Where I can buy craft beer in dc?
I would like to find some of these:
http://eater.com/archives/2011/01/04/...
Or can you suggest me other? I have to make a gift and I have already tried to Rodman's and in a store near Cleveland Park Station metro but they do not have these beers.
Thanks.

Oh, thak you!

Thanks! But It seems an elegant place. Or am I wrong?
Do you know also alternative or fun places?

Hi, I have recently arrived in Washington DC and I would like to discover a typical places frequented by locals.
You can give me some suggestions?
Thanks!

No, my English is terrbile, sorry!
I look for a suitable replacement because, for me, the best producer is only "Pelligrino" but I suppose that I can find it just in Italy.

Thanks.
So can I easily find the Moscotel de Setubal or Recioto di Soave in Washington?

Hi, I am italian and about a month I live in Washington dc.
I am looking for a dessert wine, like Passito di Pantelleria, a famous sweet wine/liquer italian.
I do not know what to buy.
Can you help me?

We use the very common black pepper, freshly ground.
Anyway I congratulate you. I am a roman doc and have never managed to cook a good Cacio e Pepe.
The most delicious dishes of Italian cuisine are simple and have few natural ingredients but are extremely difficult to prepare.

In Italy, zucchini are served in a variety of ways, this is one, very very good.

Zucchini a Scapece (marinated zucchini)

Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it gives the zucchini plenty of time to absorb the flavors of the garlic, mint and vinegar.

Ingredients: olive oil for frying - 1 kg of medium zucchini - 2 large garlic cloves - a handful of mint leaves - sea salt and pepper - 1 cup of white wine vinegar - 1 cup of water .

Directions: Slice the zucchini into 3-4 mm thick rounds. Place the sliced zucchini in a colander sprinkling with salt. After 1-2 hours rinse them in water and pat them dry ( to avoid an overly 'mushy' texture, to aid in browning and to concentrate the flavor of the fruit or vegetable. The traditional way to dry the zucchini is by laying them out in the sun, on a drying rack or simply on a cutting board, for an hour or two (depending on the strength of the sun) to dry, turning them halfway through. Heat the oil (to about 200C) and fry the zucchini in batches
Test it by putting a small piece of zucchini into the oil; it should sizzle immediately. Fry for about 3 to 5 minutes, until golden brown on the bottom.. Use a wire mesh strainer or large slotted spoon to transfer the zucchini slices to the lined platter to drain.
In a deep bowl, put fried zucchini slices and finely chopped garlic.
Chop and mash peppermint leaves and add into the bowl.
Place water and vinegar in a small pot and bring to boil. Reduce the heat so the liquid just simmers for another five minutes. Pour hot vinegar to cover the zucchini and leave to rest at room temperature for at least 24 hours before eating. After 3-4 days the flavor is at its best.

Picture here:
http://croce-delizia.blogspot.com/201...

It's true, the pesto has a different flavor. It is also important to use the wooden pestle in a marble mortar.
In addition to the classic Pesto Genovese (with basil) in Italy we have many other versions, such as the Sicilian Pesto with tomatoes, pine nuts and walnuts, like this:

http://croce-delizia.blogspot.com/201...

Artichoke salad with pecorino

4 baby artichokes
3 cups of white wine
5 tablespoons extra-virgin olive oil
1 1/2 ounces shaved young Pecorino Toscano/Romano cheese
10 mint leaves, thinly sliced plus whole leaves for garnish
2 handfuls of shelled walnuts, coarsely chopped
1 lemon

Direction
Cut off artichoke stems and discard. Clean the artichokes, removing all outer leaves until you have only the tender hearts. Cut off green tips. Put these in water with fresh lemon juice so the leaves do not turn brown. Slice the artichoke hearts julienne style (very thin). Drop sliced artichoke into the acidulated water. Repeat with remaining artichokes.
In medium saucepan, bring about 1 cup of water and 3 cups of white wine to a boil. Add salt, then artichoke and boil them for 3 minutes.
Drain artichokes and transfer in a large bowl. Add a good handful of coarsely chopped walnuts, mint leaves, 2 tablespoons oil, salt and pepper. Top with cheese that is thinly sliced
and serve.

Picture here:
http://croce-delizia.blogspot.com/201...

Italian Ice cream flavored "Bacio", with hazelnuts and chocolate:

http://croce-delizia.blogspot.com/201...

I have the recipe of tomatoes pesto but It's not pretty healthy :)
I write the recipe anyway:

Sicilian pesto
...with almonds, pine nuts, walnuts and just enough fresh tomatoes to tint the sauce.

Ingredients: 6 ripe red San Marzano tomatoes - two tablespoons of blanched almonds - two tablespoons of walnuts - two tablespoons of pine nuts - 10 leaves of basil - 1 clove of garlic - extra-virgin olive oil - salt, to taste.

You do need a pestle and a mortar – your food processor will work, but it will never be quite the same.
Rinse the tomatoes and a few at a time plunge them into the boiling water for a minute, then in cold water. Remove skin and most of the seeds, cut into pieces and place in a bowl. With the help of a fork mash the tomato to the consistency of a mush
Using a mortar and pestle, crush and blend the almonds, walnuts and pinenuts. Then add Add the other ingredients except the tomatoes. Finally add crushed tomato and blend well. Alternately use an electric blender, in which case the oil should be added at the beginning.
Bring a large saucepan of salted water to the boil. Add the bavette and cook briskly until 'al dente'. Drain the pasta and toss in a serving bowl together with the pesto until the latter is evenly distributed. Serve at once.

Serve also on top of roasted or grilled fish, on boiled potatoes, on bruschetta or for any use you can adapt this delicious and refreshing sauce.

Picture here:
http://croce-delizia.blogspot.com/201...

In Naples we use the lasagna with ricotta cheese mixed with tomato ragout. The egg is not used, rather hard-boiled egg, chopped and sprinkled on the layers.

You have already read this article?
http://en.wikipedia.org/wiki/Guanciale

Sometimes we substitute the "guanciale" with the bacon (no smoked) but I do not know if in the United States you have the same our products...

Rome is a fantastic city, full of history. Unfortunately we tend to forget the beauty that is around us.

Sorry! I forgot cheese, but only Pecorino Romano, no parmigiano.

This because my English is terrible :)

I'm from Rome, the city of carbonara, and I can assure you that there are few ingrendients in real carbonara:
pasta (preferably "rigatoni")
"guanciale" (pork jowl) or pancetta (bacon)
pepper in abundance
olive oil
eggs.

Anything else

Sorry but my English is bad. Do you want to make homemade cooked wheat?

You can buy canned cooked wheat here:

http://www.capriflavors.com/index.php...

How to make homemade:

Put 250 grams of grain to soak in cold water for 5 days, renewing a couple of times.
Rinse corn. Put plenty of water completely covering the grain of 5 fingers, bring to boil and throw the corn, cook for 1 hour covered.
Putting a lid on tight cloth or blanket and leave for 4 hours.
Open the pot and add more water, covering plenty of corn, bring on the heat and cook for 3 / 4 hours over low heat, covered.
Check if you need to add more water and if still hot.
After cooking the corn is drained well, if she stayed in the water, and weighed.
Then proceed to cooking with milk, as described in my recipe.
(Sorry, used a translator because I do not have time to translate everything. If something is unclear tell me.)

Neapolitan Pastiera, a traditional Italian Easter cake. Every family in Naples prepares one during Holy Week to be eaten on Easter day.
My family recipe, in English, you can be found here:

http://croce-delizia.blogspot.com/200...

Happy Easter! :)

"Castagnole" are one of the sweets prepared exclusively during the Canival season in Italy.
So, I write the recipe, too late...

Little chestnuts - Sweet, Fried balls of Ricotta

50g soft butter
100g sugar
300g ricotta
2 eggs
450g cake flour
50g Potato starci
1Tbsp baking powder (16 grams)
50ml liqueur to taste (anise/limoncello)
50ml milk

Directions
On a pastry board prepare a firm dough (the same consistency of a gnocchi) with flour sifted with baking powder and potato starch, ricotta, soft butter, two eggs, liqueur a dash of lemon an orange peel. And add at the end the milk a little at a time until it is of the right consistency. Knead quickly, otherwise the dough becomes sticky.
Finally roll out the dough into little cylinders, which you will then cut into nut size piceces. Toss them immediately in a skillet, which you will keep shaking over a low flame. Once they are done, sprinkle the little chestnuts” (which they resemble) with confectioners’ sugar and serve.

Picture here:
http://croce-delizia.blogspot.com/201...

Have a Nice day :)

Thank you!
Unfortunately it is all written in Italian and I think that few people know this language :)

This is a light and easy Italian ricotta cake

Ricotta Bundt Cake

2 ½ cups cake flour (250 grams)
4 teaspoons oil
1/2 teaspoon salt
1 cup fresh whole-milk ricotta (230 grams)
1 cup granulated sugar (200 grams)
3 large eggs
juice and zest of 2 lemons
2 ½ teaspoons baking powder (16 grams)
Confectioner’s sugar, for dusting

Preheat the oven to 350 degrees F. Grease a Bundt cake pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the oil, ricotta, and sugar until light and fluffy. With the machine running, add the eggs 1 at a time. Add the lemon juice and zest. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Glaze
1 cup confectioners' sugar
2 tablespoons lemon juice

Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.

Picture here:
http://croce-delizia.blogspot.com/201...

Have a Nice day :)

Sure, I'll translate it with great pleasure. You give me a bit 'of time.
However you can translate my blog by selecting the English language by the translator that you can find on the top right.
Unfortunately I started writing recipes in Italian and in English for a short time, because my English is terrible :(

The corn starch makes the cream jelly, instead the flour makes the cream more creamy.
If I have to choose I prefer only flour.

Fruit Tart

Sweet Pastry Crust
1 1/2 cups (200 grams) cake flour
1/8 teaspoon salt
1/2 cup (100 grams) unsalted butter
2/3 cup (80 grams) confectioners' sugar
2 egg yolks

Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer with lemon zest and beat until softened. Add sugar and beat until light and fluffy. Gradually add the egg yolk, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.
Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
On a lightly floured surface, roll out the pastry (about 1/8 inch (3 mm) thick). To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, gently lay in pan, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 375 degrees F (180 degrees C), poke small holes in all the bottom of the pie crust with a fork and and place rack in center of oven. Bake mini crust for 10 to 14 minutes until crust is dry and lightly golden brown. Cool crust on wire rack before filling.
Some cooks also swear by using some kind of pie crust weights, such as beads or beans, during the pre-baking. They say this prevents the pie crust from shrinking away from the sides of the pan. It is not necessary because:
After the rolled-out dough has been transferred to the pie pan, let it relax in the refrigerator for another 20-30 minutes before filling. This will prevent the dough from shrinking during baking. And, in this regard, it is very IMPORTANT puncture the bottom of the crust very well with a fork.

Pastry Cream - Crema Pasticcera
1/2 cup (125 ml) whole milk
½ cup (125 ml) cream
1/2 vanilla bean, split lengthwise
2 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
1 tablespoons (10 grams) cornstarch (corn flour)
3/4 tablespoon (10 ml) lemon juice or liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Italian Pastry Cream – Crema pasticcera : In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile, in a saucepan combine the milk, cream and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.
Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.

Picture here:
http://croce-delizia.blogspot.com/201...

Have a nice day :)

The calzone has another form. It is obtained by folding the pasta round of the pizza in order to get a stuffed crescent.
In Italy there are so many variations that we obtain using the pizza dough.

Not a good time to do fig marmellat, you have to wait August.

Thank you for your attention :)

This is a typical dish of Neapolitan cuisine, prepared for Christmas. Here is my family recipe:

Escarole Pizza

For the pizza dough:

•1/4 ounce package yeast
•1 1/2 cups warm water
•3 cups flour
•2 tablespoons olive oil
•Coarse salt
For the escarole

•2-3 head of escarole
•2 tablespoons olive oil
•3 cloves garlic
•10 black olives, pitted and sliced
•1 2-ounce can flat anchovies, chopped
•1/2 cup pine nuts
•1/2 cup raisins
•1 tablespoon capers, rinsed and drained
•Freshly ground pepper
Preparation
Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast.

- If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball - about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.

- If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.

Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.

Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.

Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper. Tilt pan to remove excess water. Let it cool.

Meanwhile, preheat oven to 400 degrees F (200° C).
Punch down the dough, sprinkle it with flour. Cut off two third of dough and roll out the dough with a rolling pin directly onto the pan to covering bottom and sides . Spread escarole filling over crust in pan and if you want, sprinkle grated cheese and black ground pepper over the top. Roll out remaining dough into a round on a lightly floured board. Transfer to pan, covering filling. Press edges to seal. Bake the pizza for about 25 minutes.

Picture and recipe here:

http://croce-delizia.blogspot.com/200...

Have a nice day :)