Chef Maria Stranieri - Boston Chef | Boston Cooking Classes

What can a Chef Consultant Teach Your Staff?

2010-06-14T19:54:00.000-07:00

Published In The Journal Inquirer

Steve Starger wrote an article published in the Manchester Journal Inquirer about Chef Maria's approach to Italian cooking. I offer a consulting service to restaurant owners, as well as a dietary chef service to individuals consulting with a doctor or dietitian.

How Does A Consultant Chef Service Work?

I will work with you to build a complete menu which takes into account your customers' preferences and/or dietary requirements.

Importance of Safe Preparation

My professional and personal service places emphasis on quality, convenience, and safety. My background as a professionally-trained chef and restaurant owner means that I am well versed in safe and sanitary food preparation techniques, witch I will teach your staff, stressing the importance of following it.

Fresh Pasta Dishes

As the owner of a fresh pasta restaurant, I am experienced in preparing a wide variety of pasta, shapes and flavors. Fresh pasta is very nutritious and convenient to cook - just a couple minutes to boil. Stuffed pasta
such as ravioli and manicotti can be filled with a variety of ingredients, flavored with just the right balance
of spices and seasonings, and of course, each entree would be prepared with a rich and flavorful sauce which perfectly balances each pasta (without neglecting time limitation).

Low-Fat And Low-Carbs Selections

I can create and teach your staff delicious low-fat and low carbohydrate meals , surpassing any expectation. Even at the finest restaurants, the low-fat selections are typically restricted to salads, grilled chicken and steamed vegetables, which isn't bad...but did you know that your customers
can have Fettuccine Alfredo, Homestyle Pizza and a wide variety of seafood? Not pale imitations, but full-flavored recipes that would tempt anyone to break their diet, well now nobody has to!

Exotic Seafood Dishes

Colossal stuffed shrimp; Fritto Misto, Zuppa Di Pesce, Lobster Newborg, Clams Oreganata (the list goes on),again, not pale imitation, but full flavored. You can offer sizes to fit your customers' appetite instead of a "one-size-fits-all" menu. (And yes, you can even have Fish-N-Chips)

Fun And Nutritious Children' Menu

Children are the world's pickiest eaters, and pleasing them with nutritious, healthy foods is a big challenge. Even simple meals like burgers and fries, pizza, and ice cream can be made healthy and tempting. Some foods can be made in fun shapes, too.

Desserts

Tempting desserts can be also prepared low fat: Tiramisu, Home Baked Apple Pies , Rum Cakes, Cannoli and other pastries.

Accompanying Wine Selection

As your consultant chef, I can suggest wines to accompany your meals. And for an additional charge, I can restock your selection of wine.

Resume - Chef Maria Grazia Stranieri, Boston MA

2010-06-13T22:25:00.000-07:00

Writing Experience

Author of Knack Italian Cooking, an Italian Cookbook published by Globe Pequot
Available on Amazon.com

Teaching Experience

Lecturer, cooking classes for Boston University.
Instructor, Connecticut Culinary Institute, where I taught gourmet hobby classes in several areas of cooking.
Instructor, demonstration classes at Wild Oats, a natural food market in West Hartford CT.
Instructor, cooking classes for Berlin Adult Education.
Instructor, cooking classes for Manchester Community College
Instructor, cooking classes for Bristol Adult Education

Restauranteur

Owner and operator of Spesa Restaurant, a fresh pasta restaurant in Bristol, CT.

Education

1971-1973
Scuola Media (Private High School): Filippo Smaldone, Via Vito Lembo
Salerno, Italy
Prominent subjects: Italian, French, Latin and Vulgar Latin

1974-1978
Liceo Linquistico (School of Languages): Kennedy, V.L. Guercio,
Salerno, Italy.
Prominent subjects: English, Latin, Greek, Italian and Vulgar Latin.

1983-1985
Executive Secretary Program: Briarwood College, Southington, CT.
Prominent subjects: Law, English, computers.

1988-1990
University of Hartford: West Hartford, CT.
Prominent subjects: Advanced Popular English

1993- 1994
Graduate: Culinary Studies (chef), Connecticut Culinary Institute, West Hartford CT.

Restaurant Consultant for Healthy Low-Fat Menus

2010-06-13T22:05:00.000-07:00

Low-Fat And Low-Carbs Selections

I can create and teach your staff delicious low-fat and low carbohydrate meals , surpassing any expectation. Even at the finest restaurants, the low-fat selections are typically restricted to salads, grilled chicken and steamed vegetables, which isn't bad...but did you know that your customers
can have Fettuccine Alfredo, Homestyle Pizza and a wide variety of seafood? Not pale imitations, but full-flavored recipes that would tempt anyone to break their diet, well now nobody has to!

Exotic Seafood Dishes

Colossal stuffed shrimp; Fritto Misto, Zuppa Di Pesce, Lobster Newborg, Clams Oreganata (the list goes on),again, not pale imitation, but full flavored. You can offer sizes to fit your customers' appetite instead of a "one-size-fits-all" menu. (And yes, you can even have Fish-N-Chips)

Fun And Nutritious Children' Menu

Children are the world's pickiest eaters, and pleasing them with nutritious, healthy foods is a big challenge. Even simple meals like burgers and fries, pizza, and ice cream can be made healthy and tempting. Some foods can be made in fun shapes, too.

Desserts

Tempting desserts can be also prepared low fat: Tiramisu, Home Baked Apple Pies , Rum Cakes, Cannoli and other pastries.

A Dietary Chef Can Follow Your Blueprint

2010-06-13T20:58:00.000-07:00

Open Letter To Doctors And Dietitians:

As a dietician, your patients rely on your insight to help guide them to a healthier lifestyle. Recommending a dietary chef service is a natural extension of the services you offer, and will be seen by your patients as a thoughtful recommendation.

The recommendation of a dietician is something a patient will appreciate, and will factor heavily in their consideration of a chef service. .

As the service continues, we will cooperate with you to keep the customers' dietary profile up to date. If the customer's health needs change, we will recommend a consultation with you to update their dietary guidelines - which will then be incorporated into future menus.

This is the best arrangement for the customer, as this communication ensures that their nutritional intake continues to keep pace with their nutritional needs.

If you feel this service would be a worthwhile addition to your practice, please contact me at chefmariaboston@yahoo.com to arrange a meeting.

Low-Fat Recipe: Pork Loin with Leeks

2010-06-13T16:04:00.000-07:00

A succulent roast with lots of flavor! This dish takes advantage of fresh vegetables, small amounts of extra virgin olive oil, and fat-free/sodium free broth which, when combined with chosen herbs, results in a healthy culinary masterpiece

Ingredients:

1 carrot, diced finely
2 stalks of celery, diced finely
1 yellow onion, diced finely
2 tablespoon water
4 heads of leek, white part only
2 tablespoons of olive oil
2 russet potatoes (1 pound) peeled and diced
2 8-ounces pork tenderloins
1 cup of low-sodium chicken broth
½ bunch of parsley, de-stemmed and chopped
Garnish (optional): 1 bunch of chives, chopped

Instructions:

Preheat oven to 375 degrees. In a large skillet, sauté the carrot, celery and onion with the water until soft, about 5 minutes. Remove from the skillet. Set aside.
Cut leeks into half moons and sauté in oil for 3 minutes. Set aside.
Cook potatoes in boiling water until just cooked through. Set aside.
Place pork in a roasting pan. Roast in oven until cooked medium-rare to medium, about 30 minutes. Let the meat rest for 10 minutes before slicing
In a large pot over medium heat, combine the leeks, potatoes and broth. Keep covered until the leeks are tender, about 10 minutes. Stir in the chopped parsley.
With a slotted spoon, remove the leeks and potatoes from the broth and divide them among the four plates. Add the carrot, celery and onion mixture to the broth and simmer for 5 minutes or until vegetables are tender.
To serve, divide the meat into four equal portions and lay it over the potatoes and leeks. Top with the vegetables sauce. Sprinkle each serving with chopped chives.

YIELDS: 4 servings, PREP TIME: 45 minutes, COOKING TIME: 1 hour 30 minutes

Calories: 325
Calories from Fat: 27%
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 321mg
Carbohydrate: 35g
Protein: 24g
Fiber: 5g
EXCHANGE: 2 carbs, 2 medium fat meats and 1 vegetable.

Low-Fat Recipe: Rigatoni with Broccoli Rabe and Tomatoes

2010-06-13T16:02:00.000-07:00

Pasta and vegetables are a delightful and flavorful combination. The key to enjoying pasta as part of a healthy diet is to eat in moderation. One clever trick is to cook the pasta slightly longer - one cup of al dente (firmly-cooked) pasta contains 44 grams of carbohydrate, whereas the same amount of tender-cooked pasta contains only 32 grams.

Ingredients:

1 pound of fresh broccoli rabe
1 clove of garlic, minced
2 tablespoons of olive oil
1 cup of tomatoes, diced
¼ teaspoon of salt (optional)
1/8 teaspoon of freshly ground black pepper
½ pound of rigatoni
¼ cup of grated Parmigiano Reggiano grated cheese

Instructions:

Coarsely chop the broccoli rabe. Cook in boiling water for 3 minutes, until tender-crisp and drain
Return broccoli rabe to pot and sauté with garlic and olive oil for 1 minute. Add the tomatoes, salt and pepper and cook for another minute.
Separately, cook the pasta in water until al dente (cooked just enough to retain a firm texture). Drain the pasta and toss with a tablespoon of the pasta water.
To serve, sprinkle the cheese in a bowl and add the vegetables, then the pasta. Toss like a salad. Serve warm.

YIELD: 4 servings, PREP TIME: 15 minutes, COOKING TIME: 25 minutes

Calories: 333
Calories from Fat: 27%
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 298mg
Carbohydrate: 49.5g
Protein: 13g
Fiber: 6g
Exchange: 3 Carbs and 2 Fats

Teaching a Cooking Class at Boston University

2010-06-13T15:42:00.000-07:00

I recently gave a cooking demonstration for the Art Department at Boston University, which was the first time cooking was included in their program. I found the energy from the students palpable, their excitement for the cooking process inspiring. Not surprisingly, the interest was equal in both young men and women.

The demonstration lasted well beyond the one hour agreed upon, morphing into a full fledged party that everyone was reluctant to let end. As a result the whole class at Boston University is campaigning to include my cooking lessons to the Art program.

My previous teaching experiences include:

Instructor, Connecticut Culinary Institute, where I taught gourmet hobby classes in several areas of cooking.
Instructor, demonstration classes at Wild Oats, a natural food market in West Hartford CT.
Instructor, cooking classes for Berlin Adult Education.
Instructor, cooking classes for Manchester Community College
Instructor, cooking classes for Bristol Adult Education

I hope to inspire the same enthusiasm, for the art of cooking, in people who have always wanted to learn but though too difficult to try. Please contact me if you would like to arrange a cooking lesson.

Restaurant Consulting in Boston and NYC

2010-06-13T15:23:00.000-07:00

As a Restaurant Consultant, I have the privilege of offering you a wide range of services tailored to your business needs, quickly and cost effective. Today more and more restaurants realize that it is cost effective to maintain expertise in all area and without the cost associated with large consulting firms.

As a single consultant I am perfectly matched to meet your objective, you pay for what you need when you need it, and will never pressure you to add services you don’t need. I rely on you to tell me what you want to accomplish: you are in control, I am the consultant.

I can come to your restaurant and in a matter of a few days I will be able to complete, a detailed, analysis of your establishment and will be able to provide you with suggestions and services to improve your operation. My program is designed to be more productive and timely than most consulting companies also, my program is designed to give you individual results and not "cookie cutter", designed to fit just any restaurant.

The following services are offered:

SANITATION AND SAFETY:

Introduction to Microbiology
Food handling and preparation
Food-born diseases
Cleaning and sanitizing equipment
Personal hygiene
Rodent and insect control
Food storage

KITCHEN SAFETY:

The safe workplace
Preventing injuries from equipments
Preventing burns and cuts
Preventing falls
Preventing fires
Preventing injuries from lifting

TOOL AND EQUIPMENT:

Introduction to quantity food equipment
Cooking equipment
Measuring devices
Knifes, tools and small equipments

BASIC COOKING PRINCIPLES:

Heat and cooking
Measurements
Cooking methods
The written recipe
The art of seasoning and flavoring
Food costing

THE MENU:

Menu forms and devices
Nutritional consideration
Building the menu

PREPARATION:

Cleaning and cutting row material
Everything ready
Preliminary cooking and flavoring
Preparation for frying
Handling convenience foods
Portion control

Low-Fat Recipe: New York Clam Chowder

2010-06-13T15:16:00.000-07:00

This New York classic is characterized by its intense red color and hearty tomato flavor. Chowder usually means a thick soup containing fish or clams, and cream. Cream is not a necessary ingredient, and can easily be eliminated to make the soup low-fat.

Ingredients

1 tablespoon canola oil
1 medium onion, diced
2 small cloves of garlic, chopped
2 celery stalks, diced
½ cup of dry white wine
4 small, ripe red tomatoes, peeled and chopped
3 cups of chopped clams with juice or 5- 6 1/2 ounces cans
1 bottled clam juice
1 cup water
4 ounces of cooked (half through ), potatoes, peeled and diced.
2 tablespoons of fresh thyme leaves
¼ teaspoon of salt (optional)
1/8 teaspoon of black pepper

Instructions

Heat the oil in a heavy-bottomed pot. Add the onions, garlic and celery and sauté` until the garlic and onion begin to soften but not brown.
Add the white wine and bring to a boil. Cook until the wine is reduced to half. Add the tomatoes, clams, clam juice, water and potatoes. Simmer for 15-20 minutes.
Remove from the heat, add the fresh thyme and season with salt and pepper. Serve.

YEALD: 4-6 Servings, PREP TIME: 20 minutes, COOKING TIME: 40 minutes

Nutritional Information:

Calories: 160
Calories from fat: 23%
Total fat: 4g
Saturated fat: <1g
Cholesterol: 38.5 mg
Sodium: 264mg
Carbohydrate: 12g
Protein: 15g
Fiber: 1.5g
Exchange: 1 Carb and 2 Lean Meats

Low-Fat Recipe: Banana Napoleon with Cocoa Sauce

2010-06-13T15:04:00.000-07:00

Even an indulgent treat like Banana Napoleon can be made into a low-fat recipe, with a few substitutions that preserve the flavor and texture while lowering the calories.

Ingredients for the Cocoa Sauce

2 tablespoons of cocoa powder
6 tablespoon of water
1 ½ tablespoons of sugar

For the Napoleon

6 graham crackers
3 large bananas, sliced into 4 inch pieces on a diagonal
10 tablespoons of light non-dairy whipped topping

Instructions

In a small bowl, whisk together the cocoa powder and 3 tablespoons of water until smooth. Set aside.
In a small pot, combine the remaining water with the sugar. Bring the mixture to a boil over medium-high heat. When it comes to a boil, remove from the heat and whisk in the reserved cocoa powder.
Return the mixture to the stove and let it cook for one minute, until it thickens slightly. Transfer the sauce to a bowl and refrigerate until cold, about 30 minutes. This sauce can be made in advance.
Break the grahams crackers in half . You will have 12 two –inch squares. Place one graham cracker square on each of four plates. Place some of the bananas on each graham cracker. Top with one tablespoon of whipped topping and then 1 teaspoon of cocoa sauce.
Top and repeat with another graham cracker, banana, whipped topping and cocoa sauce. Place a third graham cracker an top and garnish with half tablespoon of whipped topping. Serve immediately.

Yields 4 servings, Prep time 20 min, Cooking time 45 min (including cooling)

Nutritional Information

Calories: 175
Calories from fat: 20%
Total fat: 4 g
Saturated fat: 2 g
Cholesterol: 0 mg
Sodium: 128 mg
Carbohydrate: 34 g
Protein: 2 g
Fiber: 1 g
Exchanges: 2 Carbs, 1 fat

Teaching Courses in Light Italian and Tuscany-Style Cooking

2010-06-10T15:45:00.000-07:00

Reprinted from the Journal Inquirer, Manchester, Connecticut, May 5, 2002
A Taste of Northern Italy
MCC offers courses in the "Flavors of Tuscany" and "Light Italian Cooking", By Steve Starger

MANCHESTER, CT -- Experts on the subject claim that the cuisine of Northern Italy, specifically the region of Tuscany, is characterized by its simplicity.

That works as a general description, if you accept butter, olive oil, cream, rich cheeses, sage, rosemary, basil, sun-dried tomatoes, and the requisite complementary wines as models of simplicity.

Simple is as simple does, and simplicity Tuscan style can be a very rich and complex experience.

Aficionados of Northern Italian cooking, and food lovers in general, will have a delicious opportunity to learn about the region's mouth-watering specialties at Manchester Community College, which will host a pair of classes in Tuscan and "light" Italian cooking on Saturday, May 18.

The instructor of both courses is the bona fide article when it comes to Northern Italian cooking.
Maria Stranieri was born and raised in Italy, where, she says, her family life revolved around the kitchen. In America, Stranieri parlayed her childhood kitchen experiences into a profession. A graduate of the Connecticut Culinary Institute and former owner of Spesa Restaurant in Bristol, Stranieri operates a personal chef business and teaches at the Culinary Institute and Wild Oats, a natural food market. Stranieri also has a Web site for her personal chef enterprise at www.chefmaria.com.

The essence of Northern Italian cooking, according to Stranieri, lies in the region's soil.

"Northern Italy's soil yields sweeter products," she says. "In the south, things are more robust."

The relative lack of robustness may equal simplicity in cooking, but it's hardly a liability.

Northern Italian cooking employs lots of butter, cream, and cheeses, Stranieri says, because there are more animals raised for milk.

"In the south, we don't have the land," she says. "Being so hot there, the land doesn't yield much food for cattle to eat. It's not good country for beef or pork."

Because of the region's abundance of olives, Northern Italian cooks begin their creations with olive oil, according to Stranieri, who adds that only fresh ingredients are used.

"If you use cheese, be sure you use the strongest for flavor, and you can use less," she says.

For cheeses, Stranieri recommends small amounts of Romano or Parmigiano-Reggiano. Romano is made with sheep's milk and is richer that Parmigiano, which is made with cow's milk.

"Parmigiano cheese comes from Parma, but only the Reggiano family is the best and the original," Stranieri says. "Unless people taste it, they won't understand the incredible tastes."

Stranieri also warns against using packaged cheeses. "Get it fresh in a chunk," she says, "and grate from that."

In Northern Italy, "bread is a complement for everything," Stranieri says. A popular snack is bread dipped in extra virgin olive oil. Extra virgin, the darkest olive oil, is made from the first press of the olives, Stranieri explains, and is used mostly with raw foods such as salads.

Extra virgin olive oil can also be drizzled into a bowl before serving soup. The oil, when cooked, doesn't overwhelm other ingredients but adds a nice taste with soups and salads, Stranieri says.

"Whenever we cook in Italy, we use very few products, no more than three or four ingredients," Stranieri says, "but they are of the highest quality and the freshest. We never import things; we use from the region, in season."

To complement their dishes, Northern Italians use local wines, such as those made in the Chianti region.

"These kinds of wines are not the cheap wines of the old days," Stranieri stresses "They're very sophisticated."

Two of Tuscany's best wines, in Stranieri's estimation, are Brunello and Galestro, red wines that are imported worldwide.

"These wines are sweet but robust and pair beautifully with Tuscan food," she says.

For example, either wine makes a perfect complement for the flavorful Northern Italian flat bread known as focaccia.

Stranieri's choice for white wine is Vin Santo, a medium light wine that is perfect for dunking with biscotti, an Italian dessert cookie.

If one had to pick a dish that defines Tuscan cuisine, risotto would probably fit the bill, Stranieri says.

Risotto starts with arborio rice sauted in olive oil, butter, and wine in a large frying pan for about 25 minutes. The rice is added after the butter has melted. The oil, butter, and rice mixture must be stirred and not allowed to boil, so each rice kernel is coated and the rice doesn't stick to the pan.

When the rice is ready, gradually add two quarts of stock. Every time the liquid is absorbed, add another cup or so until the rice is al dente -- firm but tender, Stranieri says. The pan may be removed from the heat during the process, but the rice must be stirred constantly to avoid sticking.

During the last five minutes of cooking, Stranieri advises adding fontina cheese, sun-dried tomatoes, and porcini mushrooms to the risotto, although many different ingredients may be used to taste.

On the "pasta question," Stranieri says that Northern Italians make fresh pasta, which is used immediately. In the south, pasta is dried and used later, because the south's more robust sauces go well with the drier pasta.

Northern Italian cooking contains elements of French and Swiss cuisine because of the geographic similarities in the soil, Stranieri says. She adds that the food also reflects the many conquests of Italy over the centuries. "Every nation has conquered Italy, in one way or another."

"Simplicity" takes on new meanings when you apply it to the varieties and complexities of Tuscan cooking. The best test of simplicity is the palate.

Respect for the Land: How I Was Introduced to Cooking

2010-06-10T15:40:00.000-07:00

Respect for the land was thought to me by my grandmother at an early age. In the region of Calabria, Italy, where I lived with my mother, father, five siblings and, of course my grandmother, the day would start early and the planning of the day's meals would be second only to the lighting of the focolare (hearth) witch served as the main source of household heat, both for Winter and chilly Summer nights.
By the time we returned home from school, the house would be already enveloped in wonderful aromas of appetizing ingredients simmering on the stove, mixed with the soft voices of my mother and grandmother discussing events of the day that had already taken place earlier in the morning, or, with just a hint of pride and satisfaction, how the neighbor's focaccia was not as good as theirs.

Upon our entrance their attention would immediately focus on us and the "merenda" (snack) that would hold our hunger until dinner time. After having wolfed our snacks down, we would try, all at once, to get their attention, each of us convinced that the one screaming the loudest would receive the most.

After settling us with our homework, my mother and grandmother would go back planning the next fruit or vegetable canning of the season. Cooking with the seasons has always been the rule to Italian cooking and for good reason. In season, fruit and vegetables have the best flavor and texture, as a result they require simple cooking to bring forth the full freshness, an advantage to busy and health conscious cooks.

Since I can remember and even before I was tall enough to reach a countertop, I was always trying to "help " in the kitchen with my mother and grandmother gently directing me. I knew even then that I would never part with those exquisite aromas. Early on I was made to recognize the change of the seasons by the colors of fruits and vegetables.

As soon as autumn would make its entrance, my grandmother and I would take long walks in the woods she owned, in search of mushrooms, instilling in me the serious, complicate way of choosing them. Mushrooms have an uncanny habit of springing up, maturing and vanishing, within the space of a few days or a couple of weeks. Some types appear at the same spot year after year, others not. Upon returning home my mother and grandmother would start the process of cleaning, storing and preserving, some, and cooking others. A good ragu of mushrooms consisted of a mixture of different types, each with its own distinctive flavor, making it a highly flavorable dish.

Spring would announce its arrival with a gentle breeze that would make the curtains, in open windows, dance while wonderful aromas of dinners made with freshly shelled peas and/or asparagus would waft through.

Summer in Calabria would arrive bouncing with the energy of a child let loose at the end on his last day of school. The sun is bright and dry, temperatures, usually reaching 90, perfect whether for lazy naps and long swims in the nearest pond.

Large tomatoes, with sweet red bright pulp, grazed with the most sweet tasting basil; freshly roasted peppers, drizzled with the best extra virgin olive oil; chunks of Reggiano parmigiano or Pecorino Romano; bread with a crunchy crust and soft middle accompanied by the most delicious wine, would usually be supper. After dinner, a "passeggiata" (walk) would be the perfect ending to a summer day. Friends would gather in groups in the "Piazza" enjoying each other and stopping to an outside café, for espresso, cappuccino or an "aperativo", with the moon and stars shining bright in the background.

Winter is story-telling time. In winter, after dinner, we would all gather around the "focolare" and listen to stories told to us many times before, always with a different ending to keep the excitement alive. My "nonna" would roast chestnuts and dried figs on the fire while we children would force ourselves to stay awake so as to not lose even a minute of it.

Dinner would consist of robust dishes; prosciutto, salame of every variety, black olives, cured in olive oil are only but a few of the dishes spread on the table, all accompanied by the hearty laughter of my family.

Food has always been a connector that brought families, friends and people together. Whether an elegant meal at the home of a friend or in one's own kitchen, Italian food brings memories of festivities, good times and wonderful mouth watering flavors of delicious antipasti, pasta of every shape, crisp salads, fruit and vegetable straight from the garden, delicious sauces, fresh fish and seafood; high quality lamb, pork, beef, freshly cut by the local butcher; backed goods, from tiramisu to savory focaccia.

Italian cuisine has never been more popular, both in Italy where traditional recipes are enjoying some kind of rebirth, and other countries where is no longer believed that the norm for Italian food are Cheap wines in the wicker-clad bottles, pizza and spaghetti. Excellent chefs, retailers and lots of representatives from Italy make sure that authentic products reach far beyond the country of origin. Almost everybody has a favorite Italian wine like Grignolino or Prosecco and almost everybody recognizes Arborio rice as the base for a perfect risotto.

Italian cuisine is by all means not a single entity, but rather a vast variety in a country of relatively small size. From the Alps to the tip of the boot, Italy measures 750 miles - plus two large Islands: Sicily and Sardinia. The changing geography of the peninsula gives each region a different climate resulting in a vast array of flavors and colors.

A common tie for every province is the insistence on freshness, high quality and pride people take in the development of the products. Food in Italy is a daily celebration to be shared with family and friends, both at home and in the best restaurants.

My hope is that the recipes, in this book, that I have chosen, especially for you and your family, would inspire to establish joyful memories to last a lifetime.