2011 Tour to Italy

IL DUO DINAMICO
SPG AND IL POETA MISTERIOSO
TRIP TO ITALY
TRAVEL DATES: June 26, 2011 - July 6, 2011 (11 DAYS / 09 NIGHTS) 
Contact person: Catherine Miserendino cmiserendi@comcast.net  
or call 410 529 9791

FLORENCE
Le Due Fontane 3* Down				www.leduefontane.it
Hotel Meridiana 3* Down				www.florence-hotel-meridiana.com
Villa Gabriele d'Annunzio 3* Down				www.hoteldannunzio.com
Viva Hotel Capitol 3* Down				www.florence-hotels-capitol.com
LIDO DE VENICE
Hotel Villa Panononia 3*				www.hotelvillapannonia.it
Hôtel Rigel 3*				www.hotelrigel.it
hotel Riviera 3*				www.rivieravenezia.it
ROME
Madison 3* down				www.hotelmadisonrome.com/en/index.htm
Galles 3* Down				www.romeby.com/gallesrome/
Mercure Corso Trieste 3* Down				www.mercure.com
Mercure Piazza Bologna 3* Down				www.mercure.com

Uova Fiorentina (Egg Florentine)

Ingredients:
4 eggs
3 tbs. olive oil
1 1/2 lbs. fresh spinach
Salt & pepper to taste
4 tbs. grated Pecorino cheese

             Clean, wash, and drain spinach carefully.  Put oil in saucepan; when hot, add spinach.  Cover well; cook 10 to 12 minutes or until tender.  Add salt and pepper to taste.
             Arrange spinach in four individual ramekins (glass serving bowls).  Break an egg over each; sprinkle 1 tablespoon of grated Pecorino cheese over top.  Bake in moderate oven about 3 minutes or until egg white is firm but yolk is still soft. Serves 4.

(From The Art of Italian Cooking)

Nonni's Zuppa di Pollo

When it comes to Italian cuisine, it seems to strike a nerve with many people.  Not just Italians.  I would even venture to say that non-Italians seem to get more excited about Italian cuisine than the nationals themselves!  There are many factors as to whatever makes Italian cooking so special.  Of course, there is nothing like cooking with the country's fresh ingredients which seem to make the dishes so rich in flavor.  The simplicity in the dishes is probably what makes the abundant flavor stand out.  Let's not forget the love with which Italian dishes are brought to life!

We wanted to share with you this recipe from Maria Lo Pinto's book The Art of Italian Cooking.  We'll start with a classic soup:

Nonni's Zuppa di Pollo (Nonni's Chicken Soup)

1 plump fowl (4-5 lbs.)
2 large carrots
1 large onion
3 stalks celery
1 large onion
3 stalks celery
1 large fresh tomato
3 springs parsley
Salt & pepper to taste

Place all ingredients in 6 quarts of cold water.  Bring to a boil.  Lower flame and simmer for 2 hours or until fowl is thoroughly tender and meat falls from bone.  Remove fowl from pot.  Strain all vegetables through a sieve.  Heat exact amount for serving.  Serve piping hot and clear.  Serves 8.

(Recipe from The Art of Italian Cooking)

You can also take a look at our favorite food-related items and more here!

-Gina Andracchio

Modern Italian Member Discount

Most of you take advantage of the exclusive discounts offered to you as being a part of Modern Italian.  We love to share with you the ways in which you can find Italian products and services.   Select Italy has extended their 15% discount on their gift baskets which include the authentic products we enjoy so much.  It may not always be easy to find some of these goods unless you are in La Bella Italia.  I will be there soon enough, but until then, these goodies in this gift basket will do the trick to give me a piece of Italy in my hands!  Enjoy!

Click here to see what Select Italy's gift baskets include!  When you place your order, please remember to include the promotion code: "modernitalian" (no spaces).  Offer is valid until January 31st, 2011.

-Gina Andracchio