A Taste of Sicily and other Winter Class Menus

Sicily has always been irresistible. Strategically placed at the boot of Italy, surrounded by the sapphire-blue Mediterranean sea, this balmy island has weathered all sorts of invasions-- Greeks, Romans, Arabs, Normans, French, Spanish--

All have left their imprint on the land, people,culture and food.

In fact, Sicilians say they were the world's first multi-cultural society. So it's no surprise to see Pollo al Curry (Chicken Curry) headlining Chef Titina's Sicily cooking class menu (scheduled for Winter 2010 in her Capri Flavors kitchen). Students shouldn't expect the hot Currys of India though. Titina prepares the Italian version--widely known in restaurants throughout her home country, including the one she grew up in on the island of Capri.

Sicily is also famous for its eggplant or aubergine which Titina showcases in her Anellini con Melenzane. Anellini is a small ring-shaped pasta and the dish is a wonderful first course.

Here's the complete Sicily menu, plus Titina's other winter classes that begin after the first of the year.

But book early--cooking class gift cards have been really big sellers this Christmas and spots are expected to fill up fast.


“Let’s Cook with Titina” Winter 2010

SICILIA Menu
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Chef Titina Chooses Winter Class Menus

Beef from the snowy Alps, seafood from Sardinia and curry from balmy Sicily, Chef Titina's Winter Class Menus showcase the great variety of the Italian peninsula.

Students will learn authentic recipes and techniques as they help Titina (who grew up in a family restaurant on the Isle of Capri) prepare the entire meal, from appetizer to desert, in her Capri Flavors kitchen in Morrisville, NC.

Once the cooking is done, everyone eats family-style around a big Italian table. And for the first time, the menus come with regional wine suggestions from the Capri Flavors store.

Students may sign up for individual classes or packages of multiple classes at a discount. And classes make great gifts. Call Capri Flavors at (919) 462-9255 for more info.

“Let’s Cook with Titina” Winter 2010

SICILIA Menu
Anellini con Melenzane (Anellini with Eggplant)
Pollo al Curry (Chicken Curry)
Piselli al Prosciutto (Peas with Prosciutto)
San Giuseppe Zeppole (Saint Joseph Cream Puffs)

SARDEGNA Menu
Malloreddus Con Dalsiccia (Malloreddus with Sausage)
Cozze Gratinate (Mussels au Gratin)
Carciofi alla Sarda (Sardinian Artichokes)
Sabadas’ (Ravioli with Honey)

PIEMONTE Menu
Pasta e Cannellini (Cannellini Beans with Pasta)
Roast-Beef con le Castagne (Roast Beef with Chestnuts)
Fava alla Piemontese (Piemontese Fava Beans)
Nodi D’Amore (Love Knots)

CAPRI Menu
Limoncello (Lemon Liquor)
Suffle di Formaggio (Cheese Souffle)
Aragosta alla Crema (Lobster in Cream Sauce)
Radicchio al Parmigiano (Radicchio with Parmesan)
Torta di Capri al Limoncello (Capri Cake with Limoncello)

Capri Dates--Monday: 1/4, 2/15, 3/1-- Friday: 1/8, 2/5, 3/5
Sicilia Dates--Monday: 1/18, 2/15, 3/15-- Friday: 1/22, 2/19, 3/19
Sardegna Dates-- Monday: 1/25, 2/22, 3/22--Friday: 1/29, 2/26, 3/26
Piemonte Dates--Monday: 1/11, 2//8, 3/8--Friday: 1/15, 2/12, 3/12

Keep It Simple--

It's not just great advice for this crazy-busy season, it's one of THE main principals of authentic Italian cooking--keep it simple. In Chef Titina's kitchen, this means selecting the best ingredients (she shops the Capri Flavors store shelves before each class) then letting those flavors shine.



Her recipe for Chicken Cacciatore is a great example of a simple dish with shinning flavors. If you're thinking the Americanized peppers, onions and heavy tomato sauce, think again. Rosemary and a light touch of canned cherry tomatoes make Titina's version something special. Capers and olives also add lots of flavor straight from the jar.



So open a bottle of wine, invite a few friends into the kitchen, cook a little pasta and make a great one dish meal. Like the recipe says, Level of Difficulty:Simple--



This is a recipe you'll cook again and again.




Chicken Cacciatore (Pollo alla Cacciatora)


Ingredients:
3 tablespoons extra virgin olive oil
1-3 to 3 ½ pound chicken, cut into 8 serving pieces (2 wings, 2 legs, 2 thighs, and each breast cut in half crosswise)
1 medium onion, peeled, halved, and thinly sliced, or 3 large cloves garlic, smashed
2 teaspoons dried rosemary
½ cup dry white wine
¾ teaspoon salt
big pinch hot red pepper flakes
1 can 400 grams “Annalisa” cherry tomatoes
¼ cup black olives
¼ cup capers


Serves 4; Preparation: 10 minutes; Cooking Time: 55 minutes; Level of difficulty: Simple


In a 10 to 12 inch sauté pan with cover, heat the oil over medium-high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done. When the last few pieces of chicken are almost browned and still in the pan, add the onion (or garlic) and rosemary and sauté until the onion is tender.
Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot red pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end. Add the tomatoes, olives and capers. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done.
Remove the chicken to a serving platter, increase the heat to high, and let the sauce reduce for about 2 minutes. In the end, the sauce will be a creamy pink.
Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.

New Menus--Coming Soon

This week in Titina's Kitchen, it's all about geography as the Capri Flavors chef and cooking instructor starts to pull together her winter class menus.

Why geography? Because when it comes to Italian food, the landscape is key. A small country, only three quarters the size of California, Italy is made up of 20 very distinct regions. Just look at the map. Islands, mountains, river valleys, rolling hills--the landscape changes quickly and dramatically. You can travel from 90 miles north of Africa almost to Innsbruck, Austria and still be on Italian soil.

Combine this unique landscape with Italy's rural past and you have not one but many celebrated cuisines, that rely on fresh, local ingredients. Titina showcases these differences in her cooking class menus which change from season to season, and are based on favorite recipes from her life in the kitchen of an Italian restaurant.

Her husband, Capri Flavors owner, Costanzo is glad she's working on the winter class schedule. He thinks cooking class gift certificates will do really well this Christmas and reports there have already been many calls. If you're interested, phone 919-462-9255 for more information and special deals on multiple classes. These make great holiday gifts. And look the Titina's winter class schedule--coming soon.

Titina's Leftovers--Not a Turkey in Sight

Italian food is a great antidote for too much turkey. After that third helping of stuffing and cranberries, every one's ready for a change of pace, a change of flavors and something that comes together quickly.



This week in Titina's kitchen--a cooking class recipe that fits the bill perfectly. Spagetti Crespati is part of her private class menu, but pair it with a salad in your kitchen and you have a great light meal for a busy weekend. Other advantages? Spaghetti Crespati is easy to make. It is an omelet, after all. It will feed a crowd but you can cut the recipe down easily. And it uses leftovers--leftover spaghetti, if you have it. Otherwise, cook a little pasta and drain. Simple stuff.



Here's the recipe plus another holiday menu tip provided by Titina's health-conscious son, Raffaele. If you're sensitive to blood sugar spikes after big meals, new research suggests that adding vinegar to the meal could make a big difference. And the easiest way to add vinegar to a meal is a well dressed salad. Check out this interesting New York Times article at

http://www.nytimes.com/2009/11/24/health/24really.html


And don't forget, Capri Flavors sells some lovely Italian vinegars that will make you give up your bottled supermarket dressings and never go back.


Have a safe and happy holiday.



Titina's Spaghetti Crespati



Ingredients:
1 lb. spaghetti, cooked and drained (or left over from previous day)
8 Tbsp. butter
6 eggs
1 cup mozzarella cheese, chopped
1/2 cup salami, chopped
A few sprigs of fresh parsley, or a sprinkle of dried parsley
2 Tbsp. extra virgin olive oil
Pinch of salt
Pinch of pepper



Serves 6; Preparation time: 15 minutes; Cooking time: 10 minutes; Level of Difficulty: Easy



If using dry spaghetti, cook in a large pot of lightly salted water until al dente, drain, and mix with 8 Tbsp. of butter.
In a bowl, beat eggs lightly. Add pasta, mozzarella, salami, parsley, salt, and pepper.



If you want to make one large frittata: In a large frying pan, heat the oil over medium heat. Add the egg mixture and make sure that it is evenly distributed over the pan’s surface. Cook until the eggs are almost set. Cover the pan with a plate, flip the omelet onto the plate, then transfer back into the pan, uncooked side down. Cook for an additional 3 minutes.



To make individual-sized frittatas: In a small skillet, add a little oil. When the oil is warm, add one cup of the egg mixture and cook for 3-4 minutes. Flip the omelet onto a plate, then transfer back in the pan, uncooked side down. Cook for an additional 3 minutes.
Slide the omelet onto a platter and serve warm.

A Celebration Menu

Lobster classes are the most popular in Titina's kitchen. Maybe that's because lobster is always special, and many of Titina's students are celebrating big events. Birthdays, anniversaries, good grades, achievements at work--Titina's classes are very often given as gifts to mark important occasions. In fact, Monday night, every student in Titina's Kitchen was there thanks to someone else--something to think about with the holidays coming up.

The gift cards are generic. Students call for reservations. They can book any class that's not full. There's also a money saving class package (4 or 5 at a reduced rate) that makes a really memorable holiday gift. Phone (919-462-9255) or e-mail Capri Flavors for more about these special deals.

Fall classes are winding down--but the new menus are coming soon. Titina likes to pull them together from favorite recipes that reflect Italy's different regions. From the meats and risottos of the north to the tomatoes and seafood of the south, Italian food is intensely regional. And her classes reflect that.

Here's the rest of this week's menu from Parma, famous for it's hams and cheeses. Plus Titina's surprisingly quick and easy way with Lobster.

Parma Menu

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al pomodori (Lobster in tomatoes)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Titina's Lobster in Tomatoes

¼ cup butter

1 onion, finely chopped

11 ounces tomatoes, peeled, seeded and cubed or 1 can pomodori Annalisa

1Tbsp. tomato paste

6 Lobster tails, shelled

Scant ½ cup heavy cream

Salt and Pepper

Serves: 6; Preparation time: 10 minutes; Cooking Time: 15 minutes;

Level of Difficulty: Easy

Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes, then add the tomatoes. Mix the tomato paste with 2 tablespoons warm water, stir into the pan and simmer for about 10 minutes. Transfer the mixture to a food processor and process to a puree, then, return to the pan. Add salt and pepper to taste. Add the lobster and cook stirring constantly for 2-3 minutes. Stir in the cream and cook until the sauce has thickened. Arrange the lobster on a warm serving dish and spoon the sauce over them.

A Desert to Celebrate!

This week in Titina's kitchen at Capri Flavors--a desert with ancient roots. Pastiera Napoletana- a ricotta filled tart associated with Easter because it celebrates Spring and renewal.

Neapolitans love it. They've been eating it forever.

Many of the ingredients are symbolic--cooked wheat grain (spelt) and eggs for new life, plus the perfume of flowers.

The pastry is critical. It must be flaky, thin and have a lattice top. Lemon peel and candied citron flavor the filling. And there's also a touch of cinnamon--traditional in many Italian celebration deserts, it is one of the spices that made Venice richest city of it's day.

But Pastiera Napoletana is Southern Italian to the core.

Titina's husband Costanzo, who often joins the class for family-style dinner, believes it is the star of the Napoli menu. And that's saying a lot. Naples is a great food city--the birthplace of many Italian classics--pizza, pasta, Sophia Loren.

Here's the rest of this week's Napoli menu from Let's Cook With Titina.



Gnocchi di Patate (potato dumplings)

Braciole al Ragu’(Beef Rolls in Heavy Sauce)

Piselli al Prosciutto (Peas and Prosciutto)

Pastiera Napoletana (Italian Easter Cake)

How to Eat like an Italian

Great flavors come together in this week's cooking class menu--Ham and cheese, chicken and chestnuts, chocolate and almonds.

All of Chef Titina's students go home with a class recipe book and lots of hands-on instruction so they can prepare the dishes at home. But one of Titina's most important lessons is never written down. It's experienced. A Capri Flavors cooking class teaches students that very Italian art of coming together for a long, leisurely meal.

Her husband, Costanzo uses the Italian word, "conviviale" to describe the way classes bond around the table...feasting on the food and conversation, lingering for espresso and perhaps a tiny cup of Titina’s homemade Limoncello.

No one looks at the clock or hurries home.

It's something we should all do more of. A long relaxing meal is good for the digestion, Titina would say. Also good for the soul.

Here’s the rest of this week’s Menu from Titina and Costanzo’s home Island of Capri.

Limoncello (Lemon Liquor)

Bomboloni Capresi (Friters Filled with Mozzarella and Ham)

Pollo alle Castagne (Chicken with Chestnut Sauce)

Cavolfiori al Gratinati (Cauliflower Gratin)

Torta Caprese (Almond and Chocolate Cake)

A Great Ingredient and a Classic Technique

Pork meets fennel this week in Titina's kitchen. This fall and winter vegetable which looks a little like an onion with stalks, has a long history in Italy, but many of Titina's students have never cooked with it before.

"Treat it like an onion with a core," she advises. Slice off the root end and remove the tough outer skin. Then slice off the stalks. Cut the fennel in half and remove the woody core.

Mild, sweet, with a distinct anise flavor, fennel can be sliced and eaten raw (it's great in a salad with romaine) or cooked.

For Titina's Scaloppine al Finocchio (Pork Tenderlion with Fennel) the vegetable is cooked in olive oil while students learn a basic technique--using a metal meat pounder to flatten the pork slices until they are almost paper thin--Scaloppine style.

A good, heavy meat pounder is a tool that's hard to find. Titina inherited hers from the family restaurant in Italy where she remembers her father using it almost every day. Scaloppine is an Italian classic.

At home, a heavy pot will do the trick. Put a layer of waxed paper on a wooden cutting board, top with a piece of tenderlion, sliced about a quarter of an inch thick. Another piece of waxed paper goes on top and the pounding begins. Then dredge the meat in flour and brown in oil.

A pan sauce is traditional . For Titina's recipe, broth, wine, and the juice of a lemon are cooked 2-3 minutes with the meat. A little butter is swirled in to finish.

Delicious, fast, a classic, Titina's scaloppine is the kind of master recipe cooking class students can take home and make any number of ways.

Another big hit on this week's Fiesole menu--every one's favorite Italian Desert--Titina's Tiramisu.

Great Italian Food for Fall

This week in Titina's kitchen, the elegant Cremona Menu--and while the centerpiece of this cooking class meal is a beautiful Duck in Cognac Sauce, the favorite recipe may be one of the sides. Polenta with Mushrooms combines two classic northern Italian ingredients in a dish that's perfect for fall. Paired with a salad, it would be great weeknight supper--filling, delicious, and ready from scratch in about 30 minutes.

Use dried porcini mushrooms in the recipe, like chef Titina does. They are expensive, but their big flavor goes a long way. Recently featured in the Carpi Flavors e-newsletter, porcinis are THE prized mushrooms in Italian markets (see photo above). And while you can't get them fresh in America, Capri flavors sells a lovely, high-quality dried porcini that's a really good value.

Another recently featured food from the recipe is Polenta Express. Great polenta that cooks in minutes. If you try only one new Italian product this fall, make it Polenta Express.

Here's how chef Titina combines it with wonderful fall mushrooms. (followed by the full Cremona menu)

Polenta con Funghi (Polenta with Mushrooms)

Ingredients:
1 cup dried porcini mushrooms
2 cups fresh (white) mushrooms sliced
1/2 cup EVOO
2 cloves of garlic, peeled and minced
8 oz Polenta Express
1 QT water
3 TBS grated percorino Romano
Salt and Pepper to taste

Wash the mushrooms in a sink with cold water and shake off excess water. Heat the oil in a large pan over medium-high heat. Saute' the garlic and add the mushrooms. Add the salt.
Using a wooden spoon, toss together for 10 minutes. Add the quart of water to the pan. When the mixture starts to boil, add the polenta, little by little. Stir constantly for 6 minutes. Add salt and pepper to taste. Remove from heat and serve with sprinkled with percorino.



Cremona Menu

Polenta ai Funghi (Polenta with Mushrooms)

Anatra in Salsa (Duck in Cognac Sauce)

Escarole con Pinoli (Spinach Sauteed with Golden Raisins and Pine Nuts)

Crema Caramellata (Creme Caramel)

If you can make pancakes....Classic Crepes

One Recipe--a few ingredients--endless adaptations and they're all elegant. This week, Capri Flavors Chef Titina is teaching students one of her most versatile techniques--how to make crepes.

If you're already intimidated, stop. Lets translate. Crepes are simply pancakes and we all learned to make pancakes as kids, right? Well, Crepes are just thin pancakes. Titina makes them with flour, milk and eggs and a little oil. For the savory version-- a delicious part of her Parma menu--filled with ham and cheese--she adds chopped parsley to the batter. But the beauty of crepes is that you can fill them with anything. For a sweet breakfast or desert treat, try fresh or frozen (thawed) berries on top of a little Nutella folded inside your crepe. But buy your Nutella from Capri Flavors (There's a new shipment arriving from Italy next month) The imported version of this super-popular chocolate and hazelnut spread doesn't taste over-sweet and has no palm oil like it's American cousin.

Don't forget to let the batter rest for 15 minutes. And use a good non-stick pan for your pancakes.

Here's the rest of this week's cooking class menu, followed by the Cheese and Ham Crepe recipe.
It's so popular it was featuring in an earlier posting. So click this link for more information about the recipe and its ingredients.

Parma Menu
Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)
Aragosta al Balsamico (Lobster in Balsamic Sauce)
Melenzane alla Parmigiana (Eggplant Parmesan)
Torta di Capri al limoncello (Capri Cake with Lemoncello)

RECIPE: Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Ingredients:

For the batter:
1 cup all-purpose flour
4 eggs
1 cup milk
½cup parsley chopped
1 Tbsp Olive Oil

For the Bechamel Sauce:
5 Tbsp butter
3 cups milk
4 Tbsp all-purpose flour
salt

For the Filling:
1 lb. Of mixed cheeses (Provolone, Fontina, Asiago)
1 lb. chopped mozzarella
½lb. prosciutto cotto (ham) chopped

Serves:8; Preparation Time: 35 minutes: Cooking time: 15 minutes;
Difficulty: medium
To make the batter mix the flour with the eggs, a pinch of salt, the olive oil, milk, chopped parsley and leave to stand for at least 15 minutes

To make the Bechamel
Melt the butter, add the flour, stir in the milk and bring to a boil, stirring constantly until the sauce has thickened. Season to taste with salt.
Melt a little butter in a non-stick shallow pan and make thin pancake with the batter.
In a mixing bowl, combine the cheese, prosciutto and béchamel mix well. Spread the pancakes with 2 Tbsp of filling and roll them up, and into pieces approximately 1to 2 inches long. Grease a soufflé dish and lay the pieces of pancake in it. Bake in a preheated oven at 300 Degrees F for 15 minutes.

A Menu Staple with a Mountain Twist

Peas and Prosciutto is probably Chef Titina's favorite side dish. It's a delicious pairing, easy to make, and it goes well chicken, pork or beef. This week, she's serving it with Braciole al Ragu (beef rolls in heavy sauce), the centerpiece of her popular Napoli cooking class menu.

But her husband, Capri Flavors owner, Costanzo won't be there for dinner. He's off in the Italian Alps (photo 2 above) , attending the annual Speckfest. Speck is regional speciality from the beautiful mountains of South Tyrol, that part of Italy that was in Austria until about 90 years ago.

A choice cut of pork that is air-dried like prosciutto, speck has one big difference--it's smoked.

Try its unique flavor in place of prosciutto in favorite dishes like Chef Titina's peas. (recipe follows) Or go to http://www.speckfest.it/ and click on the English language tab, then search recipes. You'll be putting a new flavor on the table, one that brings to mind beautiful vistas, cool temperatures and clear mountain air scented with wood smoke.

Here's Titina's recipe. Give it a mountain twist with speck.

Piselli al Prosciutto

Spring Peas with Prosciutto

Ingredients:

1 ½ lb (750 g) fresh or frozen peas

4 tablespoons extra virgin olive oil

1 ½ cups (12 oz/350 g) prosciutto, diced

2 large cloves garlic, finely chopped; or ¼ cup onion, chopped

1 cup (8 fl oz/250 ml) water & 1 cube beef bouillon

3 tablespoons parsley, finely chopped

salt and freshly ground black pepper

Serves 4; Preparation: 15 minutes; Cooking: 25 minutes; Level of difficulty: Simple

Sauté the prosciutto in the oil in a large skillet (frying pan) for 5 minutes. Remove from heat. Let the oil cool, and then add the peas, garlic, parsley, and water with the added beef bouillon. Partially cover and simmer for about 15 minutes. Season with salt, pepper and chopped parsley.

A Sweet Bread for Fall From Chef Michael

Apple trees are heavy with fruit this week in Northeast Italy. It's a prefect time for a Venetian Apple Cake.

That's what chef Michael is making in Titina's kitchen as he kicks off a series of Italian Deserts Classes. (Select Wednesday nights 6-9)

Michael, who lived in Italy for 7 years, says that this sweet, spicy treat is one of the seasonal dishes that Italians from that region make once a year.

Here's another favorite seasonal recipe from Michael's collection--Schiacciata or Sweet Grape Bread, which is made in Tuscany when the grapes are harvested every fall.

At home or on the job in the kitchen of a five star, five diamond hotel, Michael uses metric measurements . He suggests that all home bakers do the same.

"I weigh just about everything when I cook--It's far more accurate and quicker."

He says scales are inexpensive and can be found at found at chains like Target, and Bed, Bath and Beyond.

Read last weeks post for Michael's full class line up. And check out this web site he likes http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm for more information on converting metric to US

Schiacciata con l'uva: Sweet Grape Bread

Schiacciata (Ski-a-cha-tah) means crushed, flattened or squashed in Italian, and is the name for flatbread in Tuscany. Both savory and sweet versions of schiacciata are found there. In general, savory schiaciatta is made using bread dough as the base, much like the pizza and focaccia in other regions of Italy. The addition of olive oil and sugar to the bread dough results in a sweet schiacciata.

INGREDIENTS
For the base:
500 g flour
25 g yeast
pinch of salt
60 g white sugar
15 grains of anise seeds or 1sp Sambuca or 1/2 tsp anise extract
3-4 cups of water

For the topping:
1 kg big black, juicy grapes
100 g powdered sugar
a few twigs of fresh rosemary (optional)
6-8 tablespoons extra virgin olive oil

Warm the water and dissolve the yeast completely. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough for 5-10 minutes, like for bread, until it is smooth and elastic. Cover and place in a warm place until it has doubled in size.
In a small saucepan warm the olive oil with the rosemary. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
Preheat the oven to 175C (350F). Grease a rectangular baking pan (around 50 x 20 cm or 13 x 9 inch). Roll out the dough to about 1 cm thick (1/2 inch), and wide enough to have the dough overlapping the edges of the pan by about 2-3 cm (1 inch) all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners to make the schiacciata rectangular in form.

Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan. Let cool and serve with a bit of honey on top.
Buon appetito!

A Sweet Finish--Chef Titina's Tiramisu

Americans love this desert. There's a version on almost every Italian restaurant menu, and in almost every Italian cookbook. Capri Flavors cooking students who sign up for the Fiesole menu (featured again next week--see details below) are always excited about the Tiramisu.

Chef Titina's take on the famous desert is classically simple and traditional. As in most of her cooking, ingredients are very important. They should be of the highest quality and as authentic as possible.

Don't skimp on the cocoa Titina advises. She always reaches for the one pound bag of imported Cacao from Elenka that Capri Flavors sells to pastry shops, restaurant chefs and home cooks who really like chocolate

One more hint--if you want the authentic Italian "pick me up flavor" of Tiramisu, use espresso beans to make your coffee. (Also available at Capri Flavors. Coffee is one of their biggest sellers.)


Here's the recipe Chef Titina's cooking students always can't wait to taste:

Tiramisu
Classic Italian Dessert

Ingredients:
36 ladyfinger cookies
1 lb or 450 grams mascarpone cheese
5 egg yolks
1 whipped egg
½ lb or 250 grams sugar
12 ESPRESSO cups (approx. 3 oz each) of black coffee (no sugar added)
1 small glass of liquor of your choice (Cognac or Brandy)
powdered plain cocoa


Serves: 6-8; Preparation time: 20 minutes; Cool Time: 2 hours; Level of Difficulty: Simple



Beat the egg yolks together with sugar in a bowl until a frothy mixture results; stir in the cheese and mix carefully. Add the whipped egg and then the liquor. Mix well into a smooth cream.
In a baking dish, spread a layer of cream, soak the ladyfingers in coffee, turning them on both sides and then line them on top of the cream. Pour a second layer of cream onto the ladyfingers and then arrange more ladyfingers soaked in coffee on top of the cream. Top with another layer of cream, spreading it evenly with a spatula. Using a sieve, sprinkle the powered cocoa generously over the cream. Put into the refrigerator for at least two hours.
The “Tiramisu” is at its best if you prepare it one day in advance.





Fiesole Menu


Risotto alla Milanese (Risotto with Mushrooms)


Maiale al Finocchio (Pork with Fennel)


Peperoni Saltati (Bell Pepper Saute)


Tiramisu (Classic Italian Dessert)


Fiesole Menu schedule


Mondays : 8/17, 9/21, 10/20, 11/30


Fridays : 8/21, 9/25, 10/30, 12/4.

A Cook Class All-Star--Limoncello

This week in Titina's Kitchen--a cake from her home island of Capri, flavored with the Island's signature liqueur, Limoncello.

You can find this potent, sweet, ultra-lemony drink in area liquor stores. But if you want the authentic limoncello experience, make your own. The recipe (below) is a cooking class all-star, treasured by Titina's students, many of whom make it annually for holiday gifts.

Limoncello is good for flavoring cakes, and cheese cakes, great in icings, and wonderful mixed with sparkling Italian soda.

In Chef Titina's kitchen at Capri Flavors, a bottle always comes out of the freezer at the end of the class meal.

Servings are tiny, in special imported ceramic cups made just for drinking limoncello. The drink should be sipped slowly and savored along with good conversation at the end of the meal. Taking time to enjoy wonderful food, laughing and lingering at the table is one of the most important lessons in Chef Titina's kitchen.

Here's the rest of Monday Night's Class Menu--followed by Chef Titina's limoncello recipe.

Parma Menu

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al Balsamico (Lobster in Balsamic Sauce)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Parma Menu DatesMonday: 8/3, 9/7, 10/12, 11/6

Friday: 8/7, 9/11, 10/16, 11/20

Titina's Limoncello

Ingredients:
¾ Liter of pure grain alcohol (Everclear)
8 lemons very fresh and a little green
1 ½Liter water
1 cup of sugar

Makes : 2 ¼liter limoncello

In cold running water wash the lemons well. Dry them and peel them very thin, being careful not to peel the white of the lemon. In a glass container big enough for a 2-Liter minimum, pour the alcohol and add to it the lemon peels.
Close the container and keep it in a cool place for 15 days. After the 15 days have elapsed go back to it and add the following mixture: boil in a pot the water and the sugar and let it boil for 10 minutes. This mixture must be left to cool.
Once cool, add the sugar/water to the container together with the lemon peels and the alcohol that have marinated. Close the container and let it stay for another 3 or 4 days after which remove the lemon peels and pour the liquid in bottles ready for drinking.
I prefer to keep it in a freezer and to drink it ice cold. It is a nice digestive and ends the dinner with a beautiful taste.

Fried Peppers--No Recipe Required

Capri Flavors Chef Titina often makes Peperoni Saltati or Bell Pepper Saute in her cooking classes. It is beautiful and flavorful side dish and it's so adaptable. In summer, she may add chopped, drained eggplants and a fresh tomato from her garden. In winter, the eggplant might be omitted, and the peppers and tomato come from a jar.


But this time of year, as late summer gardens are winding down, the bulls horn-type peppers Italians love for frying (photo above) are in abundance.

If you're lucky enough to have a plant, it will might give you peppers until first frost (November here in North Carolina). If you're shopping at local farmers markets, there are several varieties to look for--cubanelle, sweet banana. The names are not really that important. What you want is an elongated pepper (think bulls horn shape) with a thin skin. Unlike bell peppers, these frying peppers don't need peeling. And cooking them is so simple--there's really no recipe required.

Here's how Capri Flavors Chef Titina deals with a bumper crop of frying peppers--

• Wash and dry peppers. Cut in half and remove stems and seeds.



• Heat olive oil in large frying pan. Then add peppers and fry until golden brown.



• Reduce heat. Add chopped garlic, a chopped tomato, salt and pepper.



• Cover and cook about 10 minutes, until peppers and tomatoes soften and blend.



• Sprinkle with fresh basil or a pinch of oregano. Adjust seasonings and serve.

Love that Risotto

If only stirring risotto was always this much fun. The photo above is one of Capri Flavors Chef Titina's favorites. It shows the perfect cooking class moment--wine, food and love.

But how often can we cook like this at home? On Friday, Chef Titina broke from the recipe and gave her class a hurry up tip for risotto. After stirring in all the stock and bringing the rice back to a simmer, they covered the pot and put it in a 450 degree oven. 20 minutes later, the risotto was done and ready for the final additions. The results were delicious, and the risotto makers got to relax.

And while the mushrooms were great with the pork and fennel on the menu (below), feel free to stream line with easier additions. Peas and cheese are great.

Just remember--if you're having a lot of fun stirring, by all means, stick with recipe. But if you have other things to do, pop it in the oven while you great the cheese or make a salad. You'll still have great risotto.

Risotto alla Milanese - Risotto with Mushrooms

1,1/3 cup dried wild mushrooms, preferably porcini
2 cups fresh cultivated mushrooms
Juice of 2 lemons
l/3 cup butter
2 Tbsp. finely chopped parsiey
4 cups beef or chicken stock, preferably home-made
2 Tbsp. olive oil
I small onion, finely chopped
2 cups medium-grain risotto rice, such as Arborio
2 cup dry white wine
Salt and freshly ground black pepper
3 Tbsp. freshly grated Parmesan or Romano cheese
Chopped parsley

Serves 3-4; Preparation: 45 minutes; CookingTime: 35 minutes;

Level of difficuty: Medium

Place the dried mushrooms in a small bowl with about 2 cups warrn
water. Soak for at least 40 minutes. Rinse the mushrooms thoroughly.
Filter the soaking water through a strainer lined with paper towels, and reserve. Wipe the
fresh mushrooms with a damp cloth, and slice finely. Place in a bowl and toss with the
lemon juice.

In a large heavy frying pan or casserole melt one third of the butter. Stir in the
fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin
to brown. Stir in the parsley, cook for 30 seconds more, and remove to a side dish. Place
the stock in a saucepan. Add the mushroom water, and simmer until needed. Heat another
third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in
the onion, and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat
it with the oils. Add the soaked and sauted mushrooms, and mix well Pour in the wine,
raise the heat slightly, and cook until the wine evaporates.

At this point you can add all the hot stock, bring back to a simmer, cover and place in a 450 degreee oven for 20 minues or continue with the steps below.

Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from
sticking to the pan. Add a little more stock, and stir until the rice dries out again. Continue
stirring and adding the liquid a little at a time. Add salt and pepper. Continue cooking, stirring
and adding the liquid until the rice is aldente, or tender but still firm to the bite. The
total cooking time of the risotto is 20 minutes.

Both methods reume here: Remove the risotto pan from the heat. Stir
in the remaining butter, parsley, and the Parmesan or Roman. Grind in a little black pepper,
and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.

Here's the rest of Friday night's menu

Fiesole Menu

Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule Mondays : 8/17, 9/21, 10/20, 11/30

Fridays : 8/21, 9/25, 10/30, 12/4.

No Fear Eggplant

By the time Capri Flavors Chef Titina’s students arrive for the evening class, the eggplant has already been draining for hours. Eggplant is easy if you remember to start early in the day. A lot of cooks shy away from this beautiful vegetable because they’ve heard (or learned the hard way) that it can be bitter. Titina handles this by buying fresh, using it quickly and salting and draining or purging eggplant before she cooks it.

Think--slice it, salt it and walk away.

Not so hard and more than worth the trouble for this classic Italian taste.

This week, Titina is teaching students to fry eggplant with bell peppers and garlic, adding a chopped tomato near the end of cooking. Peperoni Saltati is a big hit on her Fiesole menu. (the pork with fennel is also delicious)

But when it comes to eggplant, the headliner is, of course, Eggplant Parmesan. Lots of students sign up just to learn the secrets of this dish that is so well know in America. Here’s Titina’s authentic recipe. Just don’t forget to slice, drain and walk away.

Melanzane alla Parmigiana
Eggplant Parmigian

Ingredients:
2 lbs eggplants
2 eggs, whisked
Oil, for frying
1 lb mozzarella sliced
1/3 cup grated parmesan cheese
Salt
Fresh basil
Sciuè-Sciuè sauce (see following page for recipe)
1/2 lb asiago cheese

Serves 4; Preparation: 30 minutes; Cooking: 45 minutes; Level of Difficulty: Easy

Wash the eggplants. Cut into long slices about 1/2 inch wide, sprinkle with salt, and leave to drain for 1 hour.
Meanwhile, make the tomato sauce (Chiummezzana or Sciuè-Sciuè sauce).
Pat the sliced eggplant dry with paper towels. Coat in whisked eggs. Heat the oil in a large frying pan (non stick) add one layer of eggplant, and cook over low to moderate heat, turn and cook on the other side. Remove from the pan, and repeat with the remaining slices.
Preheat the oven to 380 degrees F. In a wide shallow baking pan spread a little tomato sauce in the bottom, cover with a layer of eggplant. Sprinkle with parmesan and cover with a layer of mozzarella and asiago, spoon on some tomato sauce and add the basil.
Repeat until all the ingredients are used up ending with a covering of tomato sauce and a sprinkling of parmesan on top.
Bake for about 45 minutes.

Where Titina Gets Her Garlic

Garlic is a critical ingredient in so many of Chef Titina's best recipes. She never cuts corners by using old or sprouted garlic. And her favorite garlic comes from local growers.

Home grown garlic may not be as pretty or large as its globe trotting supermarket cousin, but the flavor is so much brighter. Check out farmers' markets this month and if you see it, by all means give it try. Buy lots of fresh garlic to use in your kitchen and an extra bulb to plant. Garlic is an easy crop that even a beginner can grow successfully. All you need is a sunny spot, several cloves of garlic and about 5 minutes. After that, nature should do the rest.

Garlic is best planted in Fall so start thinking about it. Then follow these four steps.

• Work up the soil.


• Insert your garlic cloves, cover and water. (You may want to mark the spot so you don't forget)
  
• Green stalks will sprout, grow, and next summer they will flower, then begin to die back.


• When the stalks have died away, carefully dig up the garlic bulbs, brush off the dirt and use or store.
  
  A simple project, yet so gratifying, home grown garlic is just one of the ways Capri Flavors Chef Titina makes her food taste so good. Try in fresh garlic in pesto, bruschetta or with any fresh vegetables this time of year.

Titina's Classic Family Recipe

Quick--before the summer is over--grab some fresh tomatoes and make a Caprese Salad. Capri Flavors Chef Titina has been making this Italian classic all her life. And why not. It was invented in her mother's restaurant kitchen on the island of Capri.
So simple, and yet so innovative in it's time, this delicious paring of sliced tomatoes, mozzarella and fresh basil is a cooking class favorite. You can dress it up or down, adapt it to pasta, pizza, bread or mushroom caps like the photo above. And it's a no-brainer. If you own a knife. a cutting board and can gather a few choice ingredients, you have the perfect summer time starter or light meal.
Here is Chef Titina's original recipe. Enjoy it quick...before summer is gone.

4 ripe tomatoes sliced
1 lb fresh mozzarella sliced
A small handful of chopped fresh basil
Salt, pepper and olive oil

Slice and layer tomatoes and mozzarella alternately. Top with basil, salt and pepper , then dress liberally with extra virgin olive oil. (To adapt to pasta or pizza, chop the ingredients and toss)

Prosciutto Made Simple--And Then Some

Prosciutto makes everything better. There's really nothing like this delicious dried Italian ham in America. Monday night--It was the star of the meal in Titian's kitchen at Capri Flavors when her recipe for Crespelle al Formaggio e Prosciutto took the classic combination of ham and cheese to new heights. Her cooking class students said these wonderful crepes (recipe follows) even out shined the lobster in the her popular menu from the Parma region.

But you don't even have to turn on the stove to impress with prosciutto. It is good enough to stand alone--even better paired with something cool and sweet. In Italy, Prosciutto and Melon is a classic summer starter. You'll find it on almost every restaurant menu.

In Titina's Kitchen, she loves to serve prosciutto with her home grown figs this time of year. (Her dog also loves to eat the figs, by the way, and steals them right off the bush.) These fragile fruit are worth searching for at your local farmers' market. Sliced open with prosciutto on the side they are the perfect contrast of sweet and salty flavors and a great way to celebrate the lazy days of summer.

But if you're feeling a bit ambitious, make some crepes. Here's the recipe that wowed Titina's cooking class this week.

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Ingredients:For the batter:

1 cup all-purpose flour

4 eggs

1 cup milk

½cup parsley chopped

1 Tbsp Olive Oil

For the Bechamel Sauce:

5 Tbsp butter

3 cups milk

4 Tbsp all-purpose flour

salt

For the Filling:

1 lb. Of mixed cheeses (Provolone, Fontina, Asiago)

1 lb. chopped mozzarella

½lb. prosciutto cotto (ham) chopped

Serves:8; Preparation Time: 35 minutes: Cooking time: 15 minutes;

Difficulty: medium

To make the batter mix the flour with the eggs, a pinch of salt, the olive oil, milk, chopped parsley and leave to stand for at least 15 minutes

To make the Bechamel

Melt the butter, add the flour, stir in the milk and bring to a boil, stirring constantly until the sauce has thickened. Season to taste with salt.

Melt a little butter in a non-stick shallow pan and make thin pancake with the batter.

In a mixing bowl, combine the cheese, prosciutto and béchamel mix well. Spread the pancakes with 2 Tbsp of filling and roll them up, and into pieces approximately 1to 2 inches long. Grease a soufflé dish and lay the pieces of pancake in it. Bake in a preheated oven at 300 Degrees F for 15 minutes.

Save Summer at its Best with Pesto

Don’t let the picture scare you. Capri flavors chef Titina makes giant vats of pesto because she puts some away for future classes and freezes jars of it for sale in the store. (They fly off the shelves, by the way) But pesto doesn’t have to be a big project. If you have 5 minutes, a food processor and a few choice ingredients, you can make a great meal for now…and one or two for later.
First buy fresh basil at its peak. Titina grows two patches at the Capri Flavors retail store. Basil is an easy crop that will grow in a small space, but if you don’t have home grown, check your local farmers market. Clumps of Basil are selling for about two to three dollars locally. And the taste? Well--priceless. It is so nice when you can bring a fresh bit of summer out of the freezer later in the year.

Here’s how to make pesto-- Titina style.

• 
  You will need:
  A bunch of basil. (Plan to use it the same day you buy or harvest. Wash and roll in a kitchen towel to dry. Never refrigerate. )
• 
  Pine nuts--a handful or more (Capri flavors sells lovely pine nuts from Italy which are actually shaped differently from the ones at the local gourmet store—and taste so much better)
• 
  Parmigiano - reggiano cheese-- A hand full (no need to grate it) Titina cuts it into smallish pieces then lets the processor do the work
• 
  A few cloves garlic
• 
  Enough olive oil to bind it all and then a little more
• 
  Salt and pepper
  
  Process nuts, cheese and garlic. With the processor running, add basil (small stems are ok…but no flowers) Add oil. Then add sea salt and pepper and taste. It should please you…a lot.
  Freeze in small jars for use until next summer.

Pesto is great on pasta, pizza, and sometimes right out of the jar at midnight when you crave summer. It is the essence of the season and like most Italian classics, so much better when it’s homemade.

A Simple Classic-Gnocchi

Last week Titina's cooking class enjoyed making and eating delicious gnocchi in cream sauce. Don't feel bad if you've never heard of the dish. Gnocchi may have been around since Roman times in Italy, but it's not well known in America. Many of Titina's students are also new to these little potato dumplings and a little intimidated until they get their hands in the dough.

They soon learn--gnocchi is not difficult at all.

First thing to remember--the"G" is silent. Say, "no-key" just like you would say those two short words in the states.

Number two--gnocchi has only three ingredients: Potatoes, flour and salt. It's easier to make than pasta...no eggs or machine required...but treated much the same way. The gnocchi are dropped in boiling water, then sauced.

Like a lot of Italian classics, gnocchi relies on a simple recipe and time honored technique. So it's a real education to make it with Capri Flavors Chef Titina. Here's the link for her popular Gnocchi di Patate which she learned in the family restaurant on the beautiful Isle of Capri.

A Great Time for a Great Appetizer--Bruschetta

Because there's nothing like fresh basil, Capri Flavors Chef Titina grows two large patches of this classic Italian herb every summer. It's a prime ingredient in one of her cooking class favorites, bruschetta. Fresh tomatoes are also at their peak right now, making it the perfect time to try this elegant but easy starter. Since the preparation is simple enough for even a novice cook, Titina likes to use it as a warm up for her classes. Here's how she makes her famous bruschetta-

• Slice a baguette into 1/2 inch pieces and toast them in a 350 degree oven for about 10 minutes



• Finely chop tomatoes and basil (which have been washed and dried wrapped in kitchen towels)



• Mince or press 2-3 cloves of garlic (Titina uses and nifty and inexpensive garlic press that Capri Flavors sells)



• Combine tomatoes, herbs, and dress with salt and pepper and lots of olive oil (Titina uses Basso Extra Virgin Olive Oil, a Capri Flavors favorite)



• Then spoon over crispy bread and serve.

Like most classic Italian food, it is a simple dish that relies on the best ingredients. Enjoy.

And for Titina's new class schedule, just click. You'll find them all in an early blog posting.

Calzones to die for

After a short summer break, Capri Flavors Chef Titina is back in kitchen with new menus and recipes that are new new to the cooking classes. Among them--delicious calzones which were a big hit with students this week.

Titina’s version of this Italian classic (titled: Bomboloni Capresi ) are remarkably tender. The filling is simple—fresh mozzarella cheese and ham—all topped with marinara sauce.

Titina’s calzone dough is not the common pizza dough (water, yeast and flour) calzone combination. She adds eggs and milk to the flour, the way her father taught her in the family restaurant on the island of Capri. (He learned the recipe from a chef in Cannes, France)

The calzones are fried…but you’d never know it. They are light, soft, brown and hold on to none of the oil. Again, Titina credits the eggs and milk in dough for the nice light texture.

If you’d like to sample Bomboloni Capresi check out the Capri Menu dates for Titina's classes. Also on the Capri menu another new dish that drew raves--Pollo alle Castagne or chicken and chestnuts. And keep an eye on Titina’s recipe file. Bomboloni Capresi will be coming soon. Right now, she's busy in the kitchen.

Local Peaches at their Peak

Like all great Italian cooks, Titina prizes fresh, local ingredients. So when North Carolina peaches reached their peak last week, she was a local orchard picking out the best of crop.

Her peaches made the trip from the tree to the freezer in a day. Titina has a vacuum pack machine and she uses it often, freezing fruits, vegetables and summer herbs for the winter months ahead.

Last week's peaches will end up in a Capri Flavors cooking class favorite--Bellini's. You can find many recipes for this popular cocktail but Titina makes it the simplest and most traditional way.

She insists the cocktail needs no garnish. It fact the color is said to be the beauty of the drink. The Italian bartender who invented it supposedly named his hit drink after a favorite background color in the paintings of the great artist Bellini.

Fresh peaches make great Bellini's also...and this is the perfect season for enjoying them. Here are Titina's instructions:

3 ripe white peaches peeled and pureed in the food processor

Mixed with one bottle very cold Procecco (Italian champagne) and enjoy!!

New class schedule

Since opening the Capri Flavors retail store and classroom kitchen in Morrisville, North Carolina, Titina has taught thousands of people of all ages and skill levels how to cook and enjoy great Italian food. Here are her new 2009 menus for late summer and fall classes.




New Class Menus and Dates





Capri Menu
Limoncello (Lemon Liquor)


Bomboloni Capresi (Friters Filled with Mozzarella and Ham)


Pollo alle Castagne (Chicken with Chestnut Sauce)


Cavolfiori al Gratinati (Cauliflower Gratin)


Torta Caprese (Almond and Chocolate Cake)



Capri Menu Schedule
Capri DatesMonday: 7/20, 8/24, 9/28, 11/2Friday: 7/24, 8/24, 9/28, 11/2



Napoli Menu


Gnocchi di Patate (potato dumplings)


Braciole al Ragu’(Beef Rolls in Heavy Sauce)


Piselli al Prosciutto (Peas and Prosciutto)


Pastiera Napoletana (Italian Easter Cake)

Napoli Menu Schedule
Napoli DatesMonday: 7/27, 8/31, 10/5, 11/9Friday: 7/31, 9/4 , 10/9, 11/3



Parma Menu
Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)


Aragosta al Balsamico (Lobster in Balsamic Sauce)


Melenzane alla Parmigiana (Eggplant Parmesan)


Torta di Capri al limoncello (Capri Cake with Lemoncello)

Parma Menu Schedule
Parma DatesMonday: 8/3, 9/7, 10/12, 11/6Friday: 8/7, 9/11, 10/16, 11/20



Cremona Menu
Polenta ai Funghi (Polenta with Mushrooms)


Anatra in Salsa (Duck in Cognac Sauce)


Escarole con Pinoli (Spinach Sauteed with Golden Raisins and Pine Nuts)


Crema Caramellata (Creme Caramel)

Cremona Menu Schedule
Cremona DatesMonday:8 /10, 9/14, 10/19,11/23Friday: 8/14, 9/18, 10/23, 11/27



Fiesole Menu
Risotto alla Milanese (Risotto with Mushrooms)


Maiale al Finocchio (Pork with Fennel)


Peperoni Saltati (Bell Pepper Saute)


Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule
Mondays : 8/17, 9/21, 10/20, 11/30Fridays : 8/21, 9/25, 10/30, 12/4.

Private Classes with Titina

Titina's Private cooking classes are also very popular and a great way for 10-14 people to celebrate a special occasion. Gift Certificates for private classes are often given in honor of birthdays, anniversaries, or a job well done. These special meals can be scheduled at lunch (prefect for co-workers) or dinner. Three menus are available to choose from. Call Jennifer at Capri Flavors 1-800-861-5440 or 919-462-9255 , (ext.706) to find out more.

• 
  Private Class Menu I
  
  Pasta alla Norma - Pasta with Fried Eggplant
  Maiale al Finocchio- Pork Tenderloin with Fennel
  Piselli al Prosciutto - Spring Peas with Prosciutto
  Torta Caprese - Almond and Chocolate Cake
• 
  Private Class Menu II
  
  Risotto alla Milanese- Risotto with Mushrooms
  Pollo alla Cacciatore - Chicken Cacciatore
  Cannellini e Scarole - Cannellini and Escarole Saute
  Tiramisu - Classic Italian Dessert
• 
  Private Class Menu III
  
  Spaghetti Crespati - Crispy Spaghetti
  Melenzane alla Parmigiana - Eggplant Parmesan
• Gamberetti e Fagioli Cannellini-Shrimp with white Beans
  Affogato al Caffe Espresso - Espresso Drowned Ice Cream