As I have mentioned before, I do know pizza. Pizza is serious business. Over time I have come to eat more Italian style pizza's with simple toppings that let the natural flavors of the dough and toppings shine through. The crust must be cooked right. Use a 600 degree wood fired brick oven.
Hi there, welcome back to the second half of my Carrabba's kitchen tips. Come on in, sit down and get a glass of this delicious peach sangria. Now, you might be thinking "that's nice Lauren but what's in it"? The recipe contains: White zinfandel, Absolut peach vodka, Patron Citreon and citrus juice.
I love my hobby especially when it comes to food blogging: ah the life, the parties, the trips!
Yes, I go on vacation just to eat the food. The passion of watching someone talk about what they love is what it's all about. I met other passionate people today for the Foodbuzz Tastemaker's event held at Carrabba's on 700 N. Dale Mabry in Tampa. Italian cooking is one of the most pleasurable types of cooking in my humble opinion.
The Colosseum is a magnificent vision to behold. At night, the arches glow from the inside making every crevice noticeable. At first, I made the comment how gold complemented the menacing structure. Thirty seconds later it was more of a yellow, then red.
I love Italy for many reasons; it's so eternal, the fashion, the language, the Amalfi Coast, the Italians, the renaissance art, and the food.
Ah, the food. This is my affordable way to enjoy a slice of Italy in my own home. During my visit years ago I took notes while I watched Luigi make pizza dough in the kitchen. Everything he did I did. Luigi made it by hand and so do I. Knead the dough for 5-10 minutes. I promise you, you do not need to buy a fancy food processor to mix the dough. It was as if he was communicating with me over some space and time continuum. Mixing the dough becomes magical.
The refrigerator has now been depleted; therefore, it is time to go to market and make an attempt at gathering fresh herbs and veggies in order to make a colorful pasta dish. Pasta is a pleasure to eat, specifically linguine which must be cooked al dente style. Perhaps one of these days I'll make it from scratch but that will be when I'm in Italy with a hot Italian chef by my side.
Taking a ferry to another village is a luxurious way to seek refuge from the famous steps that are everywhere in Positano. Get to the bottom and stay for the day. As the boat pulls out I take another stunning view of the jagged rocks where villages are nestled high in the hills. Today we are headed to Capri and the blue grotto.
My room was an unobstructed view of the mediterranean where I dreamed I was never going to leave. Everyone I knew at that point was going to have to find me here. Inside is my bed and this is my new terrace and with it I feel like a new woman.
It's been a few years since I was in Italy but I'll never forget the time spent. Touring ancient ruins and hiking is my idea of a fun morning or afternoon. I will try to recall this memory as best I can in detail...
Now here is a dish that can stand up to a big red wine. The elegance of the risotto milanese flavors are truly shown off with the choice of a mature red. I enjoy serving this dish because I love to pair different wines with risotto. Making this requires a lot of stirring on the stovetop; however, your efforts will be rewarded.
