<a href="https://www.italygatedmc.com/blog/" rel="home">Cook and Travel with Cristina

How to make Pasta Passatelli

Emilia Romagna is the cradle of good food and handmade preparations, such as fresh egg pasta. Today I want to share with you the secrests of a typical pasta of my region, a real specialty: passatelli in brodo (broth). It is a pasta made with eggs, breadcrumbs and the real and special Parmigiano Reggiano cheese. You have to be patient and careful, the result will worth it! You will enjoy delicious homemade passatelli cooked in broth … and in the meantime you’ll have strengthened your arms! Ingredients Breadcrumbs 120 g Parmesan cheese to be grated 120 g Eggs (about 3) 170 g Salt and pepper to taste Grated nutmeg 1/2 teaspoon Directions In a bowl brake the eggs and beat them with a fork for a few seconds. In a larger bowl pour the breadcrumbs, the grated Parmigiano Reggiano cheese, a pich of salt, pepper and grated nutmeg. Mix ingredients and add eggs. Continue to mix, at the beginning with a fork than use your hands. You have to form a dough ball. Wrap the dough in a film and leave it to rest for at least 2 hours or more at room temperature. Then remove the film from the dough and place it on a lightly floured surface. Now it’s time to use you Passatelli iron (potato ricer) Divide the dough ball in 2 or 3 pieces and start squeesing it into the Passatelli Iron. Then remove them by helping with a knife and cut them to 4 cm in length. Finally cook them into the boiling brooth and enjoy!!

March 25, 2025August 13, 2025

Walking around the Upper Town of Bergamo

The most part of the Italians when they meet a Bergamasco (a person who lives in Bergamo) ask if he or she is from the upper or lower city. Yes, because this city is divided into two, a part of Bergamo is really crouched on the hills, at the foot of the Orobic Prealps, while the other develops in the plains, without following a particular apparent criterion. Bergamo Alta is the oldest part of the city, and it is the most interesting part for tourists. The core of the Upper Town has medieval origins. The Venetian walls and the Rocca, however, are posterior. Bergamo Bassa, on the other hand, identifies itself in all that remains outside these walls and it is the more modern half. There are 15 pedestrian access routes to Bergamo Alta. Uphill paths, sometimes only cobblestones, sometimes real stairways, on the hills and often line beautiful villas. My choice, however, has been different … there is indeed a convenient funicular, built in 1887 that leads directly to the upper city through the Venetian walls and that is used by the inhabitants routinely to reach the place of work or just for a ride. From the arrival point of the funicolar you can easily reach the main square of the city: Piazza Vecchia that is the symbol of Bergamo Alta Here the sight of the winged stone lion of St Mark atop a mullioned window, confirms that Venice won and then ruled Bergamo for 350 years. All the most interesting buildings are concentrated here: • The Palazzo della Ragione • The civic tower, also called “il Campanone” • The library building At the center of the square is the Fontana di Piazza Vecchia. Crossing the square and slipping into the portico below the Palazzo della Ragione, you come out into Piazza Duomo, which houses four real beauties: • The Duomo of Bergamo • The Colleoni Chapel • The Baptistery • The Basilica of Santa Maria Maggiore The Basilica of Santa Maria Maggiore is a really peculiar place, and I have never seen a place like that in other italian cities. Entering here you’ll find yourself under a ceiling writhing with hundreds of white stone limbs and some of the most exuberant, almost surreal marquetry in Italy. Donizetti, composer of 75 bel canto operas and a Bergamo native, is buried here. On this occasion I could not visit this beautiful city in depth, but I will definitely come back to see many other places that are really worth a stay in Bergamo.

March 18, 2025August 13, 2025

Tuscany-San Casciano dei Bagni

Italy, and Tuscany in particular, is peppered with natural hot springs rich in minerals that have been used by people since the ancient Romans for their health and beauty benefits. We decided to explore another side of the tuscan countryside and to go down to the border of Lazio and Umbria to visit one of the beautifull little villages of Tuscany called San Casciano dei Bagni , well know for natural hot springs. It is a particularly favorable location as a starting point to explore a territory that, in a few tens of kilometers, ranges from Amiata, Lake Trasimeno and Lake Bolsena. The village of San Casciano was created specifically for the exploitation of its 42 thermal springs: this clearly indicates the primary importance of the beneficial spring waters in the history of this tiny village. Legend says that the foundation of the baths of San Casciano actually dates back to the Etruscan king Porsenna. In any case the San Casciano thermal baths has been known and exploited first by the Etruscans and then by the Romans, also because of its relative proximity to Rome. It is said that the emperor Octavianus Augustus was a regular visitor to these baths. Still nowadays many Roman politicians and showmans owns a house in San Casciano dei Bagni, a a very relaxing place where it is possible to leave traffic and noise far away. The village lies on the top of a hill and the views are great! We enjoyed few hours at the Fonteverde spa a very nice resort with hot springs pools overlooking a spectacular hills view. The thermal waters of San Casciano are known for the particularly abundant flow and for the intense heat emanating: in fact they flow from more than forty sources at a temperature of 42 °. These are waters rich in minerals: they are classified as sulphurous-fluoric-calcium-magnesium and, as such, have specific therapeutic virtues and different methods of use. It is possible to find free pools around the village where warm water is always available for all. For your next travel to Italy do not miss the chance to try one of the beautiful hot springs that can be find all over the booth!

March 11, 2025August 13, 2025

Tortelloni and Tagliatelle by “nonna Giorgia” at Corte Roeli Farmhouse!

Have you ever thought to learn the secrets of the Italian homemade pasta? And to do it with an Italian grandmother? It can happen at Corte Roeli Framhouse, where nonna Giorgia teaches people how to make pasta with rolling pin. She shares her life and knowledge while making the dough…a wonderful experience! Corte Roeli is a farmhouse located in the courtyside between Bologna and Ferrara. Roberto and Elisabetta, the owners, are sweet people , always smiling . They work hard their lands and take care of the farmhouse and of people staying in their home. Nonna Giorgia works in the kitchen for preparing exquisite dishes for the restaurant . Often there are cooking classes in the farmhouse and she teaches how to make the dough and how to use the rolling pin for having a good “sfoglia” (the dough worked very thin for making pasta) . She does it at the same way her mother thought to her in the traditional Bolognese way. Nonna Giorgia doesn’t speak English so Elisabetta translate for her , but there is no need because with her hands and movement she can explain everything! One of the typical pasta of Bologna is tortelloni filled with ricotta cheese and Parmigiano Reggiano. It’s very funny learning how to make them ! And finally … a delicious meal all together as Italian families do!

March 4, 2025August 13, 2025

Amaltea cooking class : lesson five

Traditional Emilian homemade pasta! It’s time to make the pasta with eggs flour and the rolling pin (it:mattarello), the specialty of my region. It’s amazing becoming aware of how relaxing is kneading flour and eggs, massaging the dough until it becomes smooth and elastic at the right point. Making the dough with the rolling pin is an art, it is not difficult nor easy. Basic elements: a wooden cutting board, a wooden rolling pin, eggs , flour, tranquility and passion. At the end the satisfaction is unique! So let’s take 2 eggs , 200 gr of flour and start making the dough! Make a mountain with flour and with circular movements of one hand, make a hole in the middle. Pour the eggs in a bowl and mix. Stream the eggs in the hole of flour. Start mixing eggs and flour with a fork trying not to overflowing the eggs. When it’s well mixed start working the dough with hands. When ready leave the dough to rest under a bowl for about half an hour. Than start rolling the dough with deft movements, not too strong nor too light. And continue till it is very thin…and this is not easy ! With your fresh rolled dough it’s possible to make many kind of “pasta” like “tagliatelle” , “maltagliati”, “quadretti”, “pappardelle” , “tagliolini” or many king of stuffed pasta like “tortellini”, “tortelloni”, “tortelli”, ” ravioli” and much more …

February 25, 2025August 13, 2025

Early Spring in the Tuscan Emilian Apennines

When you think of Italian mountains, you immediately think of Dolomites…you really don’t know how many wonderful places there are in the Apennines! I am very attached to the Tuscan-Emilian Apennines in the Modena area, I spent there many seasons with my family and I can say they are enchanting. Driving along the road that leads from Modena to Abetone you will come across several villages. One of the biggest is Pavullo nel Frignano, where there is usually some traffic. Our favourite stop in Pavullo is at the Forno Tazzioli, a bakery which is right on the main road on the right as you enter the village. Do not miss the “Focaccia” a kind o bread that is delicious!Continuing along the twisted road you arrive at another place called Lama Mocogno. This little village is very pretty and lively. On the main street you can find shops and bars. You cannot miss the Vecchia Lama Restaurant, where you can have Tuscan and Emilian specialities at the same time! Just a little further away in the locality La Santona there is another restaurant called “Miramonti” which literally means that it looks at the mountains, in fact the view is wonderful. This restaurant won many awards from the seventies to nowadays. Mom and son, the owners, are very nice people . The mother is the cook and she does delicious homemade pasta!There are usually 3 different types of pasta and my ranking is as follows: first “Tortelloni di ricotta burro e salvia”. Stuffed homemade pasta with ricotta cheese and spinaches melted in butter and sage…creamy and tasty! I think the secret is in the cheese that they can find directly from a mountain farm! Tortelloni ricotta and spinaches with butter and sage Second “Tortellini alla panna”, another traditional homemade pasta filled with meat, boiled in a meat soup and mixed with fresh cream. Incredibly tasty! Tortellini with fresh cream Third “Tagliatelle al ragù”, the pasta is a little thick and soaks the sauce and meat perfectly…delightful! Tagliatelle with ragù A side dish that I love is the “vegetable salad” made with potatoes, peppers, carrots, onion and other vegtables cooked slowly for a tasty result. Vegetable salad There is no better conclusion for a meal that eating a homemade ice cream with blueberries of the Apennines. Ice cream with blueberries After a hearty meal the journey can continue on the Abetone road towards Fiumalbo, a village that is part of the Italian ranking of the most beautiful villages. Old stone houses, mostly renovated, overlook sloping narrow streets, in a typical medieval village of the Apennines. In Spring it can happen to see the higher peak of the Tuscan –Emilian Apennine still white: Mount Cimone (that means big peak). It’s really a wonder when the top is still snow covered and the valleys are completely green! From Fiumalbo, on the way back to Modena you can make a small detour of a few kilometers and head to a location at an altitude of 1200mt called Piane di Mocogno. It is a resort town famous for skiing in Winter and long walking tours in Summer. You can also decide to stay for the night and continue you tour on the Apennines. There are many outdoor activities to do and many more places to discover!

February 18, 2025August 13, 2025

Cesari Winery… a wonderful place and delicious wines!

I am always surprised by the strength, intelligence and creativity of artisans, farmers and entrepreneurs of my region, Emilia Romagna. Umberto Cesari, certainly, is one of these. The pleasant discovery was made a few days ago during a visit to the cellars and lands of the Umberto Cesari’s winery. From the highway, exit Castel San Pietro Terme, just a few kilometers you reach the first hills on the border between Emilia, Romagna and Tuscany. The view is really nice, especially in Spring when the light green faceted sprouts gives a fresh feeling and it is incredibly relaxing. In this area at an altitude of 250-400 metres above sea level and protected by the Calanchi Azzurri, a particular kind of inaccessible and magnificent elevations, there are Cesari’s vineyards. Here in 1967, Mr. Umberto began his activities, believing strongly in the possibilities of the ancient wine of this area, the Sangiovese. The visit starts from the oldest plant where you can follow the various stages of the processing of grapes and wine aging. The visit continues in the brand new villa located at the top of the hill where you can enjoy a wonderful view on the vineyards and Bologna. Inside the villa you will find a store with an area for tastings A tasting room lined with wood , an elegant and technologic ambient. At the lower floor there is a huge room of barrels for aging wine… the sight is astonishing . At the first floor the administrative offices of the company. The kindness and warmth of people you meet during the tour make it an incredibly enjoyable time . As for wines … I’m no expert but I really enjoyed tastings of wines and cold cuts with croutons. My favorite it is definitely the MOMA, a red wine , fresh and high quality, made of Sangiovese with addition of Cabernet Sauvignon and Merlot! Umberto Cesari is Considered one of Romagna’s finest wine producers, cannot go wrong!

February 11, 2025August 13, 2025

Amaltea Cooking class : lesson four

Four different types of Italian main dishes : Passatelli , Risotto, Potato Gnocchi and Spaghetti alla Carbonara. When you think to pasta you immediately think to Italy! Pasta is the main dish for Italians, especially for lunch. Italians don’t like to eat fast both for lunch or dinner . We have many kind of pasta and sauces and every region has it own specialties. It is an Italian habit eating for lunch pasta or a main dish similar to pasta . Here below four typical preparations: 1) Passatelli: this is a typical main dish of Emilia Romagna and of some provinces of Marche and Umbria regions. They look like thick spaghetti but the taste is completely different because they are made with bread crumbs , Parmigiano Reggiano , eggs and some spice like nutmeg. Usually they are boiled and served with meat soup but now with new and modern recipes you can find “Passatelli asciutti” that means without soup. I love this dish , in my family every Sunday it was an habit to eat Passatelli and to me it meant enjoying time with my family! 2) Risotto: what I can say about risotto is that all my certainties on the preparation of risotto with this lesson have disappeared … French cuisine taught to fry the onion, to toast the rice to blend it with wine and after to whisk with butter … the modern cuisine subvert these rules! Why ? Because if you want to have different tastes of Risotto , rise must take flavor from the ingredients you mix and not only from onions and wine ! And our risotto with sausages was really full of flavor! 3) Potato Gnocchi : in Italy, gnocchi are usually served as a first course instead of pasta. Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich sauces. The texture must be soft and this can make the difference between good or bad gnocchi. For making good ones you must use potatoes with lot of starch(those with pale yellow pulp)! 4)Spaghetti alla Carbonara : this is a typical dish of Lazio region and especially of Rome , prepared with popular ingredients with an intense flavor ! Now you can find it all over Italy and not only. There are many kind of different recipes of Carbonara. The original recipe includes only “pancetta” bacon , eggs and Pecorino or Parmigiano Reggiano (salt and pepper). Eggs must not cook , they must be put together with pasta at the end of preparation!

February 4, 2025August 13, 2025