Beyond Complexity lies Simplicity – Zabaglione
My latest Bon Appetite boasts recipe for an old school 15th Century Italian dessert called Zabaglione. A light and fluffy custard that is forgotten by some but consider a legend to many Italians. We may never know the true origins, but one story often surfaces about a mercenary Captain Giovan Paolo Baglioni encouraged his soldiers to use all they had (eggs, wine and minimal ingredients to make a soup. Another story tells of a Spanish Franciscan friar, Pasquale Baylon, who tried to make an egg and sugar mixer a bit lighter by adding wine. The result was named Crema di San Baylon. The friar recommended this cream to women whose husbands lacked enthusiasm and needed an aphrodisiac to perform.
Throughout Italy, it is common to come across beautiful public fountains offering fresh, cool drinking water to anyone passing by. From bustling city squares to quiet village streets, these fountains are more than decorative landmarks—they are part of a remarkable engineering legacy that has endured for over two thousand years. Many visitors are surprised to learn that some of these fountains are still supplied by water systems whose origins date back to ancient Rome.
Hello members of the Dante Alighieri Society,
Italian cuisine is deeply rooted in family tradition and shared experiences. The Dante Alighieri Society of Denver is launching a new initiative to celebrate this heritage through the Tutti Mangiare project—Everyone Eats!
AutoGrill is much more than a roadside rest stop. It all started in 1947 when Mario Pavesi, the father of the Pavesini biscuits, created a small food stop, more of a kiosk, along the highway between Turin and Milan near the Novara toll station. Rumor states that after Mario Pavesi traveled to the US in the early 50’s, he wanted to turn his small food stop into a more modern restaurant that would focus on mimicking the American rest stop of snacks, drinks and fast meals but with the Italian design and sensibility for good food.
As I write this, I am sitting at my dining room table in Italy. I just had what I will call a breakthrough “ah ha” moment when it comes to learning the Italian language. Yesterday, I was rock climbing at a local spot with some really wonderful local Italian friends. One of them asked me if I had brought my climbing guidebook. My response was in Italian: Sì, il libro e’ nel mio zaino arancio (Yes, the book is in my orange backpack). I was so proud of myself as this felt like one of the first times I could quickly ramble off a response in Italian with little to no thought. After making the statement, several of the folks at this particular climbing spot started chatting. I could tell they were debating something. It was difficult to get a word in, but I finally interrupted and asked them if what I had misspoken and said something wrong.
Nothing is better than learning to cook a real Italian meal from a real Italian chef. You can count on getting a recipe that is compiled of only the freshest ingredients and one that has been passed down through several generations within the family. Just last month DAS held a cooking class put on by Chef Tom Mirabito, at our Lady of Mount Carmel. If you have never signed up, you are missing out on a morning of fun. The church has a commercial kitchen that is perfectly suited for small groups to take cooking classes. Upon completion of the class you actually get to sit down with other DAS members and guests and enjoy the meal you prepared. 
Getting to Know Molise, Italy
As of today, I have officially been studying abroad in Sorrento for one month. September was easily the quickest, most fleeting month of my life. As much as I’ve tried to grasp onto them, the days have slipped through my fingers like sand, (something that is seemingly everywhere these days, thanks to the beautiful Sorrento beaches!). As I reflect on my time thus far in Italy, I cannot help but to feel overwhelmed with gratitude. This has been my first time in Europe, and I can easily say that my time here has been amazing.