May- Jun 2014
Dolce Vita! Italy Region-wise Italian specialty pizzas Rediscovering paradise - Tuscany What to expect when having dinner with Italians Blissfully Italian cheeses Fascinating Carnevale di Venezia
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MasalaMinds.com • May - Jun 2014
CONTENTS 09 14 18 20 26
Dolce Vita! Italy Region-wise Italian specialty pizzas Rediscovering paradise - Tuscany What to expect when having dinner with Italians Blissfully Italian cheeses Fascinating Carnevale di Venezia
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Trending Now
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Kitchen Corner
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MasalaMinds Online Community
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Upcoming Events
Tea-flavored cupcakes, Colorful pastas, Chia seeds, Golden Buddha temple at Dambulla & Street cars
Aceto Balsamico (Balsamic vinegar) of Modena, & recipes of classic risotto and refreshing limoncello
User Reviews about Italian food products & dining out
Details about Food, Travel & Culture festivals from across the globe
May - Jun 2014 • MasalaMinds.com
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Global palates are expanding, and international food sections are growing in every market all over the world. Whether you’re near or far from home, your favorite comfort foods are always nearby. Globalization has also generated interest in exploring other locations and cultures – understanding the local mindset and shopping like a native, be it for food or other products and services. Rooted in passion for food, culture, and travel, MasalaMinds explores these topics and gives you the tools to help you plan your perfect getaway or find your new favorite flavors.
Our sister site MasalaMinds.com can help you work through the multitude of issues that you face when you move or travel to a new place, region, or culture by connecting you with feedback from folks who have paved the path for your journey. MasalaMinds.com also collects advice from the locals in your new/ current location. Think of MasalaMinds as a substitute for the network of family and friends that you left behind when you moved or traveled to a new place. Wherever you go, we will be there for you.
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Editorial Disclaimer: All material published are the copyright of MasalaMinds. Views expressed in the magazine are of the contributors and does not necessarily bind the Editor or the Publisher of the magazine. MasalaMinds does not hold responsibility for the outcome of decision or action based on the information contained in the publication.
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MasalaMinds.com • May - Jun 2014
Trending Now
food Tea-flavored cupcakes
Now you can drink your tea and eat it
too! This year, the stage is all set for tea-
flavored cupcakes. Tea brews lend their
earthy flavor to cupcakes, resulting in exotic and appetizing combinations. Earl grey tea with its and smoky flavor
works especially well. Those who prefer
green tea can try green tea infused
cupcakes with almond cream and cheese frosting. Enjoy this sweet treat and experience the difference.
Colorful pastas
Pasta is getting a face lift! Demand
for gluten-free and low-carb cuisine is motivating retailers to come up with
new innovations while creating pastas. Raw spinach and eggs are added to make green pasta, while red pasta is
made by adding tomatoes, carrots and eggs to the flour and unsweetened
chocolate and eggs are added to make
brown pasta. Other variants like basil
fettuccine, and kamut spirals are also seen. Cooking flavored pasta can be
simple. Saute garlic in olive oil, add the cooked pasta and finish it with a drizzle of butter. Tasty, quick as well as healthy! What’s not to love?
May - Jun 2014 • MasalaMinds.com
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Trending Now
food Poaching gains traction
Poaching, a simmering cooking process is fast gaining popularity over boiling as a healthy cooking option. While boiling
food squeezes out their proteins and moisture, poaching allows the proteins to unwrap slowly, and preserves the
moisture too. The poaching liquid
can be water, broth or milk and can be flavored with aromatics like herbs
and spices, vegetables like onions
and celery or acids like lemon juice or vinegar. Cooking chicken breasts
slowly in simmering broth ensure that they will turn out succulent. Add a poached egg on toast along with grilled
tomatoes and mushrooms; add salad
leaves, sprinkle salt and pepper to make a favorite brunch item.
Chia seeds
A member of the mint family, and a
staple food of the ancient Mayans, Chia seeds are drawing the interest of
many due to its health benefits. These
seeds are gluten free, rich in omega 3 fatty acids, dietary fibre and protein. They help to reduce cholesterol, and promote brain strength, weight loss,
healthy teeth and bones. Make a delicious dessert of creamy chocolate chia pudding by mixing cocoa powder,
brown sugar, and instant coffee powder with chia seeds. Top it with a spoonful
of whipped cream. A yummy treat as well as a healthy option!
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MasalaMinds.com • May - Jun 2014
Trending Now
travel Golden Buddha temple at Dambulla
The Dambulla cave temple in Sri Lanka has been a popular World Heritage site
for over 22 centuries. The enormous
Buddha statue, petal shaped balconies, and a mouth doorway creates an impressive
and
serene
pilgrimage.
The cave of ‘Maharaja Lena’ (cave of the great kings) includes 60 Buddha
statues, with detailed workmanship of
superior merit. Scenes depicting various happenings in the life of Gautama Buddha are carved in the rock walls. An awe inspiring destination.
Return of the streetcars
Streetcars which were ditched during the early 50s have made a comeback in the US. One can have a glimpse of gliding street cars in four cities including;
New
Orleans,
Tacoma,
Seattle, and Portland, with a few more cities to trail soon. This is expected
to add to the tourist attraction along with the vintage cars that cater more
often to tourists. While some European
cities and Melbourne already have an established network of streetcars, US
cities are also headed that way. An urban design legacy!
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Dolce Vita! Italy
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MasalaMinds.com • May - Jun 2014
Dolce Vita! Italy
Region-wise Italian specialty pizzas Pizzas are probably Italy’s best contributions to the culinary world. Recipes are passed down through generations, and are
guarded as secretly as pirate’s treasure. Specific regions of Italy have their own recipes dependent on the ingredients grown locally. Here are a few of them. Buon Appetito!
Margherita pizza from Campania
When Queen Margherita visited Naples of Campania region, the pizza Margherita was created; named after her. With ingredients representing the three colors of the Italian flag, basil (green), tomatoes (red), and mozzarella (white) this is the one of the most
popular pizzas’ throughout the world today. No fancy toppings are added or even needed here! Simple but ultra delicious! Treat yourself to an authentic Margherita and take your senses on a trip to Italy!
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Good things in life like love and laughter are free; add a Focaccia pizza to it, and good things get a lot better! The flavorful Focaccia Genovese with a thick golden crust is the pride of Ligurian cuisine. Black taggiasca olives of Liguria, onions, and anchovies
Focaccia from Liguria
Good things in life like love and laughter are free; add a Focaccia pizza to it, and good things get a lot better! The flavorful Focaccia Genovese with a thick golden crust is the pride of Ligurian cuisine. Black taggiasca olives of Liguria, onions, and anchovies or sardines are used as toppings to make it more delectable. The Recco-style Focaccia with two thin layers of crust and silky cheese in between is mostly made in the coastal villages of Italy.
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Dolce Vita! Italy
Pizza Bianca from Rome
Pizza Bianca (white pizza) is Rome’s culinary classic, square shaped sublime flat bread with soft core and thin crispy edges. A
drizzle of olive oil, rosemary sprigs and sprinkled salt provide the entire flavor. No cheese, pepper or tomatoes in sight. Though it
is often eaten plain, some snack bars in Rome stuff it with fresh figs, prosciutto, and mozzarella. Eat in Rome as the Romans do. Relish your pizza Bianca with fresh mozzarella, sun dried tomatoes, and a glass of wine. Divine!
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Panzerotti Pugliesi from Apulia
Your quest for exotic pizza ends here. Mini pizza pockets are filled with a combination of cheeses like parmigiano reggiano,
pecorino or caciocavallo along with egg, parsley and nutmeg. They are then folded over and pinched to close before being baked or deep fried to a perfect golden-brown crunch. Irresistible goodness in small bites.
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Dolce Vita! Italy
Sfincione from Sicily
Authentic Sfincione (Sfinciuni in Sicilian) comes from Palermo region of Sicily, while other regions in Sicily have their own
variations. These are rectangular in shape with thick crust. Herbs, cheese, anchovies and tomato for toppings. A vibrant flavor of Sicily.
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Rediscovering Paradise – Tuscany There are rare moments in life when one experiences blissful tranquility and wonders if heaven is here. Enjoy the feeling; countless times at the heart of Italy – Tuscany. Toscana (in Italian) is a land of shaded woods, sandy beaches and hilly areas dotted with castles and vineyards, a place where colors of nature explode in a way words couldn’t describe. Medieval castles speak a thousand tales, while their churches and museums preserve the world’s best repository of renaissance art. The picture perfect vineyards, and mountain villages surrounded by olive groves are dreams from another world.
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MasalaMinds.com • May - Jun 2014
Dolce Vita! Italy Lucca
Florence
San Gimignano
Pisa
Popular destinations:
Florence, the capital of Tuscany, is a pearl of a city, laden with cultural charms. The ‘Duomo’ is the city’s iconic landmark and one among the ‘big three’ monuments of Italy (the other two being Pisa’s leaning tower and Rome’s Colosseum).
Lucca, known as the walled city, with its cobbled streets, reddish orange roofs and handsome piazzas is a perfect destination to be explored by foot. San Gimignano is famous for its medieval towers. Wandering through the streets of this city makes one feel like entering an illuminated manuscript.
Built on the banks of the Arno River, the city of Pisa offers many attractions including the world famous leaning tower of Pisa, Palazzo Agostini and many more. Take a leisurely stroll through the ‘Lungarni di Pisa’ and the riverside streets to experience the romantic flair of this city.
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
II Palio
Culture & festivals Carnival of Viareggio
Each carnival season during the months of February and
March, Tuscany celebrates the Carnival of Viareggio and Carnival of Foiano della Chiana with much gusto and jubilation. The Carnival of Viareggio with its 141 years of history includes numerous parades with eye-catching paper mache floats with masked dancers aboard them. Thousands of
spectators take to the streets for the celebrations and parades. Every year on July 2 and August 16, the city of Siena comes to life during the celebration of II Palio, one of the most
spectacular festivals of Italy. This urban horse racing dates back to 1600’s where ten jockeys compete bareback around the medieval square of ‘Piazza del Campo’ to win the Palio, the silk banner depicting Madonna and the child.
Pinocchio hails from Tuscany, no word of a lie. His birthday is celebrated on the 25th of May in the Tuscan town of Pescia-
Collodi. The Pinocchio Park attracts hordes of tourists who come to experience the fun and adventure of a fairy-tale day. Pinocchio
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Dolce Vita! Italy Ravioli di ricotta
Fagioli in fiasco
Lardo di Colonnata
Gastronomic delights
Tuscan cuisine describes the bounty of the land, with age-old recipes that are passed down through generations. Thyme, rosemary,
olive oil and fennel are used generously in many of the dishes. Tortelli and ravioli are classic Tuscan pastas. The Ravioli di ricotta of Florence, pasta with ricotta cheese and boiled spinach filling and served with sage-infused butter has gained immense
popularity today. Because of their high intake and love of beans, Tuscans are known as ‘mangiafagioli’ (bean eaters). A trip to Tuscany remains incomplete without trying the prized cured meat, Lardo di Colonnata, transparent slices of pig’s back fat that
melt in your mouth. Last but not the least, grab an artfully hand-crafted gelato (ice cream) made with natural ingredients from one of the ‘gelaterias’ around here.
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
What to expect when having
dinner with Italians
By Dianna Sbabo
I
talians love food. We try to make every meal sit-down because it keeps our families closer together. By every meal, I don’t just mean the customary breakfast, lunch, and dinner either. When I was 16 years old, I was surprised to learn that the FDA
recommends you eat three meals a day. Not seven. If you are presented with the opportunity to enjoy a dinner with your
Italian friend and their family, here is a little insight to give you a preview of what to expect.
Italy is a very lawless country. They have very few rules, and the ones they do have are frequently broken with no consequence. What Italy does have though, are strict food laws. For example, it is prohibited to order a cappuccino with your raviolis. You most
definitely cannot dine on lasagna, and wash it down with an espresso. It’s just not accepted. I guess this goes without sayingItalians take food and food etiquette very seriously.
As serious as Italians are about committing food crimes, please don’t let this affect your dinner plans. When you arrive at your friend’s home, expect to be kissed on the cheek, twice. Right to left is the order so you don’t bump noses with anyone. A guest should not sit down at the table until invited to do so.
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MasalaMinds.com • May - Jun 2014
Dolce Vita! Italy As you begin the meal, be prepared to finish your food. Leaving large amounts of food left-over on your plate is considered an
insult to the cook. Italians strongly object to the American habit of picking out healthy food and leaving it in a neat pile on the side
of the plate. Eat your veggies, an Italian cooked them so they will be delicious- scout’s honor! As for salad dressing, Italians use oil and vinegar so don’t expect to smother your salad in ranch dressing and don’t even think about asking for any “Italian dressing.” Depending on the authenticity of your friend’s Italian customs, you might need to hold your fork in your left hand and knife in the right. This will surely impress anyone caring to watch your ways.
When everyone is done eating and the host/hostess shows signs of cleaning up, it is very admirable to offer to help. Don’t worry, you will not have to wash or rinse any dishes on a full stomach; your offer will be much appreciated but humbly declined. At this point there is nothing left to worry about. There you have it, you have managed to survive a dinner with an Italian family without insulting anyone and even impressing them with your knowledge of Italian food etiquette. Congratulazioni!
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Blissfully Italian cheeses More than pasta and pizza, Italy offers a mouth watering collection of cheeses that ought to be in every foodie’s repertoire.
Parmigiano Reggiano ‘The king of Cheese’,Parmigiano Reggiano, more commonly known as Parmesan cheese in other parts of the world, originates from the fertile Po River valley in Northern Italy, where pure grass fed cows
produce the perfect milk for the cheese makers. An authentic wheel of this cheese is easily recognizable with its pin dotted name etched
onto its rind. A firm, grainy cheese with a golden sheen, which finds
a place of pride in most cheese boards! The small broken chunks not only enhance the board but also pack a punch in each small
bite. It can be added to sauces for a rich, nutty flavor or flaked over salads or grated on pastas for a savory finale. It is important to let
the cheese come to room temperature to the let the flavors unfold. Last but not the least, the rind can be tossed in soups, stocks or sauces to impart its signature nutty, full flavor.
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Dolce Vita! Italy
Mozzarella The classic Pizza Cheese! With a delicate, milky flavor and wonderful elasticity; when heated, Mozzarella is a huge favorite among Italians, as well as worldwide. It is an extremely versatile cheese with numerous culinary uses. Available in various forms, fresh,
smoked, marinated with herbs, this cheese can be enjoyed fresh or as an ingredient for classic Italian favorites like pizzas, paninis, calzones, chicken and eggplant parmigiana. The classic Caprese salad, which has layers of sliced mozzarella and ripe tomatoes with a drizzle of olive oil, some basil and black pepper is an easy to make but scrumptious salad.
The Mozzarella di Bufala, made with water buffalo’s milk produces a more luscious, and creamier mozzarella than regular cow’s milk mozzarella.
May - Jun 2014 • MasalaMinds.com
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Ricotta & Ricotta Salata Ricotta is a soft white cheese with a crumbly texture made from the whey of ewes’ or cow’s milk. It is equally used in sweet as well
as savory dishes. The cheese serves as an ideal filling for raviolis, shells and pastas. There are many types of ricotta, from fresh ones to salted and dried varieties. Ricotta Salata, is made from fresh ricotta that has been pressed, salted and aged for at least 90
days. This classic white lasagna cheese has a firm, yet not solid, texture and a mild, sweet and supple taste. It is perfect for dicing, crumbling or grating and pairs well with fresh fruit, grilled vegetables, pastas, olives and light wine. It makes a terrific topping for salads and pastas especially with spinach.
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Mascarpone Crafted from cow’s milk, Mascarpone is a sweet, creamy cheese with a mild buttery flavor and smooth spreadable texture. This extremely versatile cheese is sometimes used as a substitute for whipped cream. It makes a great accompaniment for fresh fruits and berries, serves as a delectable spread for crackers & breads or melts smoothly into sauces and soups for that luxurious
creaminess. Though Mascarpone forms an essential ingredient in many Italian desserts, perhaps, its most popular use is in the much-loved dessert, the Tiramisu.
May - Jun 2014 • MasalaMinds.com
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Provolone
Another kitchen workhorse, Provolone is a full flavored, semi-hard whole cow’s milk cheese aged at least two months to develop
its tantalizing taste and creamy, buttery texture. Depending on the aging time and moisture content, the cheese’s flavor can range from mild and medium to sharp or extra sharp. There are two kinds of Provolone - Provolone Dolce, which is young and
sweet, and Provolone Piccante, which is mature and has a sharper, more pungent taste. A layer of provolone is likely to make any sandwich, whether hot or cold, better. Top your grilled burger with a slice of provolone or shred it into your lasagna or any baked pasta dish for a perfect gooey finish.
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Pecorino Essentially all sheep’s milk cheese from Italy is referred to as Pecorino, therefore it covers a wide variety of cheeses but the most
popular of these is the Pecorino Romano. Fresh ewes’ milk from the lush fields of Tuscan Maremma, Sardegna and regions
around Rome is crafted into this savory masterpiece with an attractive golden hue. This quick maturing cheese is a fundamental
ingredient in southern Italian cuisine. Seldom eaten as table cheese, Pecorino is ideal for grating and cooking. It can be used in lieu of the Parmesan in cooking but moderation is the key word while using this cheese because of its sharp, salty and intense flavor. The Pecorino Pepato is a very pretty looking variety with a sprinkling of black peppercorns.
May - Jun 2014 • MasalaMinds.com
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Dolce Vita! Italy
Fascinating Carnevale di Venezia In the romantic city of Venice, the everlasting tradition of carnival gives life to a precious form of art – beautiful masks and exotic costumes. Though carnivals are a national phenomenon throughout Italy during February and March, the carnival of Venice is undoubtedly the most popular one where the whole city bursts into life and gets engulfed in an outburst of tradition and
fun. It started during the 10th century to mark the victory of ‘Serenissima Repubblica’ (Republic of Venice) and is annually
celebrated since then. The city gets immensely crowded with people dressed up in elaborate costumes and mysterious masks. Revelers have no dearth of means of enjoyment and participate in merriments like gondola parades, balls, masquerades, parties, street performances, competitions and parades with spectacular floats.
As with every celebration that happens in Italy, food is an important part of the festivities and the carnival is no exception.
Sweet fried treats called ‘Castagnole - small soft dough balls sprinkled with powdered sugar’ and ‘Galani - sweet & thin fried pastry strips’ are to be found all over the city and are a must-try.
Castagnole
Galani
Piazza San Marco Square
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Dolce Vita! Italy
Magical Masks
The most fascinating feature of the Venetian carnivals is the elaborate masks adorned by
participants. These masks are an example of fine artistry, an expression of beauty in an
CraquelĂŠ Mask
explosion of colors. Not only do these masks protect the wearer’s identity, they also create
a mysterious aura around the person wearing it, which intrigues all on-lookers. Traditional Venetian masks are handmade with paper-mache as the base and then embellished with
jewels, lace and feathers. Craquele, a special technique is used to paint some masks by
which the masks get a cracked-eggshell effect providing them with an authentic antique look.
If one arrives in Venice during this carnival unprepared for the celebrations, there is no need
to be disappointed. Attractive theatrical costumes are available for rent or sale and numerous face painters can be found all over the city. The carnival of Venice casts its enchanting spell on
all people, whether locals or tourists, and transports them to a surreal, almost magical world.
May - Jun 2014 • MasalaMinds.com
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Kitchen Corner
Aceto Balsamico (Balsamic vinegar) of Modena Balsamic Vinegar from the towns of Modena and Reggio,
Italy, is a rich flavorful vinegar with an intense aroma and a complex sweet-tart flavor. It is made using traditional vinegar-making methods, which is strictly regulated by
the balsamic consortium. It is crafted from the must of Trebbiano and Lambrusco grapes then aged in wooden
barrels. A self-preserving condiment that does not go stale,
it is truly a perfect vinegar and complements everything from breads and salads to artisan cheeses and fresh fruits. Here are a few culinary explorations with this sweet and sour woody condiment.
Drizzle some balsamic vinegar into a shallow bowl containing extra virgin olive oil, and add fresh rosemary or basil leaves, if
preferred. Dunk your crusty bread lightly in this oil and have a bite straight from heaven.
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Kitchen Corner
Cut figs in quarters forming flowers, and arrange them
with slices of prosciutto ham, salad rocket and cheese.
Give your final touch with a drizzle of balsamic vinegar. A multicolored mĂŠlange that tastes awesomely good!
Sprinkle garlic powder, Italian seasoning, and salt over zucchinis quartered length wise. Brush them with olive oil
and balsamic vinegar, and grill until golden brown. Your taste buds will fall in love with this flavor.
Arrange mozzarella over sliced tomatoes, sprinkle salt and pepper, and decorate with basil leaves. Give a magic touch
by sprinkling some balsamic vinegar. Taste it, and you will simply turn into a salad lover!
May - Jun 2014 • MasalaMinds.com
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Kitchen Corner
Risotto
Preparation Time: 40 minutes Serves: 4 Ingredients
Preparation
• 2 cups arborio rice
• Melt the butter in a wide bottomed saucepan; add onions
• 1 cup white wine
• 6 cups chicken broth
and garlic and sauté for 2-3 minutes until the onion turns translucent.
• 3 tbsp butter
• Add the rice & sauté for 30 seconds.
• 1/2 tbsp garlic, minced
• Keep stirring until the broth is almost absorbed and then
• 1 large onion, chopped
• 2 cups parmesan cheese, freshly grated • 1 tbspfresh parsley, chopped • Salt & black pepper to taste
• Add the wine and a cup of the chicken broth & stir. add in another cup of broth.
• Keep repeating the procedure while constantly stirring until the rice is fully cooked. The rice should be tender with a bite to it.
• Add the parmesan cheese and parsley. Season with salt and pepper. Serve hot.
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MasalaMinds.com • May - Jun 2014
Kitchen Corner
Limoncello
Preparation Time: 20 minutes Ready in 20-30 days Ingredients • 1 bottle vodka (750ml)
• 8 lemons, preferable organic • 5 cups water • 3 cups sugar
Preparation • Zest the lemons lightly with a vegetable peeler. Do not go too deep and use only the yellow part of the zest.
• Place the peels in a big airtight glass jar and cover with all the vodka.
• Allow it to rest for about 10-15 days in a cool place. Do not expose to sunlight.
• After the resting period is over, prepare basic simple syrup by boiling together water and sugar. Let the syrup cool off completely.
• Add it to the lemon peel and vodka mixture and allow resting for another 10-15 days.
• Strain the mixture into glass bottles and refrigerate or freeze. Serve chilled.
May - Jun 2014 • MasalaMinds.com
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MasalaMinds Online Community
MEMBER REVIEWS ON PRODUCTS & PLACES @MasalaMinds.com
Lambrusco Dell Emilia by Donatelo Fruity and Bubbly I am not a drinker, in fact I quite detest alcohol. I wonder why it has to be the “Centre” of all celebrations... why cant we clink a glass of juice instead of something alcoholic? Being young I have been subjected to a lot of peer pressure to try this cocktail or the other. I was then introduced to this wine called “lambrusco” by my friends and found it very pleasant to the taste. Its available in rose, red and white... I like it for its fruity, sweet and pleasant taste. It is not dry or bitter to the palate and very pleasant for people who do By Chaya Chugani
not like strong drinks. I suggest if you have never tasted or liked wine to sip this, I am sure you will like it. By the way I must add its very inexpensive...under 2 Euros a bottle :) What more can one ask for???
Soft Ricotta Cheese by Tesco Versatile Tesco soft Ricotta Cheese Ricotta cheese is made from cow’s milk and can be used in both sweet and savoury cooking. It has a fresh and mild flavor that doesn’t overpower any dish that it is used in. The best discovery for me was when I learned that ricotta cheese can be used in Indian cooking (as it is suitable for vegetarians) and from that day onwards it has had a very special place in my Indian kitchen too! I can now make khoya, peda, barfi (all traditional sweets) without compromising on authentic Indian By Jagruti Raj
taste. So now there is no need to despair if you don’t live in an area that doesn’t stock mawa or khoya, instead just visit your local supermarket and grab a pot of ricotta cheese!
Gnocchi by Anna Try This! This is a delicious Italian dish. Having eaten it before in Italy, I know that it is a very tasty food! Gnocchi is popular in Europe and is also available in America. It can be made in many different ways. It is generally served with a type of sauce and can have meat or vegetables with it. It is a unique alternative to ordering a normal pasta dish when eating out. I highly recommend this food. My family prepares it at home all the time. By: Angela Moen
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MasalaMinds.com • May - Jun 2014
Masalaminds Online Community
Sweet Peppers - Calabrese Sauce by Barilla Sweet Peppers Barilla is a well known respected pasta sauce in the United States. The Sweet Peppers - Calabrese Sauce is made from sweet red bell peppers, fresh garlic and tomatoes, olive oil, parsley, pepper and green bell peppers. The Calabrese sauce is a light sauce perfect over Ziti or Penne pasta. The Barilla pasta tastes great over ground beef or turkey. The pasta sauce is so easy to cook just heat in a sauce pan on top of your stove and stir. By Mearsmedia
Pepperoni Pizza Traditional Crust by Digiorno If it’s not delivery, it’s DiGIORNO!! Being Italian, I tend to be very picky when it comes to boxed Italian-ish food like family-size frozen lasagna and oven-ready frozen pizza. By picky I mean that I don’t eat these items by choice. I’ve consumed small portions of these foods while visiting friends homes out of sheer politeness. I saw this particular pizza while grocery shopping and thought to myself ,”I’ll make myself one of these frozen wannabes just to see if it comes out of the oven looking even remotely close to the pizza pictured on the box.” I got home, popped By: Cloudy Sbabo
the pizza in the oven for 22 minutes and out came a perfectly baked- fluffy crusted pizza. It was wonderful! I even found myself snacking on another delicious slice at 2:30 am! Digiorno blows every other frozen pizza pie right out of the oven. I definitely recommend this to anyone against frozen pizza like I used to be. I guarantee this will change your opinion.
Amore - Mumbai Just another local Gelataria? I’ve said it before & I’ll say it again - Mumbai has way too many chain gelaterias. And with all of them having Italian, it’s very hard to distinguish between them. Amore’s ‘claim to fame’ is that they do not use any artificial flavoring or preservatives. And so the prices are a bit more as compared to some others. They have some nice flavors. Maybe I’m not a gelato connoisseur but I couldn’t find anything different or better about this place. It’s as By: Magali Caira
good as the rest, in my opinion.
Pizza Inn, London Not so typical I know the name makes it sound so typical ‘Pizza Inn’. The first thought in the mind is some local shop with the average tasting pizza. You may choose different options for the toppings but no matter what you choose it tastes the same in the end. Well, It is a local take out shop but everything that I have tasted in their menu is not ordinary at all. The twisted ‘curly fries’ have a different crispy coating that I love the most. Another different item in their menu is ‘Cheesy Delight’ it is creamy cheese that does not leave you with By: Tayyaba Nasar
a ‘I should not have eaten this’ kind of a feeling. A part from the side orders , their burger meals, chicken nuggets, and the Pizzas taste pretty good. They even offer pizzas with the cheesy bites which actually tastes quite cheesy.
May - Jun 2014 • MasalaMinds.com
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Events Looking for a foodie getaway or cultural escape? Look no further than our calendar of upcoming cultural and culinary events to make your plans for May and June. Thrissur pooram elephant festival Date: May 8th to May 10th, 2014 Location: Thrissur, India
The festival pays tribute to lord Shiva with elephants as a main attraction. Get immersed in the rhythmic beating of the drums, and enjoy a visual feast of fireworks and folk dancing for an ethnic experience.
Galungan
Date: May 21th to May 25th, 2014 Location: Ubud, Indonesia This festival happens once in 210 days, symbolizing the victory of good over evil. The Balinese believe that during this day, their ancestral spirits visit the earth, and celebrate it with religious ceremonies, and fruit and flower offerings.
The New Orleans wine & food experience Date: May 21st to May 24th, 2014 Location: New Orleans, US
Hundreds of restaurants and wineries participate, featuring local flavor and delicious cuisines inspired by diverse cultures. Relish special wine tasting events and dining evenings, along with art and music performances.
Citrawarna festival
Date: Mid May to mid June, 2014 Location: Kuala Lumpur, Malaysia The festival showcases the best of Malaysian culture through dances, traditional costumes, parades, artworks, jewelry and much more. Traditional delicacies are also available at the event to entertain foodies.
Inti Raymi
Date: June 24th, 2014 Location: Cusco, Peru The festival includes nine days of lavish feasts, vibrant costumes, music and worship of the Incan sun god Inti. Watch folk performances, and the theatrical presentation of the Incan ceremony, which is the major attraction of the festival.
Haro wine festival Date: June 29th, 2014 Location: Haro, Spain
A grape bash and wine splash festival. Come armed with your squirt guns, and wine filled balloons, enjoy the party as long as you like wine, and finish off the day with more wine and tapas.
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MasalaMinds.com • May - Jun 2014