Taste Italy: Culinary Secrets from the Heart of the Mediterranean

Kristin Del Rosario, Jon Angelo Pagulayan, Maria Alexandra Rojas & Danielle Saret

P R E F A C E

T h e p r o c e s s o f c r e a t i n g c o o k b o o k s a p p e a r s t o h a v e n o e n d T h e y c o m e i n d i f f e r e n t s h a p e s a n d s i z e s f r o m t h e w o r l d ' s p r e s s e s , b u t a s d i v e r s e a s t h e y a r e , e a c h s a t i s f i e s a s p e c i f i c d e m a n d i n t h e w i d e r a n g e o f t a s t e b u d s a n d a p p e t i t e s

T a s t e I t a l y p l a y s a u n i q u e r o l e , i n w h i c h i t e x c e l s a t I t i s a c o l l e c t i o n o f r e c i p e s , p r i m a r i l y f r o m t h e I t a l i a n c u i s i n e F u r t h e r m o r e , t h e s e d i s h e s h a v e b e e n p i c k e d f o r t h e i r h e a l t h f u l n e s s T h e s e a r e t h e g r e a t e s t r e c i p e s a n d t h e e p i t o m e o f I t a l i a n c u l i n a r y b y T a s t e I t a l y

B R U S C H E T T A

Savor the essence of rustic Italian charm for breakfast with our Bruschetta, a symphony of flavors on toasted artisanal bread Crispy, golden slices adornedwithplump,sun-drenchedtomatoes,fragrantbasil,andadrizzleof the finest extra-virgin olive oil This culinary masterpiece invites you to the heartoftheItaliancountryside

I T A L I A N S P A G H E T T I

T h e M e n u

For our lunch, indulge in the epitome of Italian culinary opulence with our exquisite Italian Spaghetti Handcrafted al dente pasta adorned with a velvety symphony of sun-kissed tomatoes, extra-virgin olive oil, and a delicate blend of aromatic herbs Each strand is a journey through the rollinghillsofItaly,deliveringaluxurioustastethattranscendstheordinary

B I S C O T T I

Experiencemeriendalikenootherwiththeepitomeofartisanaldelight-our Biscotti, a delicate dance of crunch and sweetness Handcrafted to perfection,thesegolden-bakeddelightsbeckonwithasymphonyofflavors Immerse yourself in the enchanting aroma, as each bite unveils a perfect balanceofcrispinessandtenderness

B O M B L O N I

Streetfood? Elevate your dessert experience with these irresistible spheres of heavenly pleasure, capturing the essence of Italian sweetness in every bite These golden orbs of delight are a testament to the artistry of our pastry chefs Delicately fried to golden perfection, each is a pillowy canvas waitingtobeadornedwithlayersof creamorlusciousfruitcompote

I T A L I A N P I Z Z A

Savor the essence of Italy with our artisanal Italian Pizza for dinner thin, charred crust adorned with San Marzano tomatoes, fresh mozzarella, and hand-selected herbs A perfect blend of tradition and innovation, inviting ,youtoindulgeintheauthenticflavorsoftheMediterranean

If you haven’t tried Italian cuisine, you haven’t really lived. “

- stranger

S T

INGREDIENTS

TOMATOES

1/4 c extra-virgin olive oil

2 cloves garlic, thinly sliced

4 large tomatoes, finely chopped

1 tsp salt, divided

1/4 c. thinly sliced fresh basil

2 tbsp balsamic vinegar

Pinch of crushed red pepper flakes

INSTRUCTIONS

Tomatoes

Bruschetta B R E A K F A

BREAD & ASSEMBLY

1 large baguette, sliced 1/4" thick on the bias

Extra-virgin olive oil, for brushing

2 cloves garlic, halved

Step 1 In a medium skillet over medium-low heat, heat oil Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes Let cool

Step 2 Meanwhile, set a large strainer or colander over a bowl Add tomatoes and toss with 1/2 teaspoon salt. Let sit for 5 minutes, then transfer tomatoes to a large bowl

Step 3 Add basil, vinegar, red pepper, and remaining 1/2 teaspoon salt to bowl with tomatoes and toss to combine Add garlic and oil from the skillet and toss again to combine Let marinate at least 30 minutes or up to 2 days

Bread and Assembly

Step 1 Preheat oven to 400°. Brush bread on both sides with oil and arrange on a large baking sheet

Step 2 Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes Let cool for 5 minutes, then rub one side of bread with halved garlic cloves.

Step 3 Arrange bread on a platter. Spoon tomatoes on top of bread just before serving

ItalianSpaghetti L U N C H

INGREDIENTS

1 tablespoon olive oil

1 small onion finely chopped

3 carrots peeled, chopped

1 pound ground beef

1/2 pound ground pork (optional)

1 1/2 pounds tomatoes (fresh peeled and diced tomatoes or canned San Marzano tomatoes)

6 fresh basil leaves chopped (or 1-2 teaspoons dried basil)

1/2 teaspoon sugar

1 teaspoon Kosher salt

1/2 teaspoon pepper

beef broth (if needed, to taste, you can also use pasta water or a splash of red wine)

1 pound spaghetti noodles

INSTRUCTIONS

Step 1; Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute Add ground beef and pork and continue to cook

Step 2: When meat is browned and onions are soft, add tomatoes.

Step 3: When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are using whole tomatoes, mash them with a potato masher or spatula to release all their juices).

Step 4: Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed

Step 5: In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered

Step 6: Serve immediately

Notes: Your spaghetti will last in the fridge in an airtight container for 3-4 days

Italian Spaghetti

E R I E N D A

Biscotti

INGREDIENTS

5cups sifted flour

1tablespoon baking powder

1 1⁄4cups sugar

2tablespoons orange juice

3⁄4cup butter or 3/4 cup shortening

INSTRUCTIONS

4 eggs

1teaspoon vanilla

1teaspoon orange extract

10drops violet food coloring

10drops red food coloring

Step 1: Combine flour, sugar, and baking powder into a mixing bowl

Step 2: Cut butter or shortening into dry mixture until it resembles coarse cornmeal Make a well in the flour mixture

Step 3: With a fork, beat together eggs, vanilla, orange juice, and orange extract until well blended.

Step 4: Pour mixture into flour well and knead for 5 minutes until smooth

Step 5: Divide dough into two parts Into one part, add 10 drops of violet food coloring

Add 10 drops of red food coloring to the other dough, mixing each well to blend in colors.

Step 6: Pinch off a piece of the green dough about the size of an egg

Step 7: Roll out to 12 inches long, and about as thick as your finger

Step 8: Repeat with both doughs until all is used up. Place one roll of red dough and one roll of green dough close together on a cookie sheet

Step 9: Repeat with double rolls (1 red and 1 green) 2 inches apart Dough will rise when it bakes

Step 10: Bake at 325 degrees for 10 minutes

Step 11: Remove from oven and cool slightly

Step 12: While still warm, pour glaze on and, if desired, finely chopped nuts Cut into 1-inch slices

Note: Glaze: Combine 3 cups confectionary sugar, 3 tablespoons melted butter, 1 tablespoon Grand Marnier liquer, and 3 tablespoons boiling water

S T R E E T F O O D

Bombloni

INGREDIENTS

¼ cup + 3 tablespoons milk (lukewarm 2%)

1¼ teaspoons active dry yeast

2½ tablespoons granulated sugar

3 tablespoons vegetable oil

1 large egg (room temperature)

¾-1 tablespoon orange zest

INSTRUCTIONS

½ teaspoon vanilla

2 cups + 2 tablespoons all purpose flour (275 grams, if you want to double the recipe double this amount)

1 pinch salt

1 cup pastry cream of choice

Step 1; In the bowl of the stand-up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together Then add the sugar, vegetable oil, egg, orange zest, and vanilla, whisk together to combine

Step 2: Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, don't go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic

Step 3: On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil Cover the bowl with plastic wrap and let it sit in a warm draft-free area for about two-three hours or until tripled in bulk.

Step 4: Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour

Step 5: In a medium-sized pot add about 2 inches of vegetable oil, and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying Fry the donuts, turning a couple of times for about two to three minutes on each side

Step 6: Remove the fried Bomboloni with a slotted spoon to a paper towel-lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar

Step 7: Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream Serve immediately. Enjoy!

Bombloni

ItalianPizza

INGREDIENTS

280 g flour

4 tsp sugar

1 tsp salt

150 ml water (lukewarm)

7 g active dry yeast

20 ml olive oil

1 clove garlic

½ onion

250 g tomato purée (passata)

1 buffalo mozzarella cheese

125 g arugula

INSTRUCTIONS

100 g Prosciutto di Parma

3 figs salt pepper vegetable oil (for frying) flour (for dusting)

Step 1: Prepare the dough. In a large bowl, mix the flour and salt together. Add the yeast to warm water and let it stand for a few minutes for bubbles or foam to appear Pour yeasty water into the flour bowl slowly, mixing with a spoon at the same time Once all the water has been added, add olive oil and mix with a spoon to combine

Step 2: Knead dough. Transfer the dough to a bench that’s been dusted with flour. Knead with your hands for about 10 minutes until the dough is elastic and smooth

Step 3: Resting time Roll into a ball, tucking under the sides, and allow to rest covered with a damp tea towel or plastic wrap for 30 -60 minutes The dough would have doubled in size Divide into 3 even balls then add a touch of olive oil to the top of the balls and let them rest covered with cling wrap or a damp cloth for a minimum of 2 hours

Step 4: Make the pizza Preheat the oven to its highest setting for 30 minutes with your pizza stone or oven tray inside To make the pizza shape, dust your bench with semolina flour and using your hands gently stretch into a pizza shape

Step 5: Add toppings Add your tomato sauce and favourite toppings, all except the mozzarella cheese. Drizzle with olive oil and brush some onto the crust too

Step 6: Cook the Pizza Gently move the pizza base to your heated pizza pan or oven tray Cook in the oven on the lowest level for approximately 4-5 minutes Remove from oven, add mozzarella cheese, and place back in the oven for 3-4 minutes until the cheese has melted Tear over some fresh basil leaves and enjoy!

Italian Pizza

E m b a r k o n a c u l i n a r y v o y a g e t h r o u g h I t a l y ' s v i b r a n t f l a v o r s . I m m e r s e y o u r s e l f i n a s y m p h o n y o f t a s t e s t h a t e m b o d y t h e e s s e n c e o f I t a l i a n c u i s i n e . U n c o v e r t i m eh o n o r e d r e c i p e s , e a c h i n f u s e d w i t h a u t h e n t i c i t y a n d p a s s i o n . F r o m c o m f o r t i n g p a s t a d i s h e s t o d e l e c t a b l e d e s s e r t s . E x p l o r e t h e d i v e r s e t a p e s t r y o f I t a l i a n g o u r m e t w i t h i n t h e p a g e s o f t h i s m e t i c u l o u s l y c u r a t e d c o l l e c t i o n . W h e t h e r y o u ' r e a s e a s o n e d c h e f o r a n a s p i r i n g h o m e c o o k , a l l o w o u r c o o k b o o k t o b e y o u r c o m p a n i o n i n m a s t e r i n g t h e a r t o f I t a l i a n c o o k i n g a n d b r i n g i n g t h e w a r m t h o f I t a l y ' s . . . . . k i t c h e n i n t o y o u r o w n h o m e .