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Celebrating Italy with Sunday At the Giacometti’s

Celebrating ItalyThis week we are Celebrating Italy!

Barbara Cioffi Giacometti’s, of Sunday at the Giacometti’s, posts every day, and my heart stops beating for just a moment.  The cuisine is gorgeous and the ingredient’s list has me salivating on my keyboard.  She has graciously agreed to allow me to share a couple of her culinary masterpieces with you.

Take a few minutes to visit Barbara’s links that are provided here.  Here Facebook page is delightful and informative to follow and her blog is sheer culinary genius.

Alfredo's Pork Roast

Alfredo’s Pork Roast

Alfredo’s Pork Roast ( Arrosto di Maiale con Verdure )

A succulent pork tenderloin with roasted vegetables.  This is a dish that is not difficult to create and is full of flavor.  The ingredients list is simple, you probably have these items in your pantry; 3 pound pork tenderloin, fresh rosemary, fresh sage, garlic, pepper, salt, flour, white wine, olive oil, vegetable oil, red potatoes and baby carrots  Full recipe

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients, with the quality of the ingredients more important than extensive preparation.  Dishes vary by region with cheese and wine being a major component of the cuisine.  With roots tracing as far back as the 4th century BCE, (Before the Common Era), you know it’s outstanding.

Of course cheese, a crust of bread, a bottle or two of wine and great friends to share your meal with, is an absolute must.  After your table has been cleared, it’s time for dessert.  And once again, Barbara has the perfect post.

Torte Caprese

Torte Caprese

Torte Caprese

Chocolate, almonds, eggs and butter create a delightful flavor and aroma.  This recipe is involved, but not difficult.  Be sure to take the notes on her post to heart, as this is created in the traditional method, for the ultimate outcome of the dessert.  Full Recipe

Next, Barbara gives us a very special treat that requires a bit of patience.

Limoncello

Limoncello

Limoncello

Limoncello is an Italian Liqueur mainly produced in Southern Italy.  The exact origin of the drink cannot be agreed upon, however, it is at least one hundred years old and is traditionally served chilled as an after-dinner digestivo ( in theory, to aid digestion ).  Traditionally, it is made from the zest of Femminello St. Teresa lemons, Barbara has let us know, that organic will be just fine.

What you will need to prepare your Limoncello;  one large clean and sanitized mason jar, 8 – 10 organic lemons, Everclear or 100 proof vodka, sugar, spring water and a bit of patience.    Full Recipe

You can find Barbara at her blog and on Facebook.  Be sure and stop in to say hello.

 

Celebrating Italy

Celebrating Italy

About Basil & Salt Magazine (782 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

6 Comments on Celebrating Italy with Sunday At the Giacometti’s

  1. Thank you Karie! You made me blush! So sweet of you to honor me with your kind words.
    Saluti, Barbara giacometti
    Sunday at the Giacometti’s

  2. Oh, yeah, Barbara is fabulous! Love her creations…and, yes, my heart skips a beat, too…xo

  3. Love Barbara’s blog! Her food is traditional and authentic. Go italia!

  4. Love this – thanks for sharing it…

  5. I agree, this is great. Cheers!

  6. Early in the morning and I am starving for this wonderful food. Thanks for sharing and thanks for liking my recent blog post! Cheers!

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  1. Delightfully Light and Full of Lemons | Your Home with Karie Engels

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