Posted by: Joe | January 10, 2013

Salmon Baked in Paper (Salmone in Cartoccio)

Preparing Salmone in Cartoccio

Preparing Salmone in Cartoccio

It’s winter in Los Angeles: getting dark early, cold (low 60s, even high 50s) and even raining every couple weeks for a whole day. Might as well be London. So I’ve been craving warm beach weather and summertime food, and found myself mentally transported recently to an Italian island eating beach-side and enjoying the freshest fish prepared in a very light way.

Which brings me to Salmone in Cartoccio. This simple approach to bake (and steam) fish is a perfect way to preserve the light texture of salmon but also to use winter vegetables, in this case Brussels sprouts and leeks. While other recipes for this dish will give up on using parchment paper in favor of foil, I consider eating out of a foil package uncivilized. So give this a try using parchment paper. The key is to crumple the parchment paper while dry. If it gets wet when you add the wine, it just won’t fold.

This recipe is adapted from Anne Burrell’s Halibut in Cartoccio. Serves 2 and contains enough vegetables to act as the accompaniment.

Ingredients and Directions:

  • 2 salmon fillets, each about 2-inches wide
  • 2 large sheets of brown or white parchment paper (about 12″x16″)
  • 1 cup of Brussels sprouts, trimmed of the woody stem and sliced thin (this is most easily done using a food processor equipped with a slicing disk)
  • 1 leek, sliced lengthwise, cleaned well of any dirt or sand and thinly sliced crosswise using only the white and light green part
  • Fresh thyme sprigs
  • 4 slices of lemon, in this case I used Meyer lemon, removing most of the large seeds
  • Extra virgin olive
  • Salt and pepper
  • 1 cup dry white wine

Special equipment:

  • Sheet pan for baking
  • Parchment paper as mentioned above
  • A pair of kitchen scissors
  1. Preheat the oven to 500 degrees.
  2. Combine the sliced Brussels sprouts and sliced leeks in a bowl. Strip the thyme sprigs of their leaves and add to mixture. Add a splash of olive oil and a bit of salt and pepper and combine.
  3. Cut the parchment paper by folding in half across width-wise. Cut the parchment paper into a 1/2-heart shape so when you unfold it you have a complete heart shape. The idea is to create a tear-drop-like shape when the parchment is sealed. Place the opened parchment paper on the baking sheet as shown.
  4. Spoon a healthy amount of the Brussels sprout and leek mixture onto one side of the parchment as shown in the photo. Flatten the top of the mixture to act as a bed for the salmon and leaving a good 1-inch of clean parchment around the edge. Remove some of the mixture if it’s too much.
  5. Layer the salmon on the mixture and season with salt and pepper. Layer two slices of the sliced lemon on top of the salmon.
  6. Now the fun part!! Have your wine standing by to use and fold the parchment paper over the fish assembly starting to crumple closed from the tail-end first – crumpling the bottom sheet over the top sheet. Continue working around the edge until you have 2 inches remaining. Now using both hands or get a friend to help, pour a 1/2 cup wine inside the almost closed package and then seal completely.  The tighter the seal on the paper edge the better but it’s not the end of the  world if it’s a bit open in a few places.
  7. Place the sheet pan holding the packets in the oven and bake for 8 minutes. When done, remove the sheet pan from the oven.Teardrop package
  8. Slide each package onto a serving plate and serve. Instruct your diners to slice the packets open with a knife being careful of the hot steam that will escape. The fish and the vegetables with be beautifully cooked and perfumed.
Posted by: Michele | December 31, 2012

Capodanno, Cappelletti and Red Underwear

Cappelletti4 (1 of 1)

Although my mother was Sicilian, she learned to cook many a dish from our paternal grandmother who hailed from Emilia-Romagna. One of these specialities is a dish that we traditionally have on New Year’s Day – Cappelletti in Brodo.  Cappelletti are very similar to tortellini except the pasta is cut square rather than round which allows you to shape them into little hats with a point – which is what their name means in English “little hats”.   With the best intentions, we would help my mom shape the little hats but never fail, after making hundreds, they started to look less and less like hats and more and more like round blobs.  This New Year’s Day, we will be out of town but needed my fill of cappelletti so I spent a peaceful afternoon making them for dinner last eve. These indeed are time consuming but so worth the effort.  If you can convince your friends or family to join in the fun, it goes much faster.  In a pinch, you could probably use canned stock and wonton wrappers (my mother and grandmother probably just fainted up in heaven as I typed that last sentence :o) but there is something special about the entire process of making homemade stock and pasta – taking the simplest of ingredients and transforming them into a soul warming dish.Cappelletti2 (1 of 1)

May you all have a wonderful and peaceful New Year filled with much love and prosperity. ‘Vive bene, spesso l’amore, di risata molto’- Live well, love often, laugh alot.

And don’t forget to wear your red underwear on New Year’s Eve. It is said to ward off the Evil Eye and bring much luck in the new year!  Buon Capodanno, tutti! xo

Cappelletti in Brodo

Ingredients:

For the filling: 

2 tablespoons extra virgin olive oil

2 tablespoons butter

1/2 pound boneless pork cutlet, cut into small chunks

1/2 pound boneless chicken breast, cut into small chunks

2 ounces prosciutto crudo, diced

1 large egg

1/2 cup grated Parmigiano cheese

1 tablespoon lemon zest

1/4 teaspoon grated nutmeg

Salt and freshly ground black pepper to taste

For the dough:

4 large eggs

1 tablespoon olive oil

3 to 3 1/2 cups of ’00’ or all-purpose flour

2 quarts chicken broth – homemade if possible

Directions:

Make the filling:  Heat the olive oil and butter in a pan over low heat until melted. Add the pork and chicken to the pan and cook until no longer pink and cooked through, about 10 minutes.  Add in the prosciutto crudo and cook for a few more minutes. Remove from heat. Let it cool.  Transfer to a food processor and blend until ground and mixed together. Transfer to a bowl. Mix in the egg and Parmigiano. Add in the lemon zest, and nutmeg.  Season to taste with salt and freshly ground black pepper.

Make the dough: Place the eggs and oil in the food processor. Blend to combine. Gradually add in the first 3 cups of flour until the dough comes together and forms a ball. Add more flour if the dough is too sticky or a bit of water (one tablespoon at a time) if the dough is too dry.  You want the dough to be soft and pliable. Place the ball on a lightly floured surface and knead until it is smooth. Cover with plastic wrap and allow the dough to rest for 30 minutes.

Cut the ball into 4 pieces and keep the remaining dough covered. Take each piece and flatten with the palm of your hands.  Roll through the pasta machine until thin.  I usually go from setting 1 to setting 5. I find setting 6 is too thin.  Cut the rolled out dough to be roughly 1 to 1 1/2 inch wide. Trim if not and save the scraps to re-roll for more cappelletti. On each rolled out piece, place about a 1/2 teaspoon of filling down the center of the dough, spaced about 1 inch apart.  Cut the dough between the filling – you should have about 1 to 1 1/2  inch square pieces of dough. Fold the square in half to form a triangle, enclosing the filling. Keep a little bowl of water nearby and using your finger, brush a little bit of water along the edges to help seal the dough. Seal the triangle and then fold the two ends of the triangle back and over each other to form a little hat. Place the cappelletti on a baking tray sprinkled with semolina or flour.  Careful not to let them touch or they will stick. (To freeze, place the tray in the freezer until the cappelletti are frozen. Transfer them to plastic bags and use as needed.) Allow to dry for several hours.

Make the soup: Bring chicken stock to a boil. Add in the cappelletti and allow to cook until they float to the top, about 10 minutes. Serve with the broth and sprinkle with Parmigiano-Reggiano.  Buon appetito!

Posted by: Michele | December 28, 2012

Fun Happenings here at Our Italian Table!!

179987_logo_finalAs we prepare to begin yet another year here at Our Italian Table, our hearts are filled with gratitude for all the support from our fellow bloggers and readers. As our readership ticks ever upward, we are truly grateful for all your likes, comments and words of encouragement. So another year begins!  And what better way to kick off the new year than with an award from a fellow blogger! Our friend over at Sharing My Italy blog has graciously awarded us a Blog of the Year Award and we graciously accept! We are always grateful (and taken by surprise) to be honored and a sincere grazie!  If you do not follow Sharing My Italy, then you must head over there right now and sign up – MariaGiovanna was born in Avellino in Campania in Italy and now resides in Frederick, Maryland. She shares her passion for cooking and travel and with an architecture degree, treats us to some amazing photos and perspectives from her visits back home.  Grazie, MariaGiovanna!

Blog of the Year Award 2 star jpeg

As part of the award, we are to name blogs that we feel deserve to be named Blog of the Year. We follow so many but there are 3 that I have been following recently for which I anxiously await their next post. They are:

My French Heaven

Over A Tuscan Stove

Italian Wine Geek

Thank you for sharing your enjoyable blogs!

And as the page turns to the new year, look for new happenings over here at Our Italian Table.  We will be launching a new series called ‘Footsteps Italy’ which I will keep underwraps for now – but soon will be sharing much more about this effort!!

Again, grazie for all your support. May you all have much peace, love and happiness in the year ahead!

Un grande abbraccio!!

Posted by: Bible Guy | December 26, 2012

Snow Day Brunello

Holiday travel is worth even the trials and tribulations of delays and crowded conditions when it means time with family and friends. A great coping strategy, when possible, is to turn unexpected circumstances into cause for an impromptu celebration! In today’s case, the key ingredients are bad weather and great wine!Snow Brunello2 (1 of 1)

When our day-after-Christmas return flight from Philadelphia to Los Angeles was delayed for several hours by snow and sleet — and we had, luckily, found out before leaving for the airport — Michele very graciously brought out a bottle of 2004 Mastrojanni Brunello di Montalcino to turn our delay into delight! There is nothing like a bottle of fine Brunello to turn any circumstance into a special occasion, even an unexpected change in travel plans.

I don’t know enough about winemaking to know what alchemy makes the best Brunello a near-perfect expression of Sangiovese, an entirely different wine (to my palette) than even the very best Chianti. To us in snowbound Pennsylvania it’s hard to imagine a better wine-drinking experience. The wine, at nearly ten years old, is still barely ready to drink, but by now the abundant tannins have smoothed to a point where the texture of the wine is plenty soft, and already with enough structure to carry a complexity, richness, and depth most wines can only envy. The finish is exceptionally rich in mouthfeel, with an unfolding story of tobacco, figs, minerals, and the rich earth of Montalcino that evolves as it lingers longer than seems possible. This is the ideal that most wines aspire to; a glass of great Brunello introduces us to a place we never forget as we journey through other wines. It becomes the standard — and if we’re not prepared to have our standard permanently raised, it might be better not to venture there at all.

Snow Brunello (1 of 1)So, here’s to flight delays and celebrations, to the quaint hill-town of Montalcino and to that place its finest wines invite us to visit, where rich complexity lingers on the palette until even the most unexpected and annoying travel circumstances are relegated to causes for another raised glass and more delight!

Posted by: Michele | December 21, 2012

In my mother’s footsteps: Pasta with Tuna and Tomatoes

Mom, circa 1940

Mom, circa 1940

The fridge is stocked; the pasta machine is at the ready; and the baccala is soaking.  The company has started to arrive and it won’t be long before the house is buzzing with voices big and small.  But tonight in the quiet before the chaos, I have a night to myself – to cook, to wrap, to reminisce.  My mom is always on my mind this time of year. She always worked tirelessly at Christmas, making homemade pasta or gnocchi for the neighborhood, sending tray after tray out the door with my dad for delivery.  My brother and I would stand on a chair and help roll out the gnocchi or carry the pasta sheets draped all over the kitchen to her spot at the pasta machine. We would finally get the hang of rolling the gnocchi into just the right shape or picking which pasta sheet was just dry enough to cut into the fresh strands of homemade ‘macaroni’.

I lost my mother to Alzheimers in 2007 and now as an adult, I often wish she could be with me in my kitchen, guiding my hand to shape the gnocchi as she did for me when we were young.  I do feel her presence as I buzz about the kitchen, making sure that the consistency for the pasta dough is just right or that I roll the pasta sheets just thin enough. (Although I do have to ask, where was she the year my gnocchi fell apart in the water and I was forced to serve lumps of gnocchi glue to the entire family?? :o)

With the kitchen covered in flour, I needed something easy and quick for an early dinner. And I knew just what I was going to make – my mother’s pasta with tuna fish, which became one of my favorites.  This is true comfort food for me. She always had a bowl of this waiting for me when I would return home from college. This pasta has seen me through many a rough patch – breakups with boyfriends, a tough exam, and then there was the time I showed up at home with my new boyfriend only to have a dozen red roses delivered from the other boyfriend. (Oops! Ate LOTS of pasta that night!)

I make this pasta with Italian tuna fish, which is canned in olive oil rather than water. The flavor is richer. But short of that, the ingredients are straight out of the pantry. This pasta is ready in minutes and can be used as a backdrop to add in many other ingredients – olives, spinach, pancetta, capers, whatever you have on hand.  (And I sometimes put grated parmigiano on this dish but please don’t tell!  You aren’t supposed to serve cheese with fish in Italy as it overpowers the delicate taste of the fish.)

Well, back to cooking! Miss you, Mom.

Pasta with Tuna (1 of 1)

Pasta with Tuna and Tomatoes

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic, sliced thin
  • 2 fillets of anchovies or 1 teaspoon anchovy paste
  • 2 (5 ounce) cans tuna, packed in olive oil, drained
  • Pinch (or more) red pepper flakes
  • 1 (28 ounce) can diced tomatoes
  • Salt and freshly ground pepper
  • ½ to 3/4 pound pasta (I don’t like my pasta drowning in sauce so I used 3/4 of a pound; use 1/2 pound if you want a saucier pasta)
  • Chopped parsley
  • Grated parmigiano (shhhh, don’t tell!)

Directions:

  1. Put a large pot filled with salted water to boil over medium heat.
  2. Meanwhile, in a large skillet or sauté pan, heat the olive oil over medium heat. Add in the sliced garlic and sauté for a minute being careful not to let the garlic burn.  Add in the anchovies or anchovy paste and stir to incorporate.
  3. Add the tuna and the red pepper flakes.  Stir to incorporate, breaking up any large chucks of tuna with the back of a wooden spoon. Add in the diced tomatoes.  Allow to simmer for about 15 minutes until a bit thickened.  Season with salt and freshly ground black pepper.
  4. When the water boils, add the pasta and cook according to package directions until ‘al dente’.  Drain pasta.
  5. Add pasta to sauce and toss. Sprinkle with the chopped parsley and maybe a bit of grated parmigiano.
  6. Serve…Buon appetito!
Posted by: Michele | December 14, 2012

Fennel, France and Flights

IMG_1204

There is nothing like the beautiful City of Light to put you in the Christmas spirit! I had a quick business trip this week to Paris and between the lights of the Eiffel Tower and the Christmas lights of the Champs-Élysées, I found myself belting out Christmas tunes all the way home. The city is such a magnificent canvas on which to paint Christmas. Somehow in the fog of my education, I neglected to learn or remember that Paris was named the City of Light because it was a beacon for ideas and education during the Age of Enlightenment. Then in 1828, Paris began lighting the Champs-Elysées with gas lights; the first city in Europe to do so. Hence its nickname was born. (Merci for educating me, Gilbert!) I love working out of our Paris office – the cafeteria offers dishes like foie gras or a glass of wine for lunch. You have to love it! One afternoon I had a delicious braised endive with my meal – it was buttery and creamy and simply melted in your mouth. If I spoke better French, I would have gone back and ordered the entire pan.  It was on my mind as I stopped at our little market on the way home from my flight last eve.  With no endive in sight, I decided that an oven braised fennel would be a worthy substitute.  Oven braising is simple and a great way to concentrate the flavors of the vegetables with a bit of stock.  This dish is super easy to throw together and allows you to do other things while the veggies are doing their thing in the toasty oven. Enjoy! 

Fennel1 (1 of 1)

Oven-braised Fennel with Parmesan 

Ingredients:

  • 3 tablespoon extra virgin olive oil
  • 2 medium fennel bulbs, sliced down the middle and cut into thick wedges (about ½ inch); reserve about 2 or 3 teaspoons of    fennel fronds to sprinkle on top
  • 3 cloves garlic, sliced thinly
  • 1/2 cup low sodium chicken broth or stock
  • Salt and freshly ground black pepper
  • 1/3 cup of freshly grated Parmigiano

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.  Oil a 13X9 inch glass baking dish. Arrange the fennel slices in the dish.  Sprinkle with the garlic. Pour the broth over the top. Season generously with salt and freshly ground black pepper. Cover with foil and bake for about 45 minutes, until the fennel is tender.
  2. Increase the oven temperature to 400 degrees Fahrenheit. Uncover the fennel and sprinkle with the Parmigiano. Place on the top shelf of the oven. Cook until the liquid has reduced and the fennel is browned, basting a few times with the broth as it cooks, about 15 minutes.
  3. Chop the fennel fronds and sprinkle over the roasted fennel.
  4. Serve warm or at room temperature. Buon appetito!
Growing up1 (1 of 1)

Joey about to nail me with that ball in his hand :o

The Italian tradition of The Feast of the Seven Fishes is a big deal for our family.  My brother and I start planning the menu in November as emails fly from coast to coast with ideas. We have celebrated the feast for as long as I can remember.  As a youngster, I remember visiting my Uncle Nelson’s apartment on Christmas eve, sangria flowing for the adults, yule log blazing on the TV. We would munch on tiny fried smelts as if they were M&Ms. Calamari and baccala were staples in one form or another. When we finished eating our share of fishy things, we would bundle up and head off to midnight mass where I would usually doze off at church with my head tucked against my mother’s arm.  Through the years, my brother and I have continued the tradition and have been fortunate enough to cook this wonderful meal together over the past 8 years – whether on his coast or mine.

So this year, like so many years past, we discussed and debated…calamari or eel? How to prepare the baccala? Ravioli or something new? And – ta-dah – our 2012 La Festa dei Sette Pesci is pronto! The menus are being printed (although rather slowly on my old printer), the fish is ordered from the fishmonger and the cooking will soon begin!  This meal has become a tradition I dearly cherish – a true heartfelt celebration of family not only with those around the table but also with those that sit alongside us only in memory.

Buon Natale, tutti! (Look for photos and recipes after the meal.)

picture-006

2012 La Festa dei Sette Pesci

prima alla  cena

nutty reindeer ginger prosecco cocktail

tomales bay ostriche rockefeller

(tomales bay oysters rockefeller)

sperlani fritti con limone fresco e sale marino

(crispy fried smelts with fresh lemon and sea salt)

ceviche capesante con avocado

(scallop ceviche with avocado)

a tavola

 gamberetti dolci al limone aioli

(shrimp cakes with lemon aioli)

paccheri ripieni di polpa di granchio e mascarpone in brodetto di aragosta

(paccheri stuffed with crabmeat and masacpone in a lobster brodetto)

polpette di baccala

(baccala meatballs)

branzino arrosto su un letto di finocchi e cipolle

(whole roasted branzino on a bed of fennel and onions)

insalata di burro lattuga, pere e pecorino con pomegranate

(butter lettuce, pecorino and pear salad with pomegranate)

Butternut Squash1 (1 of 1)

I bought a beautiful butternut squash at our local farmer’s market last week and it has been rolling around on my counter begging to be transformed into something delicious. (I swear the cute little thing has been swiveling around to peek up at me on each pass.) I used to be intimidated by butternut squash but after peeling a few, I fear no longer. Once you peel them, they are a delight in recipes. You can roast, puree, sauté, mash these beauties. I love to roast the seeds for a yummy treat. Of course, our pre-packaged world now allows you to buy butternut squash already cut up in the stores but to me, there is something magical about taking something like a squash in its elemental form and transforming it into a delicious hearty dish – very therapeutic and satisfying indeed.  My little squash became a creamy, soul satisfying soup for dinner last eve.  So do not be intimated by these autumn treasures – pour a glass of vino, grab that knife and peel away! You will feel all the better for it. Enjoy!

Roasted Butternut Squash and Pancetta Soup

Ingredients:

1 medium/large butternut squash (about 2 to 2 ½ pounds)

3 tablespoons butter, divided

Salt and freshly ground black pepper

1 tablespoon olive oil

4 ounces of pancetta, diced

1 medium onion, chopped

3 cloves garlic, diced

2 apples, peeled, cored and diced

4 cups chicken stock

1 bay leaf

2 tablespoons heavy cream

Directions:

  1. Preheat over to 375 degrees Fahrenheit.  Cut the squash in half lengthwise and scoop out the seeds. Place the halved squash on a rimmed baking sheet with the cut sides up.  Divide one tablespoon of butter, putting one half in each cavity. Sprinkle squash generously with salt and pepper. Place in the oven and roast until the squash is very tender, about 45 minutes to an hour, depending on the size of the squash.  Use a spoon and scrape out the tender flesh into a bowl. Set aside. Discard the skin.
  2. In a large heavy pot or dutch oven, heat the tablespoon of olive oil over medium low heat. Add the diced pancetta and sauté until crisp, about 5 minutes. Reserve about ½ the diced pancetta (to crumble on top).
  3. Add the remaining two tablespoons of butter to the pot. When melted, add in the chopped onion and garlic and sauté until soft, about 5 minutes.
  4. Add in the reserved squash, diced apple, chicken stock, and bay leaf. Bring to a boil, stirring frequently. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally.
  5. Remove the bay leaf.  Puree the soup either with an immersion blender right in the pot or working in batches, using a blender or food processor.  Add the cream to the soup and stir to incorporate.  Season to taste with salt and freshly ground black pepper.
  6. To serve, ladle into warmed bowls and sprinkle pancetta crumbles on top.
  7. Buon appetito!

Note: This soup tastes even better if made a day in advance!

Fig Gorgonzola1 (1 of 1)

The house is decorated for Christmas and the presents are piling up!  Christmas carols have been blazing from the ipod all week and the holiday cheer has already begun to flow. I have been busily planning the menu for our Seven Fishes feast on Christmas eve as well as a few other meals for the houseful of company I am expecting in a few weeks. (I will post the 2012 menu for our Feast next week!) With no travel for work this week, I have been cooking up a storm and giving some of the recipes a dry run in advance of the holiday.  This fig tart turned out quite yummy and was incredibly simple to pull together so I wanted to share.  The sweetness of the onions and figs married with the bite of the Gorgonzola cheese is heavenly.  I plan on putting this out as an antipasti and top it off with a drizzle of honey.  Super simple for the holiday table. Hope you are enjoying the fun craziness of the season! Buon appetito!

Fig Tart with Gorgonzola and Caramelized Onions

(Adapted from a New York Times recipe, September 2009; ‘Fig Tart with Caramelized Onions, Rosemary and Stilton’)

Ingredients:

1 tablespoon butter, unsalted

2 tablespoons olive oil

2 large Vidalia (sweet) onions, cut in half and very thinly sliced

A bit of flour for rolling out the dough

Parchment paper

1 egg

1/3 cup milk

½ pound store-bought puff pastry, thawed

About 15 fresh figs

About 3 ounces Gorgonzola cheese, crumbled

¼ cup chopped walnuts

Honey for drizzling (optional)

Directions:

  1. In a large skillet over medium low heat, melt the butter with the olive oil.  Add in the onions and cook. Stir occasionally until the onions are a nice golden brown and caramelized, about 20 minutes.
  2. In the meantime, preheat the oven to 400 degrees. Lightly flour rolling surface. Roll out the puff pastry to a 9X12 inch rectangle. Transfer to a baking pan lined with parchment paper.
  3. When onions are caramelized, set aside to allow the onions to cool. In a bowl large enough to hold the onions, whisk the egg and the milk together.  Stir in the onions.
  4. Spread the onion mixture over the pastry, allowing the milk/egg mixture to drip back into the bowl. (You will use in a bit so do not discard.) Leave about a 1-inch margin all along the border of the pastry.
  5. Arrange the figs on top of the onions. Sprinkle with the cheese and walnuts.
  6. Fold over the edges of the pastry and brush with the egg mixture.
  7. Bake until the pastry is puffy and golden – about 20 minutes.
  8. Drizzle with honey. Serve either warm or at room temperature. Buon appetito!
Posted by: Joe | December 5, 2012

V1.3 of the Our Italian Table app is here!!

Version 1.3 of the Our Italian Table app is here and available on the iTunes store for download. Current subscribers will receive the update for free.

The Our Italian Table app contains almost 300 authentic Italian recipes, wine reviews and travel articles. The app is perfect to take to the grocery store or your local farmers’ market and find recipes on the spot based on what you see that’s fresh and in season. You can e-mail, post to Facebook, SMS and Tweet these recipes directly from your iPhone or iPad. And with the new map features, you can get a visual sense of where these recipes and articles originate in Italy.

Download your copy by clicking here.

Updates in version 1.3 include —

  • Support for iOS6 and iPhone 5
  • Support for posting of recipes and articles to Facebook when using iOS6
  • New map design for viewing travel articles on iPad
  • Display of maps of Italy improved for all entries
  • More recipes, wine and travel articles now approaching 300 including a new section for the Puglia region
  • Minor bug fixes and usability improvements

iOS Simulator Screen shot Nov 29, 2012 9.45.05 AMiOS Simulator Screen shot Nov 29, 2012 9.40.08 AM

iOS Simulator Screen shot Jun 13, 2012 7.40.46 PM

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