TUSCANY
The COUNTRYSIDE
TUCCI in TUSCANY
FULL EPISODE !!!
STANLEY TUCCI "In TUSCANY"
WATCH The FULL EPISODE HERE !!!
PONTE VECCHIO
And The ARNO RIVER
FLORENCE
GOING to The AMALFI COAST ?
Friday, July 4, 2025
Sunday, April 27, 2025
Positano Casa Buonocore Hotel
CASA BUONOCORE
POSITANO
CASA BUONOCORE
BEAUTIFUL VIEWS
POSITANO
A TASTY BREAKFAST
To START YOUR DAY
CASA BUONOCORE
GET a BEAUTIFUL ROOM
CASA BUONOCORE
YOUR OWN PRIVATE BALCONY
With a GORGEOUS VIEW of POSITANO
CASA BUONOCORE
A 5-minute walk from the sandy beach and crystal-clear water on the Costiera Amalfitana coast, Casa Buonocore is in Positano. It offers elegant air-conditioned rooms with total-white décor and free Wi-Fi.
Featuring a garden, patio and small library with fine tiled floors and large windows, the Buonocore is housed in a 17th-century house. A sweet breakfast buffet is served daily, indoors or on the patio.
All en suite, rooms at Casa Buonocore include a flat-screen TV, free minibar and safe. The Junior Suite and Deluxe rooms boast of balconies with view and seating area, while the Superior room has a panoramic terrace that opens up on Positano.
HOTELS POSITANO CAPRI The AMALFI COAST
NAPLES SORRENTO & WORLDWIDE
GOING to POSITANO ?
DON'T LEAVE HOME Without IT !
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
CAPRI NAPLES SORRENTO
Tropea Calabria Calabrian Food
TROPEA
CALABRIA, ITALY
"TROPEA"
CALABRIA
A ONION VENDER
TROPEA
TROPEA IS FAMOUS FOR ITS SWEET RED ONIONS
"NDUJA"
A Calabrian must-have for every visitor, the classic ‘Nduja is a fiery, buttered sausage that is most commonly savored as a paste or spread.
It's made from a blend of pork parts and chili peppers and is often served on a loaf of bread with a drizzle of olive oil.
If you’re a lover of hot food, it's simply a match made in heaven.
CACIOCAVALLO
The Calabria cheese known as Calabrian provola is known for its exceptional flavor and is arguably one of the finest cheeses in the world.
It is great for eating as an appetizer all on its own, or for use as an ingredient in a dish.
Easily distinguishable in its distinct shape and yellow velvet rind that encases a solid core, this cheese is popularly served smoked or grilled just like other stretched-curd cheeses.
CACIACAVALLO
Caciocavallo is another signature stretched-curd Italian cheese that originates from Southern Italy. Procured on Sila, an ecologically virgin plateau, this cheese goes from a salty to a more spicy taste as it seasons and is best paired with wines.
Owing to the seasoning, the cheese develops a granular texture, making it a perfect choice for grating.
GOING to The AMALFI COAST ?
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
UNIQUE TRAVEL INFO
With 100 REGIONAL RECIPES
Of NAPLES POSITANO The AMALFI COAST
ITALY
GOING to CALABRIA ? AMALFI "
HOTELS All ITALY & WORLDWIDE
Famous "TROPEA ONIONS"
TROPEA, CALABRIA
Tropea Onions, also known as red onions from Tropea, are a distinctive Italian onion variety grown primarily in the Tropea region of Calabria, Italy. They are known for their sweetness, mild flavor, and slightly torpedo shape. The onions are often eaten raw in salads or cooked in various dishes.
TROPEA ONIONS & ANCHOVIES
Local ANTIPASTO
TROPEA ONION PIZZA
With Tomato & Mozzarella
VECCHIO AMARO del CAPO
WONDERFUL "AMARO" from CALABRIA
Vecchio Amaro del Capo is a well-known Italian amaro, a bittersweet herbal liqueur, produced by the Fratelli Caffo distillery in Calabria. It's made with a blend of 29 different herbs, spices, roots, fruits, and flowers from Southern Italy, including oranges, licorice, and chamomile. It's typically served chilled as a digestif.
The Dominat Flaver is CITRUS of ORANGES, as well as Cinnamon, Mint, & Licorice.
The FLAVOR PROFILE is Bittersweet with Hints of CITRUS HERBS & SPICES
DIGESTIVO : Vecchio del Capo is an AMARO that is typically served after a Meal to help aid in digestion.
Sunday, January 26, 2025
Bottega Vino Verona Italy
BOTTEGA del VINI
VERONA
Frank Prisansano
HOLDING COURT
BOTTEGA del VINI
VERONA
At The BOTTEGA del VINI
With FRANK PRISINZANO
VERONA ITALY
At The BOTTEGA del VINI
Author DANIEL BELLINO Z with GIANPAULO MOTTA
CUGINI
Anthony Bellino with Cousins Joe Macari
And Daniel Bellino Z
At The BOTTEGA del VINI
During The VINITALY WINE EXPOSITION
VERONA, ITALY
DINNER at The BOTTEGA
At The BOTTEGA del VINI
With Local VERONESE "LUCA DUSI"
BOTTEGA d VINO
GOING to AMALFI ???
Sunday, January 5, 2025
Official Recipe Ragu Bolognese Bologna
This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY
This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to
AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)
This is the renewed recipe for the real ragù alla bolognese:
INGREDIENTS AND DOSES (FOR 6 PEOPLE)
Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.
PROCEDURE
In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it "sizzles".
Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.
NOTE :
Traditionally in Bologna they used the "cartella", that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.
VARIANTS ALLOWED :
1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;
VARIANTS NOT ALLOWED
1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).
BOLOGNESE RAGOUT CAN Be ENRICHED With :
1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.
The RAGU BOLOGNESE COOKBOOK
AMERICA'S FAVORITE RECIPE
TAGLIATELLE BOLOGNESE
“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.
There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.
The three Bolognese Delegations have therefore set up a "Study Committee" for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.
Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.
The "Study Committee", making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible "enrichments".
The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.
trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.
The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.
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