Cositutti

CosituttiMarketPlace

 

A Travel and Lifestyle Resource for Northern Italy, Tuscany and Umbria

Castell Arquarto
Castell Arquarto
"every time I visit my friend Rita she introduces me to yet another hidden and beautiful treasure in Italy, this time it was the Emilian Romagnan hill town of Castell Arquarto and the cooking of Chef Daniele"

Chef Daniele's Turkey

 

Although we don't often associate turkey with Italy, tacchino is considered to be a favorite family style dish among Italians and therefore a perfect choice for an Italian inspired American Thanksgiving. This year my Thanksgiving turkey is a variation of Duchese di Tacchino con Prosciutto Crudo di Parma e Caciotta Misto Pecora al Vino Passito.

A mouthful to be sure. It's an abundant dish befitting a Thanksgiving feast with ingredients that, at least in America, we might not think of combining with turkey. Prosciutto, pecorino and parmigiano cheese are rolled into a flattened turkey breast that is sauteed with capers and sweet wine then roasted in the oven. An alternate version can be made with a yogurt sauce that is rich and creamy. I  learned this recipe from Chef Daniele Sorrenti when we cooked together this past October at my friend Rita's hotel in Castell Arquarto in Emilia Romagna. Chef Daniele combines traditional ingredients with a contemporary cooking style and engaging manner that ROCKS IT. Move over Kerry Simon and Rolling Stone magazine take note, Chef Daniele Sorrenti adds an inspired vibe to traditional Emilian Romagnan cooking that infuses every dish he makes with flavors both old and new.The net effect is something very exciting.

Here is the rest of menu  we cooked that afternoon including a quirky panna cotto Chef Daniele called yogurt a  piedi (yougurt standing up), an upright panna cottto covered with a spun sugar shell made "with love". Here are some pictures from cooking with Chef Daniele and more Italian inspired turkey dishes  . . .

My Wine Log

One of the pleasures of traveling in Italy is getting to know Italian wine. I'm no wine expert but I've been fortunate to spend time with a lot of people in Italy who known wine and in doing so I've come to understand that Italians think of wine as a natural resource, a companion to food, a link to the ancient past and a tradition to be preserved.

 

On this trip I once again visited the vineyards of Capezzana to sit at the table with the Contini-Bonacossi family for a memorable meal accompanied by their internationally acclaimed wines.  My friend Fiorella took me on an epic wine journey as we drove through the hills near

Torrenieri Montalcino Siena to Tenuta Vitanza . I met with owner Rosalba Vitanza to talk about her philosophy of wine making and to descend three levels down in a stainless steel and glass panoramic elevator to view the cellars, tasting rooms and laboratories  of Vitanza where resident sommelier, Lyllian Mele gave us a insiders look into the Brunello's of Montalcino, the Chianti's of the Colli Senesi and the Super Tuscan IGT "Quadrimendo".

 



You can cook with Chef Daniele, see and savor the wines of Tuscany, relax at an Italian terme, stay at a country house in the Bolognese hills and park at a piazza for a panoramic view of Florence as part of Seeing and Savoring Italy  - A Taste of Cositutti in Italy 2011

We have selected and prepared a unique itinerary traveling to Milano, the Bolognese Hills and Tuscany that is way beyond a "show and tell" tour. For more information or a pdf format brochure about upcoming trips contact Eric or Pam.  
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See and Savor more of Italy in our next newsletter and in our new book

 Seeing and Savoring Italy - A Taste and Travel Journey through Northern Italy, Tuscany and Umbria available at Amazon.com