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apicius culinary demo at purdue university a culinary landscape of italy

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chianti and chianti classico chianti presented by its consortium adapted from consorzio vino chianti for complete details please visit http www.consorziovinochianti.it/en/home.aspx origins chianti wine is an invention of the nature and culture of the most well-known and loved region of italy in the world the beauty history sensations and unique flavors of tuscany are all reflected in this wine which is one of the primary symbols of made in italy the same grape varieties have existed for centuries throughout its vast production area with sangiovese being the most widely cultivated but other varieties in smaller quantities may be added as long as they have been cultivated within the territory their combination and character the body and aromas that different soils altitudes and microclimates transmit give life to chianti wine with the controlled and guaranteed denomination of origin docg designation the chianti wine consortium has been responsible for the quality of the wine since 1927 the consortium inspects the entire chain of production including grape selection vinification verification of the chemical physical and organoleptic characteristics and bottling operations to ensure compliance with the doc and docg requirements established in 1967 and legally recognized in 1984 the consortium also oversees the colli dell etruria centrale doc and the vino santo del chianti doc wines it has been appointed by the ministry of agricultural food and forestry policies mipaaf as the official inspector of the entire chain of wine production in italy erga omnes the work of the consortium and its members which include producers historic wineries wine merchants and cooperative wineries guarantees the greatest degree of transparency in terms of the production and marketing of chianti docg chianti docg wine is produced in the provinces of arezzo florence pisa pistoia prato and siena.

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grape variety long and short rows of vines in colors that change with seasons in harmony with the other colors of the landscape the result of ancient toil indro montanelli described it as a an ensemble of labor which is now complemented by the most cutting edge wine growing research sangiovese the dark bunches of sangiovese the grape variety that gives chianti wine its unmistakable character the search for and discovery of ancient clones allow us to connect to a great past that is returning to proffer itself to wine lovers today characteristics the color of chianti is bright ruby red which becomes garnet with aging it has a well-balanced dry tangy and slightly tannic flavor with an intensely vinous aroma occasionally with hints of violets all types of chianti may be drunk as young wine that is fresh and pleasing on the palate but it is also aged in some zones for medium-long periods of time to allow it to develop its unmistakable color aroma and flavor its gentle crushing process fermentation at the right temperature maturation in fine wood and bottle aging all add personality to the wine which becomes softer and rounder on the palate more complex in the nose and with a deeper color production regulations it is an official standard in the form of a ministerial decree that establishes precise regulations for the production of doc and docg wines the production regulation is a tool used to protect quality wines and its strictness is directly proportional to the quality category of the wine produced docg wines provide important guarantees namely the certainty of the quality and origin of the wine this certification is in fact granted to wine whose characteristics essentially depend on the vineyards and the natural environmental conditions docg is the acronym for controlled and guaranteed denomination of origin and is granted to those wines which have already received the doc denominazione di origine controllata designation and which have acquired a particular renown in addition to their special organoleptic qualities docg is the highest qualification that can be granted and requires inspections during both the wine production phase and the bottling phase after tasting the producer is given special trademarks printed by the government polygraph institute and issued to the consortium to place on each bottle the territory the places of chianti tuscany is the land of chianti wine and arezzo florence pisa pistoia prato and siena are the provinces that represent the places of production excellence and whose soils cultivated with vines are defined by law this unique environment which is crossed by gentle amply terraced hills valleys and rivers offers fine vineyards which are themselves symbolic of the tuscan landscape the ancient wineries have now become architectural structures to visit and places of tourism and tastings let us show you the magic of the places of chianti chianti wine may be produced throughout the chianti s zone including areas not identified in the legend and which are shown in light grey chianti superior not located on the map can be produced in the whole chianti s area and represents the expression of the quality mark reserved to those wines for which are expected particular characteristics and production conditions another chianti from the consortium chianti classico for complete information please visit http www.chianticlassico.com/en history and territory the chianti wine-producing area was delimited in 1932 by ministerial decree and the boundaries have remained unchanged since then the decree described the district where chianti classico is produced as the the oldest zone of origin thereby recognizing its primacy and according it a special identity even at that time the chianti territory as it exists today was recognized as the original production zone of chianti classico wine a wine that to be distinguished from chiantis created later and produced in zones different from the chianti territory had to be identified by the term classico classico means therefore the first or the original

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the docg regulations not all the wine produced in the chianti zone is chianti classico to have the right to a denomination is not sufficient in fact the provenance refers to a given territory but also all the rules stipulated in the production regulations must be respected those rules determine the conditions and the requisites that permit a wine to be decked out with the name chianti classico docg chianti classico wine in addition other fundamentals and other requisites concern the ampelographical base or the types of grapes that can be used in the preparation of the wine the rules provide for a minimum ratio of 80 for sangiovese the typical red variety of the zone along with the sangiovese other red grapes of the area can be used in a maximum percentage of 20 these grapes include natives like canaiolo and colorino as well as international varieties like cabernet sauvignon and merlot all recommended and/or authorized for the production zone among the principal sensory characteristics indicated by the production rules there is the ruby red color that can become at times intense and profound depending upon the wine s origin the odor offers floral notes of violets and irises combined with a typical character of red fruit the flavor is harmonious dry and sapid with a good level of tannin that fines in time becoming soft and velvety other requisites requested include a minimum alcohol level of 12 degrees for young wines and 12.5 degrees for the riserva minimum net dry extract amounts to 24 g/l while total minimum acidity is registered at 4.5 g/l in addition the production rules require important factors for example it is stipulated that the yield of grapes per hectare cannot exceed 75 quintals four years after the vines are planted and that the yield of wine from grapes cannot exceed 70 or 52.5 hectoliters per hectare in addition the regulations note that the processes of vinification preservation and bottling must occur exclusively in the production zone and the wine may not be released for consumption before october 1 minimum required maturation for the riserva is 24 months including three months of bottle fining as far as the label is concerned the regulations contain some terms that are added to those already stipulated by the specific rules in effect in the sector in the first place the label must contain the indication chianti classico with the more specific identification denominazione di origine controllata e garantita and display the year when the grapes were produced vintage the name of the wine can be identified in connection with that of the estate or with a brand name or it can be a fantasy name or indication of the name of the vineyard of provenance in any case terms like extra fine select selected superiore old and similar may not be used sangiovese the soul of chianti classico the minimum permitted ratio of sangiovese grapes used in the production of the wine is 80 a percentage that can rise to 100 sangiovese is the real soul of chianti classico the sangiovese grape is extremely sensitive to external factors especially terrain and climate and it is truly difficult to identify another variety that is so well able to interpret the characteristics of the soil and modify its aromas in accordance with the terrain in which the vine grows flowery bouquets are derived from sandy soils while scents of wild berries are suggested by limestone and the aromas of tobacco are fresh with hints of tufa but always whatever may be its zone of origin there is that scent of violets that the production regulations identify as the characterizing and specific element of chianti classico young and riserva chianti classico in the first years of its life chianti classico is odorous fruity and rounded and the wine features a brilliant ruby red color but sangiovese is a grape of medium-long aging capacity and it is used in extremely high percentages or alone as is foreseen for chianti classico this can result in products with big bodies and substantial complexity that can withstand many years of aging naturally various factors concur in the establishment of the final quality of the product seasonal conditions are of great importance in the best vintages those conditions assure perfect and uniform ripening of the grapes but work in the vineyard whether during cultivation or during the harvest is also vital of the entire production of chianti classico about 20 is now devoted to riservas wines with dark red colors tending to garnet and aromas of spices and wild berries they also offer imposing structures and are elegant and velvety the best grapes are selected at the time of the harvest for the production of riservas their qualities are further enriched when they are exposed to wood during maturation huge casks of chestnut and oak were once used but today producers prefer containers of oak with smaller dimensions which accelerate the evolutionary processes and permit greater transference of their aromas to the wines the wine matures in the wood for a more or less prolonged period depending upon the dimensions of the container there is then a further pause for bottle fining before the wine is sent to the market.

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on the plate chianti classico makes a fine accompaniment for the flavors of tuscan cuisine but it can also be teamed up with a large number of dishes in particular red meats cooked on the grill can be matched by wines with medium bodies and limited tannins while more elaborate meat dishes require more structured wines the great riservas are ideal as accompaniments for dishes of game and aged cheeses preserved in the bottle for months if not years the wine needs to be oxygenated before being served that s especially true of a riserva for this purpose the bottle is opened several hours before consumption if this is not possible the wine can be decanted it is poured slowly into a carafe and it quickly absorbs oxygen the ideal serving temperature is 16-18 degrees c 61-64° f if the temperature is too high it risks suffocating the alcohol in the bouquet if it is too low the acidity will lose its equilibrium no less important is the choice of the correct goblet to exploit a chianti classico wine to the maximum and exalt the bouquet a tulip shaped goblet is necessary the rim should taper slightly inward a young wine requires a smaller goblet while a riserva needs a more ample glass interview with mr.giuseppe mazzocolin of felsina berardenga wine producer interview conducted by students of the apicius wine department the etruscan name felsina is tied to the land between siena and arezzo where eleven medieval style farms belonging to this family still stand in 1966 businessman domenico poggiali from ravenna bought this property and set up vineyards and cellars with the help of his son beppe later his son-in-law giuseppe mazzocolin along with enologist franco bernabei researched the appropriate grape varieties for the different types of soils found on the land through experimental micro-lot vinification of these clones two main estates felsina in castelnuovo berardenga chianti classico and farnetella in sinalunga chianti colli senesi came to fruition under the signature brand studio vini e sperimentazione wine research and experimentation it is this depth of research that makes felsina berardenga not simply a responsibility but more importantly a love and passion for their land and life in a talk with giuseppe mazzocolin he placed great emphasis on the relations and connections between people land and culture wine itself is not simply an alcoholic beverage to drink there is something meaningful behind everything that goes into a glass or a bottle of it that is why it is important to experience the terroir firsthand in order to understand why felsina is capable of producing good quality wines that bring joy to the people who appreciate it most what do you think of the 2009 vintage how did it go this year 2009 was a good vintage for us the microclimate here was not too hot nor too rainy we were careful with our vineyards and started our harvest in late september we have high expectations for our wine this year what does sangiovese mean to you it is an important local grape variety that represents the identity of its terroir in tuscany our wine which has the characteristics of balanced tannicity and acidity is mainly made of sangiovese grapes we are building on the relationship between the land here and the people who appreciate the wine that comes from it your personal affection towards wine and felsina my relationship with wine and felsina was destiny i started working full time at felsina in 1982 before that i was a philosophy professor instead of using the term affection i d like to emphasize on relation our wine not only represents our winery but is also related to the terroir of berardenga that is why the name on the label is written as felsina berardenga which implies the relationship between the history local culture and the land which cannot be separated your thoughts on the art or philosophy of wine to me the art and philosophy of wine are not split they are connected it is also a way of living when we promote our wine in another country we are transferring our traditions we should learn how to interact or establish relationships with people who appreciate italian wine i know the importance of tradition but things change i believe the wine world is evolving from the traditional past to a more innovative future

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oliveoil the olive is an age-old plant the first to be cultivated in the mediterranean area references to the olive tree and its fruit have been noted as far back as 4500 years ago in connection with the ancient babylonians and egyptians the trees themselves with their twisted trunks and branches and their silvery leaves can live several hundred years each of its parts is precious and each carries a tale the leaves over the centuries the olive has become a symbol of all that links the various peoples of the mediterranean region the olive and the olive tree are intrinsic part of the regional cultural present in many tales and legends it is the symbol of life of hope carried in the beak of the dove who came to noah after the flood rains had ceased it is a sign of peace as in the greek myth where the gods squabble over possession of athens as the story goes poseidon created the horse for mankind and athena the olive zeus was called upon to arbitrate and declared athena the winner the horse was meant to serve in war and the olive to serve in peace still today the olive branch is a symbol of peace on palm sunday in italy loyal catholics carry an olive sprig into their homes as well as or instead of a palm frond jesus spent his last hours in the olive grove of getsemane which can still be visited today prized are the olive twigs which crowned the heads of the winners of the first olympic games in greece a practiced adapted by the romans to honor marrying couples and citizens who had made great contributions to the country the fruit the fruit of this marvelous tree is the olive with its thin skin succulent fruit and woody pit it matures in the autumn and early winter to be harvested between november and february each year depending on the geographic zone the harvest is similar to that of the grape and is a wonderful experience for anyone fortunate enough to participate particularly if the olives are gathered by hand from the fruit comes olive oil in all its delightful variations the role of olive oil inhistory olive oil was a fundamental part of the ancient world and not only in the kitchen considered precious it was more than a mere agricultural product for ancient peoples it represented the blessing of the gods the emperors used olive oil as a sacred offering their ceremonies and coronations consecrated with it even today roman catholic ceremonies use pure olive oil in baptisms and for the last rites in a less religious vein perfumed oil was used by the greeks and romans to massage the body after bathing or to warm up muscles before exercise and participation in sporting competitions oil was also used to fuel torches and lamps experiencing a great boom in 18th-century europe when the population began to use brighter light for longer periods the need grew with the onset of the industrial age as olive oil was also used to lubricate machinery it has always been an integral part of cooking from the earliest days the ancients believed prolonged use of olive oil in cooking ensured a longer life a hypothesis generally supported by modern medicine.

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production olive oil is the only eating oil obtained by squeezing the fruits of a tree the olives mature in late autumn and winter and are gathered between november and february for a high quality of oil it is of utmost importance that the olives arrive at the olive press healthy whole and as quickly as possible here after being washed and cleaned of any extraneous matter they undergo three phases the breakdown the crushing and the extraction the breakdown smashes the pulp and the seeds that are then slowly remixed in the crusher these procedures both use the olive press the more or less commercialized machines with several different levels of operation both complex and delicate similar to those used in wine-making in short mechanical pressing which extracts liquid through squeezing and/or centrifuge without the use of heat oil obtained in this way has to be set aside to rest for some time before it is filtered this is the oil referred to as being of the first cold pressing prima spremitura a freddo and it is undoubtedly the best the phase of extraction splits the paste into its three components the oil the sansa and the watery part or vegetable water once extracted the oil is then liberated of extraneous residue and the water remaining during the decantation and the transfer or with centrifugation it can also be preserved for more than 18 months but must be protected from excesses of temperature from light and from contact with the air before bottling the oil is filtered according to the grade of acidity and the taste the oil is labeled olio extra vergine di olive maximum 1 olio vergine di oliva maximum 2 olio di oliva nutritionalvalue olive oil is not only pleasing to the palate but is also healthy seeing that it is a physiological alimentation for man who has been consuming it for 3,000 years considering its composition of oleic acid and essential fatty acids in perfectly balanced proportions similar to those found in mother s milk just like the other oils consumed by humans it contains 9 calories per gram among all oils hot or cold it is the most digestible and permits better absorption of liposoluble vitamins as well as calcium avoiding or thereby reducing loss of calcium in the bones among olive oils the extra virgin or first squeezing of the olives and with the lowest percentage of free oleic acids 1 maximum is certainly the most aromatic and integral in its original components this is why it is so appetizing so flavorful and full of body it is ideal for dressing any dish which means adding more flavor to the foods without sacrificing one s waistline the mediterranean diet is based on olive oil and is rich in vegetables fruit light cheeses and fish just as it has been since the days of antiquity in the 50s it was regarded with disdain as a poor cousin passed by in favor of butter animal fats commercial margarine and red meat recently the tables have turned and the mediterranean diet has been redeemed in the name of natural foods and plain good health in view of the beneficial effects on coronary disease researchers have discovered that those eating a diet low in animal fat and red meat have dramatically less heart disease and lower cholesterol levels it s therefore clear that a diet based on pasta bread fresh vegetables fruits poached or grilled fish all dressed with olive oil has a great deal to be said for it on top of all this it must be noted that olive oil is the most easily digestible of oils and is possessed of great nutritional value the mediterranean diet types of oil and regional distinctions the most important countries producing olive oil are italy spain greece portugal and the south of france italy is a privileged country for growing olives thanks to a fortunate geographic location every region of italy cultivates olives and according the varying climates over the territory from the north to the south the kinds of plants vary this variety also is reflected in the character of the olive as well as the oil extracted but what changes from oil to oil are the organic characteristics the color the aroma and the flavor this is why italian olive oils can be pale yellow greenish-yellow or an olive green color with a perfume that is delicate or sweet or refined or fresh or intense each region lends an individual character to its oil a special element all its own ligurian and garda oils are is light and paler in color and the color gets darker and darker as you go south tuscan olive oil is famous for its intense perfume the umbrian for its strength and taste abruzzi s oil is strong and under-appreciated potent also that of puglia the biggest producer of the italian regions choosing and preserving olive oil how do you go about buying the right olive oil first and foremost the label must be marked olive oil extra-virgin olio extravergine di oliva or at least virgin olive oil oio vergine di oliva otherwise buyers should always keep in mind that all oils are not the same with a little experience it s easy enough to tell if the oil is strong and flavorful if it s tasteless and light if it s golden green or straw-colored limpid or cloudy once purchased there is no need to store olive oil in the refrigerator where it will solidify stored properly in a cool ca 15° c dark place it can last up to 2 years without spoilage remember though that olive oil will become rancid when oxidized by repeated exposure to air oil bought by the gallon should be transferred to smaller bottles which are corked well and opened one at a time a true olive oil lover may keep several different types of oil in the house at all times each for a different use the addition of herbs such as sage rosemary and garlic will not only inhibit oxidization but impart their flavors to the oil the fine art of olive oil tasting the ritual is best undertaken in the morning on an empty stomach without traces of perfumes or smoke on your body the oil is filled into a glass and heated to body temperature by the heat of the hand the first -but least important characteristic examined is the color and clarity followed by an olfactory probe of the oil s aroma which could reveal traces of mold overheating sourness lastly there is the taste test which will determine if the oil is fruity has almond-like undertones is mature sweet fresh lively or rounded if the oil s attributes are positive if not unpleasant words like bitter rancid oxidized and moldy begin to fly between one oil probe and the other the tester will eat a piece of apple or a bit of unseasoned bread to clear the palate.

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fresh past a introduction the history of pasta begins when primitive nomads created the first human settlements the earliest record of grain cultivation in the high valleys of jordan in fact dates back to at least 8000 b.c the first mention of flatbreads is in the bible in the book of genesis while the book of kings tells us that they were cooked on hot stone as far as ancient inhabitants of the italian peninsula are concerned it seems the etruscans knew pasta as a sheeted dough while the greek civilization in the first millennium b.c called by the name laganon later called in latin laganum a thin flat dough cut into strips through the roman empire pasta conquered eastern europe and it is to a roman from the 1st century b.c that we owe first pastabased recipe in his de re coquinaria libri apicio describes a kind of timbale made of làgana the practice of drying pasta for conservation was most likely brought to sicily by occupying arabs between the ixth and xith centuries but it was the nomadic desert tribes who first sought and found a system for preserving pasta during travel to this day among the populations of libya and syria it is common to find rista dried macaroni with lentils although the first appearance of trie took place in palermo we must move to genoa in 1279 before we find the first written reference to maccheroni specifically this reference is taken from a will drawn up by the genovese notary ugolino scarpa which includes among other things a basket full of macaroni perhaps having come to liguria for maritime commerce with sicily from the historical documents it seems clear then that pasta was well-known long before marco polo came home from china 1295 to whom tradition has long attributed the introduction of this fundamental food between 1200 and 1400 there are numerous references to pasta in italian literature from jacopone da todi to cecco angiolieri but it is with the decameron written between 1348 and 1353 by giovanni boccaccio that maccheroni are officially consecrated as a refined delicacy between 1500 and 1600 we begin to see pasta and its producers obtain a precise role in society it is in this century in fact that the records indicate many statuti dell arte dei pastai pasta artisans charter which officially sanctioned the transformation of a family business into a corporation with all the applicable rules and taxes www.barilla.com naples is commonly referred to as the pasta capital but pasta as a staple food became popular at a relatively late date until the end of the 1500s in fact macaroni were an exotic food for the inhabitants of naples one that was reserved for the upper-class organized production of pasta begins in the region of campania on the amalfi coast around the year 1000 owing once more to

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maritime commerce that the maritime republic had with sicily economic reasons among which the need to import hard-wheat flour from puglia or sicily put them in a want category level with sweets that is the first thing to go when times are tough everything changed with the invention of the mechanical mill which allowed production at much lower prices and from the xviith century on pasta became staple food in the diets of every social class to the point where it was sold on street corners topped with grated cheese in 1764 neapolitan industry begins exporting its pastas to the other regions of italy and from the beginning of the 1800s naples establishes itself as the capital of macaroni it is in naples during the same period that the practice of garnishing pasta with tomato sauce with a basil infusion first begins in torre annuziata naples pasta production was first industrialized producing a variety of amalfi coast pastas during the course of the 19th century naples and spaghetti become synonymous a connection later celebrated in literature theatre and films making fresh pasta the tradition of making pasta by hand and rolling it out into wide thin sheets which was once handed down from mother to daughter is now starting to wane however anyone who really wants to understand italian cuisine in which pasta plays such an essential role has to acquire the skills necessary for this type of preparation which is simple and yet fundamental in order to make egg pasta you will need to learn some basic rules and then practice a few times so that you get the hang of it the ingredients used are flour sometimes a mix of 00 and semolina or whole-wheat flour eggs olive oil and salt the quantities needed for two people are 1 egg and 100 g of flour the equipment necessary is minimal a working counter which should be made of wood so that the pasta acquires a certain texture and a long wooden rolling pin a long rolling pin ensures that the same amount of pressure is wielded on each point of the pasta even when the sheet has spread so that it reaches the edge of the working counter or overhangs it in the past housewives would often use a broom handle instead though obviously one that was never used for its true purpose you may also find it handy to have a wooden pasta rack on which to drape the pasta once it has been cut this prevents the various pieces from sticking together before you are ready to cook them you should proceed as follows on the working counter make a well with the flour and place the eggs some olive oil and a pinch of salt in the center work these ingredients into the flour to obtain a dough and then knead it at length in fact as the pasta is pushed out and pulled together folded over punched and kneaded on the working counter it becomes gradually firmer smoother more elastic and pliable once the pasta has become perfectly smooth and uniform and has incorporated so much air that bubbles tend to form on the surface it should be left to lose some of its elasticity therefore it should be set aside to rest for at least 30 minutes at room temperature the pasta should be wrapped with plastic or simply covered with an upturned bowl to avoid it drying out too much it is then ready to be rolled out to make shapes such as lasagna tagliatelle tagliolini pappardelle cannelloni maltagliati quadrucci etc when the pasta is rolled out using a rolling pin the thickness will always be somewhat irregular and this actually contributes to its unique taste however you can obtain good results with a pasta machine and above all you can reduce the time needed if you use a machine you don t need to knead the dough for as long nor do you need to let it rest because the quick successive passages through the rollers can replace the various phases take up a small piece of dough and pass it through the rollers in the machine which should be set as far apart as possible fold it in three lightly dredge it with flour and pass it through the rollers again fold it again and pass it through for the third time the operation should be repeated until the pasta appears perfectly smooth and uniform actually these passages correspond to kneading it by hand they don t just act to spread the dough but also to help the pasta take on its characteristic strength and hold to roll out the pasta pass it through the rollers each time setting them closer and closer together until the thinnest setting last notch is reached pass the pasta several times through the rollers without folding it each time until it seems very thin when you place your hand under the sheets it is then ready to be cut and left out to dry when you cut the sheet of pasta you should drape tagliatelle tagliolini and lasagna on a special pasta rack until you are ready to cook them alternatively or if you are making short pasta you can lay the pasta out on a dry lightly floured kitchen towel tagliatelle can also be gently heaped to form nests as soon as they have been cut because the pasta is made with fresh eggs and is thus subject to alterations it is preferable to cook it within a few hours of its preparation so that you can enjoy it at its best the pasta should be cooked in plenty of salted boiling water pasta can only be made a couple of days in advance if you have a dry and wellventilated place in which to dry it to cook the tagliatelle fill a large high-sided pot of water with plenty of water and bring to a boil add a handful of coarse salt preferably when the water has reached boiling point add the pasta to the boiling water without heaping it in too much fresh egg pasta cooks in a couple of minutes taking on average between 2 and 5 minutes stir the tagliatelle gently with a large fork in practice the pasta is ready to be drained as soon as it floats on the surface dried egg pasta takes about another 3 minutes before you drain the pasta reserve a spoonful of the cooking water it can then be added to the pasta which has a tendency to stick together before it is mixed with the sauce drain the pasta and transfer using a large fork to a heated serving dish add the reserved cooking liquid and stir in the sauce.

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t aglia telle eggt aglia telle serves 4 ingredients 200 gr 7 oz semolina durum wheat flour 2 eggs 2 gr of salt instructions arrange the flour in a mound on a flat surface creating a crater in the middle in the middle break the eggs and sprinkle salt mix them together rigorously until you obtain a smooth and even mixture allow the mixture to sit for 30 minutes wrapped in a plastic film then roll the pasta dough and cut it through the pasta machine to form tagliatelle optionally stretch it by rolling pin sprinkle the layer surface with flour and roll it up in a spiral cut the spiral using a knife into strip try and make them as regular as possible 7 mm in width unwind them keep them separated and floured to prevent them from sticking together salsadipomodoro tomatosauce serves 4 ingredients 1 kg 2 lb ripe tomatoes 3 garlic cloves 50 gr 1½oz extra virgin olive oil 4 fresh basil leaves salt to taste instructions blanch the tomatoes in boiling water for 1 minute then put them in cold water to stop the cooking peel them cut in wedges remove the seeds and puree them in a saucepan sauté the garlic cloves in the olive oil until golden add the pureed tomatoes and salt and cook for about ten minutes depending on variety and ripeness add the basil leaves at the end of the cooking off from the heat gnocchidipa a t tealpesto pot tognocchiwithpestosauce a serves 8 ingredients for the gnocchi 1 kg 33 oz potatoes 350 gr 13 oz flour 2 egg yolks salt wash the potatoes and cook with the skin in salted water then peel and mash them when the potatoes are cold work on a table and add the flour salt and egg yolks form a type of dough without kneading it too much roll out into pieces and cut the pasta into small pieces make lines on the gnocchi by using a fork or a grater once the gnocchi are ready cook them quickly in salted boiling water save and once they float to the top remove them from the water and allow them to cool cover with oil once it is time to serve the gnocchi drop them in the boiling water again and dress with the sauce ingredientsforthepestosauce 80 fresh basil leaves 80 gr 2.5 oz extra virgin olive oil 80 gr 2.5 oz grana padano cheese grated

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80 gr 2.5 oz pecorino romano cheese grated 40 1.5 oz gr pine nuts 1 garlic clove salt to taste instructions rinse and pat dry the basil leaves put in a blender the grana padano and pecorino romano cheese the garlic the pine nuts and the olive oil and mix to creamy consistency add the basil leaves salt to taste mix pulsing in order to avoid to heat the basil put in a glass vase covered by olive oil and keep refrigerated use to dress fresh or dry pasta potato gnocchi fresh egg tagliatelle dry reginette typical trofie ra violidiricott spinacialragu ae spinachandricott acheesera violiwith ragusauce serves 6 ingredients for the filling 500g 27 oz fresh spinach 300g 17 oz fresh ricotta cheese 100 gr 3 oz grated grana padano cheese 1 egg nutmeg salt and pepper instructions wash and drain the spinach toss them in salted boiling water for a few minutes drain and allow to cool to room temperature take the spinach between your hands and squeeze out excess water place the spinach in a food processor or vegetable mill and reduce to a homogeneous pulp mix with ricotta cheese parmigiano reggiano cheese egg nutmeg salt and pepper use this filling to stuff ravioli ingredients for pasta 400 gr 13 oz flour 4 eggs instructions on a flat surface prepare a fountain of flour then add the eggs salt extra virgin olive oil and knead the paste for about 10 minutes until the mixture is smooth and elastic wrap with a plastic film set aside for 30 minutes use a little dough at a time to roll out flat and stuff ravioli with spinach and ricotta cheese mixture inside let the ravioli dry out slightly on a flat surface sprinkled with some flour cook in salted boiling water three minutes you can freeze ravioli place on flat on a tray cover with plastic film and store in a plastic bag in the freezer they should be still frozen before cooking them in salted boiling water ingredients for the ragu sauce olive oil 1 carrot 1 celery rib 1 onion chopped 400 gr mixed beef and pork meat minced 1 glass red wine 800 gr can tomatoes salt and pepper instructions sauté the chopped vegetables in olive oil add the minced meat as it has changed color add the wine and let it to evaporate add tomatoes lower the heat regulate salt and pepper and cook about 1 hour.

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