Monday, July 30, 2012

How far is too far when it comes to sponsorship obligations? If you ask Olympic Park workers at the London 2012 Olympic Games they will certainly tell you that for this year's Olympic Games some fast food sponsors have gone too far. Allow us to explain.

On July 11, prior to the Opening Ceremonies workers at Olympic Park decided to visit a local fish n' chip shop. Certain workers who ordered chips without fish were told they were unable to do so due to "corporate sponsorship obligations" with the double-decker, larger-than-life, neighboring McDonalds.

McDonalds had apparently purchased the rights to being the exclusive chip (french-fry) provider at the 2012 Olympic Games, thereby making the sale of any other chips by themselves...illegal? or in breach of..something?

We're not sure what would encourage the local fish n' chippies to agree to such ridiculous restraints, but I suppose in the fervent spirit of camaraderie they were obliged to do so.

The controversy surrounding "Chip-Gate," as it is affectionately being called, has caused the world to question the ethics of fast-food sponsorships at the Olympics to begin with. After all, Olympic athletes are not on a strict diet of grease, sugar, carbs and fat, therefore why should they be seen promoting such a diet?

Popular sponsors such as McDonalds and Coca-Cola who have been heavily involved in the Olympic games since 1976 have argued that they are increasing their healthy menu options as a way to combat the growing trend in obesity.

We ask you, fellow Yumologists, do you think it's ethical for our Olympians to promote foods they themselves have removed from their diets?

It's been a while since we reviewed a product we were absolutely bonkers for, but we promise it's been well worth the wait. 

The next time you visit the frozen vegetable section of your local grocery store be sure to pick up a bag of Bird's Eye's Teriyaki Stir Fry. This large bag of freeze dried, carrots, snap peas, brocolli, baby corn, red peppers and chinese noodles comes complete with two flavor packets and a quick and easy way to prepare a  healthy dinner your family will love.

Simply add all of the ingredients to a large wok or frying pan with oil and water and watch the magic happen. Our Yumologists chose to kick things up a notch by adding chunks of fresh pineapple and diced cooked chicken to the mix. You can have fun experimenting with your own add-ins which is another reason we love Bird's Eye Teriyaki Stir Fry.

New York City Mayor, Michael Bloomberg is once again making national headlines for another drastic approach to improving the city's health and wellness, but this time he may have over stepped his bounds.

Numerous studies have shown that breast feeding is the healthier alternative to formula feeding in newborn infants. It strengthens the immune system, digestive system and helps combat childhood obesity. As a result of these benefits Bloomberg has decided to take the "Breast is Best" slogan a step further and create Latch On NYC.

Latch on NYC will require that new mother's sign out formula as if it were medication. Formula will therefore be kept under lock and key and mothers will not be given the option to feed their babies formula until they have gone through an educational presentation on the benefits of breast milk and the pitfalls of formula.

While Bloomberg's intentions may be noble, many mothers are up in arms about this proposed legislation. Breast feeding is an extremely emotional process met with many frustrations, for example: milk supply shortages or an initial delay in milk coming in, latching on difficulties for baby and mother, nipple pain and blocked ducts. What's more, mothers of multiple babies such as twins, triplets, etc. are often unable to produce enough breast milk to sufficiently nourish both of their children and would have to supplement feedings with formula to ensure proper growth and development.

It has been said that mothers who choose not to breastfeed because of the aforementioned challenges often feel guilty and depressed at not being able to provide for their children. There is already a ton of pressure from the medical community when it comes to breastfeeding, additional pressure from the mayor's office is really unnecessary.

We believe that breast feeding is a personal decision entitled to a certain amount of privacy. Education is important but force feeding it to new mothers not the way to encourage participation. In short, until Bloomie experiences the frustrations of breastfeeding first hand he should keep this piece of his political agenda off the table.

Thursday, July 26, 2012

Have you ever sent your man to the grocery store for one or two items only to have him call you three or four times and show up five hours later than expected? The notion here is that men are unable to navigate a simple supermarket in a timely manner.

The owners of Westside Market on 110th and Broadway in NYC have devised a way to simplify shopping for men. It's called the man aisle and it houses a variety of testosterone driven products suitable for every bachelor's kitchen.

In the man aisle fellas can find cereal, chips, beer, soda, body wash, deodorant, beef jerky, a variety of condiments, soda, water, peanuts, burger buns, charcoal, cookies and condoms.

Women aren't quite sure how to respond to the Man Aisle. Some are outraged that life has been made even simpler for the male species, while others shake their heads with pity as they realize just how navigationally challenged and impatient men are.

Whatever the reason behind this latest trend it seems to have been met with success. Westside Market has had to restock the Man Shelves numerous times since the aisle's creation. All we need now is a flatscreen and bathroom on aisle five and the male market will be complete. Happy shopping boys!

This post goes out to all our Yummy Mummies out there who are in the process of introducing their babies to foods other than breastmilk or formula.

Many people go about feedings in different ways. Various cultures have different beliefs, different ingredients and different access to food types that may or may not be good for their babies.

Since we ourselves are in the process of introducing our delicious little baby to a variety of foods we thought we'd share a few tips we've collected along the way:

1) Avoid cow's milk or dairy until baby is one year old. Dairy can wreak havoc on a delicate system and since most babies are not equipped to handle the high lactose levels found in most dairy products we don't recommend feeding your children large amounts of milk, cream, yogurt or other dairy products in the first few months. Don't get us wrong, a little lick off of mom's ice cream spoon here and there is probably okay, unless of course your child is allergic, but no more than that.

2) Start with Oatmeal.  When you go to the grocery store you'll see a lot of Step 1 food options including fruits and vegetables. It has been highly recommended that you start your baby off with infant oatmeal or rice cereal mixed with breastmilk or formula before graduating to the pureed fruits and vegetables. This is because the oatmeal and rice cereal are designed to introduce your baby's tummy to outside foods gently. Be warned that rice cereal has sometimes caused constipation in infants when served too often and in large quantities. Try changing your rice cereal up with a plain single-grain oatmeal designed to keep things moving.

3) Veggies before Fruit. Since babies are still learning what food is all about you want to make sure they are comfortable eating savory food as much as they are sweet. The concern is that once a child tastes the sweetness of the fruit they will reject the vegetables. Save the fruit for dessert!

4) Use a three day test cycle. Many children have inherent food allergies that can only be detected through trial and error. These initial feedings are very important to learning which foods your baby's system responds well to, and which ones cause problems. Make sure you serve your baby the same food three days in a row before moving on to something new. This will give your baby's body enough time to respond and react to any allergies.

5) Stay balanced. Be sure to serve your baby foods that will provide enough iron, protein, and fiber to encourage growth and keep them regular. Great sources of fiber include oatmeal, prunes and pears.

6) Always use a spoon. Using a spoon to serve baby his/her initial foods now will make teaching them how to use utensils in the future much easier and they will understand what spoons are for.

7) Make your own baby food. There are many advantages to making your own baby food. It's more economical than the expensive pre-packaged cartons. You know exactly what is going into your child's diet. It gets your child used to eating the same food as the rest of the family.

8) Encourage curiosity. If your baby reaches out to try your food, let them! Just be sure it's in a small manageable bite that won't cause them to choke.

9) Don't force feed. If your baby is rejecting certain foods switch things up and try that food again later on. You don't want your baby to have a negative reaction to meal time and you don't want to initiate a power struggle every time you feed your baby.

10) Learn to love the mess. Just like so many moments in your child's life these days go by so quickly. Pretty soon your little one will be eating off of their own plate with a knife and fork and the days of sticky fingers and messy hair will be gone. Cherish these messy moments with fun photos and a chance to let your baby cut loose and have fun with their food.

Wednesday, July 25, 2012

One of our favorite things to have on hand in the summer is frozen fruit. You can load up the freezer with bags of your favorite varities and have endless possibilites all day long.

Frozen fruit is perfect to add to summer drinks, both alcoholic and non-alcoholic. Not only do they give your glass a peppy pattern, but they offer a burst of unxpected flavor to water, lemonades, iced teas, fruit juices, wine and more!

Add frozen fruit to milk and ice to create a summertime slushie. Take the slushie mix and pour it into paper cups with a popsicle stick and make your own summertime popsicles. Pour the same mixture with coconut milk into a cupcake liner and freeze your very own tropical frozen fruit cups.

Frozen fruit is also great to use in summer baking. You can create an easy summer cobbler by pairing a bag of your favorite frozen fruit with one box of cake mix and a can of Sprite. See our Fizzy Fruit Cobbler recipe that we posted back in June for more details.

Parents of infants who are just learning to explore the wide world of food will appreciate the relief frozen fruit can offer to a teething baby. We've seen children 6 mos. and older explore frozen fruit in the feeding net pouches that help break down the food through noshing on the nets.

We know that many people encourage purchasing fresh as opposed to frozen but in this heat a quick, cheap, frozen fix might be just the ticket. We hope you'll grab a few fun, fruity combos on your next visit to the grocery store and share with us your favorite frozen fruit recipes!

Tuesday, July 24, 2012

There seems to be day dedicated to nearly every food possible, but today we celebrate the one and only tequila. That dynamic little drink that you either love or hate depending on how it treats you the next morning.

Tequila is made from the Blue Agave plant and originated in the town of Tequila just outside the Guadalajara highlands. More than 300 million of these blue agave plants are harvested for tequila production every year. Mexican law stipulates that the Jalisco region is the only area that is allowed to grow agave plants for tequila production. While the highlands of Jalisco are known for their blue agave sweetness, the lowlands produce agave with a more herbaceous flavor.

Tequila was first produced as distilled agave in the 16th century by the Aztec tribes in the area. When the Spanish Conquistadors arrived and ran out of brandy they began to produce their own version of a fermeted agave drink and created North America's first distilled beverage.

Around 80 years later the Spanish government granted the Cuervo family the first rights to mass produce tequila in Mexico. That same tequila is still in production today under the founder's name, Jose Cuervo. The Sauza family later exported their brand of tequila to the United States, making Sauza the first tequila to cross the international border.

Many of the original family tequillerias have been purchased by large, multi-national production companies, and today there are over 100 distilleries making over 900 brands of tequila in Mexico, and over 2,000 brand names have been registered despite many of them coming from the same location.

While many locations serve their tequila with salt and a lime wedge, the traditional way is striaght with no licking or sucking involved. Other misconceptions about tequila involve the ever-popular worm myth. Tequila has never nor will it ever be traditionally packaged and served with a worm inside of it. Mezcal, another popular Mexican drink is served with a worm option, not tequila.

We ask our fellow Yumologists to take time out of their busy Tuesday, hit up their local happy hour and raise a glass to this potent patriot of Mexican history and ingenuity. Cheers!

Blue Agave being harvested

Mike Roberts, the former President and Chief Operating Officer of McDonalds, recently opened LYFE Kitchen, a fully organic, sustainable, responsible appraoch to fast food in Palo Alto, CA.

LYFE stands for - Love Your Food Everyday - and it is Roberts' intention to expand the reach of this Palo Alto fast food kitchen as a national chain serving healthy, locally grown, sustainable foods to billions of Americans with hundres of locations nationwide within the next five years.

LYFE will serve a menu based on responsible agriculture with items such as dairy free cookies, grass-fed beef from humanely raised cows, no butter, no cream, no high-fructose corn syrup, no GMOs, no trans fats and no additives. There will however be plenty of kegs of organic beer and carafes of biodynamic wine.

Yumology is always excited to learn about new, responsible approaches to food. We look forward to pulling up to a LYFE Kitchen drive thru and ordering a completely sustainable lunch on our 2017 annual roadtrip.

Best of luck with your endeavors Mike Roberts! We're behind you!

To learn more about LYFE Kitchen visit their website at:

Thursday, July 19, 2012

As if a five-disc changer or keyless start weren't enough, the makers of Fiat have added a new feature to their latest model. The increasingly popular Italian car has partenered with the European coffee expertts at Lavazza to include an espresso maker in the 2013 Fiat 500L model.

While the response in Europe and other countries have been intriguing and favorable, the U.S. response has been somewhat wary and guarded. The U.S. prides itself on educating drivers about the dangers of pursuing distracting activites while driving. As the leading nation in vehicular homicides and accidents the U.S. is hesitant to approve the sale of a vehicle that offers extracurricular activity such as espresso making.

Fiat and Lavazza argue that the immediate availability of espresso would make drivers more alert on the roads, especially when in rural areas late at night when coffee shops and machines are not readily available.

The jury is still out on whether or not these Fiat's will make their way to U.S. dealerships, but I think we can all agree it's a fun and interesting idea.

While Bloomberg may have won the battle of the Big Gulp, 7-11 is preparing their counter-attack with a vending machine that offers mashed potatoes and gravy. Determined to cram as many calories in a cup as possible, the machine, which is increasingly popular in China and Japan, is rumored to make its way to U.S. stores before the end of the year.

Studies have shown that service stations like 7-11 are varying their meal offerings as a result of increased traffic during the lunch hours. At a time when the economy is struggling and spending money on lunch has become somewhat of a luxury, people are searching for something fast, filling and cheap. Hot dogs, sandwiches, fruit cups, pastries, nachos and now mashed potatoes and gravy are all available as a way to grab lunch on the go.

What do you think? Are you in favor of bringing the mashed potato machine to our U.S. 7-11 stores? Let us know!

Tuesday, July 17, 2012

We've heard complaints that airplane food is inedible, but this time it's actually true.

Four different Delta airlines flights travelling from Amsterdam to the U.S. discovered needles in six different turkey sandwiches passengers had purchased at different intervals.

The flights were destined for Atlanta, Minneapolis and Seattle and only one passenger on the flight to Minneapolis was injured. The passenger declined medical attention, and when the scare was made known to everyone on the plane passengers opted for pizza instead.

Food for these particular flights is made in an Amsterdam catering company kitchen, and Delta airlines is currently investigating the cause of the unwelcomed sandwich topping.

In the meantime we suggest passengers purchse their food before boarding the plane or wait to eat once they've reached their destination.

Monday, July 16, 2012

We've made a lot of peanut butter bars in our lifetime, BUT we've discovered a recipe from Six Sister's Stuff that is by far the easiest, tastiest and most decadent peanut butter bars ever!

2 melted sticks of butter
2 cups of graham cracker crumbs
2 cups of powdered sugar
1 cup of smooth peanut butter
1 and a half cups of milk chocolate chips
Additional 4 tbsp of smooth peanut butter
  • Add togther the melted butter, graham cracker crumbs, powdered sugar and 1 cup of peanut butter in a bowl and stir together until smooth.
  • Spray a square baking dish with non-stick spray and pour the peanut butter mixture into the baking dish.
  • Add the chocolate chips and 4 tbsp of peanut butter to a microwave safe bowl and microwave on high for 30 seconds. Stir and microwave an additional 30 seconds. Stir until smooth.
  • Pout the chocolate evenly over the peanut butter mixture and let set in the fridge for 1 hour.
  • Remove cut into squares and serve.

So indulgent and so YUMMY!

Friday, July 13, 2012

As if we needed an excuse to partake in the ever so decadent, crispy, salty, greasy deliciousness of french fries, July 13 has now made it our patriotic duty to do so with gusto!

Yes, today is National French Fry day and only in America will you find a full 24-hour window dedicated to fast food's most popular side dish. (I mean really, who actually gets the fruit, salad or even onion rings when they've gone ahead and blown the cals on the burger to begin with?) But how
did the french fry come to pass, and is it really French?

French fries actually originated in Belgium as early as 1680. Fried potatoes were used as a substitute for fried fish when fishing ponds were running low.The potatoes were cut and cooked in a way that would miror the appearance of the fried fish. 

French fries grew in popularity in Europe as "chips' or "patate frites" depending on where you are, but they were not seen in evidence in American history until 200 years later in 1802, when Thomas Jefferson is said to have requested a dish of "potatoes cooked in the French manner," at a White House dinner that year. Looks like we have yet another item to add to our list TJ thank you's.

Since Jefferson's tableside request french fries have become an icon in Americana dining. Whether served with ketchup or mustard, gravy or guac, the french fry has adapted to every community in which it is served. It is truly a diverse dish which we honor on this most auspicious day.

We've noticed that there's been an Asian trend when it comes to lettuce wraps, but we decided to flip the script and give our latest lettuce wrap recipe a Greek and I  talian twist.

1 tin of cream of mushroom soup
1 tin of water
1 full bottle of greek salad dressing (we use Kraft)
1 tin of roasted tomatoes
1 tin of artichoke hearts
3 boneless skinless chicken breasts
1 box of orzo pasta
1 cup of dry white wine
1 head of romaine lettuce

  • Add all of the ingredients except the pasta to a crock pot and cook on high for 4 hours.
  • Remove the chicken breasts from the crock pot, shred with a fork and set aside.
  • Add the orzo pasta to the crock pot and let cook 20-30 mins until al dente.
  • Put the chicken back in the crock pot and toss with the pasta.
  • Peel the leafs off of the head of romaine and wash and dry each one individually then layer on a plate.
  • Add a spoonful of the orzo mix to each leaf, wrap and dip into the white pepper and parsley dipping sauce.

White Pepper and Parsley Dipping Sauce

Juice of half a lemon
1 cup of plain yogurt
1 tsp of fresh chopped parsley
1 tsp garlic salt
1/2 tsp white pepper

Add all of the ingredients together in a dipping bowl, stir well.

Thursday, July 12, 2012

We love it when food is found in the most unpredictable places. That's why we had to post a picture of this AMAZING dress made entirely of gummy bears and inspired by the designs of the late Alexander McQueen.

Over 50,000 of the colorful cubs were hand glued to a steel frame weighing in at over 220 pounds! TWELV magazine featured the dress in their inaugural issue, and the photo shoot took over 5 hours due to the phenomenal weight of the garment.

No word on what happened to the dress once the shoot was complete, but hopefully our fruity friends have found a place to be displayed properly.

Wednesday, July 11, 2012

As a child you probably heard Pirate tales from far off places like Land's End, Penzance and St. Ives, but little did you know that the same coastal towns that hosted many pirate raids and hidden treasures, were also home to many fabulous, traditional English recipes.

Cornwall, the peninsula that extends below Wales, is the western most region of England and the birthplace of Cornish game hens, Cornish pasties and Cornish clotted cream. Cream teas in Cornwall are indeed a religious experience. Imagine if you will a cool, crisp coastal view. Being wrapped in your favorite cozy sweater, a hot pot of English tea, warm scones, fresh strawberry jam and homemade clotted cream, all ready for you to indulge in as you watch the local fishermen reel in the daily catches.

While we may not be able to recreate the coastal setting that Cornwall offers, we have attempted to recreate the recipes that make England's westernmost point a dining destination for visitors the world over.

Cornish Pasties

The traditional Cornish Pasty was created for the tin miners in the region who were in need of a filling, easy to hold lunch that they could keep with them as they worked underground all day long. Hence the thick crust that would hold in the hearty ingredients while keeping contaminants out.

We found this traditional Cornish Pasty recipe from our friends at

Shortrust Recipe

8oz plain flour
4oz cold butter
3 teaspoons of water

  • Rub the butter into the flour by hand or in a food processor until it resembles fine breadcrumbs
  • Add a few teaspoons of water
  • Mix gently then squash the mixture together to make a ball. If it's still very crumbly and dry, add another couple of teaspoons of water. Add the water in very small quantities as your pastry will go sticky if you go too far. You can always extra flour if it does get sticky.
  • Roll it out (or squash it down with your hands) to the required thickness and use in whichever way you see fit, such as in Cornish pasties.

  • Ingredients

    Really you can fill a Cornish Pasty with whatever fillings you desire but a traditional pasty includes the following ingredients:
    • beef
    • potato
    • onion
    • turnips
    Yumology likes to cook all of these ingredients together in the following way before stuffing them into our prepared Shortcrust:

    1/2 lb of cubed skirt beef
    1/2 tsp garlic
    1 large yellow onion diced
    3 medium sized red potatoes cubed
    1 medium turnip, skinned and diced
    1 cup of red wine
    1/2 cup of water
    1/2 cup flour
    salt, pepper, thyme
    1 tbsp olive oil
    1 large egg

    • Add the olive oil to a large pan and allow to heat.
    • Roll the beef in the flour until each piece is coated thoroughly.
    • Add the beef to the oil and allow it to sear on all sides.
    • Add the onion, turnips and potatoes.
    • Cook all of these ingredients together until the onions are translucent and the potatoes soften slightly.
    • Add the red wine, water and a healthy pinch of salt, pepper and small pinch of thyme.
    • Allow the pot to simmer on low for 2-3 hours until the beef is fully cooked and the potatoes are soft.
    • Use a fork to remove portions of the mixture and place a fork load or two into the center of a rolled shortcrust circle.
    • Shortcrust circles should be rolled out to be approx. 6" in diameter.
    • Fold over the dough and crimp the edges with a fork.
    • Beat the egg and brush a layer of egg wash over the top of the pasty.
    • Cut a slit in the top of the crust and insert the pasty into a pre-heated oven. Cook at 425 for 10 minutes, then lower the heat and cook at 355 for 20 minutes or until the pasty is golden brown on top and bottom.

    Cornish Clotted Cream

    Making your own Cornish Clotted Cream is much easier than you may think. You want to create a consistency that is somewhere between whip cream and butter, and to do so you'll need to find a minimally pasteurized heavy cream. We found the following recipe from our friends at

    4 cups of minimally pasteurized heavy cream

  • Pour the cream into an oven-safe pot or casserole dish. Something that has a lid.
  • Cover the pot and put the cream in the oven at 200 F.
  • Let the pot sit in the oven for at least 8 hours.
  • When you check on the progress of the cream there should be a thick yellowish layer above the cream, that layer is your clotted cream.
  • Let the pot of cream cool at room temperature, then put it in the refrigerator for another 8 hours.
  • After 8 hours remove the pot from the refrigerator and skim the clotted cream off.
  • You can discard or save any remaining cream underneath for future recipes.
  • Tuesday, July 10, 2012

    These little beauties are the perfect way to enjoy the rich, crunchy, creaminess of homemade S'mores with out the risk of setting your house on fire. They also keep much better than a fire roasted s'more might, so you can whip up a batch that will provide dessert for the entire week.

    1 bag of large marshmallows
    1 cup of mini marshmallows
    1 box of Golden Graham cereal
    1 cup of milk chocolate chocolate chips
    2 tbsp butter
    Non-stick cooking spray

    • Add the butter to a large saucepan and melt over medium heat. 
    • Once the butter is boiling add the bag of large marshmallows.
    • Allow marshmallows to melt completely forming a "glue" like substance.
    • Remove from heat and add the box of Golden Grahams to the glue and stir until the cereal is well coated. 
    • Add the chocolate chips to the pan and mix well, allowing the chocolate the melt into the cereal.
    • When the mixture has cooled somewhat add the mini marshmallows. You don't want these to melt.
    • Use a cupcake tin and cupcake liners. Spray each liner with non-stick spray and add a spoonful of the s'more mix to each cup.
    • Allow to set for 30 minutes at room temperature before serving.

    Monday, July 9, 2012

    After a fabulous month abroad in the Via Veneto Yumology is back in the test kitchen with some delicious, authentic, Italian recipes from our journey.

    Northern Italy is one of the most picturesque places on this planet. The lakes, the mountains and the architecture provide a serene background for travelers as they enjoy the many delicacies this region has to offer.

    In the Via Veneto hillsides are overgrown with lush, ripened vines waiting to be transformed into bottles of rich, bold wines. Fresh fish is caught daily and served alongside decadent homemade pastas, and gelato flows freely as the locals park themselves in front of the cafe televisions to watch Italy play in the World Cup.

    It is indeed a transformative experience, one that you will want to bottle and take home with you, and that's just what we have attempted to do. Below are a few of our favorite summer-time recipes from Northern Italy and the Via Veneto:

    Proscuitto Caprese Pockets

    A simple yet elegant antipasto for any meal.

    1 lb thin cut proscuitto
    1/2 lb fresh mozarella
    1 roma tomato thinly sliced
    2 cups of fresh basil leaves
    2 tbsp olive oil

    • Lay the proscuitto slices flat.
    • Place a slice of the mozarella, slice of tomato and a basil leaf on top of one another at one end of the proscuitto slice.
    • Roll the proscuitto so that it tucks the other ingredients into the meat.
    • Drizzle the finished pile of pockets with fresh olive oil and serve with a dry white wine.

    Venetian Spreetz

    A refreshing low-alcohol drink that aids in digestion and is an excellent way to start your evening meal

    2-3 oz of Prosecco or sparkling wine
    1.5 oz of Aperol (an Italian orange liqueur)
    Splash of soda water
    Orange wedge
    *In Venice and Verona this is often served with a green olive as a garnish.

    • Mix all of the ingredients together in a glass and stir to perfection
    • Many locals of Lake Garda enjoy an evening Spreetz with a small bowl of patate frite or potato chips.

    Vitello Tonato

    Otherwise known as Veal with Tuna Sauce, this rich and flavorful dish is a most popular in the Lake regions. It can be served as either an antipasto or a secondi piati (main course).

    2.5 lb of veal roast
    1 bottle of dry white wine
    1 celery stalk
    6 sage leaves
    3 cloves
    2 bay leaves
    1 can of tuna packed in olive oil
    3 large hard-boiled eggs
    1/2 cup of extra virgin olive oil
    5 anchovies
    3 tbsp of soaked capers
    1 lemon juiced
    3 dill pickles thinly sliced

    • Place veal into a large bowl. Add wine, carrot, celery, sage, cloves and bay leaves. Cover and marinate, chilled, for 12 to 24 hours.
    • Transfer veal to a large, heavy pot. Strain marinating liquid into pot; discard solids. Add enough water to just cover veal, then remove meat from pot and bring liquid to a boil. Reduce to a simmer, return meat to pot, lightly salt and simmer for 2 hours, adding more water if necessary to keep veal just covered. Remove pot from heat and let veal cool in the stock.
    • Meanwhile, drain tuna and remove yolks from eggs; discard whites. In a food processor or blender, puree tuna, oil, egg yolks, anchovies, capers, lemon juice, vinegar and 2 tablespoons of the stock from the veal until smooth; add more stock, little by little, until sauce is the consistency of heavy cream.
    • Remove strings from veal, thinly slice meat and arrange on a platter. Cover veal with tuna sauce, then cover platter with plastic wrap and chill for at least 2 hours or up to 3 days before serving. Bring to room temperature, garnish with pickles and capers, and serve.

    There were many other dishes and experiences enjoyed during our trip, but one that tops all others was learning how to make our own homemade pasta in the traditional Italian style.

    Pasta Fresca

    3 cups of all-purpose flour
    4 large eggs
    1 tbsp salt
    1 tbsp olive oil

    • Add the eggs, salt and olive oil to a large bowl and beat together.
    • Slowly begin to whisk the flour into the wet ingredients. Be sure to combne the ingredients slowly and evenly until the dough becomes somewhat sticky and yellow in color.
    • Flour your countertop or surface and roll the dough out of the bowl and kned into a ball until the dough is smooth.
    • Let the dough rest for 20-30 minutes then begin to roll out and shape as desired. We recommend starting with flat pasta first since it is the easiest to create.
    • When you have your pasta rolled out thin and sliced evenly let the dough 'dry' or 'set' by hanging it on a wooden rod for 15 minutes before cooking.
    • When ready to cook add pasta to boiling water and let simmer for approx. 3-5 minutes until al dente.

    We hope these recipes will inspire you to plan your own Italian vacation. Buon Viaggio!