Canadian Bacon and Pineapple Pizza (Photo by Maria Desiderata Montana)

There is a good reason I work out everyday….because I love to eat! And I will never sacrifice my favorite Italian foods.

My husband and I love to hide in a corner at Filippi’s in San Diego’s Little Italy to drink chianti, and eat pizza and lasagna for lunch.

I couldn’t believe it when, on our last luncheon outing, my husband ordered a Canadian bacon and pineapple pizza. “I thought you were Italian,”  I laughed.  “Do Italians eat pizza with Canadian bacon and pineapple, really?”

It was pretty good, but I’d rather have my pizza piled high with salami, prosciutto and Italian sausage.  My husband politely agreed, but I guess he wanted to try something different.  That’s what I get for letting him order.  (By the way:  if you love Canadian bacon and pineapple on your pizza, it’s okay by me…go for it!)

Lasagna (Photo by Maria Desiderata Montana)

Filippi’s Pizza Grotto is where we like to go for something that tastes close to homemade, and you can’t beat the portions.  Plus, when I dropped the remainder of my uneaten lasagna on the floor, as I was carefully trying to place it into a carry out container, the waiter just smiled politely, and brought me a brand new serving to go.  And he had no idea I was a food writer. How is that for service?  But don’t go dropping your lasagna on purpose now!

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Illustration by Nic Petro

When I was growing up, I loved eating little green apples.  Even better, I couldn’t wait to get home from school and have a piece of my mom’s warm apple crisp with a huge scoop of vanilla ice cream!

Enjoy my version of my mother’s recipe…

Caramel Apple Crisp

(Serves 6)

For the apple filling:

8 Granny Smith apples, peeled, cored and sliced small

2 teaspoons butter

1 tablespoon ground cinnamon

1.5 ounce container of reduced sugar caramel dip

Caramel Apple Crisp (Photo by Lucia Montana)

For the topping:

2 cups oatmeal

1/2 cup brown sugar

2 tablespoons butter

2 tablespoons honey

1 tablespoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

For the apple filling:

In a bowl mix apples, butter, cinnamon and caramel dip together. Place into a 9 inch x 9 inch baking dish.

For the topping:

Combine oatmeal, brown sugar, butter, honey, and cinnamon in a small bowl.  Stir the mixture until it becomes crumbly. Sprinkle topping over the apples and lightly press down.

Bake for 40 to 45 minutes. Cool 10 minutes before serving.  Serve with vanilla ice cream.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Chef Philippe Beltran with his Camembert cheese (Courtesy photo)

I love all things cheese, especially this recipe which takes an imported Normandy Camembert; make sure it comes in a wood box.

Take the wrapper off. Place Camembert back in its box. Poke fairly large holes on top of the Camembert with a fork, and pour one tablespoon full of Calvados apple brandy. Place the cover back on top of the box, closing it. Place in oven at 350 degrees F. for 15 to 20 minutes, depending on the oven. Check from time to time until the Camembert is melted on the inside and very soft to the touch on top. When the Camembert is nice and melted inside, remove it and serve it at once with baguette croutons and slices of apple.

Camembert (from Normandy) marries really well with the Calvados (also from Normandy), and apples (which Calvados is made of).

Make sure to serve at once when ready. This is perfect for a group appetizer or a party!

Bleu Bohème is located at 4090 Adams Avenue in Kensington. For more information call (619) 255-4167 or visit www.bleuboheme.com.

Merci!

Recipe by executive chef Philippe Beltran of Bleu Bohème in Kensington, CA.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

(Photo by Maria Desiderata Montana)

I do, and I have an easy low fat recipe for sautéed green and yellow zucchini that’s perfect over whole wheat pasta.

Sauteed Zucchini over Whole Wheat Pasta

Whole wheat pasta

Non-stick cooking spray

3 medium-size green zucchini and 6 small yellow zucchini, cubed

1 cup water

2 teaspoons crushed garlic

1 teaspoon chicken flavored bouillon

Freshly ground black pepper

Pecorino-Romano cheese, grated (for garnish)

(Photo by Maria Desiderata Montana)

Handful of fresh basil, finely chopped (for garnish)

For the pasta:

Cook whole wheat pasta according to package directions.

For the zucchini:

While the pasta is cooking, spray a large stainless steel skillet with non-stick cooking spray (like Pam).  Get the pan nice and hot and throw in the zucchini.  Cook for about 2 minutes, stirring constantly.  Add water, crushed garlic, bouillon and black pepper, to taste.

Stirring occasionally, cover and simmer on low to medium heat for 5 to 7 minutes, or until zucchini is tender.  Remove from heat.

To serve:

Place pasta on a large serving platter.  Pour zucchini mixture (juice and all) over the pasta.  Garnish with Pecorino-Romano and basil.

Maria’s tip:  Sometimes I just forgo the pasta and enjoy eating my sautéed zucchini’s (juice and all) in a big soup bowl with lots of  grated Pecorino-Romano  and freshly chopped basil on top.

Mangia!

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Photo by Maria Desiderata Montana

My father says that when he was growing up in Calabria, they simply picked the artichokes and ate them raw.  I don’t know about that, but he showed me how easy it is to grow them in my garden.

I’m not big on stuffing artichokes with a lot of fattening ingredients.  I simply like to boil the artichokes in water and seasoning.  I snack on them all day, and they fill me up.

When I have a party, especially on my outdoor patio, I like to scatter the cooked artichokes around my table for decoration.  My guests are surprised when they find out my beautiful centerpieces are indeed edible!

Lucia, I know you can’t get enough of these artichokes.  This recipe is for you!

Artichokes a la Lucia

Ingredients

2 whole artichokes

8 cups of cold water

1/2 cup white wine

10 garlic cloves (I like a ton of garlic)

1 yellow onion, peeled and cut in half

Handful of fresh Italian parsley

6 bay leaves

4 tablespoons extra-virgin olive oil

8 teaspoons of dry chicken bouillon or 8 chicken bouillon cubes

Melted butter, for dipping (optional)

Grated Parmesan cheese, for dipping (optional)

Directions

Wash artichokes under cold water. Cut off the top inch of the artichoke and the stems close to the base. Pull off the lower petals that are small and tough..

Fill a large saucepan with water and add the artichokes (bottoms up), wine, garlic, onions, parsley, bay leaves and olive oil. Bring to a boil, then reduce to a simmer.  Add the chicken seasoning.  Cover and simmer for about 40 to 50 minutes.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. I like to dip the ends in a little melted butter and Parmesan cheese.  When you reach the center of the artichoke, you will see a cone of prickly leaves; remove  these, and scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke (my favorite). Steamed artichokes may be served hot or cold.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Veggie Pie (Courtesy photo)

Serving up tasty pizzas with upbeat and attentive service in a friendly, fun and all inviting atmosphere, Pizzicato is a nice and quick casual option for dining out.

President and owner/partner Travis W. Sheffer with co-owner and partner Kirk Reding operate Pizzicato in both Encinitas and Bankers Hill.  “We are very happy to be a new addition to the Bankers Hill community,” said Sheffer. “We have been welcomed by everyone with open arms and hope to make a strong community presence for years to come.”

Pizzicato is a franchise that started in Portland, Oregon. The menu is pretty constant with slight changes periodically. “Although pizza is the specialty of the house, the salads are just as incredible,” said Sheffer.  “We do have a few secret recipes, like our Caesar dressing and our dough.”

Arugula & Pear Salad (Courtesy photo)

The griglia salad offers an excellent combination of flavor with its mixture of salad greens, roasted eggplant, zucchini, sweet peppers, artichokes, goat cheese and balsamic vinaigrette.  On the sweeter side of things, I thought the arugula and ripe pear salad tossed with candied walnuts, Gorgonzola cheese and balsamic vinaigrette was better than dessert. Pair salads with whole roasted garlic cloves, Gorgonzola cheese and grilled focaccia bread.

The Quattro Formaggi with sausage and mushroom is a popular favorite, boasting Gorgonzola, fontina, mozzarella, chevre, whole roasted garlic cloves, Italian sausage, mushrooms and fresh basil. A zesty option is the barbeque chicken pizza with Roma tomatoes, roasted peppers, onions, cheddar, mozzarella and barbecue sauce. If you like meat, opt for the Molto Carne with Italian sausage, pepperoni, prosciutto, mushrooms, tomatoes and black olives.

There are six beers on draft and a good selection of bottled beers as well. Selections stem from several local brews (Stone IPA, Coronado Red, Mission Amber), some Oregon beers (Mirror Pond Pale Ale, Widmer Hefe, McTanahans, Drop Top), to some great fitting imports (Moretti (Italian beer), Stella Artois). The wine list is short but sweet, with great tasting wines at a very reasonable price. House wines are Pinot Grigio and Montepulciano as well as a nice Cabernet, Merlot and Chardonnay for all under $6 a glass.

Fresh Mozzarella Panini (Courtesy photo)

Pizzicato has specials every day. “We’re not striving to be a bar, a hangout would be nice. We are planning to get a couple TVs for customers to watch games and hang out for happy hours, and hopefully order lots of pizza,” said Sheffer.  “We would like to continue gaining presence in the community, spreading the good word, and serving quality food with a smile.”

Pizzicato Bankers Hill is located at 2420 Fifth Ave., San Diego, CA 92101 (619) -232-9000, www.pizzicatogourmetpizza.com.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Photo by Maria Desiderata Montana

My Italian father had a pool-sized organic garden in our backyard while I was growing up.  I loved watching the green beans hanging like Christmas ornaments amidst the leaves.

There is nothing that tastes better than fresh picked green beans. I like to enjoy them steamed (al dente) on top of pasta and covered with marinara sauce and grated Parmigiano-Reggiano.

Sometimes I just forgo the pasta and pass the time by dipping  the beans in sauce and cheese.  This is a tasty and low-fat way to get a serving of healthy veggies, and your kids will like it too.

Want a great appetizer?  Steam some green beans and arrange on a large serving platter.  Stick a bowl of warm marinara sauce sprinkled with Parmigiano-Reggiano in the middle of the platter and dip away!

See how uncomplicated food and fun can be?

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Courtesy Photo

Every Friday my sister and I get together for manicures, pedicures, yoga, walks on the beach, oh and LUNCH, preferably somewhere ITALIAN of course. We recently had an unforgettable lunch on the beautiful outdoor patio at Piatti. Reminiscent of an Italian trattoria, Piatti Ristorante in the heart of La Jolla offers an “Old World” experience complete with the aromas of authentic Italian cuisine in a rustic and charming atmosphere.

A sweet routine in your busy week, it’s the perfect place to share casual conversation over an espresso, or an intimate lunch or dinner for two. Choose from Antipasti, Insalatas, Pizza, Pasta, Soup and much more. A couple of wonderful choices are the Ravioli al Limone with House-Made Ricotta & Basil Ravioli surrounded by a Lemon Cream or Tomato Sauce, or the Penne al Brassato D’Agnello; Penne Pasta, Braised Lamb, Red Wine, Tomato Sauce, Grana Padana and Fresh Mint.

The Tiramisu  for dessert is unforgettable. I loved it so much, I knew it wouldn’t be fair to not provide such a luscious recipe. It’s a large portion on purpose. Throw open your doors, share this recipe with your family and friends and MANGIA! (Recipe after the jump)

Courtesy Photo

Italian Tiramisu

Makes 6 servings

• 4 egg yolks
• 1/4 cup sugar
• 8 oz mascarpone
• 4 egg whites
• 1/3 cup sugar
• 1/2 bag ladyfingers
• 1 cup espresso
• 2 gelatin sheets
• 1/4 cup boiling hot water
• 1 oz brandy

Prepare a sheet pan with a sheet of parchment paper and the sheet pan frame.

In a large mixer, whisk the egg yolks with the 1/4 C sugar for 3 minutes on medium speed or until the yolks become pale yellow. Add the mascarpone and whisk for an additional 2 minutes to incorporate the mascarpone. Remove the mascarpone mixture to a large bowl. Clean out the mixing bowl

Next, whisk the egg whites to a soft peak and add 1/3 C sugar and whip to more firm peaks. Fold the egg whites into the egg yolk mascarpone mixture, and set aside.

Set up the the ladyfingers and mix the cooled espresso with the brandy.

In a small bowl, place the gelatin sheets in cold water to soften for about five minutes. Then, when soft, place the gelatin into the hot water to completely dissolve the gelatin. In a separate bowl fold or temper some of the mascarpone mousse with the dissolved gelatin mixture, then fold the gelatin mixture into the large bowl of mousse. You will need to assemble the tiramisu cake quickly before the gelatin sets up. Dip the lady fingers into the espresso brandy mixture and make a single layer on the bottom of the sheet pan. Add a layer of the mousse and then another layer of the soaked ladyfingers. And a final layer of the mousse. Let completely set overnight.  When ready to serve, cut into 6 portions.

• Recipe by Executive Chef Pepe Capatinta of Piatti in La Jolla, CA. (Recipe edited by Maria Desiderata Montana)

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

White Corn Polenta Tart (Courtesy photo)

Sbicca in Del Mar is one of my favorite places to enjoy fabulous modern American cuisine while watching the sunset over the beautiful Pacific.

Knowing I am of Italian decent, Executive Chef Susan Sbicca gave me her recipe for White Corn Polenta Tarts (see recipe below).

White Corn Polenta Tarts

For the Polenta (makes 10-12 tarts)

• 3 cups vegetable stock
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon zest
• 1/2 cup white corn meal
• 1/2 cup polenta
• 1/2 cup fresh white corn
• mini-muffin pan
• oil for coating the muffin pan

Bring vegetable stock to a simmer. Add sugar, salt, spices and lemon zest. Simmer for 2 minutes. Add corn meal and polenta slowly while stirring. As it thickens, reduce heat. Be careful! Stir constantly until thick, about 6-8 minutes. The Italians say that when your arm really hurts, it’s ready! Remove from heat, stir in fresh corn, and check for salt.

Scoop polenta into well-oiled mini-muffin pan. As it cools, mold a rounded shape to create a bowl. Refrigerate.

Rest of the recipe after the jump:

For the filling

• 1/2 cup dried tomato, chopped
• 1/2 cup hearts of palm, chopped
• 1/2 cup morel mushrooms, sliced
• 1/4 cup dry-cured olives, minced
• 1/2 cup fresh peas, blanched
• 2/3 cup truffled cheese, grated
• 3 tablespoons basil chiffonade

Toss all ingredients together. Fill each polenta tart with the mixture and bake 15 minutes at 350 degrees F.

For the Pinot-Corn Sauce

• 1 cup good pinot
• 1 tablespoon olive oil
• 1 cup fresh white corn
• 1/2  teaspoon apple cider vinegar
• salt and pepper, to taste

In a small sauce pan, reduce pinot by half. Set aside. Saute corn in olive oil for 5 minutes. Add pinot and vinegar. Carefully puree mixture in a blender. Strain, and add salt and pepper.

To plate:

Place tart in the center of a small plate and drizzle with sauce. Repeat with remaining tarts.

Recipe by Susan Sbicca (Recipe edited by Maria Desiderata Montana)

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Fresh picked basil from my herb garden (photo by Maria Desiderata Montana)

I think that basil is the Crème de la Crème of all herbs, and its sweet, aromatic leaves offer a subtle flavor to any dish. As far as I’m concerned, there is never enough. I grow sweet basil in my herb garden. I picked some this morning and made some fresh Basil and Spinach Dip. (See recipe below). I also love to just pluck a few of the leaves and place it in a glass of ice-water. Move over sugary water drinks, this is much better for you!

Basil and Spinach Dip

SERVES FOUR

• 1-½ cups fresh basil leaves
• 2 cups fresh spinach, cleaned
• 1/2 cup extra virgin olive oil
• ½ cup pine nuts
• ¾ cup Parmigiano-Reggiano, grated
• 1 garlic clove, peeled and quartered
• Salt
• Black pepper

Preparation after the jump:

For the basil and spinach dip:

In a food processor combine all ingredients. Blend until smooth. Cover and process until smooth, stopping processor and scraping sides as necessary.

To Plate:

Place in a dipping bowl and serve with a loaf of crusty Italian bread. It’s healthy, light, and easy to whip up for that last minute party with friends.

Maria’s Tip: Place unused pesto in an ice-cube try, cover with plastic wrap and freeze. Once frozen, remove cubes from the ice tray and store loosely in an airtight container and freeze. Individual cubes are always available to season sauces and stews.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Photo by Maria Desiderata Montana

Abundant in vitamin C, biotin, vitamin K, and carotenes, tomatoes are easier to grow than you think, and less costly to your wallet and the environment. I grow all kinds of varieties in my backyard (including heirloom). It’s fun to see all the different colors pop, and the flavors are so distinctive. If you can’t grow your own, try to buy organic varieties because the residual pesticide level on tomatoes is rather high. Also, unripe fruit is generally not as nutritionally rich as ripe fruit, so go for good color and a uniform and firm texture.

I love roasting tomatoes because it brings out the flavor and makes them taste so much richer. I created a spicy version of tomato soup by using red pepper flakes and one of my favorite Italian meats known as Sopressata. I hope you love it as much as my family does.

Check out the recipe after the jump:

Spicy Roasted Tomato Soup (serves four)

• 8 large ripe tomatoes
• Salt and Pepper
• 2 cloves garlic, minced
• ½ cup onions, finely chopped
• ½ cup red bell pepper, finely chopped
• 3 tablespoons extra-virgin olive oil
• ¼ cup fresh basil, finely chopped
• 2 cups chicken broth
• ½ teaspoon crushed red pepper flakes
• 8 thin slices of Sopressata
• Parmigiano-Reggiano

For the Soup:

Preheat oven to 425 degrees F.

Line a flat baking sheet with foil. Arrange tomatoes on baking sheet (core side down) and sprinkle with salt and pepper, to taste. Roast until the edges of the tomatoes begin to slightly brown a bit, about 5 to 10 minutes. Remove tomatoes from the oven and let cool to the touch. Gently remove the core and peel from each tomato. Place tomatoes in small batches in a blender and puree until smooth.

Meanwhile, in a large saucepan, cook garlic, onions and peppers in olive oil until softened. Add pureed tomatoes, basil, chicken broth and red pepper flakes. Simmer for about 10 to 15 minutes.

Presentation:

Ladle soup into 4 individual soup bowls. Garnish with Sopressata slices (2 slices per bowl) and grated Parmigiano-Reggiano.

Maria’s Tip:  You can easily substitute fresh tomatoes with 2-14.5 ounce cans crushed tomatoes in puree.

Recipe by Maria Desiderata Montana

Photo by Maria Desiderata Montana

Break your fast ‘Italian style’ with a nutritious and easy to prepare frittata.

High in antioxidants and low in calories and sodium, asparagus contains no cholesterol, and is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

My family loves waking up to a warm and savory frittata, especially when I make it with fresh asparagus.  (See my recipe below).

Makes 4 servings

Ingredients:

• 1 clove garlic, finely chopped
• Handful of chopped green onion
• 1/2 cup sliced red bell pepper
• 1/2 cup asparagus, coarse ends removed, spears cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 4 eggs
• 4 tablespoons grated Parmigiano-Reggiano cheese, divided
• Salt
• Pepper
• 1/2 cup kalamata olives, roughly chopped
• Handful of fresh basil, finely chopped

Instructions:

In a large non-stick skillet sauté garlic, onions, peppers and asparagus in olive oil over medium heat until the veggies are cooked al dente, about 3 minutes.

In a large bowl, beat eggs and 2 tablespoons Parmigiano-Reggiano untill fluffy. Pour the egg and cheese mixture over the vegetables and add salt and pepper, to taste.  Cook until the eggs are set.  Sprinkle with remaining 2 tablespoons of Parmigiano-Reggiano.

To Serve:

Slide the frittata onto a platter and garnish with black olives and basil.  Cut into wedges and serve.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Sweet Peppers (Photo by Maria Desiderata Montana)

Like my Italian relatives, I rode my bike to a roadside market today and filled my reusable shopping pouch with a bunch of sweet, petite, and very colorful peppers, AND a few big onions. I love to roast these veggies in the oven and serve with a crusty baguette. (See recipe below)

Roasted Sweet Red Peppers & Onions

Ingredients

• A whole bunch of little red peppers
• 2 large onions, roughly chopped
• 10 garlic cloves (more if desired)
• Extra-virgin olive oil (for drizzling)

Preheat oven to 425 degrees F.

Line a large baking sheet with aluminum foil. Coat foil with non-stick cooking spray.

Rinse peppers under cool running water and pat dry. Scatter peppers, onions, and garlic on the baking sheet. Bake in the oven for 20 minutes. Remove from oven, give the veggies a good toss, and bake for an additional 20 minutes. That’s it, no muss, no fuss!

Remove from oven and let cool a bit. Gently pull off the tops from the peppers and place everything in a large bowl. Drizzle with olive oil and gently toss. Serve with a crusty baguette.

For a healthy pick-me-up the next morning, cook peppers with eggs in a frying pan, wrap in a warm wheat tortilla, and enjoy.

Maria’s tip:  Also enjoy peppers plain as a healthy snack.  They are crunchy and delicious and better for you then potato chips!

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Endive Salad with Red Beets and Gorgonzola (Photo by Maria Desiderata Montana)

In my Italian family, we eat a green salad after every meal. It is thought that the greens, when mixed with a dash of vinegar or lemon, aid in digestion.

When it comes to creating a beautiful and delicious salad, the darker the greens, the more nutrients they contain. Cholesterol-free and naturally low in calories, salad greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and antioxidants, which may help to prevent chronic diseases like cancer and heart disease.

I like to visit markets regularly for my pick of unique lettuce varieties. However, I am still often puzzled when the person at the checkout stand gives me an inquisitive look, wondering what kind of lettuce I have chosen. Usually, they ask me what it is and what I do with it.  My simple reply?  “I wash it and eat it!”

Tasteless and boring, I don’t normally choose the typical ‘head’ or ‘romaine’ lettuce, although these are good for mixing with my personal favorites. I start by foraging the produce isle for dandelion greens; the finest of spring greens with a significant bitter note. I crave these leafy greens that my mother plucked for me from my father’s garden. I love their sour taste, mixed with a little salt, balsamic vinegar, and olive oil. Balsamic will soften the flavors a bit.

For a less bitter lettuce, I also enjoy escarole, radicchio or curly endive. I like to buy big bunches, wash the leaves, and construct my own bowl of healthy green goodness. Since I often eat salad as a main course, my idea of a tasty and satisfying meal is any or all of these greens mixed with cucumbers, tomatoes, green onions, a pinch of salt and a splash of red wine vinegar and extra-virgin olive oil. For an extra punch of color and pizzazz, I like to add red beets and crumbled gorgonzola (see recipe below).

Start to look around the produce section of your supermarket or farmers market, and think about some favorite ingredients that would best decorate your green canvas. If you like crab or shrimp, go for it. Experiment with chicken or turkey, and any kind of cheese that you like best. Top with walnuts, almonds and raisins, or experiment with fruits, including juicy orange or grapefruit wedges, pears or apples. Really, the possibilities are endless!

Endive Salad with Red Beets and Gorgonzola

Makes 4 servings

• 8 cups curly endive, cleaned and chopped
• 1 cup radicchio (Italian chicory), finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Sea salt
• White pepper
• 3/4 cup crumbled gorgonzola, more if desired
• 4 small pre-cooked red beets, peeled and sliced (1 beet per salad)

Place endive and radicchio in a large bowl. Drizzle olive oil and balsamic vinegar over endive. Season with salt and pepper, to taste and toss gently. Evenly divide salad onto 4 salad plates. Top each salad with gorgonzola and red beets.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

The sidewalk cafés that line the piazzas and narrow streets of Rome, Venice, Milan and other Italian cities are quintessential romantic settings.

Italian cafés are places where you can see lovers kiss and friends laughing and divulging intimate secrets to one another. And since there are no paper cups in Italian café’s, you will hear the conspicuous sounds referred to as the “tintinnio” (Italian for clinking) of tiny stirring spoons on porcelain demitasse cups, complete with saucers.

Developed in Milan, Italy, in the early 20th century, espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee. Italians drink almost exclusively espresso coffee, and refer to other coffee as ‘acqua sporca’ (dirty water) meaning that the coffee in these drinks has no other effect than stain the water. Bars in Italy serve only espresso, and at home people use a stovetop espresso pot or an espresso machine.

A good cup of espresso offers an intoxicating aroma and coats the palate and taste buds for at least twenty minutes. Compared on the basis of usual serving sizes, a 1 fluid ounce shot of espresso has about half the caffeine of a standard 6 fluid ounce cup of American-style coffee, which varies from 80 to 130 mgs. The most distinguishing characteristic is the “crema,” reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. You know you have a good cup of espresso when you see the crema on top.

Born and raised in Rome, owner Angela Sagnotti of Caffe La Bocca in Solana Beach, offers a traditional European style coffee house experience.

“When it comes to the perfect cup of Italian espresso, it all boils down to the beans,” she says. “I only use illy brand coffee. Its smooth taste comes from its blend of 100% Arabica beans from nine different growing regions from South America, Central America, India and Africa. The beans are then transferred to Trieste, Italy, where they are roasted and vacuum packed. This ensures that the beans are always fresh.”

As for cappuccinos and lattes, Italians only drink these for breakfast, usually accompanied by a delicious pastry, namely cannoli (cylindrical pastries filled with ricotta and candied fruit).

“In Italy, if you order a cappuccino or latte later in the day, it’s almost like a sin, and everyone will know you are a tourist.” laughed Sagnotti. “ Enjoying espresso in the afternoon and evening is a given; a kind of etiquette.”

Since many Italian cafés serve gelato, Sagnotti has brought this tradition to her café as well. The ingredients for the gelato are imported from Italy and prepared onsite. Sixteen flavors are always available and rotate daily. On occasion, I will splurge on an Affogato (Italian for drowned). I favor the tiramisu gelato drowned in a cup of espresso and topped with whipped cream, but you can choose any gelato you like.

I don’t believe in cutting corners when it comes to a great cup of espresso, therefore, I never drink it on the run, or simply because I am in need of a caffeine fix. It is something I savor and cherish while relaxing, a tradition that is part of my Italian heritage. A good cup of espresso is as important to me as premium dark chocolate or the finest of wines.

Since Sagnotti sells illy coffee at her café, having access to good beans is a no brainer. For the perfect cup of espresso, buy a small coffee grinder and grind your beans fresh before brewing. The beans must be ground to a very fine, powder-like consistency. In a stovetop espresso pot or espresso machine, pack the coffee grounds tightly and brew. I like caffè ristretto; extra-strong espresso coffee sweetened with a sugar cube, or two.

It seems that an Italian Café brings out the best in people, drawing them closer together. As two Italian women communicating with one another, I became totally involved in conversation with Sagnotti. It was clear to me that she longed for her homeland, as she explained memories of her days in Rome with a twinkle and happy tears in her eyes.

“When you walk along the streets of Rome, the light of the Roman sun bounces off the city and its buildings,” she said. “It’s dreamy and poetic, and something I just can’t explain.”

From cappuccinos and lattes to macchiatos and mochas, drop into Caffe La Bocca sometime for any espresso drink of your choice paired with Italian music, homemade cannoli, sandwiches, salads, pasta and more. Don’t worry, Sagnotti won’t turn you away if you order a cappuccino in the afternoon. Just tell her I sent you!

Caffé La Bocca
124 Lomas Santa Fe Drive, Suite 102
Solana Beach
858.792.2622

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Maria Desiderata Montana is a local food writer who will be a new food contributor to the Entertainer. For her first posting,  Maria shares a perfect summer recipe that would be a definite favorite at your 4th of July backyard barbecue.

My father and mother were born and raised in Calabria, Italy and immigrated to the United States in 1957. Over the years, we celebrated food and drink with the salute of “Cent’Anni”, a traditional Italian toast meaning “May You Live 100 Years”.

It’s no secret that food is essential to the Italian culture and eating is a celebration of life itself. Blessed with strong Mediterranean affinities, I was given the gift of learning to grow and enjoy foods in their natural state from watching my father in his garden. A type of birthright, I learned how to respect tradition and embrace family ties through cooking. I guess you can say that Italian cooking starts in the heart and ends in the stomach!

Recounting the aroma of oven-baked bread, and the taste of succulent vine-ripened tomatoes paired with a chunk of Pecorino Romano cheese, there is nothing more satisfying than pure and simple Italian food as it was prepared and eaten in my parent’s homeland. Evidence is mounting that the healthiest diets are loaded with plant foods-vegetables, fruits, beans, and grains. Even the most down-to-earth ingredients, including something as simple as beans, can have a dramatic effect.

My parents live two miles from me and my mother is still sending me her important message of food being shared with family through her “bean day” tradition. She cooks fresh beans for my father every Tuesday without fail. Once a week she calls me early in the morning and tells me to come over and pick up a big bowl to take home.

The beans rotate in variety from week to week ranging from fava, garbanzo and lentils, to red kidney or white cannellini. I know I can just go buy a can of beans at the store, or prepare the beans myself, but there’s just something special about my little Italian mother soaking the beans overnight and cooking them for us. Plus, I think it’s her secret way of getting to see me more often.

Picking up the beans has become such an important ordeal, that if I can’t get them, my husband will stop by on his way home from work. If we get really desperate, we’ll even ask one of our teenagers to stop by grandma’s house. Of course, they give us the funny glances about how weird “bean day” is and how our Italian family should be on realty TV. But we just smile and reiterate the food and family ethic.

When I get the beans home, I get creative according to the bean type that came my way. Sometimes I mash the pinto beans and add fresh seasoning for bean burritos. It’s Pasta e Fagioli for the white cannellini beans and chili for the red kidney beans. Most of the time, I toss the beans into a green salad. Like my Italian relatives in the old country, I love to eat the garbanzo beans in a bowl with a touch of sea salt, extra-virgin olive oil and grated Parmigiano-Reggiano. My family likes my Garbanzo Bean and Cherry Tomato Salad (recipe below).

Versatile, inexpensive and good for you, beans are good news, especially in these tough economic times. Find a way to incorporate beans into your diet. I’m not sure why Tuesdays, but it’s our bean day … make it yours too!

Italian Garbanzo and Cherry Tomato Salad

(Makes 4 servings)

• 2 cups cooked garbanzo beans, rinsed and drained (see Note below)
• 12 red cherry tomatoes, halved
• 1 cup English cucumber with peel, washed and sliced
• 1 scallion (green onion), finely chopped
• ¼ cup fresh basil, finely chopped
• ½ cup radicchio (Italian chicory), finely chopped
• 1 garlic clove, peeled and crushed
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh squeezed lime juice
• Sea salt
• White pepper
• ½ cup freshly grated Parmigiano-Reggiano cheese, (garnish)

In a large bowl, combine the garbanzo beans, tomatoes, cucumbers, onions, basil and radicchio. Add the garlic, olive oil, lime juice and season with salt and pepper, to taste. Toss gently. To serve, spoon the salad onto a large serving platter. Garnish with the Parmigiano-Reggiano.

Note: To cook dried garbanzo beans, place dry garbanzo beans in a strainer and remove debris and any damaged beans. Rinse thoroughly under cool running water. Place the beans in a large saucepan, adding two to three cups of water per cup of beans. Soak the garbanzos in water for eight hours or overnight, placing pan in the refrigerator. Before cooking them, skim off any skins that floated to the surface, drain the soaking liquid, and then rinse them with clean water.

To cook the garbanzo beans, add three cups of fresh water for each cup of dried garbanzo beans. The liquid should be an inch or two above the top of the legumes. Bring them to a boil, then reduce the heat to a slow simmer, partially covering the pot. If any foam develops, skim it off during the simmering process. Cook beans until tender, about 1 to 2 hours. One cup of dried garbanzo beans yields approximately two cups cooked.

Maria’s Quick Tips:

• If you substitute canned garbanzo beans, simply rinse and drain.
• Add garlic, olive oil, lime juice and salt and pepper to the salad about 10 minutes before serving to allow all the flavors to set.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.