By Maria Filice • July 18, 2011 Here is Maria’s tip for the day:
The natural way to keep your skin glowing.
It’s Maria WOW daily treatment (water, olive oil and wine) = drink lots of water, use great Italian olive oil in your food and drink a glass (or two) of wine everyday.
My book “Breaking Bread in L’Aquila” has great recipes that are easy to prepare! A portion of the next profits are donated to L’Aquila. Great hostess gifts ! !
a presto,
Maria
By Maria Filice • July 15, 2011 In this heat, who wants to heat things up in the kitchen! Today, I prepared a Gazpacho with my Maria twists …..
Ingredients: 3-4 Tomatoes, finely diced or 2 cups of grape tomatoes (cut in halves) 2 Cloves Garlic, finely chopped 1 Large Red Onion, finely diced (use your favorite) 1 english cucumber, finely diced 1 Yellow Bell Pepper, seeded and finely diced (adds nice color) 1 lemon, juiced and rind lemon a pinch of red hot chili flakes 1/2 cup Fresh Italian Flat Parsley, chopped (optional) 1/2 cup of olives (your favorite) 1 cup of fresh mozzorella balls (cut in halves) Salt and Pepper, to taste 1 tsp. dried oregano 2-3 tablespoons of extra virgin olive oil 6-8 fresh basil leaves (rough chop)
Mix everything in a large bowl and ready to serve. A great antipasto or the perfect meal. I like the lemon zest and juice to the mix – gives it a fresh taste!
Serve with fresh crusty bread! Not to mention, a glass of chilled white wine or water with slices of cumumber!
I will be preparing this dish on CHCH TV 11 on August 18th! Stay tuned !
a presto,
Maria
By Maria Filice • June 28, 2011
Thanks to everybody!! We did it!!
On June 9th Maria Filice, author and food stylist of Breaking Bread in L’Aquila, publisher, Food and Fate Publishing (imprint of Telos Press Publishing) made a donation towards the construction of a playground for primary and secondary school students in Rocca di Mezzo. Using the net profits from her cookbook, Filice donated $5,000. The playground is dedicated to the memory of Filice’s late husband, Paul Piccone.
The official ceremony for receipt of the donation took place at 11am in Viale Giovanne Minozzi, where Filice presented a check to Emilio Nusca, mayor of Rocca di Mezzo, Carlo Benedetti, President of Consiglio Comunale of the City of L’Aquila, and the school’s principal Claudia Scipioni. Mayor Nusca is also the coordinator among mayors in the L’Aquila region who are responsible for reconstruction after the earthquake.
For those who wish to visit, Rocca di Mezzo is a small town about 15 kilometers from Celano with approximately 2,000 inhabitants. During the height of the summer tourist season, this population swells to 10,000. The town is situated atop a beautiful plateau among the highest mountains of the Abruzzo and the Appennini, about 30 kilometers from L’Aquila. As a smaller town, somewhat removed from the main destruction the April 2009 earthquake in the Abruzzo, Rocca di Mezzo has not received much help with reconstruction. Though the Protezione Civile rebuilt the school that is home to the primary and secondary students of Rocca di Mezzo as well as the nearby villages of Ovindoli and Rocca di Cambio, the playground has not yet been restored. With the donation, Filice hopes to fill this vital need.
By Maria Filice • June 18, 2011 Still racking your brains trying to decide what to give dad this Sunday?
No worries, we’ve got you covered: Breaking Bread in L’Aquila Aprons are back in black this Father’s Day.
These classic black aprons feature a double pocket and an adjustable neck strap. Let’s get cooking with dad! Machine washable, 22” X 30” poly cotton.
The perfect gift for all cooking lovers. It’s never too late for a little Father’s Day Gift giving!
In the spirit of giving, a portion of the net profits will be donated to the earthquake restorations of L’Aquila.
Get the apron (and a copy of Breaking Bread in L’Aquila!) here!
By Maria Filice • May 23, 2011
I must confess, unless I’m in Italy, I rarely go out for Italian food. BUT, there is one exception to my rule …… I love dining at Hearth (www.restauranthearth.com) just down the street from me. Chef and owner, Marco Canora runs a great Tuscan kitchen with the very best. Not to mention, an outstanding wine list from around the globe! It’s my favorite Italian kitchen away from my kitchen. Check it out when you are in NYC! A photo of my friend Lucy, Marco and Maria – a great evening and will treasure this image!
One of my favorite appetizers on the menu is the Fava Beans + Pecorino Salad. Fava beans, another Spring vegetable combined with chunks of pecorino cheese, extra virgin olive oil and a few red chili flakes (salt and pepper to taste). Rustic dining at its best. ps – if the favas are not fresh, make sure you blanch for a few minutes. I’ve prepared it in my kitchen for friends and family as an appetizer! I also use the finest pecorino cheese from the region of Abruzzo – a friend of mine Bob Marcelli, importer: Marcelli Formaggi, LLC
www.MarcelliFormaggi.com (Organic and Artisan Products of Abruzzo)has the best pecorino cheeses, smoked riccota and other fine products – check it out!
Serve with toasted crusty Italian bread (rub garlic on the bread) and a drizzle of extra virgin olive oil.
Serve with your favorite wine! Now that’s amore!
a presto,
Maria
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