Padano matures at a slightly faster rate than Parmigiano. Once the milk batches are combined they are heated to 33 C (about 88 F), the rennet is added and the curds are broken up to the size of a grain of rice. The curds are gathered into a mold (giving the cheese its classic flattened barrel shape) and this is then warmed to drive out some of the water. They are marked with the cheesemaker's marks and stamps, salted, dried and aged, with repeated inspections along the way using the hammer method.

In the end, it takes more than 1100 liters to make a 75-kilo form of cheese (15 liters of milk per kilo of cheese). Grana Padano can be marketed at 9 months, though most producers hold it for 16 or more, whereas Parmigiano can be marketed at 12 months, though most producers have held it for 24 or more. You can find 18 months.

I am sure you really did not want to read about this but it is critical to understanding why putting fake parmesan on pasta, for those who can discern the difference, makes the pasta experience hugely negative. In fact, one uses less real Parmigiano or Grana in the dishes because they flavor better. So it may cost more but you use less and, most important, it is all real! The regulations on milk production and cheese and cleanliness would knock the USDA health department on it's butt.

OK with that said, or vented, I can begin posting some recipes with American ingredients that might bring the flavor of the old country back to mind.  

Here is a link for buying the real thing.  You can find the real thing via Formaggio Kitchen  or here,
Order Parmigiano or this latest one, 2025, Emilia Food Love

Cannelloni - Traditional Northern Dish

Cannelloni - Traditional Northern Dish

 

Cannelloni - Traditional Veal and Lean Beef

FILLING

60 gm butter
150 gm ground veal, lean
150 gm ground beef, highest quality, lean
1 onion
150 gm Parmigiano Reggiano grated
Béchamel, or white sauce – 1 liter

(makes about 10-12)

Melt the butter and add a drop of extra v. olive oil. Sauté onion for 5 minutes then add the meat and continue cooking. When  the onion is cooked, take off the heat. Add half of the white sauce (see recipe below) that you made before cooking the meat, fresh ground pepper and the grated cheese. Set aside while preparing the lasagna strips.  

Bèchamel or white sauce: makes one liter
100 gm flour
100 gm butter
1 liter whole milk or low fat do not use skim milk

Melt the butter and add the flour. Cook for 1 minute on medium heat (it should bubble) or cook longer for a deeper flavor.  Take the roux off the heat and slowly add the cold milk in a small stream while whisking it into the roux. Once all the milk has been added and you are sure you do not have any lumps, return to heat and gradually bring to a boil. If it is too thick add a little more milk even cold. When ready, season with fresh ground pepper and nutmeg.  The white sauce should not be piping hot when preparing the cannelloni. The portion added to the meat can be hot however.  A note on white sauce. For these recipes you do not want a thick sauce, it needs to run a little so it will blend and bake together with the rest of the ingredients. 

 

Modenese Cannelloni (a slight variation, very delicate in flavor)

200 gm ground beef, lean, high quality
2-3 cloves garlic
one branch of rosemary
50 gm butter
50 gm grated Parmigiano Reggiano

Sauté ground meat with the chopped garlic and the whole branch of rosemary in the butter. Cook for 15 minutes and take off heat to cool. When almost cool, add the grated Parmigiano and stir. Set aside while preparing the Béchamel.
Add ½ liter béchamel and stir into the meat mixture set aside.

To prepare the pasta, either make it or if possible, buy fresh lasagna strips. If not, you will have to use a pastry bag to fill cannelloni shells (not as good as fresh pasta that is for sure and take forever to fill).New note; you may make a lasagna if shells are unavailable. Barilla in our stores has sheets of dry lasagna pasta, about 7 in long and 2.5 - 3 in wide. These layer nicely.  

Grease a baking pan with olive oil. Drizzle some white sauce on the bottom. If using fresh pasta strips, make rectangles about 8 in x 6in. Fill with a spoon of meat mix and roll. Place in the pan. Fill all the strips or rolls. When done you should have white sauce to drizzle over the tops of the cannelloni then toss a couple of handfuls of grated Parmigiano. Bake in a hot oven for 20 min. 375F until bubbly and browned. Serve immediately with a green salad. These are rich so you do not need anything else but salad and or veggies. 

Baked Orecchiette Pugliese

Baked Orecchiette Pugliese

This is truly THE BEST baked pasta dish on the planet and it is authentic, a pure Italian dish, ancient recipe from Puglia. There are so many created baked pasta dishes but few are really what I would call Italian. This is one of the few and it is fabulous particularly if you are lucky enough to use fresh Perini or San Marzano plum tomatoes from your garden or, from Puglia and buffalo mozzarella. 
The only way to make this is by using the real ingredients and that means, real Parmigiano Reggiano or Padano and not aged over 18 months. If the cheese is older than 24 months, it will be override the delicate flavors of the tomatoes and mozzarella.

This can be made ahead by putting it together and refrigerating. This dish is great as leftovers and eaten cold too but it truly is a one course meal when hot just add a salad and a great red wine. Buon appetito!

-->

Preheat oven 400F
Put water on to boil and salt it well

Sea salt, fresh ground pepper
extra virgin olive oil
1 white onion, finely chopped
2 cloves garlic finely sliced
1 or 2 dried red chilies, crumbled
3 ½ lb ripe tomatoes or 3 14oz cans Perini or San Marzano peeled tomatoes
large handful of fresh basil leaves
1 tbl red wine vinegar (or less, depends on the tomatoes)
14oz dried orecchiette (see photos)
big handfuls of freshly grated Parmigiano
3 (5oz) balls of mozzarella di buffala (buffalo mozzarella or fresh-made soft mozzarella, the balls stored in water) This type of mozzarella, which is the only type that can be called mozzarella otherwise it has to be labeled "fior di latte," gives the dish a creamy and delicate flavor. Do not use Precious Mozzarella – this is not the real thing and makes a rubbery disgusting dish. Mozzarella is a low fat cheese by nature so looking for a part skim or all skim milk cheese is like an oxymoron in my book.

Heat a couple of lugs or two spoons of olive oil. Add onion, garlic and chili and slowly fry for about 10 minutes on med to low heat until softened but without any color.

If using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until the skin starts to come away, then remove with slotted spoon and remove the pan from the heat.

Put tomatoes in a bowl and run cold water over them. Slide the skins off, squeeze out the seeds, and roughly chop.

Add the fresh or canned tomatoes to the onion and garlic and a small glass of water. Bring to a boil and simmer for around 20 minutes. Put them through a food processor or blender to make a loose sauce (or hand blender). Tear the basil leaves into the sauce and correct the seasoning with salt, pepper and a tiny swig of red wine vinegar.

When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook to very al dente, even under done since this pasta will cook again in the oven.

Drain and toss with half of the tomato sauce and a handful of Parmigiano Padano or Reggiano. Rub baking pan with a little olive oil. Layer a little pasta in the pan followed by tomato sauce, a handful of grated Parmigiano and 1 sliced up mozzarella ball. Then, repeat these layers until all ingredients have been used. end with a layer of mozzarella on top. If you need more, use it.

Bake for 15 minutes or until golden crisp and bubbling.

Castello Pavone, Ivrea - Piedmonte, Val d'Aosta Italy

Castello Pavone, Ivrea - Piedmonte, Val d'Aosta Italy

Courtyard of the Castello

A very brief visit to Castello di Pavone in the town of Ivrea on the outskirts between the Val D'Aosta,  and Piedmonte, Italy was worth every Euro. Lucky to have come in on the tail of two groups who vacated that very day and the weekend before Valentines, we had the place all to ourselves. The historic site has been lovingly restored and is dutifully maintained. You will find yourself immersed in an environment with most of the modern comforts you might desire and a nice dash of hardship to remind you how difficult it is to live in a castle, even today.

The courtyard

 The owner is the only one who has a vehicle in the upper portion of the grounds; all us low-lifers must park below the dwelling and climb a nice steep set of flagstone stairs to the outer wall where there is a door built into the rock (remember this when you pack your bags...).  :-)  You must ring the bell to enter and the door will then slowly open automatically. As it opens the view beyond comes alive and you descend into a short tunnel of brick terraces until you arrive to the front of the castle. They provide help when asked, to bring your bags up to the castle and then to your room and if you are not young and strong, take the offer because the stairs do not end here. :-) Getting to your room could add in quite a few more and every step is worth it in my opinion. The staff is wonderful, helpful and happy.

Stained glass window of the suite

We were welcomed to our Royal Suite Pavone with a glass of Prosecco and promptly reserved our table in the dinning room for dinner. Having dinned there months prior, we knew dinner was a must; the ambience is fabulous.

The suite had one window and three portholes, yes a dark room with the dark wood ceiling but so typical of these old structures it just makes the whole experience more of an adventure.  There are no elevators here and I wondered how they received deliveries in the winter and during the rainy season because there is the old original river rock stone drive and I suppose their suppliers have a very difficult time during inclement weather (horribly slippery). Be sure to stop in the bar (the armory) and have a glass of wine and some outstanding appetizers.

Sunrise from the one window of the suite.

The dinning room is an experience and it is not just one room but made up of various adjoining rooms; one seems to be a little celestial room, up a few stairs off to the left of the fireplace in the main room and then to the right there is another room but I did not get a chance to see that one. The tables are large and round and stately; just perfect for a romantic and leisurely repast. The wine cellar is well stocked so you can accompany their excellent food with an excellent wine. If you stay more than one day, I suggest requesting to have your bottle of outstanding red wine opened before dinner to let it air. Such a shame to not order one of these wines because you do not have time to let it breathe properly. We suggested they try out a Vinturi and see for themselves how this could give them a greater amount of flexibility with client satisfaction (and sell more of those fabulous reds).

We did not have the chance to taste breakfast but I am convinced it was nothing shy of their standard. After a late dinner, there just was not room for breakfast even though they called at 10 to ask if we would like them to bring breakfast to our room. Check out is at 11 so if you would like a slower morning, I would ask them if they do late checkouts; even at a price it is worth it. The spell you fall into while there is  a shame to break so abruptly in the morning with the hassle of getting breakfast, packing and hauling your things back to the car. I was truly amazed watching these young waiters whisk platters of food up staircases to well hidden meeting rooms and small dinning areas for private parties and the like; I think I would have liked to have a job like that when I was young, what a great way to work and get exercise!         Feb 2011

Heavenliness - Val d'Aosta, the Alps!

Heavenliness - Val d'Aosta, the Alps! 

 If you have never been to the Italian side of the Alps, which means taking in the fabulous Val d'Aosta, you have not lived! Culturally Aosta is loaded with ancient history from BC to the beautiful Roman Amphitheater ruins to the Alpine culture and modern day. Everywhere you gaze there are mountains framing your views, the town piazza is crowned with tall glaciers in the background and you can have it all while sipping caffe in the square. I love Val d'Aosta

 

The gastronomic pleasures of this area begin with the infamous Fontina DOP. This is the queen of the alpine meadows, a cheese made from raw milk, fragrant and alive. To be labeled or considered Fontina DOP, it must be made only from cows of the Valdostana breed that forage on local grasses and meadows. This is the cheese that gave birth, to la fonduta (fondue). It was from this awesome fonduta, that was transformed into the other versions of fondue in Switzerland. If you want to savor the original, this is where you need to be! Do not forget to try Fromadzo DOP too, another very special cheese of the area, mix of goat and cow's milk. 

This area is also ultra famous for the Lard d'Arnad DOP and the Vallée d'Aoste Jambon de Bosses DOP. The prosciuto was an ancient gift for bishops and archbishops, produced in the city of Saint Rhemy-en-Bosses since the 14th century. The frigid stream of air that would come down to the valleys bordering with Switzerland and the long winter cold coupled with the manual labor of man, helped transform these raw prosciutti into authentic one-of-a-kind pieces. They are aged 12, 18 and 24 months and if you can find this ham, you must try it. 

The lard of Arnad is truly the jewel of the mountain peasant's world. Today it is found in the area for sale where previously, it was very difficult to find because it was the source of sustenance during those long harsh and cold winter months. As they say, living in the mountains is about 9 months of frigid cold and 3 months of just cold. So be sure to try ultra thin slices of this served on warm crusty pieces of bread; this is something you will come back for time and again. 

A few of the brands assuring you of quality and origin are Saveurs du Val D'Aoste as well as  Alpenzu. Alpenzu is another group of the Val d'Aosta guaranteeing the origin of the products sold. While at the hotel, we were lucky to taste chestnuts in honey as part of an appetizer and while shopping we stumbled on le tegole, famous cookies of the area, another must-try!  

While traveling make sure you do the castles of the region, they are fantastic!    

July 2010

Romantik Hotels - European Class

Romantik Hotels - European Class

If you have not heard of this group of hotels, then you are in for a real surprise. This franchise has hotels all over Europe specializing in romantic getaways, spas, wonderful food and dinning as well as, stunning surroundings. I suggest ordering their catalog so you can see for yourself the smorgasbord of choices! If it is possible, at least for this creature, I will try to organize my business trips around staying in one of these hotels. You definitely get value for your money and are in lovely historical environments always family owned and operated so there is a nice sense of friendliness, lacking in the large hotels.Romantik
(June 2010) 

Etruscan pasta - Simple and Honest Cooking!

Etruscan pasta - Simple and Honest Cooking!

This has been the month of chocolate mousse for some reason of course I am super cheating because I have found a 2 minute package from Lindt! These are amazing and come in two if not three flavors...cannot remember (brain fart again). All you add is milk and whip (no, not me even though I have been very remiss lately with my recipes and cooking).:-)

As the hot season approaches, the desire for fresh and cool is right up there with finding a way to pay off all debt in one's life ;-) and last week I tried out an old Etruscan recipe and had to wing it.  This is not a cold pasta sauce but it is SUPER simple. All you need is fresh mint, walnuts, garlic, olive oil and the real thing, parmigiano reggiano or grana padano.

For all you seasoned cooks, you just have to guess on the portions. I used quantities I would use for two people making garlic, parsley and oil pasta.

Choose a long pasta, linguini, spaghettini, pici, spaghetti, etc.


For two:
15 - 20 leaves of fresh mint approx.
2-4 cloves garlic depending on tastes
ultra finely chopped walnuts about (4 whole ones)
olive oil extra V, enough to make a sauce to cover the pasta.

Crush the garlic into the oil and begin to saute very slowly.  Finely chop the mint and add to oil mixture and saute about one minute on very low heat take off the heat.


Cook the pasta in salted water, (must use some salt in the cooking otherwise pasta is just flavorless with the sauces).  When al dente, drain and quickly toss into the pan of garlic, oil and mint that you will have deftly put back on the fire just seconds before draining the pasta. Saute high for 2 minutes or less tossing the walnuts into the sautee mix.


Serve in warm bowls and garnish with the parmigiano. Serve with a fabulous frizzy white summer wine from the Veneto region or even a Prosecco would do well with this. Buon appetito! 

Still on Eggplant...Favorite Marinated Eggplant!

Still on Eggplant...Favorite Marinated Eggplant!

Melanzane Marinate

2 long eggplant
2 cloves of garlic
2 bay leaves
White wine vinegar
Salt
Whole black peppercorns
Olive oil for frying


Wash and dry the eggplant, cut off the ends and cut lengthwise throwing away the first lengthwise piece (all skin) and make these about 4mm in thickness. Do not skin the eggplant.
Fry in oil (do not flour the slices) and dry them on oil absorbing paper.  Once they are cold, place in a nice terrina and add the garlic cloves cut in half, the bay leaves and the peppercorns, lightly salt and cover it all with the white wine vinegar. Let rest for one night before serving. These are great as an antipasto or to accompany mixed boiled meats.  These should be consumed 3-4 days post preparation.

Parma for Eggplant Parmigiana! (No Cheese)

Parma for Eggplant Parmigiana! (No Cheese)

Thinking about a friend who the other day decided to make eggplant parmigiana, I had to go to my "bible" cookbook Emiliana and Romagnola wanting to set it straight once and for all the difference between these dishes.
First off, the ultra famous eggplant parmigiana served in most restaurants in the US and in cookbooks as well, is actually what is called "Parmigiana di melanzane" vs what is made in Emilia Romagna called, "Melanzane alla parmigiana." The former is from Campania (Naples province) and uses heavy amounts of mozzarella.
Another myth to be exposed is the one when preparing eggplant, was to cover the raw slices with salt. This was supposed to force the vegetable to purge the bitter water contained within. Maybe centuries ago this plant was very bitter but today the varieties we have are far from bitter and the salting actually ruins the delicate flavor of the eggplant and is harmful so, NEVER, ever salt eggplant before use.  :-)


My favorite recipe for Melanzane all parmigiana (Emiliana recipe) is the following:
2 medium eggplant
50 gram prosciutto crudo (raw salted ham such as crudo di Parma or San Daniele - thick slice about 1/4 inch
1 small onion
300 gr peeled tomatoes 
50 gram butter
flour
olive oil
salt pepper
Wash and dry the eggplant, but the ends off and slice into rounds.
The slices should be about 4-5 mm in thickness.
Flour them well and fry in olive oil, dry on oil absorbing paper.
In a casserole dish, melt the butter (may substitute olive oil here is desired) together with the super finely SLICED onion. When the onion is nice and transparent, add the prosciutto cut into little cubes. Sautee for two minutes and add the tomatoes.
Salt and pepper to taste and then add the eggplant slices.
Cook over a slow flame, covered for approximately fifteen minutes.

Bet you didn't know...

Bet you didn't know...

Did you know Italy contains 70% of the world's art? Think about that for a second, a country so small physically is so crammed full of art, monuments, churches, artifacts, tombs and on and on!! It is just amazing to me the whole concept, thinking about the number of people who passed through the country leaving such an imprint and patrimony for the rest of the world to come. No wonder Italy is so short on living space. ;-)

Meucci was the father of the telephone, not Mr. Bell; in fact Bell was well known for pirating his inventions. Marconi was the father of the radio and I bet you did not know the world's first freeway, created conceptually and physically constructed was here is this little land of dreamers and creators. Today the Italian autostrada is one of the best out there that is, if you do not judge it for the curves. With such a lack of space to build freeways, and the fact people will not sell land, the roads have to curve around history and stubbornness, so remember this when you are screaming down the road and have to back off by 50 mph to make a curve and stay alive. They have the best and world's only draining asphalt so when it rains, you can see the road; it is truly amazing (and still drive fast).

Now a quick tip on how to choose Gorgonzola, make sure the mold is not uniformly distributed. You should look for inoculation lines as well as where made. Gorgonzola originated in a small town close to Milan called, obviously, Gorgonzola. Today most of it is produced in the province of Novara and regions of Piedmont and Lombardy.  Try a risotto with Gorgonzola!