Monday, July 6, 2009

Spaghetti alla Carbonara di Zucchine

Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the original version.

Ingredients
5 tablespoons extra-virgin olive oil, more less as you like it..
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
preferably fresh from the garden. I used Seeds from Italy and grew my own. But if you can't do this go to the local farmers market.


2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces spaghetti


6 large fresh basil leaves, torn into pieces, divided

Preparation Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic if your wish.

Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
yield: Makes 4 to 6 servings



Check out the perfect pasta bowl

Rare Peek at Riches of Past in Rome

The original Roman door at the Temple of Romulus. This and other archaeological sites, usually off limits, have been opened to the public.


A room from the House of Gryphons on the Palatine Hill.


A carving from the House of Gryphons.


A fresco that has been relocated to the Loggia Mattei on the Palatine.

Often, after the initial news media fanfare that usually accompanies such finds and their restoration, many of the ancient habitats have returned to the obscurity from which they emerged. There just aren’t enough custodians to monitor these important archaeological sites, and so they are off limits to the public.

But this summer — except in August, when it’s too hot — Rome’s archaeological authority has reallocated money so that it can provide staffs for five monuments in the ancient heart of Rome that are usually closed. The initiative will also allow nighttime visits to the Colosseum and offer free after-hours concerts in the museums that house the state’s collection of ancient Roman art.

Like art institutions elsewhere in a time of financial instability, Italy’s principal archaeological sites have had to cope with significant financial cuts that have affected accessibility and new excavations. The openings are the archaeological authority’s response to those budget woes.

“The shortage of guards is a huge problem that really must be resolved,” said Maria Antonietta Tomei, director of the Palatine and Roman Forum, as she strode purposefully around the site. On a good day, she said, only about a quarter of the approximately 80 security guards assigned to the area are on the job (holidays, illness and days off account for the absences), “and that’s just not enough.” But there’s no money to hire any more.

“Even when we restore buildings, we usually only manage to keep them open for a few days, even if the restorations have been long and complex and costly,” she said. “Then we only open them up to scholars.”

The chance to see previously closed sites is being made possible with state money that is usually set aside for staff bonuses and special projects, Ms. Tomei said. Normally cantankerous unions have also signed on.

Among the attractions that await visitors is the House of Livia, once the home of the wife of the emperor Augustus. The two-story structure has been closed for more than two decades, but until October it will be open every Tuesday.

By later imperial standards, the house, with its panels of architectonic motifs and flowery festoons, might even be described as modest. “Augustus didn’t love waste,” Ms. Tomei said. “He lived in the same rooms for 40 years.”

(One Italian visitor said with a snort on Tuesday, “Unlike Italy’s current head of government,” referring to Prime Minister Silvio Berlusconi, whose supposed antics in his palatial residence — complete with a model of an erupting volcano — on the island of Sardinia have fueled gossip magazines and mainstream newspapers here for weeks.)

The Colosseum, Palatine and Roman Forum, which can be visited with one ticket, are Italy’s biggest tourist draw, and in 2008 nearly five million visitors brought in more than $50 million. But the financial crisis has had an effect on tourism. Hotel occupancy was down about 8 percent in March from the year before, according to the most recent statistics available from Rome’s municipal tourist office. (It’s too soon to know whether the Colosseum numbers have changed.)

New monuments to visit might be one way to lure tourists. For example, buried under the ruins of the Domus Flavia, built by Nero and Domitian, are the remains of the so-called House of Gryphons, one of the most important residences of Republican Rome. Excavated in 1912, it is virtually unknown outside academic circles. It too is now open on Tuesdays.

Behind its massive original bronze doors, the misnamed Temple of Romulus in the Roman Forum (it was probably the Temple of Jupiter Stator) shows evidence of the gradual merging of pagan religions with the Christian usurper. Like the so-called Oratory of the 40 Martyrs, decorated with eighth-century frescoes of soldiers who perished in frozen waters in Armenia, the temple is now open on Fridays.

One relatively modern attraction is the Loggia Mattei, which dates from the Renaissance, when some aristocratic families colonized the Palatine with landscaped gardens and small villas, often absorbing Roman ruins. Frescoes from a hall dedicated to the cult of Isis, the Egyptian goddess, have been brought here from another site on the Palatine. The loggia, built in the 16th century, was briefly open in 1997, Ms. Tomei said, “but even then we didn’t have enough custodians. Since then it’s fallen into oblivion.”

The ancient frescoes abut the newer loggia, which was painted by the workshop of Baldassare Peruzzi with mythological scenes. The decoration includes 12 roundels with signs of the Zodiac, panels that belong to the Metropolitan Museum of Art in New York.

By ELISABETTA POVOLEDO

Published: July 3, 2009 , New York Times Online

Photo’s courtesy of the Photographic Archive Soprintendenza

Friday, April 3, 2009

Welcome to our Gift Registry






We would like to introduce a new service for our website. Now you can shop for all your favorite items and let all your friends and family know what you would like for your own special gift. It's easy just follow the instructions below.

Creating a New Gift Registry

It's easy to use! Just shop for your desired items like you were going to purchase them yourself. Add them to your shopping cart one at a time in the quantity that you desire. When you are finished with your selections, click CHECKOUT to submit your Registry.

Next, fill out the contact information, and choose "Registry" as your payment type.

You will receive your own customized registry link to send to your guests, family & friends, and to post on your wedding website or Facebook/MySpace.

You can also send your guests directly to our site and they can search for your registry.

We have created a quick list for you to use when setting up a more formal wedding registry.

Selecting your Dinnerware pattern should be an enjoyable experience. We’ll help you get there!
Take a moment to look inside yourself. What colors do you surround yourself in? Shades of Blue? Red? Green or Neutrals?
Your pottery should (and can) reflect your color preferences. Mixing patterns and adding trendy colors in accessories, salads or Chargers (they sit beneath your dinner plate) over the years will keep your table fresh and exciting, so don’t be afraid to play and have fun!

After color preference we’ll look at patterns classic, modern, floral or simple banded. A combination of designs can give your table that wow factor you thought might not have been possible!

Now we’ll move on to place settings. You’ll want a minimum of 12 five-piece place settings for your formal dinnerware. This will include a dinner plate, salad plate, bread & butter plate and a cup & saucer. The soup/pasta bowl is a separate piece. Remember; you can serve a pasta appetizer, salad or even dessert in your soup!
For your everyday dinnerware 8-10 place settings will do. The place setting in casual dinnerware will include; a dinner plate, salad plate, soup or cereal bowl and mug or cup & saucer.
Don’t forget to register for all your much needed accessories.

· A teapot and coffee pot (If you drink coffee and tea, register for both)

· 12 extra salad or dessert plates (this way no one will be in the kitchen washing salad plates to come back for dessert!)

· Salt & Pepper shakers

Caring for your majolica is easier today than ever before. Manufacturers know that contemporary couples lead busy lives and demand the ease of machine washing. * Most pottery is dishwasher safe. Newer dishwashers have a fine china setting use it. If yours does not, be sure to use a minimum of non-abrasive and non-acidic detergent, being sure to space your pieces. When the wash & dry cycle is complete, always let your pieces cool completely before putting it away.
*Be sure to speak with your La Tavola Bella bridal registry consultant about the best ways to give your pottery the care it deserves.

If you have any problems you can just call us at (540) 270-4502 or email us at info@latavolabella.com and we will set it up for you.


Monday, March 9, 2009

Olive Oil from Umbria

For a precious few weeks after crushing, olive oil has a wonderful pungent, hot-peppery, and intensely fruity quality. This is called olio nuovo, literally "new oil."
One of the great pleasures of being in Italy in November and December is tasting the oil just as it comes from the press. A great tradition in Umbria and Tuscany is to venture into the countryside and attend the new oil festa at the local frantoio (olive press/factory) where they serve bruschetta, crusty bread grilled, rubbed with garlic, and doused with the olio nuovo, then sprinkled with sea salt. All of Italy celebrates the olio nuovo with bottles of the intense nectar in every restaurant. Read the Olio Nuovo Newsletter with highlights of this year's harvest:

Olivestri produces exquisite Gold Medal winning olive oil from select hand-picked olives. Located on the Tuscan border not far from Cortona and the famous wine producing town of Montepulciano, Petrignano imbues the best of Tuscany and Umbria in its oil. If you are not familiar with Olivestri, you can read about them here.
All of there olio nuovo is completely unfiltered so that you can enjoy it the way they do in Italy.
If you have questions about sediment and age expectancy of olio nuovo, you can read abut it here: The Gunk



Check out our selection of oil bottles to keep your favorite oil fresh. http://www.latavolabella.com/showstock_functionalitem.asp?TC=TP&IN=483 Protect fresh oil from light and excess heat by keeping a selection on the counter for cooking and the rest in a safe cool cabinet. No use wasting the precious oil.

Friday, March 6, 2009

How not to Kill Your Spouse While Traveling


Sometimes a little Humor goes a long ways...


1. Communicate "Find your own phrase to say to support your partner when you don't have the privacy you want or when life on the road is getting you down. For instance, a simple 'Good morning' can mean 'I love you.'



2. Stay amused "Play silly games. Like 'Which movie star does that driver we just passed look like?' Such pointless fun alleviates the kind of boredom that sooner or later leads to pointless arguments."


3. Indulge "While traveling cheaply through Italy, we decided we should experience Positano as it was meant to be enjoyed. We checked into a nice hotel and had a totally elegant dinner. That bit of luxury made everything else better."


4. Pace yourselves "Six places in eight days is not interesting. When you slow down, you discover where you need to work together. Travel can be the renewal of a relationship."

5. Go solo "You don't have to spend every minute together. Set aside an afternoon to shop on our own for jewelry and music. After a few hours of exploring alone, it's fun to regroup and share your adventures."

6. Do not disturb "Different sleeping patterns may not be a problem at home, but when you're in the relatively confined space of a hotel room, they can make life hard. Bring earphones for watching television and eye masks for the light."


7. Chill out "You have to learn to roll with the punches. If we're starving and driving each other crazy, and there's no restaurant for another 70 miles, we can either get a chocolate bar at a gas station, or we can stick it out." Or in my case always carry a snack. We make a habit of stocking up in the airport before we get our rental car. A bag of peanuts and a drink may be really handy when you haven't eaten for 12 hours and the hotel restaurant is closed..



8. Make special plans "Create surprising little gifts out of the mundane: 'Honey, I rented us a car with a stick shift!' or 'Guess what, we're flying direct!' Your partner will then feel as if you've taken his or her preferences into account."

Friday, February 20, 2009

Barboursville Vineyards & Palladio Restaurant



Well if you can't make it to Italy right now, try a weekend getaway at Barboursville Vineyards.
As the birthplace of American viticulture, Virginia has been cultivating and producing wine grapes for more than four centuries and now has about 140 wineries. To witness where some of the state's finest wines are made, head to Barboursville Vineyards, just 20 minutes outside of Charlottesville. Tour the winery, taste its award-winning varietals, enjoy a gourmet meal at its Palladio Restaurant, and walk the grounds to see ruins of a home designed by Thomas Jefferson. As a bonus, the drive there passes through some of the state's most beautiful farmland.




Tasting & Tours
Let us welcome you to our TASTING ROOM, the centerpiece of many a visit to Barboursville Vineyards. In the style of a Northern Italian farmhouse we greet you with a roaring fire in our double-sided fireplace in winter, and covered loggias in the warm season. Here you can sample more than 15 of our award winning wines, select wine books and accessories in our gift shop, or just relax at a table or on lawns overlooking the vineyards and the Blue Ridge, with your favorite wine.

Let us offer you a tour of our modern winery on Saturday and Sunday, free, including an introduction to the history of Barboursville. Or take a self-guided tour of the Historic Ruins of Governor Barbour's Mansion, a short stroll from the winery.


A Virginia historic landmark, the Ruins overlook an expansive, classic estate park framed in ancient boxwoods, a beautiful area for picnics, strolling, or simply listening to the stream flowing past, imparting the serenity of centuries in this place.

We are open for wine tasting Monday-Saturday, 10am-5pm, and Sunday 11am-5pm. The $4 tasting fee includes an inscribed glass and entitles you to a tasting of 16-20 wines, several offered only at the winery. On your next visit, bring your souvenir glass and there is no charge for tasting.


Tasting Room
Monday-Saturday: 10am-5pm
Sunday: 11am-5pm

Contacts
Arianne Wojcik
Carole Martin
(540) 832-3824
bvvy@barboursvillewine.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Winery Tours
Saturday and Sunday : Noon-4pm or by appt.

Tour Historic Landmarks
Self-guided tours are permitted.
Monday-Saturday: 10am-5pm
Sunday: 11am-5


http://barboursvillewine.net


Stay at:
The 1804 Inn

Reservations & Rates For more information about The 1804 Inn call (540) 832-5384 and ask for Lynn Russenberger
or email 1804inn@barboursvillewine.com.This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

The 1804 Inn and Vineyard Cottage are open seven days a week, year 'round.

To make reservations, please contact us: The 1804 Inn ReservationsThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it

WINTER SPECIALS
We invite you to stay at The 1804 Inn to recuperate from 2008 or to start 2009 with a fresh outlook, with a Special Rate for Suites this February. For all stays of any one or more nights, Friday through Sunday in February, we offer the weekday rate every night of your stay (saving $100.00 each night).

Don't forget to make reservations at the Palladio Restaurant to further enjoy your stay.
Reservations Fill out our online Reservation Form

Please note on Wednesdays, Thursdays, and Sundays, we serve lunch but not dinner.

Confirmations
Please do not not consider your reservation confirmed until we contact you by telephone. If we have not confirmed your e-mail reservation request within 24 hours, please contact us by telephone at (540) 832-7848 between the hours of 11:00am and 3:00pm, Monday through Saturday.

Reservations requested less than 24 hours in advance should be made by telephone to (540) 832-7848.

A credit card will be required for confirmation of a dinner reservation, and for a lunch reservation for 4 or more.

Attire
Gentlemen and Ladies are respectfully requested to adopt appropriate attire, "business casual" or better at lunch and at dinner. Jacket for gentlemen at dinner, please.


SUITES
Growing Season
Harvest
Winter
April 8-July 31
August 1-Nov 15
Nov 16-April 7
Fri-Sun
Mid-Week
Fri-Sun
Mid-Week
Fri-Sun
Mid-Week
Nebbiolo-Cottage $240
$240 $240 $240 $240 $240
Barbera-Cottage $240
$240 $240 $240 $240 $240
Phileo Suite $425
$325
$500
$400
$400
$300
Malvaxia Suite $450
$350
$525
$425
$425
$325
Octagon Suite
$475
$375
$550
$450
$450
$350

* Please Inquire about Weekly Rental and Private Functions.



Friday, February 6, 2009

Limoncello Trifle

4 egg yolks
¾ cup sugar
3 teaspoons grated lemon zest
1 cup mascarpone cheese
1 ½ cups heavy whipping cream
1-1 1/2 cups limoncello liqueur
30-36 lady fingers
Additional 2 teaspoons grated lemon zest
1 pint fresh berries

In a double boiler, combine the egg yolks, sugar and lemon zest, and beat until mixture is light yellow in color and has reached 140 degrees F. Remove mixture from heat and pour in a large bowl. Whisk in the mascarpone cheese until smooth and let cool for 10 minutes. In a separate bowl, whip the cream until stiff peaks form. Gently fold the cream into the egg mixture, set aside. Pour limoncello into a flat serving dish and dip the ladyfingers in the liquid. Don’t over soak to the point of sogginess. In a 12 to 14 inch oval or rectangle serving dish, spread a thin layer of cream mixture. Arrange ladyfingers on a layer of cream, breaking pieces to make a uniform fit. Add another layer of cream, then another layer of ladyfingers. Top with remaining cream and smooth with back side of butter knife. Cover with plastic wrap and chill for 4 to 6 hours ( the longer the better). Before serving sprinkle additional zest on top and add berries to top.
Makes 8 to 10 servings.