Baci chocolate

Recipe for the famouse Italian chocolate 'Baci' (Perugina brand) . It's the love's chocolate, and in every chocolate's wrap you find a famous love sentence. It's easy to make this chocolate, it's a wonderful gift for the ones you love.

Ingredientes for 14 chocolates

3,5 ounces of dark chocolate

1,7 ounces of milk chocolate

1/2 cup of hazelnut finely chopped

14 hazelnuts (one for the top of every chocolate)

1 teaspoon of melted butter

1/2 cup of nutella

Melt in a pot the milk chocolate on low heat than add the melted butter. Let it cool for a few seconds then add the chopped hazelnuts and nutella. Form with the hand 14 little balls and put them on a kitchen sheet , then put on every little ball one entire hazelnut, put in the freezer for one hour.

Melt in a pot the dark chocolate and let it cool for 2 minutes. Soak the little chocolate balls in the melted dark chocolate and cover all the chocolates. Put in the fridge for some hours.

Versione Italiana - Italian version

Ricetta per i famosi cioccolatini Italiani 'Baci' (della Perugina). E' la cioccolata dell'amore, e in ogni incarto trovi una famosa frase d'amore. E' facile fare questo cioccolatino, ed e' un meraviglioso regalo da fare a chi ami.

Ingredienti per 14 cioccolatini

50 gr cioccolata al latte
100 gr cioccolata fondente
50 gr nocciole tritate

14 nocciole intere
10 gr burro
40 gr nutella

Fondere la cioccolata al latte con il burro. Far intiepidire 1 minuti e e aggiungere le nocciole tritate con la nutella.Su un foglio di carta da forno fare delle palline con l'impasto ottenuto e porre al centro di ognuno una nocciola intera.Mettere in freezer per 1 ora. Fondere la cioccolata fondente e immergervi le palline fino a ricoprirle , rimettere in frigo a solidificare.

Scaloppine alla Pizzaiola

Meat dish, easy and fast , really traditional above all in the South of Italy. The key of this dish is to find a fresh herb that is largely used in Italy : oregano. But if you find a good dried oregano from Italy, the dish will have a wonderful final flavour and smell. Serve with a dry red wine.

Ingredients for 4 persons :

8 slices of veal

6 tablespoons of extra virgin olive oil

2 garlic cloves finaly chopped

1 28 oz can tomato

2 tablespoons of fresh minced oregano or dried oregano

salt

In a pan put the extra virgin oil and the garlic chopped, let it fry on medium heat for 1 minute and add the slices of veal cook 30 second then turn on the other side the slices of veal and cook for 30 seconds more ,then add the tomato chopped. Add salt to taste and let it cook for 15 minutes on medium heat . Add the two tablespoons of oregano and cook for 5 minutes more.

Versione Italiana - Italian version

Ingredienti per 4 persone

8 fettine di vitello

6 cucchiai di olio extra vergine di oliva

2 spicchi di aglio tritati

1 barattolo di pelati da 400 gr.

2 cucchiai di origano fresco o secco

sale

In una padella mettere olio e aglio far cuocere su fuoco medio per 1 minuto e aggiungere le fettine di vitello cuocere per 30 secondi poi girare le fettine dall'altro lato e cuocere per altri 30 secondi , poi aggiungere i pomodori tritati. Aggiungere sale secondo il gusto e cuocere per 15 minuti su fuoco medio. Aggiungere i due cucchiai di origano e cuocere altri 5 minuti.

Bucatini all'Amatriciana

Another pasta dish born in Rome many years ago.

It's a recipe of the ancient Roman shepherds. For sure after the discovery of America, because tomato was brought in Europe after that.

The traditional pasta to use is 'Bucatini', but if you don't find them , buy spaghetti. If you are not able to find in your city one of these ingredients (bucatini pasta, Italian pancetta, Pecorino Romano cheese), I put also the alternative below...

Again few ingredients , fast ,easy and Italian ,for a great taste !

Ingredients for 4 persons :

2 tblsp of extra virgin olive oil

1/4 pound of Italian pancetta chopped or bacon

1 small onion, chopped

1 28 oz can of tomato

salt and pepper

1 pound of bucatini pasta or spaghetti

1 cup freshly grated Pecorino Romano cheese or Parmesan cheese

Heat olive oil in large pot add the pancetta until golden brown. Add the onion and saute for 5 minutes. Add the crushed tomatoes . Add salt and pepper and cook for 15-20 minutes.
Let boil a large pot with water. Add 1 tablespoon of salt and the bucatini. Cook over high heat until "al dente".
Drain the pasta, then add the tomato sauce and mix well. Put the bucatini all'amatriciana in the plates and put on 1/4 of Pecorino Romano cheese on every plate.

17th January Carbonara Day

Please join this celebration, cooking Pasta alla Carbonara at home with my recipe : http://cookinginrome.blogspot.com/2008/01/pasta-alla-carbonara.html, or asking for it in an Italian restaurant where you live.

THE COUNTDOWN has started: this Thursday, January 17th, 2008, is the International Day of Italian Cuisines. For one day, everyone who makes, promotes or simply loves Italian food outside of Italy is invited to carry out a small activity to celebrate authenticity and quality in Italian cuisine. This unprecedented celebration is led by over 130 Italian chefs and restaurateurs in 35 countries. They belong to itchefs-gvci, (Virtual Group of Italian Chefs) and will cook Pasta alla Carbonara according to the original, authentic recipe. This simple dish, a pillar of Italian gastronomy, is in fact the symbol of counterfeit Italian cuisine in the world at large. The International Day of Italian Cuisines, under the aegis of itchefs-gvci, is born of a desire to redress this imbalance.

The following is the list of the first chefs participating, more chefs and members are joining up every day.
ARGENTINA Donato De Santis, Da Donato, Buenos Aires
AUSTRALIA Gianmaria Morelli, Noosa, AustraliaSalvatore Pepe, Cibo Express Restaurants, Adelaide
AUSTRIA
Mirko Soncin, Rautz Restaurant, Salzburg
BRAZIL Francesco Carli, Cipriani Restaurant at Copacabana Palace, Rio de Janeiro
BULGARIA Michele Micati, Il Ristorantino Italiano at Club Lavazza, Sofia
CAMBODIA Alessandro Colombis, Don Bosco Culinary School, Sihanoukville
CANADA Gabriele Paganelli, Romagna Mia Restaurant, Toronto
CARRIBEANS Ignazio Podda, Unique Villas of the Caribbean
CHILE Roberto Illari, Da Carla Restaurant, SantiagoWalter Monticelli, Pasta e Basta Restaurant at the Intercontinental Hotel, Santiago
CHINA Alessandro Angelini, Joja Restaurant, Hong KongDavid Bassan, Nuova Vita Restaurant, Puxi, ShanghaiGiancarlo Biacchessi, Murano’s Restaurant at Crowne Plaza Hotel, QingdaoFrancesco Brocca & Fabrizio Napolitano, Goccia Restaurant Hong KongGiandomenico Caprioli, Isola Bar & Grill, Hong KongDario Congera, Prego Restaurant at The Westin, ShanghaiAlessandro Di Cosimo, Va Bene Restaurant, ShanghaiSandro Falbo, Nicholini’s Restaurant at Conrad Hotel, Hong KongPaolo Federici, Va Bene Restaurant, Hong KongRiccardo Ferrarotti, Frankie’s Italian Bar&Grill, ShanghaiFrancesco Greco (chef) and Maurizio Moncalvo (Somm/Manager),Palladio Restaurant at The Portman Ritz-Carlton Hotel, ShanghaiVittorio Lucariello, Angelini Restaurant at Shangri La Hotel, Hong KongLino Montaruli e Michele Cirillo (manager), Nuova Vita Restaurant, Pudong ShanghaiPaolo Monti, Gaia Restaurant, Hong KongRuben Rapetti, Pacific Bar & Grill Italian Restaurant at Jinling Hotel, NanjingSanuele Rossi, MGM Grand, MacauLuca Signoretti, Sabatini Restaurant, at Royal Garden Hotel, Hong Kong
DENMARK Maurizio Mosconi, Italy&Italy Restaurant Ringstead
FRANCE Giorgio De Chirico, Prego Restaurant, Serris
GERMANY Sante De Santis, Er Cuppolone Restaurant, Stuttgart
GREECE Angelo Saracini, La Dolce Vita at Santa Barbara, Athens
INDIA Fabio Mariela, Celini Restaurant at Grand Hyatt Hotel, MumbaiGiovanna Marson, The Patio at Taj Hotel Coromandel, ChennaiMax Orlati, Paprika Restaurant, New DelhiGiovanni Parrella, Stax at Hyatt Regency, MumbaiGiuliano Tassinari, Olive Restaurant, New DelhiLuca Voncini, Taj Bengal Hotel, Kolkata
INDONESIA Mario Caramella, Hyatt Sanur Hotell, BaliLuigi Girardin, Scusa Restaurant at Midplaza Intercontinental Hotel, JakartaFlavio Manzoni, Il Mare Restaurant at Mulia Senayan HotelMarco Medaglia, Puro Restaurant, JakartaAlessandro Santi, Rosso Restaurant at Shangri La, Jakarta
ITALY Luigi Cremona with chefs Gabriele Terralavoro and Marco Bottegaat Tempio di Vesta Restaurant, TivoliAndrea Cristofoletto, Hotel Claudia, San Virgilio di Marebbe BolzanoGiovanni Grasso, La Credenza, San Maurizio Canavese (Torino)Gianfelice Guerrini, Ferrari F1 motorroom restaurant service, MaranelloMario Musoni, Al Pino Restaurant, Montescano (Pavia) see OMAN Massimiliano Sepe, Casa Catullo Restaurant, Fondi (Latina)Piero Pulli, Il Canonico Restaurant, Carignano (Torino)Andrea Pini, Ustareja di Du’ Buto, Soloarolo (Ravenna)Max Telloli, Osteria Stallo del Pomodoro, Modena
JAPAN Stefano Dal Moro, Antica Osteria del Ponte, TokyoMassimo Pasquarelli, Benoit Restaurant, TokyoLuca Pecorari, Splendido Restaurant at Ritz Carlton Hotel, OsakaAndrea Tranchero, Armani Restaurant, TokyoGiulio Vierci, Giulio Restaurant and Wine Bar, Sapporo
MALAYSIA Federico Michieletto, Santini Restaurant, Kuala Lumpur
MEXICO Silvia Bernardini, L’Invito Restaurant, San Miguel de Allende
OMAN Alessandro Dal Zotto and Mario Musoni (visiting Chef),Tomato Restaurant at Intercontinental Hotel, Muscat
PUERTO RICOA lberto Gianati, Casa Italia Restaurant, San Juan
RUSSIA Massimo Ferrari, Bistro di Mosca Restaurant, MoscowPietro Rongoni, Fidelio Restaurant, Moscow
SAUDI ARABIA Roberto Collini, Roberto’s Restaurant, Khobar
SINGAPORE Carlo Marengoni, Bologna Restaurant at Marina Mandarin HotelGabriele Piegaia, Senso RestaurantClaudio Rossi, Something to go Restaurant at The Regent Hotel
SOUTH KOREA Paolo De Maria, Buonasera Restaurant, SeoulSebastiano Giangregorio, SeoulLuca Marchesi, Vinoteca Ristorante Antonio, Seoul
THAILAND Silvano Amolini, Amari Boulevard and City Lodges, BangkokSaulo Bacchilega, Figs Restaurant at Hyatt Hotel, Hua HinFrederik Farina, Spasso restaurant at Grand Hyatt Erawan, BangkokGianni Favro, Gianni’s Restaurant, BangkokFrancesco Greco, La Gritta Restaurant, BangkokGaetano Palumbo, Rossini Restaurant at Sheraton Grande Sukhumvit, BangkokMarco Priolo, Flow Restaurant at Hilton Millennium Hotel, BangkokAndrea Sacchi, Lan Tania at Four Seasons Hotel Koh SamuiGiacomo Turzo, Portofino Restaurant at Le Meridien Beach Resort, Phuket
TURKEY Daniel Evangelista, Mezzaluna Restaurant, AnkaraCarmine Antonio Lombardi, Mezzaluna Restaurant, IstambulGiuseppe Pressani, Papermoon Milano, IstambulDomenico Ranieri, Mezzaluna Restaurant, Izmir
UNITED ARAB EMIRATES Andrea Strim, Carnevale Restaurant at Jumeirah Beach Hotel, Dubai
USA Paolo Alabisio, Sabatini Restaurant on the Gran Princess cruising the CarribeansAndrea Aiudi, Intercontinental Hotel, San FranciscoGaetano Ascione, at The Biltmore Hotel, MiamiIvan Beacco, Borgo Antico restaurant, New York CityPaola Bottero, Paola’s Restaurant, New York CityCesare Casella, Maremma Restaurant, New YorkEnrico Bazzoni, New York CityFrancesco Farris, Pomodoro Restaurant, DallasItalian Culinary Academy, New York CityAlessandro Mancuso, Riva Grill, Caliente & Garwoods, Lake TahoeCarlo Minotti, Houston
VIETNAM Massimiliano Ziano e Michele Gulizzi, Opera Restaurant, Ho Chi Min City
* Chefs working in Muslim countries will cook another traditional dish.
Other itchefs-gvci members celebratingthe International Day of Italian Cuisines:
Rocco Bova, Kuala Lumpur,MalaysiaSilvia Caramella, Seville, SpainOrnella Fado, New York CityNicola Fabbri, Bologna, ItalyStefano Fontanesi, Mauritius IslandBonaventura Mansi, Kuala Lumpur, MalaysiaMauro Martelossi, Spoleto, ItalyVincenzo Perez, Doha, QatarLivio Ranza, Bora Bora, French PolynesiaSamuele Rossi, Macao, ChinaElena Ruocco, Rio de Janeiro, BrazilRosario Scarpato, Melbourne, Australia