Cooking Vacations
Rose Petals & Sage
from our Summer Garden
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Felice estate, happy summer, to everyone!!! Although a rain-laden summer was the start, it has now turned to sun-splashed days with beautiful green gardens and fruits and vegetables everywhere. We are back in Italy with aprons tied on, welcoming guests, and cooking up a storm.
We've created new culinary tours too - from the countryside of Venice to Portofino. And, in our test kitchen, we share three recipes, one from my newly published cookbook - "It's A Dream Place - Stories & Recipes of Food, Love and the Amalfi Coast," using organic rose petals. It is the perfect season for rosolio al limone, rose petal, and lemon liqueur.
Sage is also blooming in bouquets of green; there's a delicious recipe for spinach ravioli in sage butter. There's also a simple summer raspberry and chocolate dessert courtesy of Chef Graziano in Montepulciano.
Pasta e dolce, a perfect pair for a summer's eve! Read on and happy cooking.
Buon appitito!
Lauren
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Roman Sage-
Food Notes and Recipes
Summer in Italy means cooking from the garden. Italian gardens, growing a little bit of everything, brim with sage in the summer. Its Latin name is salvia from the Lamiaceae family and means to save.
This delicate herb, steeped in history and tradition, holds significance across diverse cultures, symbolizing protection, wisdom, and purification. During ancient Greece and Rome times, sage was widely known and used for its medicinal properties.
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Growing in diverse hues of verdant green, sage is known for its intense aroma and elegantly shaped, oval leaves with delicate grey veining. It's an easy-to-grow plant and adds flavor to soups, rice, and when grilling or stewing meats such as chicken, beef, turkey, and pork.
Italian sage is a beloved herb with unlimited use. Sage grows well in direct sun under radiant Italian skies, capturing the essence and beauty of summer in Italy.
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Summer Salads
& Extra Virgin Olive Oil
Pasta and pizza may be the first foods that come to mind when you think of Italy, however, Italians are also known for their creative summer salads.
One of the most famous Italian salads is the Panzanella - when in Tuscany or Umbria or Caponata - when in Campania. Both salads are prepared with sun-riped juicy tomatoes cut in two, twice-baked bread cracked into pieces, a drizzle of extra virgin olive oil, a pinch of sea salt, hand-torn fresh basil, black olives, tuna, sliced cucumbers, and capers too. A drizzle of extra virgin olive oil adds moisture to the bread while bringing out the flavor of all ingredients.
Be creative and drizzle with Cooking Vacations' lemon oil made with organic olives that were first-cold pressed and bottled immediately by the hills of Vesuvius and infused with Sfusato lemons
Cooking Vacations' Olive Oil
Sfusato limone is the name of the precious lemons that grow everywhere along the Amalfi Coast. The sfusato lemons are the key ingredient in our lemon olive oil which we make in small production.
For more info on our olive oil in extra virgin, rosemary, and chili pepper, please visit our website for delicious options -
https://www.cooking-vacations.com/online-shop/
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Handmade Spinach Ravioli
filled with ricotta in butter and sage
Handmade ravioli have been a staple in Italian cuisine and date back to Renaissance times when the filling was always scented with a pinch of nutmeg. we share our recipe for this delicate recipe made by hand with organic ingredients and love.
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Serves 4
Ingredients
Pasta Dough
300g (3 Cups) "0" Flour
3 medium Eggs
A pinch of Salt
Water
Filling
400g (3 1/4 Cups) fresh cow ricotta cheese
200g (1 1/8 Cups) cooked and squeezed spinach
4 tablespoons of Parmesan cheese
1 egg
Sea salt
Pepper
Nutmeg
Butter to taste, at least two pates
Sauce
Organic butter
Sage
Black pepper, to taste
Place the flour on a work surface and create a well shape. Into the well, add the cracked eggs and a pinch of salt. Use a fork to mix the flour with the eggs until you get a blended dough, then continue with your hands. Knead gently until the dough is smooth and uniform.
Allow the dough to rest on the counter covered with plastic wrap.
In a large skillet, the butter and lightly sauté spinach, seasoning with salt and pepper, to taste. Add the parmesan cheese and let it rest for a minute. Next, remove from the heat and add the ricotta cheese, egg, and season with sea salt and pepper, nutmeg, and a little more Parmesan cheese.
Using a pasta machine or rolling pin, create thin sheets of pasta, gradually lowering the thickness of the dial if made with a pasta machine. Once rolled out to a thin sheet, place one teaspoon of filling two fingers apart along the dough, and then cover it with a second layer of pasta dough gently pressing out the air around the small mounds of ricotta. To make an air-tight seal, cut into squares with a pasta cutter or knife, and press the entire ravioli closing around the edges. Next, place each square on a tray that has been dusted with flour, and dust again after you place them on the plate.
In another pan, melt the butter and sage and be careful not to burn, add pepper, to taste.
Cook the ravioli in a deep pot of salted boiling water for 5 minutes or until they float to the top and remove with a sieve spoon. Remove the ravioli and add to the pan with the butter and sage. Swirl the ravioli a little so they soak up the butter sage. Remove from the pan, plate, and garnish with freshly grated Parmesan cheese.
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Tie On Your Aprons
In Two New Culinary Tours
Aprons On with Chef Edoardo!
Portofino & Cinque Terre's Riviera
Join Chef Edoardo in sunny Sestri Levante and learn how to prepare authentic basil pesto, oven-baked focaccia and farinata, chickpea flatbread, and homemade pasta - trofie and pansoti!
When you're not cooking, visit and discover the beautiful landscapes and coastlines of the Cinque Terre! Explore Sestri Levante, in our Food Lover's Landmark tour, a town set on the Italian Riviera and the perfect destination where you'll explore the sun-splashed coast, dine on excellent local cuisine, and meet the passionate people in Liguria who live life to the fullest.
Sestri is also known for the Baia delle Favole, Bay of the Fairytales, named in honor of Hans Christian Anderson, who lived in Sestri for a short time in 1835, and the Baia del Silenzio, Bay of Silence. Visit the Cinque Terre National Park, dreamy Portofino, and charming Santa Margherita..
Aprons On with Chef Edoardo!
Portofino & Cinque Terre's Riviera
https://www.cooking-vacations.com/tour/portofino-cinque-terre-riviera-liguria/
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Romantic Castle
Cooking in the Venetian Countryside!
Imagine a romantic getaway in a Venetian castle set in the countryside of Venice while cooking traditional recipes with a noble family and drinking Prosecco!!!
The new addition to the Veneto region is a fairytale experience nestled in the lush rolling hills of Venice's countryside.
The kitchen is set in a 17th-century castle where you'll meet Chef Antonio. Hand-on you'll learn to prepare antipasto, fresh pasta, main courses, and desserts while cooking like a king!
During your stay, discover Treviso. Known as the Citta d’Acqua, for its intricate network of winding canals, Treviso is the birthplace of two of Italy’s most treasured delights: tiramisù, the delicate dessert made with layers of Savoia biscotti layered between mascarpone cheese, soaked in caffé, then dusted with cocoa, and the world-famous Prosecco.
When you are not cooking, walk the green gardens around the castle where art and life mix. Renaissance frescos adorn the ceilings and walls, and there is a grotto and chapel on the property to explore. Sprawling vineyards and a historic Italian flower garden can be seen forever.
Treviso
Fall in love with historic Treviso, a town brimming with artisans, trattorias, and landmarks. Scenic canals branch off to the Sile River and wind through cobbled streets, elegant palaces, frescoed churches, and the historic center enclosed by ancient walls and bastions from the 16th century.
Cooking in the Venetian Countryside!
https://www.cooking-vacations.com/tour/cooking-in-the-venetian-countryside-5-days-4-nights/
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Rosolio al Limone
~ Lemon and Rose Petal Liqueur
from my cookbook
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This recipe is for the ancient liqueur called Rosolio al Limone, meaning due from the sun, and comes from the pages of my cookbook, "It's a Dream Place - Stories & Recipes of Food and Love on the Amalfi Coast."
Rosolio takes its name from the Latin root, ros solis, meaning dew of the sun, and was originally made by the nuns during the Renaissance. It’s served at weddings to toast a long and happy marriage. This delicate liqueur is always made in the summer months when the roses are in full bloom.
Makes 1 bottle of approximately 500ml.
Ingredients
1 organic lemon
360 ml (1 cup) grain alcohol
1 vanilla bean
1 handful of organic perfumed rose petals (unsprayed)
300 g (1 cup) sugar
240 ml (1 cup) spring water
Wash the lemon well and remove the peel, peel only the yellow skin, and not the white pith. Pour the grain alcohol into a sterilized Ball jar.
Add the lemon peel, vanilla bean, and rose petals. Close the jar and store it in a cool, dry place for 5 to 7 days.
When 5 to 7 days have passed, drain the mixture through a sieve, keeping only the alcohol mixture. Next, heat the sugar and water in a pan and bring it to a boil, stirring constantly to ensure the sugar completely dissolves. Continue boil for a minute, then remove from heat and allow the syrup to cool.
Once cooled, mix the alcohol mixture with the syrup. Stir well and let it sit for a few minutes. Pour into a tall clear glass bottle, then cork the bottle. Store in the refrigerator for at least 1 week before using.
Serve ice cold.
Alternatively, you can use one cinnamon stick and three cloves, replacing the vanilla bean, for a more pungent flavor.
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Discover more recipes like this one from Lauren's Cookbook
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La Terra di Siena
Chocolate Raspberry Delight
We share one of our favorite Tuscan recipes, Chocolate Raspberry Delight, from Chef Graziano in Montepulciano. It pairs perfectly with Rosolio al Limone.
The raspberry, chocolate, and rose petals blend perfectly in this dolce served at lunch, dinner, or for no reason at all!
Servies 10
Ingredients
For Raspberry Coulis:
Raspberry puree: 6 ½ tbsp
Granulated sugar: 1 ½ tbsp
Lemon: 1
For Cocoa Crust:
Unsweetened cocoa powder: ¾ Cup and 1 tbsp
Rice flour: 2/3 Cup
Hazelnuts: 1/3 cup
Butter: 3 ½ tbsp
Salt: to taste
Granulated sugar: ½ Cup
For Caramel Mousse:
Heavy cream: 6 ¾ tbsp
Caramel chocolate: 6 ½ tbsp
Gelatin: ½ tbsp
For White Chocolate Mousse:
Heavy cream: 6 ¾ tbsp
White chocolate: 6 ½ tbsp
Gelatin: ¼ tbsp
Edible flowers for decorating
For the raspberry coulis cook over low heat until the raspberry puree with lemon juice and sugar is reduced, then cool.
Blend the hazelnuts, then add butter, sugar, and salt. Next, mix with cocoa powder and rice flour to create the Cocoa “Soil” Crust. Spread thinly on a baking sheet over parchment paper and bake at 320°F for 25 minutes. Let cool and crumble by hand.
Melt the chocolates in a double boiler, and whip the cream. Add the soaked gelatin to the warm chocolate.
Slowly blend the room-temperature chocolate with the whipped cream to create the light and airy caramel and white chocolate mousse.
Pour the coulis onto the plate, and place the cocoa mixture on top. Then, pipe dollops of mousse using a pastry bag, decorate with edible flowers and shaved chocolate curls, and serve!
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Let's Go For a Giro In Italy!!!
Pack your bags and don't forget your camera and travel journal as we take you on a little giro, walk or drive, in Italy.
Italians love summer and go to all lengths to enjoy summer picnics on the beach, countryside walks, music concerts, Saints' Days, and colorful parades. Here is a short list of our favorites in sunny Italy!!!
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The Ravello Music Festival is a magical celebration of music set in the romantic town of Ravello, perched high above the sparkling Amalfi Coast in Italy. Surrounded by ancient cobblestone streets, lush gardens, and stunning panoramic views of the Mediterranean Sea, you will be carried away with melodic tunes and harmonious notes that hit the high notes.
Each summer, this idyllic setting transforms into a haven for music lovers, hosting a rich tapestry of classical and contemporary musical performances.
As the sun sets over the Amalfi Coast, the music takes on an even more romantic and ethereal quality, casting a spell that lingers long after the final musical notes have faded.
The Ravello Music Festival is an unforgettable experience where passion, artistry, and the spirit of romance converge to create a magical atmosphere. It takes place every July to August, starting from July 2nd this year.
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The historic Palio di Siena! Twice a year and coming up soon, if you find yourself in Siena check out the Palio di Siena horse race on July 2 and August 16, 2024!
The first race was held in 1482 and takes place over four days with the race taking place on the fourth day. The first day is for drawing the horses' lots and assignments, called ratta. Five trial runs in the leading days take place before the race itself.
On the day of the race, the entirety of Siena buzzes with excitement bringing in thousands of visitors to the center of Siena. This historical traditional event brings each district of the city together. You don't want to miss it!
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Italian Saints' Feast Days hold great importance in the culture of Italy. These festive occasions are religious and deeply rooted neighborhood gatherings that bring friends and family together. Each saint has his or her designated feast day, and although every day is a feast day in Italy, in July, there are two that we share with you.
July 15 is the Feast day of St. Rosalia. Palermo honors St. Rosalia, a pious young woman who saved the city from the plague in 1624.
July 26 is the Feast of St. Anne, Mother of the Blessed Virgin Mary. Sorrento's old port, the island of Ischia, and in Caserta celebrate her day with a feast and procession.
Each town or village goes all out with street food, flower designs in the street, fireworks, parades, and gelato and granita for all!
We hope to see you in sunny Italy !!!
Happy Cooking-
Lauren
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