Valentine's Day in Venice

This is a candy store window is so beautiful it deserves a large photo.

This one too wow

 Next, after a grand time wandering the streets of Venice on Valentine's day eve we enjoyed two apperativo places. Aperativo- A type of happy hour pay a price for a drink and eat from a buffet of various items such as pasta, crostini ( toasted bread with toppings), cheeses vegetables.  Our first stop was a place we visited the night before.  Standing room only and by the piece priced crostini. Topped with Baccala Montecato ( salt cured / dried cod reconstituted in milk and whipped up with cream / olive oil and parsley- like a chunky very rich mousse: cheese and onion or peperoncino marmalata, various prosciutto, sardines and anchovies.  We sang along with gondoliers to Italian classics and laughed.  So fun we went two nights in a row.

The headed to another restaurant on a hidden canal and dock near the grad canal.  The fist live music played here was a piper and drum trio.  We had bumped onto this trio 3 other times that day.  It was fun and lively and a reason to enjoy a second Aperativo.

Snow- White Carnival- Bologna

So, any of you from Chicago, or other parts with snowy winters may see this as a normal picture of a snowy airport.  This however is the Bologna, Italy airport on Feb 11, 2012.  I was on my way from Soverato , Calabria to Venice for some Carnival fun when the Rome airport closed and I opted to take a flight to Bologna and take the train the rest of the way to Venice.  This is what I arrived into in Bologna. Snow! Like over a foot.  De-icing of planes was taking place.  At this and many if not most of the airports Ive been flying to deplane down the stairs and then you are taken by bus to the terminal.. This sight was surreal, standing on the tarmac next to these large planes in the snow with bull dozers all around trying to keep up with the snow and ice.  I felt like I was in Chicago only without the benefit of inside gates.

 Bologna countryside on the way home a few days later.  Still white.

First Menu Execution- Northern Italy

Here is a copy of the first menu we did for the school.  It was our first menu execution.  We were split into 2 groups north and south.  I was voted head chef and we created menu to present to the judges and our peers based on a few rules.  Things we had seen made at school and related to the section of italy.  It was pretty fun.  We will have several more of these before the end.  Kind of reminded me of my production days, all about project and time management.

Italia Nord

Quail Galantine stuffed with truffles on a saffron Potato Crisp topped with a Grappa and Balsamico Traditional pickled Onion 

Baccala Montecato con Pane Di Sepia Toast

Squash Ravioli in a Sage butter Sauce con Parmigiano Regiano and Fried Sage Leaf

Risotto  al Porcini con Balsamico Tradizionale

Persico alla Livornese con Polenta

Focaccia Genovese

Tiramisu

Italia Nord

Leek Roulade with Truffles and Toasted Hazelnuts topped with a Mele Balsamico Tradizionale

Cauliflower Montecato con Pane Di Sepia

Ricotta and Parmesan Ravioli con Burro Salvia e Parmigiano Regiano and a crispy sage Leaf

Risotto Porcini con Parmigiano Regiano e Balsamico Tradizionale

Eggplant Livornese con Polenta

Focaccia Genovese

Tiramisu