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December 2, 2014 by Gina Stipo 1 Comment

At the Italian Table Dinner Series – private supper-clubbing comes to L’ville!

at the italian tablePrivate supper clubs are all the rage in cities the world over and now this concept has a home in Louisville.  Join Chef Gina Stipo this winter as she hosts At the Italian Table, a bi-weekly series of Italian dinners in her home. Gina is excited to introduce Louisville to this inventive and fun way to share an Italian meal. Featuring four courses and served family style, At the Italian Table is a lovely evening in a homey setting surrounded by Italian décor. Gina enjoys sharing her passion for Italian food and wine and hopes you’ll join her in this intimate setting for a convivial evening with friends. The dinners are limited to ten people and you’re welcome to come with a group of friends, or come alone or with your partner and meet new people.italian table
tagliatelle w raguAfter a welcoming aperitivo of Prosecco or a cocktail, the evening begins at the table with a light antipasto, followed by the first course of fresh homemade pasta such as ravioli of winter squash with sage butter or tagliatelle with wild boar ragu.  The meal continues with roasted or braised meats like roast pork with wild fennel pollen or quail braised in vin santo and seasonal vegetables or salad. A vegetarian option is available upon request. We finish with a traditional Italian dessert, coffee and after-dinner amaro or grappa from Gina’s extensive collection. Wines of Italy are served throughout the meal. A contribution of $60 is kindly requested.cantucci w vin santo
white truffles with taglioliniThe first dinner is Sunday December 7th and features truffles, see the menu below for more information.

Please go to this Event Brite link and reserve your seat today!

http://www.eventbrite.com/o/gina-stipo-with-at-the-italian-table-7789204413?s=31625841
December 7, Sunday at 6:30 – featuring truffle products hand-carried from Tuscany
Antipasti misti di tartufo (salami w/ truffles, Tuscan pecorino w/ truffles, bruschetta)

Ravioli con Porcini e Tartufo in Burro Tartufato
(fresh ravioli w/ porcini & truffled pecorino in truffle butter)

Involtini di Tacchino con Castagna e Prosciutto turkey breast stuffed w chestnuts
(stuffed turkey breast with chestnuts & prosciutto)

Dolci Misti con Vin Santo e Amaro di Tartufo
(selection of Italian cookies w/ Vin Santo & truffled amaro)

A donation of $60 is kindly requested.

Gina Stipo is an Italian American who recently relocated to Louisville after spending 13 years in Tuscany, Italy, where she taught Italian cuisine. She owns a culinary tour company in Tuscany called Ecco La Cucina (“here’s the kitchen”) and she returns to Italy for a month in the spring and again in the fall to lead food and wine tours of Tuscany, Campania and Emilia Romagna. You can find more information on the culinary tours at her website www.eccolacucina.com

Filed Under: Sagre e Feste Tagged With: louisville supper club

March 5, 2014 by Gina Stipo Leave a Comment

Experiencing the Palio of Siena, greatest horse race in the world!

ricceri on fedoraThe Palio of Siena is an ancient competition of horses and men that has been run in the Piazza of Siena since the 1700’s, with roots going further back to the middle ages.   A bareback, no-holds-barred race held in the city’s main piazza, Siena’s Palio is more than a horse race; with both secular and religious overtones, the Palio is a four-day cultural event that relives the glory of Siena’s medieval past and is the lifeblood that feeds the city and its residents.   If you happen on Siena during the days of the Palio, it’s exciting and easy to get caught up in the energy that envelopes the city.   But actually living all four days and experiencing each important event along with the Sienese people is a rare opportunity to share in the passion and history of what has been labeled the world’s best sporting event.siena palio jockeys

In the fourteen years I lived in the Siena area, it was my good fortune to be accepted into the Selva contrada, one of the seventeen neighborhoods that make up the city and compete in this ancient race. I’ve attended every Palio since July 2000, with the exception of last summer when my mother passed away.   When people find out I live in Siena, many ask me “Gina, do you go to the Palio?!” If you’re serious about the Palio, you don’t go to see it, you LIVE it!  And for the four days of the Palio of July and that of August, like so many Sienese, I don’t work or teach any classes because, honestly, living the Palio takes up too much time to do anything else!  palio e' vitabenedictionIt’s a rare honor for a foreigner to belong to a contrada in Siena, whether that foreigner is from Arezzo, Rome, or America.  I am fiercely proud to be a member of such a victorious and honorable contrada.   (We’ve won more races than any other since the end of WWII but that’s because we use better strategy, play fair but are the cleverest, and hence, the first contrada in the field!)  the palio is life

The Palio is the most important event in the calendar year in Siena and is taken very seriously.  It is not a tourist event staged to draw more tourists into the city; it is a celebration of Siena’s proud heritage and gives meaning to its present and future. 

For the first time this year, my sister Mary and her husband will attend.  Mary was on the other end of the phone when I called sobbing with joy after our victory in August 2006.  She has attended two victory celebrations with me, both in 2006 and 2010; she’s met countless dignitaries, Selva members and jockeys through the years; and she’s helped us cook in the contrada on numberless occasions.  I’m excited that she’ll finally be able to see the actual race, one where Selva is running and sure to be attempting another victory. siena villa

And you can come too.  This year for the first time we’re offering to our clients a special Palio tour for the week of June 27 to July 4.  Together we’ll attend the event where they pick and assign the horses, see the trial races, study the horses and jockeys running, and discuss the possibilities all while eating sumptuous Tuscan dinners and drinking delicious Tuscan wines at our lovely estate in the country just outside the city.  An estate where they actually held a special Palio in the 1700’s in honor of a Pope who was elected from the Chigi family of Siena!  IMG_1513

The night before the race we’ll attend the special dinner in the Selva held in anticipation of a victory, and the day of the race we’ll be on the best balcony in the Piazza with an exceptional view of the whole course, start to finish.  And if the Selva wins, I’ll be launching myself over the railing to join my fellows in a raucous celebration!

selva horseI’m excited to be back in the Piazza, to hear the pounding of the horses’ hoofs on the tufo, to hear the tolling of the ancient tower bell, to once again feel the anxious anticipation of joyous victory or agonizing defeat, to be in communion with the lovely people of Siena for whom this race is everything and enough.

If you would like to join us for this fantastic event, please contact either Mary or myself.

marystipopotter@yahoo.com

ginastipo@yahoo.com

viva il Palio, viva la Selva!

Filed Under: Sagre e Feste, Tuscany Tagged With: culinary tours Tuscany, experiencing the palio of siena, palio of siena, palio tour, siena palio

December 24, 2012 by Gina Stipo Leave a Comment

Panzerotti – Chestnut Ravioli

chestnut raviolichristmas chestnut pastryGrowing up on the east coast, we always spent the Christmas holidays with my father’s family in Brooklyn. Driving up from DC the day after Christmas, we’d arrive in time to for dinner. The house was decorated and warm with lights and garland, every dinner was festive and dessert always included a big platter of fried pastry: struffoli sprinkled with tiny colored confection balls and long strips of crunchy dough drizzled with honey; but my grandmother’s specialty were her chestnut ravioli. Chestnuts come from her hometown of Montella, in the mountains of Campania just to the east of Naples, and she prided herself on this delicious Christmas specialty. Flavored with cocoa and various liquors, chiefly the southern Italian strong tasting Strega, it was never my favorite as a child, so I politely ate the chewy fried pastry around the filling and hid the dark, strong chestnut filling in a napkin.

Luckily I grew up and learned to appreciate how luscious a little alcohol can make a simple filling of ground chestnuts, cocoa and sugar.

These are simple to make, beautiful to serve, piled high on a plate and drizzled with honey, and delicious to eat. Buon Natale!

Panzerotti (fried chestnut pastries)

Dough:

3 cups flour

3 tbsp sugar

2 teas baking powder

3 eggs

3 tbsp vegetable oil

2 tbsp milk

¼ cup brandy, Cointreau or Grand Marnier

Mix the dry ingredients together, add the wet ingredients into the center and mix thoroughly, adding additional flour if too sticky. Wrap and refrigerate for three hours.

Filling:

The base of the filling is chestnut, but if my grandmother couldn’t get enough or they were too expensive she mixed them with ceci, or chickpeas. You can either get fresh chestnuts and boil and peel them, or canned chestnuts, which definitely cuts down on time. If using canned or jarred nuts, make sure there is no sugar added, just chestnut.

The liquor that’s added is just enough to help the mix puree smoothly into a paste and can be a combination of anything you have, some sweet, some not.

3 cups chestnut meat

1 cup dark cocoa

1 cup sugar

1/8 teas cloves

¼ teas cinnamon

Zest from one orange

Liquors: Cointreau or triple sec, brandy, amaretto, anisette, Strega, rum

Take a small amount of the dough and roll it onto a floured surface. Cut 2 inch rounds with a cookie cutter, moisten the edges and place a large spoonful of the filling inside. Fold the panzerotti into a half moon shape and firmly secure the edges with the tines of a fork. Heat peanut oil to 350 degrees on a candy thermometer and fry the panzerotti in batches. Drain on paper towels. Dip in granulated sugar, sprinkle with powdered sugar, or drizzle with chestnut honey.

 

 

 

Filed Under: Campania, Frittura, Sagre e Feste Tagged With: chestnut ravioli, panzerotti

December 21, 2012 by Gina Stipo Leave a Comment

Salty, Savory, Crunchy, Sweet

<divnutty snackI don’t remember when I had my first taste of toasted almonds mixed with plump golden raisins and coated with olive oil and crunchy salt, but I know it accompanied a glass of Amontillado.   They were beautiful together, as so few things really are.  The savory crunch of the roasted almonds and the sweet chewiness of the raisins were the perfect foil for the oaky fruitiness of the sherry.  Alone each was delicious, but together they were a force.

I’ve been making it for years to enjoy and give to friends.  My Christmas wouldn’t be complete without it.  Well, that and a glass or two of Scotch and Drambuie and some roast beef.

The mix is savory, salty, sweet and crunchy perfection.  Try it with a glass of Amontillado or your favorite sherry, or if you have some good Tuscan Vin Santo or Sicilian Marsala you won’t go wrong.  I make large batches as it keeps well and makes a great homemade gift.  Happy Holidays!

2 cups whole, raw almonds

2 cups golden raisins

2 teaspoon Maldon or Cyprus flake salt (or fleur de sel)

1 tbsp great olive oil

Blanch the almonds: bring 4cups of water to a boil, add the almonds and stir; after 30 seconds drain the almonds and pop the skins off by squeezing the base, shooting the almond out through the tip.  Place in a single layer on a sheet pan and roast at 350 until golden brown.  Meanwhile, put the raisins in a large bowl.  When the almonds are done, add them to the raisins and add the salt and olive oil, stirring well to coat.  Cool the mixture and keep it in an airtight container.

 

Filed Under: Sagre e Feste, Salt Tagged With: almond raisin, nuts, sherry

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