Fava beans are a staple throughout Italy and Sicily, and are most commonly found in dishes that stem from the southern regions of Italy. Before purchasing these beans, it is important to only purchase beans that have been skinned and split, by doing this it will make preparation much easier. If the beans are purchased whole in the skin, it requires hours of soaking before cooking and can cause a bitter taste to the palate.

Lentils are widely used in many recipes across Italy. Lentils have a nutty taste and are small in size when compared to other types of Italian beans. Some of the most prized lentils come from Sicily, Abruzzo and Umbria. These beans are best when soaked for an hour before cooking, which will greatly reduce the overall cooking time.

Science has conducted many studies on the nutritional value of beans. We now know that beans are high in fiber, protein and iron which are all important to a healthy and balanced diet. People that consume a diet rich in fiber can help reduce the risk of many diseases such as heart disease, high blood pressure, high cholesterol and certain types of cancer.

Incorporating beans into the diet is a wonderful way to reap the health benefits of the food. With this being said, many are now discovering the healthful benefits of a Mediterranean diet that many throughout Italy and Sicily have eaten for hundreds of years. Adding beans to an Italian dish not only adds flavor and texture, but it also has many other benefits as well. No matter which type of bean is used in an Italian recipe, one is sure to discover the hidden richness and flavor that is added to a dish.

Cooking polenta can be a time consuming and laborious task that many new cooks are apprehensive to undertake. Polenta does well when cooked over low consistent heat and stirred constantly. By doing these two things, it will help to keep the polenta from sticking, prevent lumps and reduce burning. For those cooks that would like to shorten the cooking time of polenta, many companies make instant polenta which is now becoming extremely popular in Italy.

Polenta can be served creamy or cooked until soft in texture, and served with various Italian sauces. Some cooks prefer to take the soft polenta and spread it out on to a wooden board and allow it to firm up and dry. Polenta can also be chilled in the refrigerator until it becomes firm in texture. Polenta can then be sliced and fried in oil or grilled and served with various meats and vegetables. When polenta is prepared in this manner, it is usually served as a side dish unlike soft polenta which is served as the main dish.

One question that many cooks and food lovers want to know is if there is a difference between polenta and cornmeal. About the only difference between the two is that polenta is medium or coarse ground and is cooked like a porridge or gruel. While cornbread for example is made out of a finer ground cornmeal and is baked into bread or used as a coating like flour with deep-fried foods such as catfish.

Polenta has come along way in the past fifty years when compared to its original rustic beginnings in northern Italy. This creamy comfort food has been making many happy with its simplicity and also being able to dress it up with complex sauces or luxurious ingredients makes it a tasty meal or accompaniment to various Italian-themed food dishes. No matter which way a person likes their polenta served, it is sure to make a lasting impression on the palate.

Bagna cauda is considered to be an Italian comfort food and is usually served during the autumn and winter months. The traditional Italian appetizer is usually served communally in a large pan in the middle of the table and comes with vegetables for dipping. The vegetables that are usually served with the dip include zucchini, cauliflower, endive, sweet peppers, cucumber, cabbage and fennel. The vegetables are always served raw, which adds a nice crunch to the contrast to the silky smoothness of the dish.

Bagna cauda is generally not familiar to those outside of Italy, and is still unknown in many parts of the United States. Just like in Italy, it is as much a regional dish in the United States and the ingredients can vary depending on which part of the country it is made. Throughout history, bagna cauda has come to exist by using a variety of different local and foreign ingredients and has since become a distinctive dish which is traditionally served during holiday feasts and for other special occasions.

Bagna cauda in St. Louis, Missouri comes in two completely different types. The traditional version which made with olive oil, while the other nontraditional version includes butter and heavy cream mixed in with the garlic, olive oil and anchovies. The dish is not only served with traditional Italian vegetables for dipping, but many restaurants in the area also serve pieces of crusty bread on the side.

Many can find the delicious dip served in numerous Italian restaurants, bars and family dinner tables during the Christmas holidays and of course during football season in and around the St. Louis area. Bagna cauda is sometimes just called “bagna” in and around Saint Louis. The dip just like salsa and tortilla chips in the Southwestern areas of the United States is a family favorite.

Many of us have fond childhood memories of family members making this aromatic dip and filling our bellies with this warm comfort food on a cold night. Holidays and family get-togethers would not be the same without a pan or fondue pot filled with this traditional Italian dip. No matter if one comes from an Italian family or loves trying unique dishes, bagna cauda will soon become a favorite dip to share with family and friends.

Next, slice about half of the top of the head off of each bulb of garlic. Then arrange all the garlic bulbs cut side up on a large cookie sheet lined with aluminum foil. By lining the baking sheet with aluminum foil will make for easy clean up later. Drizzle about 3 tablespoons of the olive oil over all of the bulbs of garlic.

By drizzling the olive oil first will help the salt and pepper to adhere more evenly to the garlic. Sprinkle the garlic with the salt and pepper, and after the garlic is oiled and seasoned to taste, take the aluminum foil and wrap around the garlic bulbs making a tight packet. The clove should roast for about 1 to 1 ½ hours in the oven or until the garlic is a light golden brown in color and very soft when poked with a fork.

After the garlic has completed the roasting process take the cloves out of the aluminum foil packet and allow them to cool at room temperature. Once the garlic has cooled, it is time to remove the cloves from the head, which is a simple process. First grab the bulb and squeeze the bottom part gently. This will help the cloves of garlic pop out of the bulb.

Place the roasted cloves and place them in a bowl, take the remaining olive oil about 1 tablespoon and add to the bowl of roasted garlic cloves. Using a fork, mash up and mix the roasted garlic and olive oil together until evenly blended. Roasted garlic can then be stored in the refrigerator for about 2 weeks and for approximately one month in the freezer.

When garlic is roasted, the cloves of the bulb start to mellow and sweeten the flavor when compared to raw garlic. By roasting the garlic, it will add a silky buttery texture to the clove, which will be a perfect compliment in a tomato sauce or even a simple pasta

In the past, in the northern region a person would find head cabbages such as the cavolo cappucio with leaves of green or purple and cavolo verza or Savoy cabbage, which is a green to purple headed cabbage. With its bright, bubble like leaves; people in the country also refer to the cabbage as “Cavolo di Milano.” Savoy cabbage is a savory, light addition to the most flavorful dishes of Italian food and enjoyed by many because of the airy, buttery texture.

When choosing a Savoy cabbage, there are certain things that a person should be aware of which would denote a less than quality vegetable. For selecting a Savoy cabbage, the standard rule for all leafy green veggies applies; the cabbage head should be firm, leaves should be glossy and the weight should be heavy. If the leaves of a Savoy cabbage are wilted or dull, and the head feels light; chances are it is not going to be fresh. Once the cabbage has been selected and brought home, it can be stored for several days in the vegetable drawer of the refrigerator.

From a dietary viewpoint cabbage is low in calories, rich in folic acid, fiber and vitamin C, which make it a healthy addition to any diet. Being packed with vitamins B and E, and calcium makes the Savoy cabbage full of antioxidant properties and good for people suffering from osteoporosis. The sulfuric compound of cabbage also makes it an ideal vegetable for those suffering from stomach ulcers because of antibacterial properties. Cabbage is good for the diet and a traditional staple in many delectable, savory Italian recipes, it is added to soups and stews and used in many pasta dishes as well.

Few people will not recognize the pungent smell of cabbage when cooking; due to the chemical breakdown of the vegetable when heated, a strong scent is released into the air. One way to alleviate the strong odor of cooking cabbage is to wipe out the pot with a vinegar soaked rag prior to cooking. No matter what people might think about cabbage, it is one of the most healthy and savory of all vegetables and provides flavor and substance to many different Italian recipes.

Chiacchiere are also referred to as, bugles, strappole, costoli and lattughe, depending upon which region the cookies are made. Many people wonder what the name means, it is important to the recipe but there are those that still enjoy debating the origins behind this crunchy cookie. One version of the recipe uses strips of sweet dough which are formed into various shapes and fried in hot oil. The cookies are traditionally dusted with confectioner’s sugar when cooled. The dough can be formed into a bowtie, knot or left flat and is then fried in oil to a crispy, golden brown color.

Each region, family and village has its own recipe for chiacchiere which is traditional with any Italian recipes. Regional influences have a great deal to do with how the dish is prepared, which ingredients are used and any other variations which are made. Some chiacchiere recipes call for the incorporation of Marsala, Grappa or other white wine mixed in the dough, while some are made with yeast and others are not.

Some Italian families serve chiacchiere cookies during Christmas time and will allow the children to participate in the cutting and creating of the bowties. Many other countries have their own variation of the chiacchere cookie and in Switzerland the cookie is traditionally served from December through February. Preparation, shape and ingredients will all have a direct influence on which variation of the cookie is served, but everyone that tries them will agree these little cookies are like a taste of heaven.

Once the cookies have been formed and fried in hot oil, they will puff up and become a rich, golden brown. The cookies are placed on a paper towel or cloth to absorb the extra oil and allowed to cool. Once the cookies are completely cooled it is tradition to roll them into confectioner’s sugar. Store the cookies in a paper bag or an airtight plastic container in order to keep them crispy. People all over the world enjoy their own version of this sweet, little Italian cookie rich in taste and history.

A person should never use a spoon when eating spaghetti the Italian way. While many people enjoy using a spoon to wrap the pasta around their fork, it is considered bad manners. Spaghetti should be eaten using a fork only, and with some practice an amateur can become adept at the skill in no time at all. Never, ever no matter what you do, cut the noodles with a fork or knife. Spaghetti is sold in a standard 10-inch length and it is just perfect the way it is!

In Italy, spaghetti is traditionally served in a special dish called a “piatto fondo,” which is deep and shallow with a rim. A person should allow room at the front of the bowl to push the spaghetti a bit forward and into the center of the dish. Take a small bunch of spaghetti using the prongs of a fork to do it and push the noodles against the front of the bowl. Now, using the fork in a vertical fashion, push the prongs against the rim of the bowl and twirl the fork in a clockwise motion. Raise the fork with spaghetti above the bowl to eye level, savoring the sauce, the cheese and the pasta lovingly as you anticipate the first bite!

The mistake most people make is overloading the fork with spaghetti, which can result in disaster. If the amount is too much or too little, drop the fork down and pick up the desired amount. Roll the fork again in the same fashion until you get the perfect bite, pop it into your mouth and enjoy the robust and hearty tomatoes, savor the tangy herbs and spices and allow the taste buds to partake of the exquisite beauty that is spaghetti!

There are just a few more rules to observe when properly eating spaghetti, never slurp, it’s rude. Also no not splatter spaghetti and do not wear your napkin like a bib, unless you are a small child. Unless you are feeling adventurous, avoid spaghetti at a large, formal gathering it is much easier to eat it shorter pasta such as macaroni or bow-tie. No matter what you do never “Scarpetta, ” in public, which literally translates to mean “little shoe,” we all know spaghetti is a wonderful, tasty dish but never take a piece of bread and try to sop up the juices, it is considered bad etiquette. However, when at home do as the others do and enjoy every last bite of one of the most delicious dishes to ever come from Italy!

Gnocchi has been made in Italy for 2000 years, and early recipes for gnocchi did not include potatoes, but were made from eggs and porridge-like mixture that was made from semolina flour. The introduction of potatoes into the recipe was not done until the Spanish brought the dumplings back from South America to Europe. Hence, the potato became a common ingredient in Italian gnocchi.

One of the reasons why gnocchi became so popular throughout Italy is that many ingredients can be mixed into the dough, and it is a great way to use for leftovers. Cheeses, vegetables herbs and mushrooms are common ingredients that can be used in the dough of gnocchi which makes gnocchi a versatile food and could be why it is so popular in Italian cuisine. The combinations are only limited by the imagination and the palate one has.

Gnocchi was once considered to be peasant food or simple food; however this is not true anymore with Italian cuisine becoming more popular, especially in the United States. Many home cooks and chefs are now adding more expensive ingredients to gnocchi. These ingredients can be anything from specialty cheeses and meats to spices. Sauces that are poured over this luscious dumpling can be as simple as a butter and herb sauce to a rich and meaty Bolognese.

The best types of potatoes to use when making gnocchi are those that have minimum water content. One of the better types of potatoes to use is a Russet potato because these are high in starch. When preparing potatoes for gnocchi it is important to make sure that the potatoes do not absorb water. The potatoes should be baked or boiled with the skin on to avoid water absorption, by doing this it will help to keep the gnocchi from becoming gummy or breaking apart when boiled.

Gnocchi may have been considered peasant food at one time. With many cooks dressing this simple dumpling up with gourmet sauces it is now becoming a more elegant and delectable dish. No matter if it is served with a simple sauce or made with gourmet ingredients, gnocchi is a delicious dish that many enjoy and is growing as a staple on Italian menus everywhere.

Now with many Americans rediscovering the joys of wine, Marsala is now coming out of the kitchen and back into wines glasses. Marsala wine is now made in three different types, golden, amber and ruby. Like many other wines they can vary from sweet to dry. There are also variants in the aging process. The “Fine” grade is Marsala that is aged for one year. The “Superiore” Marsala is aged for a minimum of two years and a maximum of three years. “Superiore Riserva” or sometimes called “Riserva” is aged for four to six years. The “Vergine” grade of Marsala is aged for five to seven years. There are many Sicilian wineries that specialize in making Marsala wine. Some of the wine houses even age this elegant wine in oak casks dating back to the 1860’s.

Marsala wine is a fortified wine; this means that the wine has hard alcohol added to it. With this being said, fortified wine can be opened and will not go bad in a matter of days like other types if wine. However, the flavor will deteriorate slightly after about three to four months. Marsala wine also does not have to be stored in the refrigerator, but it should be kept in a cool dark place.

With the many varieties and ages of Sicilian Marsala wine, it is making a come back as a great table wine. Next time visiting the local wine store, check out some of the higher grades of Marsala wine and ask for a tasting. After all, Marsala wine is not just for cooking anymore and deserves to be served in a glass.

Both gelato and ice cream are served below 32 degrees Fahrenheit; gelato is generally served about 10 to 15 degrees warmer than ice cream. With gelato being served slightly warmer it enhances and intensifies the flavor of the ingredients when it melts on the tongue. This is one slow sensual dance on the palette that ice cream cannot match and ends up looking like a wallflower when compared with this Italian dessert.

Flavors of gelato can vary greatly just like ice cream. The most common flavors of gelato are hazelnut, chocolate, coffee, lemon, mint, custard, peach, almond, pistachio, strawberry, raspberry and spumoni. Some makers of gelato also like to add chocolate flakes, cookies, small confections and nuts to this dessert. When these types of ingredients are added they are mixed in after the gelato is frozen.

Once trying this wonderful and flavorful Italian dessert, it is hard to go back to just eating plain old vanilla ice cream. Gelato glides across the tongue like silk and is intense in flavor. With one taste, your taste buds will be saying “Grazie”!