ITALIAN FOODIE: Free

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Wednesday, September 30, 2015

Learn How to Make Italian Frittata

Zucchini Frittata

Frittata

Frittata, they’re quite a wonder. Italian Flat Omelets that are tasty, versatile and easy to make. I’ve been making them for years. They’re one of my favorites. Frittata are quite versatile. You can fill them with a endless variety of ingredients, both fresh made or leftover, and this is one of the great uses and attributes of this Italian wonder, The Frittata. Americans are just recently learning about them. Italian Americans have known of, made, and have been eating Frittata in many forms for years. In the past several years you see them popping up in cafes, delis, and restaurants as the rest of American is now catching on to what Italian-Americans have known for years. There are several different ways to eat and use Frittata. You can make a small one with two or three eggs and what ever filling you choose like Spinach and Parmigiano or Mushrooms and eat the whole Frittata for one person for lunch or dinner, with or without a green salad on the side. The best and most useful use of Frittata is to make a large one using 8 to 12 eggs and whatever filling you choose. My favorites are Sausage & Pepper, Broccoli with Goat Cheese or Fontina, and the Spaghetti Frittata that has a cute little story behind it with me and my Aunt Fran. Anyway, when you make one of these large Frittata, the great thing is that you let it cool down, serve it at room temperature, cutting the frittata into wedges and eating it this way. A wedge of frittata can be a antipasto item on its own, part of a mixed antipasti misti, or my favorite, pulling a already made frittata out of the refrigerator and just cutting off a wedged shape piece and eating a piece any time day or night when you are hungry and need a little snack. Frittata are great items to include in a picnic, at a barbecue, and are especially goo if you’re on a long road trip in the car, in a bus, train, or plane, a piece or two of frittata is great to bring along. If you’re on a plane, get hungry, and you have a wedge or two of frittata with you, you’ll be happy as heck that you brought it along. Yes they make great travel food, The Frittata. They’re also great as part of a buffet or to pass around little pieces as Hors D’Oeuvres at a cocktail party. CLICK HERE For The RECIPE Excerpted From SUNDAY SAUCE by daniel Bellino Zwicke

Wednesday, July 1, 2015

Recipe Caprese Salad

INSALATA CAPRESE

Salad of Mozzarella Tomatoes & Basil

As the name might imply, this salad (antipasto) comes from the beautiful Island of Capri in the Bay of Naples. Well yes, this salad made of fresh Mozzarella, Tomatoes, and Basil (Baz-ZEE-na-gOl) is eaten all over this lovely island by both natives and the many tourist who go to Capri to delight in its natural beauty, make a pilgrimage to the famed Grotta Azzura, swim its pristine deep blue waters, and of course eat some tasty local food of which the Insalata Caprese is the most famous of all.

This salad is the easiest thing in the world to make, with the hardest part being to find perfect rip tomatoes to complement the fresh mozzarella and basil. Once you find good fresh rip tomatoes, and you’ve got your mozzarella and basil, all you have to do is slice the tomatoes and mozzarella and dress all with a little salt & pepper, the basil, and good quality Italian Olive Oil and you’re all set. Put on some nice Italian Music, get a nice bottle of white or red wine that comes from the region and you’re all set. Pretend you’re on Capri and you’re in Heaven.

INGREDIENTS :

1 pound Fresh Mozzarella

3-4 ripe Salad Tomatoes (washed)

8 fresh Basil Leaves (washed & dried)

3 tablespoons Italian Olive Oil

Sea Salt & Black Pepper

1. Slice the Mozzarella into 8 equal slices.

2. Place the Basil leaves one-on-top-of-the other. Roll them up. Slice the roll of basil leaves to get thin slices of Basil.

3. Put half the olive oil onto a plate. Slice the tomatoes into 12 equal slices. Place the tomato slices down on the plate of olive to coat each tomato slice with olive oil. Turn each slice over. Sprinkle a little salt and black pepper over each slice of tomato. Evenly distribute the Basil over all 12 slices of tomato.

4. Get 4 clean plates that you will be serving the Caprese Salad on.

5. Place one slice of tomato down on the plate. Then lay one slice of mozzarella halfway over the tomato slice. Add another slice of tomato to go halfway over the 1^st slice of mozzarella, then place another slice of mozzarella halfway over the 2^nd slice of tomato. Place a 3^rd and final slice of tomato over the 2^nd slice of mozzarella. Repeat this process until you have four plates of Caprese Salad of equal portions. Serve to your guests and enjoy.

INSALATA CAPRESE

A UNIQUE WAY TO SERVE

CAPRESE SALAD

FRESH MOZZARELLA TOMATO & BASIL

Humprhrey Bogart in Capri During Filming

of BEAT The DEVIL

Clock Tower

Piazza Umberto

Capri Town

CAPRI, ITALY

Saturday, June 13, 2015

GROTTO AZZURRA CAPRI

Famous Majolica Tile MAP of CAPRI

Get a on a Nice Boat Tour Around The Isle of Capri

18 EURO

You Get a Boat that takes you on a tour around Capri, first stop is

The BLUE GROTTO, where you get on a small rowboat to go

into The Blue Grotto. You must pay an ENTRNCE FEE

of 13 EURO Which is Seperate from the 18 Euro for the

larger boat taking you around the island. SO if you want to go

into the Blue Grotto it will cost you 18 Euro plus 13 Euro

for a total cost of 31 Euro ...

LINE-UP of BOATs to The BLUE GROTTO

You Take a Larger Boat From Marina Grande, Capri

to The Entrance of The Blue Grotto ..

You Then Take Transfer to a Small Rowboat that takes

you into The Fame BLUE GROTTO .. It's Absolutely

Spectacular and more than worth the effort.

MY BOATMAN GABRIELLE

That's Me About to Go in to The BLUE GROTTO

The BLUE GROTTO

"You've Got to See It in Person"

photos Copright 2015 Daniel Bellin Zwicke

Painting

THE BLUE GROTTO

nacapri, Capri, Italy

Grotto Azzuro

SUNDAY SAUCE

Learn How to Makee SUNDAY SAUCE

alla CLEMENZA

Other Great Dishes

SUNDAY SAUCE

by Daniel Bellino "Z"

The LEMONCELLO SHOP CAPRI

Friday, June 12, 2015

Take Me Back to Sorrento !!! Capri Amalfi & Napoli Too !!!

CAPRI

View From The TOp of Monte Solaro, Capri, Italy

with Faroglionni Rocks below ...

SORRENTO

A Classic View

VIEW of MARINA GRANDE CAPRI

From ANACAPRI

MARINA PICOLO CAPRI

with FARAGLIONI ROCKS in Distance

PIAZZA UMBERTO

ITALIAN BREAKFAST

A Typical Italian Breakfast

CAPPUCCINO e un CORNETTO

LIMONCELLO LADIES

ANACAPRI

CAPRI

GELATO

NAPOLI

My Favorite Lemonade Stand in Italy

Behind the famed Quississana Hotel

Across From CAESAR AUSUSTUS GARDENS, CAPRI

Also right by a Wonderful Little Hotel I Used to Stay At,

La TOSCA, a lovely little Hotel with the most Spectacular Views

of Capri and The Faralognni Rocks (most Iconic Symbol of Capri)

The Hotel is lovely and very affordle. I stayed ther in 1988, but stayed

in Anacapri this time at The Hotel Carmencita

Me at My Favorite Restorante in Positano

Da VINCENZO

With My ANtipasto of Polpo al Griglia e Carciofi Fritte

and a Nice Glass of Greco di Tufo local wine ...

SPAGHETTI VONGOLE

al Solotaria Restorante, Anacapri

RAVELLO

Villa Ruffoli

MINORI

The AMALFI COAST

View From The Terrazza at VILLA MARIA in Minori

LEMON GROVES at Villa Maria, Minor, Italy

WORLD'S BEST BREAKFAST

World's BestBreakfast? I Kid You Not!

This was my typical Breakfast (Colazione)

at Villa Maria each of My Three Wonderful Days There

Vincenzo the owner Makes all types of different Jams

from the fruit he grows on his farmer way up in the hill of

the beautiful little town on The Amalfi Coast .. Villa Maria is

a wonderful little farm/ agroturismo Inn in the town of Minori,

a cute little town if you want to be on the Amalfi Coast but away from

the madening crowds that overrun the gorgeous little town of Positano.

Vincenzo's main crop of his farm are Lemons with Olive Tree Groves,

Grapevines, and all sorts of fruits and vegetables, along with Chickens (for

meat & Eggs) and Pigs to make his awesome Homemade Salami. Vincenzo

makes his own wine, Prosciutto, Pancetta, Coppa, and his tasty

homemade Fruit Jams which you spread on toast & Cornetto 's in the

morning for breakfast.

When dinner time comes, Maria (Vincenzo's wife) makes an awesome

Four-Course Dinner with; Antipast to start, followed by some awesome pasta or another,

a main-course of fish, meat, or chicken, and ending with either Fruit or a Dessert that Maria makes (I love the Lemon Cake), and some of Vincenzo's Homemade Lemoncello.

And of course during the meal you'll get a bottle of either Vincenzo's own Vino Bianco or

Vino Rosso or both.

Villa Maria is one of the most special places you could ever want to stay at in your life.

It's a once in a lifetime experience that not many people get a chnace to do, and I reccommend going there most highly, "You will have the time of your life."

PACCHERI al FRUTTA di MARE

Mixed Seafood Pasta

"The Best Frutta di Mare Ever" !!!

Maria made me this awesome plate of pasta soon after my

arrival. Vincenzo picked me up down in Minaori at

the wonderful Caffe Riso (Best Caffe & Pastry in Town)

and drove me u to his place (Villa Maria). When we got there

Vincenzo gave me a Lemonade made with his own Lemons.

Best Lemonade of my life needless-to-say!

After I had my Lemonade and chit-chattted with Vincenzo

Maria & Nadia, I went to my room to take a show and freshen up

after my trip from Napoli on the Circumvesuviano Train from

Naples to Sorrento, then a bus from Sorrento to Amalfi, and then

another bus from Amalfi to Minori, and finally a ride in Vincenzo's

little Fiat Panda Station Wagon from Minori by The Sea, up to

Minori in the Mountains below Ravello at Villa Maria.

So after I showered and put on some fresh clothes and went back out

to the terrace (terrazzo) Vincenzo asked me if I wantedd a little pasta?

Hell Yeah!!! Then Vincenzo asked if I wanted some wine. Again, Heck Yeah!

I had his Vino Bianco, and when he brought me the plate of pasta(Paccheri with

Clams & Mussels) that Maria made me,

I was in 7th Heaven!

La PASTA

con Vino Bianco Vincenzo

MARIA & VINCENZO

Agroturismo Villa Maria

Minori

ME & VINCENZO

SUNDAY SAUCE

When Italian-americans Cook

by Daniel Bellino Zwicke

When Italian-Americans Cook

Spaghetti con Cozze

SPAGHETTI with MUSSELS

SORRENTO

POSITANO

Classic Veiw of Positano, Amalfi Coast, Italy

Salumaria De Martino, Capri

Pinnino Buono

Sopresetta e Provola Affumicatto

RAVELLO

View From Villa Cimbrone 's Terrace of Infinity

Ravello on The Amalfi Coast Italy

ROCCO'S RESTAURANT CLOSING .. CARBONE and TORRISI to Take Over ., PRINCE STREET PIZZA OPENS

Prince Street Pizza opens today, where else but on Prince Street in Noho in the former Ray's Pizza. Thee "Original" Ray's Pizza that is. Sad to see it go after all these years, but it had slipped and the counter guys where amongst the worst in the city. You need cordial, upbeat, friendly guys serving up Pizza, and these guys were the opposite in every respect. In other words, "Horrible," which tends to put a damper on what should be a good pizza eating experience.

Yes, I'm sad to see this place go. I hate to see any long established beloved establishment go. Most times you lose a great place and nothing good replaces it. Worst of all, you might get another Bank, CVS, Duane Read, some sort of overpriced clothing boutique, or a dreaded Subway Sandwich Shop. Occasionally they might put in a equally desirable business such as a good cafe or good affordable restaurant (no overpriced Trendite place wanted). In the case of the sad closing of Ray's Pizza on Prince Street, another Pizzeria is opening, Prince Street Pizza. "Let's hope it's good."

In the equally sad case of one of Greenwich Villages last few remaining Old-School Italian Restaurant (VERY SAD), Rocco's on Sullivan Street will be going out of business soon. Fortunately something great will take its place, in all likelihood anyway as the team of Rich Torrisi and Mario Carbone of Torris Italian Specialties fame is taking over the space, and you can be assured these guys with great taste, experience and know-how will not ruin the place. It will probably be even better with the Carbone/Torrisi touch which I like to describe as "Updated Old-School Italian-American." And these guys do a great job. Masters in their trade they are. They have just recently opened their second sucessful project in "Parm" next door to their original spot Torrisi, to booming sucess. The new spot in the former Rocco's on Sullivan Street (Mario Batali's first gig in New York) is sure to do the same. Which is to be wonderful, and a huge success.

Daniel Bellino Zwicke

ITALIAN AMERICAN ... WHAT IS IT?

There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American

food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an

Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.

Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.

Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.

Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"

Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American food (Cuisine).

"to be Continued"

by Daniel Bellino Zwicke

NEW YORK...BLEECKER STREET, GRENWICH VILLAGE'S BEST #1 DOLLAR A SLICE PIZZA ..PERCY"S PIZZA

The latest entry into the DOLLAR a SLICE PIZZA "PERCY'S PIZZA" on Dollar Slice is phenomenal. It's Top Notch and Superior to the likes of JOE'S PIZZA just a mere 200 feet away from this wonderful new establishment.

The Pizza at Percy's is just about absolute perfection. The way real pizza should be, perfect dough that is cooked to crisp perfection with just the right balance of tomato to cheese ratio. This slice is tasty, and at a Dollar a pop, one of New York's greatest culinary deals. And as for the other Buck a Slice guys, they just don't measure up. They're pretty good for a Dollar, but the slice at Percy's is Superior, even up against $2.75 a Slice joints like the famed Joe's Pizza just feet away. Percy's blows them away. They have a couple great Pizzaiolos, one from Sardegna, the other from Cairo of all places. Percy's is a simple unassuming place, that's nice and comfortable and serves up some of the Best Pizza in town, and at a Buck a Pop, you just can't beat it. I Love it, and hope it last.

Daniel Bellino Zwicke

A 1980 Vintage of COL Di'ORCIA BRUNELLO Holds Its Own... Tasty !!!!

Classic Tarry Tobacco nose for such an old wine, 30 years old. The wine was in great shape with a surprisingly dark garnet color with just a little bricking around the edges. Tar and Tobacco pervading in the mouth, still hinting of Violets and a good amount of fruit of particular Alcohol Soaked Cherries. The wine was most enjoyable and a pleasure to drink. It's probably a few years beyond its prime, but should still hold its own for another 5 years or so if you have a bottle that is in as good of shape as this.

Drunk at Southern Wines Grand tasting in conjunction with the Food Network, New York, September 30, 2011.

Daniel Bellino Zwicke

BORDEAUX BLEND from GREVE in CHIANTI Takes TOP PRIZE

Reporting from the Winebow Annual Grand Portfolio Tasting.

As usual a great event of a couple thousand fine wines from around the World. This guy always focuses primarily on the Italians with a few French, Ports, Champagne, and a few others thrown in here and there. The tasting did not disappoint and one big surprise from some friends in Greve, the Fiore Family led by father and famed wine maker Vittorio Fiore, son Jyuri (Vineyard Manager and co/Winemaker), and brother Roberto who was my first Wine-Salesman from Winebow when I had my Bacaro Bar Cichetti back in the late 90's. Well, I spotted Vittorio doing some tasting on his own and started up a little chat. Asking him how his sons Jyuri and Roberto are doing and he said his son Robert whom I haven't seen in years was at the tasting and was manning their table.

So I went over to the table with Vittorio and said hello to Roberto. Of course I tasted their famed Super Tuscan wine Il Carbionone. Awesome as always. I spotted another wine on the table and as I looked at it, it seemed to have a typical Bordeaux labeling to it. But I also noticed the Podere Scalette log on it so I knew it was one of the Fiore wines. After tasting the Il Carbionone I asked Roberto if that was a new wine the had. He said, "Yes it's a special project form Jyuri (brother who is vineyard manager and c0-winemaker along with father Vittorio). Roberto said that Jyuri was a bit tired working with just Sangiovese and wanted to make a Bordeaux Style wine. So the Fiores planted some Cabernet Sauvignon, Merlot, Cabernet Franc, and Petitie Verdot. The wine, called Capogatto is make from equal parts of these 4 grapes. Well, let me tell you. The wine blew my mind. Awesome and perfect in every way. This wine had some nice flavor of all sorts of mixed berries both red and black and was in "Perfect Balance" of Acid, no harsh tannins, fruit flavor and nice medium weight. I loved it and told Roberto and Vittorio with all sincerity. And in the end, after tasting wine for another two hours, it was this wine that won top prize in my book for the best wine of the day, and I would give it a score of 94 on a 100 point scale. Absolutely marvelous.

And speaking of marvelous, I've just to mention the dessert wines of Fausto Maculan, who makes arguably, Italy's best dessert wines of all, and they are his specialty. When I came upon the Maculan table I spotted Fautos's daughter Angela, said hello and asked her if I could try the Brentino which has a special memory for me, as I always remmeber when my cousin Joe and I drank it one night back at the Hotel after a long day of flying from New York to Milano, grabbing a car at the airport and driving to Bardolino to spend the night before heading to Verona and Vinitaly the next day. Anyway, it was Joe's first trip to Vinitaly and our cousin Tony was along with us as well. After we checked into our hotel, we went out for lunch, then went to a nice litle Enoteca where we had a couple glasses of wine with some Salumi and cheese. In Italy, in a wine bar (Enoteca) you can buy bottles of wine to take home as well as consuming in the wine bar. Something you can not do in the states. This place had some really fine wine and Joe bought a bottle of Brentino, along with a bottle of Guado al Tasso, and a bottle of Sassicaia. After lunch and the wine bar, we all went back to the hotel to rest-up before going out to dinner. We had a nice dinner, went to another Enoteca after that and drank a great bottle of Amarone Brigaldara. "Awesome." We then went to some little cocktail lounge and had a couple drinks before heading back to the hotel.

We were back at the hotel for about 25 minutes when I heard a knock on my door. It was cousin Joe with a bottle of Brentino in hand. We popped the cork. We drank the Brentino and chatted about the day and the rest of the trip to come. It was just one of the great unplanned little time that you never forget. We had a great time drinking the Brentino and chatting at a hotel in Bardolino on the beautiful shores of Lake Garda 45 minutes from the Lovely little city of Verona. Just Great! So that's how I go off on a tangent about Brentino and drinking a bottle of the stuff in Bardolino at Lago de Garda.

After tasting the Brentino, which was nice, but could never taste as good as the one in the Valpolicella Classico area of Italy with cousin Joe. "No way!"

So I moved on to the renowned dessert wines of Fausto Maculan. I spot this wine Madoro and ask Angela if it's in the style of Recioto, the celebrated dessert wine of Valpolicella Classico and older brother of Amarone. Angelo said, yes it was in the same style but instead of Corvina, Rondenella, and Molinara, the Maculan "Madoro" is made from 80% Marzemina grapes and 20% Cabernet Sauvignon. I tasted it and absolutely adored it. Near perfection. The wine had a bit of sweetness but not too much. Just the right amount in fact. It was rich and full, and in perfect balanced. I Loved it, and put this in my top 6 wines of the tasting along with the Capogatto from the Fiore's, a tasty Cote de Broilly from Chateau Thivin, Maculan Dindarello, and Maculan Torcoloto. All fabulous, outstanding wines. Wines to get excited about. Anyway, it was on to tasting the Maculan "Dindarello" made from 100% Moscato grapes. The wine was in perfect balance and tasting of Orange Blossoms, Honey, and Apricots. Yummy, to say the least as was the famed Maculan "Torcolato" made from 100% Vespaiola and tasting of Peaches, Honey, and Wild Flowers. Again, ummy and close to perfection. Wow!

by Daniel Bellino Zwicke

PATSY'S and NEW YORK PIZZA

When it comes to PIZZA, and in particular the Best Pizza, New York leads America at the "Top of the List." No other place in the country comes close. "And that's all there is to it." That slop they make in Chicago is not and should "Never Be Called Pizza." It's Deep-Dish-Pie, just don't call it Pizza. It's not.

Now, back to New York, the Undisputed Heavyweight Champ of Pizza in the United States of America, and some the Best Pizza on the Planet, and that includes Italy.

New York has such renowned Pizzeria's as John's Pizzeria on Bleecker Stree in the Village, the great Tottono's on Neptune Avenue, Coney Island, Lombardi's, Gimaldi's, Ben's in Soho, and on and on. Let's not forget Patsy's, way up in East Harlem, a stones throw from the hardest table in New York, "Frankie No's" Raos.

Yes, and speaking of Patsy's coal oven Pizza that has been operating in East Harlem since 1933 when the neighborhood was primarily a Italian one at the time.

Plain and simple, Patsy's makes a pure and simple Neapolitan Pizza at the fairest of prices. Imagine a large Pizza Margherita for just $12.00 a Pop and a Slice will only set you back $1.75, at a time (2011) when most slices are $2.50 or $2.75 ..

Patsy's is a New York institution who has had such customers as Frank Sinatra, Dean Martin, Tony Benett, Phil Rizzutto, Yogi Berra, jo DiMaggio and many others call Patsy's their favorite Pizza. Now top that.

yes Patsy's is waey up in East Harlem and quite a trip for Downtown Manhattanites, but it's definitely worth a trip every now and then . Patsy's, try it!

by Daniel Bellino Zwicke

The NEGRONI

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1& 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

ITALIAN FOODIE

Wednesday, September 30, 2015

Learn How to Make Italian Frittata

Wednesday, July 1, 2015

Recipe Caprese Salad

Saturday, June 13, 2015

GROTTO AZZURRA CAPRI

Friday, June 12, 2015

Take Me Back to Sorrento !!! Capri Amalfi & Napoli Too !!!

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CHIANTI

CHIANTI