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Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts

10/03/19

A Journey into the Venetian Past


Venice Isles Food Wine and History
A Walking Itinerary of the most famous sights, including St Mark’s Square and Basilica, the Rialto Bridge, the Doge Palace and the Ponte dei Sospiri.
Venetian Cooking Class our expert cook will teach you how to prepare the local dishes and entertain you by analyzing the intriguing fragrances, the exotic origins of some ingredients, the cooking processes as well as answer your questions about the products being used. Classes are held in a Palazzo apartment in Venice or in a Liberty Villa at the Lido beach, a fascinating bathing resort with tall trees and gardens traversed by several canals. 
Reduce Transit Times and Travel Cost on Your Next Trip
Venice wine tasting in a typical bar or in an ancient Palazzo on the Grand Canal, held by a professional Sommelier presenting various wines, accompanied by intriguing stories about local history, as you experience the lifestyle of a Venetian aristocrat.
Escape crowded Venice for a day and unwind on a trip to the islands of Murano and Burano for a rare glimpse into what Venice used to be; a community of traditional artisans where skills have been passed down from one generation to the next for centuries.
Murano’s Ancient Art of Glassblowing
Burano is famous for its lace making and for the colorful houses crammed along its canals, so painted by fishermen who wanted to spot their homes from a distance. Visit a small building where women sit stitching lace the old-fashioned way, just as their mothers and grandmothers did. Also, take time to admire the delicate lace in the museum, shop or wind your way along the kaleidoscopic streets.
Wine Tasting enter the fascinating Venetian back country and discover the Regional Park of the Euganean Hills, a natural area dotted with small villages, vineyards and typical osterie. Visit a family-owned wine cellar and taste its sparkling wines and the local genuine products. Experience the amazing ancient village of the Poet Petrarca, unchanged since the 14th century.
A Journey into the Venetian Past

8/19/19

Philadelphia and the Delaware River Valley



River Walk and Bike Trails Food Wine Ale and Neighborhood Preservation
The Delaware River Valley is the metropolitan area centered on the city of Philadelphia, the region's major commercial, cultural, and industrial center. Among the many sights to take in when visiting the first capital of the United States: The Liberty Bell Center which houses the American Revolution’s defining symbol, the site of the meetings of Congress and the Constitutional Convention at the City Tavern in the Old City as well as Carpenters Hall. In Declaration House, visitors can see where Thomas Jefferson drafted the Declaration of Independence and Independence Hall where it was signed.

Greater Philadelphia Transportation

The region’s excellent road and rail network make it the perfect location for a vacation or business trip to the Middle Atlantic States. Philadelphia International is a major airline hub with daily connections to North American destinations and from major European cities.


The River and the Environment
The Delaware River is comprised of 36 tributaries and flows 330 miles from New York to Pennsylvania, New Jersey and Delaware to the Atlantic Ocean. It extends from the Catskill and Pocono mountain springs and streams flowing down to the Delaware Water Gap where steep slopes give way to gently rolling hills and sweeping valleys. Then, it stretches 134 miles from the Trenton falls to the mouth of the Delaware Bay read 
 Food Wine Ale Walk and Bike Trails
The Philadelphia Culinary Tradition was shaped by several ethnic groups. Cheese steaks and soft pretzels are well known icons of this city and the 1970s saw a restaurant renaissance that is continuing into the 21st century. Food traditions include Pepper Pot, a soup of tripe, meat and vegetables from the Revolutionary War era and Snapper Soup a thick brown turtle soup served with sherry. Cheesesteaks, hoagies and roast pork sandwiches have helped Philadelphia become America’s sandwich city.


Neighborhood and Community Preservation
Lehigh Valley Historic Towns and Boroughs Allentown Bethlehem Easton Nazareth Hazleton Jim Thorpe Wilkes-Barre. A thriving town with roots in the iron industry, by 1829 Allentown expanded from a small Pennsylvania Dutch village of farmers and tradesmen to a center of commerce.
The Lehigh Valley Gave Birth to America’s Industrial Revolution

Bucks County is one of the three original counties created by William Penn in 1682. Bristol is the oldest town in Bucks County and the third oldest in Pennsylvania. It is the southern terminus of the D&L Trail characterized by coal yards, shipyards, warehouses and textile mills.
Chestnut Hill a beautiful award-winning neighborhood tucked into the northwest corner of Philadelphia. Renowned for its gardens, art and architecture, parks, shopping and dining, it is a lovely place to live or visit with many diverse, culturally enriching experiences.

historic districts preservation and pirates
Delaware County and River Towns Marcus Hook’s historical significance comes from its identity as a maritime town. Originally a Lenape settlement, it became a New Sweden trading post in the 1640s with shipbuilding and fishing as early industries. The Hook was also a haven for pirates in the early 18th century and its market provided a place to sell plundered goods and re-supply for their next voyage.




 
 
Wayne Lansdowne Historic Districts the Downtown Wayne district includes approximately 100 properties roughly bounded by Louella Ct., West Ave., and S. Wayne Ave. Amongst the buildings is the Anthony Wayne Theatre designed in Italian Renaissance style and built around 1864 read
Chester County was established by William Penn in 1682, one of the first three counties in Pennsylvania; West Chester is the county seat. Other historic towns include Kennett Square, Oxford and Phoenixville. Each has its own unique agricultural, revolutionary and industrial histories.
New Castle and Wilmington Delaware founded by the Swedes and Finns in 1638, later acquired by the Dutch in 1655 and the British in 1739, Wilmington was the last stop to freedom on the Underground Railroad. Today it offers a rich performing arts scene, great museums. local wineries and breweries.

2/21/18

Gragnano Italy Pasta and Wine Traditions

Mountain and Sea Air Spring Water and Sunshine are Key to Pasta Quality
Gragnano is a hill town 30 Km south of Naples, overlooking Pompeii and Vesuvius, just outside Castellammare and it port in Naples Bay; it’s location halfway between Sorrento and Amalfi is ideal to visit Sorrento, Capri, the Amalfi Coast as well as the countryside of the Campania region of Italy.

Pasta Tradition making pasta in Gragnano is an ancient art form that involves history, culture, patience, secrets and traditions. The town’s main street was laid out expressly to capture the mountain breeze mixed with sea air back when pasta makers hung spaghetti on drying rods like laundry. Now, heaters are used to dry the pasta at 122 degrees Fahrenheit for two days, resulting in a nuttier aroma and a chewier feel.

A History of the Valley of the Mills
The Valley of the Mills is famous for its spontaneous springs and Gragnano’s water is important for its therapeutic and diuretic properties. It is also a favorite destination for tourists who sip delicious water in full contemplation of the area’s landscape while its artistic patrimony is reflected in the many centuries-old churches such as Corpus Domini, which houses one of the largest canvases in Europe - over 400 square meters.

Gragnano's Pasta Factories Contributed 10 Percent of Italy’s Production a Century Ago

The Gragnano Pasta Cooperative represents small producers in the area; it holds that the dough should be made solely from Italian wheat, be pushed through perforated bronze plates to mold it, and that the resulting strands, sheets and elegant shapes must be dried at temperatures no higher than 122 degrees. Higher temperatures burn the dough.

Visit Gragnano Naples and Italy with Knowledge Tourism

Greco di Tufo is one of Campania’s finest whites and is perhaps the oldest wine in all of Italy. Greco refers to its Ancient Greek origins, after those who first brought the grape to Italy and cultivated it on the slopes of the Vesuvius. The first written account is found in a poem fragment from 6 BC in Pompeii. Written on a wall, it reads: You are cold, Bice, truly a piece of ice, if even the Greco wine could not warm your heart last night.
It is Cultivated in Tufo, Santa Paolina, Prato di Principato Ultra, Montefusco, Altavilla Irpina, Chianche, Petruro Irpino, and Torrioni. Only the hillsides of these areas are considered suitable for this wine as valleys and points of lower elevation are humid and lack the necessary sunlight and mountain breezes. To be considered Greco di Tufo, which has had DOC appellation since 1970 and DOCG since 2003, 85% must be of Greco di Tufo, with up to 15% coda di volpe. The wine can also be a sparkling spumante.





Greco di Tufo is not a mild-mannered wine. With zesty, fresh flavors of peaches, pear and herbs, coupled with restrained aromas of almond and apricot; a fully dry white wine with a sharp minerality. It is these distinct notes that place Greco di Tufo one step above the two-other great white Campania wines, Falanghina and Fiano di Avellino. Some believe that it complements mild dishes nicely, such as seafood, rice and pasta in butter or white sauces; others think that it pairs perfectly with strong dishes of veal, chicken, and cheeses.

10/19/17

Food Culture and the Mediterranean Diet



The Mediterranean Diet is not a specific dietary program but a compendium of the eating habits traditionally followed by those that live in this part of the world. So, let's see what it consists of and its beneficial effects on its practitioners.

The eating habits of the 16 nations along the shores of the Mediterranean Sea vary depending on culture, ethnic traditions and religion. There are, however, some characteristics that are similar to all:

  • High consumption of fruits, vegetables, beans, nuts, bread and cereals
  • Use of olive oil to cook and as a condiment
  • Moderate quantities of fish, little meat
  • Small/moderate quantities of rich cheese and whole yogurt
  • Moderate wine consumption, usually with meals
  • Use of local, seasonal and fresh products 
  • An active lifestyle

The Ingredients of the Mediterranean Diet



Olive Oil is especially important as an alternative to butter, margarine and other fats. It is a valuable source of mono unsaturated fats that protect against heart disease, as well as a source of antioxidants such as Vitamin E. It is used to prepare vegetables, tomato sauce, salads and to fried fish.

History The Phoenicians planted the first olive trees around the XVI century BC, first on the island of Cyprus then in Asia Minor. Its greatest success was achieved in Greece where the myth was that the goddess Athena, in competition with the other gods, was declared the winner of a contest by Zeus by creating the olive tree. Historians have determined that the first olive tree “Plato's Olive Tree” was planted near Athens some 2500 years ago.

The species was prevalent in Italy since the days of the Roman Republic, especially in the southern part of the country. Today, it is cultivated everywhere in the country with many DOP and IGP denominations. As one of the pillars of the Mediterranean Diet, extra-virgin olive oil is present in virtually all food recipes. Among its benefits is the lack of physical and chemical manipulations as it is simply extracted by pressing the olives.
the only oil produced by a fruit as opposed to a seed
 

Olive oil should be the only fat in cooking as it is the only one that is not subject to degrading when exposed to heat. Culturally speaking, olive oil represents the Southern crudeness as opposed to butter cooked foods prevalent in Northern foods.

Therapeutic Aspects the “liquid gold” referred to by Homer has over time had a therapeutic function as well; it reduces the impact of heat while at the same time acting as a blood “cleanser”. It is both a nutrient and a medicine. Dishes containing olive oil are easier to digest, with an excellent gastric and intestinal tolerance as well as a protecting effect on the arteries, stomach and liver.

Fruits and Vegetables a high consumption of fruits and vegetables leads to protective action to prevent cancer and heart disease, probably because of the antioxidants present in these food items. This is especially true of tomatoes, an important source of antioxidants particularly when heated to make a tomato sauce.


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Fish such as sardines with its omega 3 polyunsaturated fats have a healthy fat content. Fish consumption is also important for its anti inflammatory properties in preventing heart disease and regulating blood circulation.


Wine first a clarification: there is no such thing as biological wine, only biological grapes. By its very nature, wine is the opposite of an industrial product that never varies; grapes vary from area to area depending on climactic conditions. They also evolve, mature and decline over time. In all Mediterranean countries wine is consumed in moderation, usually with meals. For men this implies two glasses a day and one for women. Red wine in particular contains a number of vegetable composts with beneficial properties. Also, powerful antioxidants such as poly phenols protect against oxidation.

Legumes during the middle ages, all of Europe risked high mortality rates due to a series of epidemics. Unable to procure high protein foods such as meat, the poorer classes were especially malnourished. Legumes were introduced only from the 10th Century, thereby making a gradual contribution to the welfare of the population, increasing resistance to disease and aiding in the re population of the continent. Later, with the discovery of the Americas and the importation of agricultural products, beans emerged as a basic staple without which the population could not have doubled in size in just a few centuries.
 
They may be consumed fresh or dry, with the former having a higher water content (60-90% versus 10-13%) hence, given the same weight, a lower caloric, protein and glycine content.


legumes are richest in protein, and protein quality, among all vegetables

In Italy, beans, peas, lentils, chickpeas and fava beans are the most common staples. Some are canned and are therefore available off season and in areas where they are not cultivated. Both fresh and dry, they are a key component of Italian cuisine in general and the “cucina povera” in particular. Studies confirm a high energy content, a high vitamin B content, as well as iron and calcium. The protein value is 6-7% in fresh and 20-25% in dry legumes.

Especially in dry form, legume seeds contain a respectable quantity of phosphorus, calcium and iron. They should be cooked at length as they contain anti-digestive elements in its crude form. The heat from cooking eliminates these negative characteristics. Dry legumes should be left over night in water before cooking. Lentils do not require this treatment.

Beans have been known since antiquity. Originally from the Americas, they have been found in pre-Inca Peru and were also a favorite with the Romans; known as the “poor man's meat”, there are over 300 varieties of beans; of these, 60 are edible. There are red, black, multicolor, small, large, round and flat ones. They range from the Mexican bean (small, black and round) to the Spanish one (large, white and flat). Given the large qualities available, beans are cooked in a variety of ways (soups, minestrone, salads and condiments). They are digested slowly and are rather filling.

Lentils were among the first foods to be cultivated and consumed by man; traces have been found in Turkey in ruins dating back to 5500 BC as well as in Egyptian tombs from 2500 BC There are large seeds (6-9 mm), yellow or green, cultivated mostly in the Americas, and a smaller variety (2-6 mm), orange, red or brown in the Mediterranean, the Middle East and India. They are cooked as soup and as a side dish to meat and other dishes. It is a well wisher during the New Year's celebrations all over the world.

Peas along with lentils, peas are the legumes of which we have the most information from antiquity. Probably originating in Asia, they may date back to the stone-age. Modern techniques allow for availability year round, canned or frozen, fresh or dry.

Chick Peas originally from the Orient, the name derives from the Latin word “aries” which refers to the shape of the seed. A major staple in the Middle East and in India, they are cooked with pasta, as soup and as a side dish.

Fava Beans this ancient plant, originating from Persia and Northern Africa, may have been known in the bronze and iron ages. Possibly the first legume to be consumed by humans as they do not require cooking.
In some parts of Southern Italy, they are eaten as a fruit or in dry form with pasta or greens. Heavy consumption of fresh fava beans may cause anemia in genetically predisposed populations in the Mediterranean basin.
 
Truffles the black truffle has found a perfect habitat in the beech woods in harmony with oak, birch and hazel trees as well as black pine. It can be found in different areas of central and southern Italy. It has had its place for nearly two thousand years in the more culturally sophisticated cuisine, and is appreciated for its unique aroma. Found in sizes approaching that of a grapefruit, it acts as an environmental guard as it refuses to grow in polluted terrain. Composed of water, fibers and minerals its function is uniquely “aromatic” in this type of cuisine; the small quantities utilized contain limited nutritional value. Nevertheless, it has its place in a variety of preparations associated with appetizers, first and second dishes especially if accompanied by olive oil.
 

Pasta the Romans where among the first to mention lagane (from which lasagne derive). Previously, Horatio and Cicero consumed this light pasta made with flour and water. However there is no further historical data on pasta from 200 AD. It is believed that maccheroni originated in Sicily. The term is from the Greek “macar” which means happy or food of the blessed ones. Pasta was seasoned with sugar and honey besides cheese and butter. The first recipe with tomatoes dates from the year 1839. And the first apparition of the word spaghetti appears in a Neapolitan cook book from 1824.

Bread the history of bread begins with that of man with barley and millet the preferred ingredients as they were ideal from a nutritional standpoint; they were eventually replaced by cereal. The invention of bread can be attributed to the Egyptians nearly 3000 years ago. They also developed the first ovens and, it is believed that the workers of the pyramids were paid in bread. Thereafter the Greeks developed at least 72 varieties of bread whereas the Romans improved on certain technical features such as windmills. There were at least 400 ovens in Imperial Rome with the first public oven dating back to 168 BC. Only with the start of the 20th Century bread production reaches an industrial scale.

Mozzarella the domestic water buffalo originates from India and was also found in Persia, brought over by migrant workers or armies. Later, Islamic soldiers brought it to Syria and Egypt. It arrived in Italy in the year 596 during the reign of the Longobard king Aginulfo. It thrives in warm, swampy areas rich in water such as the Nile Delta. In Europe it has found fertile ground in Puglia, Campania and the low lands along the Danube River. Mozzarella was offered and received with great pleasure by the nobility passing through while on the Grand Tour to Pompeii and Paestum. The word mozzarella comes from “mozzata” or cutting. The denomination “Mozzarella di Bufala” was nationally recognized in 1993 with a D.O.C. label and a D.O.P. label at the Europe level in 1996.


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