Tortelloni, Glorious Tortelloni!

What a fabulous day in the kitchen of Taverna Napoleone in Castlenuovo Rangone.  Later this weekend, check back for a photographic step by step description of how their legendary tortelloni are made - by hand.  Tortelloni pasta is a regional specialty of the Emilia Romagna region of Italy.

For now, I want you to enjoy the process with Chef Moss as he prepared my lunch - which naturally disappeared!  On the menu:  Tortelloni with Butter and Sage.

First step in the creation of this tasty dish is to prepare the tortelloni by cooking in gently boiling water just until the pasta floats to the surface.

While the ricotta and spinach filled tortelloni is cooking, Chef Moss prepares a simple but perfect sauce with butter and fresh sage leaves.

The drained tortelloni goes into the pan and gets tossed until it is fully coated with sauce.

Chef Moss arranges the pasta at the plate's center, then dots the plate with a special aged balsamic vinegar prepared and bottled by Taverna Napoleone.

Top tortelloni with shavings of Parmagiano Reggiano cheese, eat and enjoy!

Favoloso!
Grazie mille Chef Moss!

Taverna Napoleone
www.tavernanapoleone.net

Modenese Gnocco Ingrassato

Economical bakers never throw away small bits of ingredients that can be incorporated into another dish.  The development of an Emilia Romagna treat, Gnocco Ingrassato, is one fine example of this process at work.

Called "fattened dumpling" or "rancid dumpling" or "sour dumpling" since the early 1600s, gnocco ingrassato incorporates leftover bits of ham and bacon into a lightly sweetened yeast dough.  This dough is shaped and baked, often as a loaf, then served warm with cubes of mortadella or other regional salumi. 

Last night, we thoroughly enjoyed Beppe's version at Taverna Napoleone.  Here is my quick and easy do it yourself recipe that you can make back home in the states.  I made it with pancetta, prosciutto cotto, grana padana cheese and strips of Spanish Iberico ham. 

Perfect cut into squares and served as an appetizer or as an accompaniment to a green salad.

Gnocco Ingrassato
1 package puff pastry sheets
1/2 cup thinly sliced prosciutto di Parma (smoked ham)
1/2 cup diced prosciutto cotto (boiled ham)
1/2 cup cubed pancetta or streaky bacon (strips will also work)
1 tablespoon chopped fresh herbs (your choice)

1.  On baking sheet, spread sheet of chilled puff pastry.
2.  Top with prosciuttos and pancetta or bacon.
3.  Sprinkle with fresh herbs.
4.  Bake in 400 degree oven until golden, crispy and puffed, approximately 25-30 minutes.


The puff pastry, called pasta sfoglia in Italy, is buttery rich and doesn't need additional oil.  Now, if you want to be entirely too decadent, you can always add fresh grated Parmesan cheese on top of the pastry before layering the hams.

No counting calories with this tasty dish!

True Italian hospitality and outstanding food at Taverna Napoleone

Tucked into the rolling farmland of Castlenuovo Rangone in Modena is a restaurant known for its spectacular food, wine, housemade pastas and balsamic vinegar.  Taverna Napoleone is a gem of a place where leisurely meals are the rule and families are always welcome. 


Lead by sommelier and chef Giuseppe "Beppe" Meschiari, Taverna Napoleone showcases his joyous approach to food and the dining experience.  While his personal charm is evident, the restaurant staff extends such gracious hospitality with every meal you'll want to come back time and again.

With candlelight patio dining or private function rooms, the restaurant offers a space for everyone.  But without a doubt, the food is the real star of the show.Carefully prepared and presented with style, each dish bears a unique flavor signature.

One of Beppe's specialties is Spaghetti con Frutti di Mare, a bountiful pasta dish bursting with langoustines, clams, mussels, calimari, fresh herbs, tomatoes and so much more.  Simply spectacular - from its beautiful presentation to its indescribably rich taste.  Also outstanding are the made to order risotto dishes, pizza and ravioli.

And if you enjoy wine, but you're not sure which bottle will complement your dish best, Beppe's expertise is unparalleled.  You'll learn how and where the wine is produced and leave dinner understanding why his recommendation was the perfect choice for the food presented on your table. 

If you like great wine, stay tuned.  I'll be talking with Beppe regularly about Italian wines and sharing his recommendations with you.


But in the meantime, here are last night's wine choices that we thoroughly enjoyed:

 

Plenio - Verdicchio dei Castelli di Jesi DOC
Classico Riserva

This full-bodied Umani Ronchi white made in the Cuprimontana Vineyard 400 meters above the Adriatic Sea in Osimo is beautifully rich, with a back of the palate fullness.  Excellent choice to accompany a main course.

Albana di Romagna Passito by Ferruci

Crisp, light and very fruity with apple cider notes, Passito is a perfect way to enjoy with dessert or to end a meal.  Rich golden color and velvety feel in your mouth.

Taverna Napoleone

Via S. Lorenzo, 44A 40951
Castlenuovo Rangone, MO
Telephone:  39 059  537623
Fax 059-5331640  
www.tavernanapoleone.net
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Italia: a country of contrasts

As I've said before, Italy is a country of contrasts.  Thousand year old buildings mingle with modern structures, old-world traditions balance new.

I captured a moment on film that I think represents the contrast of culture beautifully.  Here in Sirmione, we have a picture of the rugged outdoor motorsports contingent alongside a signora of fashion and beauty alongside a quartet of monks out for a stroll.

I love it!

Lago di Garda - what a view!

Lazy drifting swans and crisp weather were the perfect complement for a waterfront view of Lago di Garda in northern Italy.  With alpine vistas and water stretching for miles all around, the resort town of Sirmione and neighboring Peschiera del Garda are well worth a visit.


Stop by the Tortuga on the edge of town for light snacks, caffe and cocktails with a breathtaking view and tables al fresco.  To taste flavors of the region, order the cheese platter that comes with marmalade, preserved apricot with just a hint of garlic, and luscious honey.  Favoloso!

Tortuga Cafe

Via lungolago Mazzini 2-b
37019 Peschiera del Garda (VR)
045.6401735

Sunday in the park

This shot sums up the perfection of the last weekend before school starts.  Rollerblading, laughing, playing with your dog, stopping for a cool drink - does summer get any better than that?

Can you stand the beauty?

It never fails to take my breath away - that moment when you enter the doors of a centuries-old cathedral so steeped in history you can almost smell it in the air.  You enter the dim space and take in the hush of serenity and reverence, moving slowly into the nave as you absorb your surroundings.  

And then that moment happens - again.  You look up, and you cannot believe the infinite detail and brilliant artistry on display above you high in the vaulted ceilings.

That's the moment when I take a seat to reflect, not only on the magnificence of the artwork but on the men who created it.  How many years did they give of their lives to produce something so spectacular?  Did they know their legacy would inspire worshippers and visitors for centuries to come?  Did they understand the impact their vision would have on future generations of church goers?

It is simply astounding, masterful and awe-inspiring.  This ceiling in the Basilica di Santa Maria Maggiore in Bergamo, with its perfect proportions and symmetrical balance, makes me appreciate the architecture, the meticulous craftsmanship, the artistry, and the culture that created the men and women who made it possible.

Enjoy . . .