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Ciao amici -
We are visiting Naples & the Campania region this year in September. Details are on our website and we've got some highlights here to inspire you to come along with us! Our grandmother was from the Campania region about 2 hours east of Naples in the mountains, we love this beautiful, diverse region.
Winter is moving on around the country now, and its a perfect time to think spring with creamy, velvety soups. Don't forget Gina often blogs about foods and goings on in Italy. Buzzing around Italy
Gina has only one stop left on her winter tour and will be returning home to Tuscany soon. Thank you to everyone who have attended a cooking class, lecture or wine pairing. It was wonderful to see you all and we hope to see you in Italy or next winter!
Buon appetito!
Gina and Mary
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Vellutata - Velvety Vegetable Soups
This is the time of year I always turn to soups. There's a little chill in the air but you can tell spring is coming. You want something warming but light and reflective of the season, and a creamy vellutata that is basically sauteed and pureed vegetables is perfect.
Meaning "velvety" in Italian, vellutata's were one of the principle dishes I learned on my first stay in Tuscany back in 1996. I was living on the estate of Spannocchia and working in exchange for a bed and meals. My job was to make lunch for about 20 workers and it was my first experience at planning an interesting and enjoyable meal on a daily basis. The Tuscan food I was learning was rustic fare with big overpowering flavors but the creamy vegetable soup that is vellutata is gentile and elegant, the opposite of the traditional cuisine. Just like all Tuscan dishes, it is simple with just a few ingredients, highlighting whatever was coming out of the extensive estate garden.
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Vellutata di Broccoli
(velvety broccoli soup)
4 cups chopped broccoli
1 onion chopped
1 tbsp extra virgin olive oil
3 cups chicken or vegetable broth, or water
1/2 teas fresh rosemary, chopped
1/2 cup cream (optional)
salt, white pepper
Saute the onion in the oil until soft, add the broccoli and the rosemary and saute until the broccoli is cooked, being careful not to brown the onion. Add the broth and salt and pepper to taste. Cover and simmer about 20 minutes. Remove the pot from the heat and puree with an immersion blender, adding additional water if it's too thick. Add the cream if you're using it and serve with a drizzle of olive oil on top. |
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Naples & Campania in September
Join us as we venture into the culinary treasures of Naples and the Campania region. Beautiful fresh seafood, just-made water buffalo milk mozzarella, delicious authentic pizza, lovely wines from the slopes of Mt Vesuvius, San Marzano tomatoes, and traditional semolina pasta from original pasta towns; all have an allure that has brought Gina back time and time again. Now we want to share it with you! The people of the area are gregarious, open and friendly; the food rich, fresh and seasonal; the views of sea, sky, islands and volcano spectacular. We'll meet and cook with locals, talk to food producers and eat well in a relaxing atmosphere. A visit to ancient Greek temples and the lost city of Pompeii bring the ancient world alive again. You won't soon forget this visit. Sign up today, only 4 spots left!  
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