Archive for the 'Uncategorized' Category

Chef Domenico Maggi prepares a traditional Sunday dinner in Puglia. Freshly made orecchiette pasta or “little ears”, with meat stuffed with cheese, herbs and pancetta. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail.This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Fried peppers are turned into a quick side dish by Chef Domenico Maggi. He sautés them with garden fresh tomatoes, garlic and basil. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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In this demonstration by Chef Maggi, Fava beans and potatoes are slowly cooked in a terracotta pot and served up with the traditional sides of chicory and fried peppers. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Fava beans and potatoes are stewed together with aromatics like onions, fennel and garlic in this delicious rustic dish. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our website at: http://www.ciaprochef.com/apulia/

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Italy is a country of bread lovers, but if you ask any Italian what’s the best bread in italy, chances are they will say Pane di Altamura, the bread of Altamura. Come in and see the wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. Owner Vito Macella takes us on a tour of the bakery in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia

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You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

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You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

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Types of Salts

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

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You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

Read Full Post »

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

Watch Now:

Read Full Post »

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks.

Watch Now:

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Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

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Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

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Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

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Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

Watch Now:

Read Full Post »

Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

Watch Now:

Read Full Post »

Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

Watch Now:

Read Full Post »

Choosing dietary fats wisely is the first step toward a more healthful diet, which is why canola oil is featured in this recipe. This is one of the recipes developed by the chefs at The Culinary Institute of America at Greystone. as an industry service for CanolaInfo.org,

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Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa.

She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...

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Trapani Seafood Couscous

Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, showed Steve Jilleba, executive chef at Unilever Foodsolutions, how it's done and Mary Taylor Simeti, an American writer who has lived in Sicily and written about its food traditions for a good 40 years, helped us to understand it.

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