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INTERNATIONAL GASTRONOMIC AND NUTRITION FAIR

posted by Home In Italy on April 30th, 2014

Get ready for four days of Italian food, nutrition and agro-alimentary customs and traditions during Cibus, the 17th Salone Internazionale dell’Alimentazione in Parma, in the heart of Italy. This enormous showcase boasts workshops, conferences and events that familiarize professionals – both national and international – working in food and craft services, retail, and the hotel sector with the latest product and market trends.

This year, Cibus makes additions to its usual small and mid-size business, dessert and pastry, and large-scale distribution programmes, making room to focus on organic, gluten-free, kosher and halal fare.

In keeping with the themes of cuisine and Italian gastronomic specialties, participants and visitors from all over the world can enjoy in particular the dishes of Emilian and Parmense cooking, including the world-famous Parmigiano Reggiano and Prosciutto di Parma, the mushrooms of Albereto and Borgotaro, Italian quiche and bread made at high altitudes. Cibus is also an excellent occasion to take on flavours and art itineraries of the city and its environments.

Parma and its fair district are strategic hubs from which to reach other locales like Piacenza, famous for its castles, or Modena, with its Romanesque Cathedral, a UNESCO World Heritage Site.

Hours: Monday, May 5th - 9:30 AM - 9 PM
Tuesday, May 6th to Thursday, May 8th – 9:30 AM to 6 PM

RECIPE OF THE MONTH: STRAWBERRY TIRAMISU

posted by Home In Italy on March 5th, 2014

Ingredients

Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine

Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner’s Sugar)

Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine

Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions

Combine the strawberries with the sugar and wine in a bowl and stir to mix. Let the strawberries sit for at least 30 minutes.

In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar. In another bowl, beat the mascarpone with the wine until light, about 4 minutes. Add the chocolate and beat until smooth. Fold in the heavy cream.

Mix the orange juice with the wine in a shallow bowl. Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them. Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.

Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them. Arrange the berries onto this cream mixture evenly. Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.

Refrigerate for at least 5 hours. Cut the tiramisu into squares and arrange on plates. Garnish with sliced strawberries and a drizzle of dark chocolate and… serve!

RECIPE OF THE MONTH: HOMEMADE NUTELLA

posted by Home In Italy on January 7th, 2014

Nutella is an Italian chocolate-hazelnuts spread.

Ingredients

3 oz roasted hazelnuts
3 oz dark chocolate
3 tablespoon honey or sugar
3 oz butter
3 cups milk

Directions

Grind the hazelnuts and the sugar until you get a fine powder, then add the chocolate into small pieces and blend for ten seconds more.

Melt the mixture bain-marie for ten minutes (do not boil) adding butter and milk and stirring constantly.

When it turns into a nice cream, place it immediately in jars.

It keeps in the refrigerator for about ten days and is delicious with cakes or as a healthy snack for children.

RECIPE OF THE MONTH: HOMEMADE PASTA

posted by Home In Italy on October 24th, 2013

Ingredients

2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water

Directions

In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.

Cut pasta into desired shapes. Finally, cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain and… serve!