I visited Rome about 30 years ago. It was full of ancient buildings like the Colloseum, Pantheon, Basilica di San Clemente, Castel Sant' Angelo, the Vatican city, Villa Borghesethe, Santa Maria Sopra Minerva, Baths of Caracalla (Terme di Caracalla), the catacombs, etc. If you like history, museums, art galleries, etc., I suppose you will like Rome. However, I have no interest in old buildings.

I do enjoy one particular aspect of Rome though. That is, being able to eat at "stalls" on the street and have your pizza served to you direct from the oven. I also enjoyed the calzone, a kind of stuffed pizza where the flat pastry is folded over the toppings. It is rather like the curry puffs we enjoyed in Malaysia.

And I did learn a bit of Italian while I was there. I could count in Italian - uno, due, tre, quattro, cinque, sei, sette, otto, nove, dieci, ..... And to my surprise, the number two (due) is pronounced and spelled practically the same way as two in Malay, which is spelled dua.

However, one thing I was warned about in Rome is pick-pockets and traders who may try to cheat tourists by short-changing them. I was told that sometimes you give a big note to purchase something, and they will give you back the change as if you have given them a smaller note. This I did not experience. But the unpleasant thing that I got was being pick-pocketed while trying to get on a bus in Rome.

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Venice, the capital of region Veneto, is located in northern Italy. It is also called the City of Water for a very good reason. There is water everywhere. The city is criss-crossed with canals. According to Wikipedia, Venice is an archipelago of 122 islands separated by about 150 canals in a shallow lagoon along the Adriatic Sea in northeast Italy and connected by about 400 bridges. You get around on foot or in motorised waterbuses (vaporetti) or the classical gondola (more for tourists). If you are fed-up with motor vehicles and highways, Venice is the place to be in.

The buildings of Venice are constructed on closely spaced wood piles, which under water in the absence of oxygen does not decay. They are pretty hardy as most of them are still servicable after centuries of submersion.

Many says Venice is gradually sinking. This was actually caused by drawing of water from artesian wells. This was banned in the 60's and the sinking process has slowed greatly since. The city is prone to flooding though. Some have suggested pumping water into the soil underneath the city to physically lift the City to a greater height above sea level.

One of the main attraction of Venice is the St. Mark's Square (Piazza San Marco). I was there 30 years ago. It was full of pidgeons. I got myself photographed with the pidgeons resting on my outstretched arms. Unfortunately I don't have that photo with me anymore, otherwise I will get it scanned and upload it to this post.

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Travel To Italy – Rome And Venice

By Nomadrick Chapo

Where does one begin to start when discussing Italy. Well, if you intend to travel there, Rome and Venice are good places to start.



Rome



Perhaps you’ve heard of it? It goes without saying that Rome has a rather prominent past. Lets see, in Rome you will find…[deep breath]…the Vatican, Coliseum, Pantheon, Piazza Navona, Church of Saint Agnese, Trevi Fountain, Spanish Steps and a guy name Allassandro. Just making sure you’re paying attention. Indeed, Rome is filthy with historically significant attractions. It seems you can’t turn around without bumping into something an Emperor built, captured or destroyed. For those willing to risk potential wrath, there are also the new Divinci Code tours, which take you to the locations found in the book.



In all serious, Rome is a city you should visit at least once in your life. No article could ever do it justice, so I’ll just stop here.



Venice



I fondly refer to Venice as the floating city even though it is apparently sinking. If you’ve seen Venice is movies or televisions shows, the depictions are accurate. Piazza San Marco looks exactly the same, birds and all. The Grande Canal is, well, a grand canal with incredible houses lining it and boats putting up down this water way. Built on mudflats in a lagoon, the city doesn’t really have much room to grow. It just seems paralyzed in time.



Once you’ve conquered the tourist attractions, it will be time to get serious about Venice. The best way to do this is stand in front of your hotel or hostel, determine which direction the tourist attractions lie and start walking in the opposite direction. While you may feel like you’re driving the wrong way on a freeway for a few minutes, you’ll eventually start getting into real Venice.



An entirely different side of Venice will appear and you’ll love it. You’ll find little cafes with locals happy to talk to you [and non-tourist prices]. In fact, the Venetians will tend to hold you in high regard since you’re a tourist who is bypassing the tourist areas. This, of course, will logically lead to a whirl of introductions to this nephew, that son of a brother and so on. Next thing you know, you’ll be complaining about Italian politicians and how things used to be better in the past.



While Rome and Venice are excellent travel destinations, you can’t really go wrong in Italy. For the adventurous, set your itinerary with the old map on a wall and dart technique.



About the Author: Rick Chapo is with http://www.nomadjournals.com - makers of travel journals. Writing journals are the perfect travel accessories. Visit http://www.nomadjournaltrips.com to read more travel articles and travelogues.



Source: www.isnare.com

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Tips For Italy Travel
By: David Chandler

Located in Southern Europe, Italy is a peninsula extending into the central Mediterranean Sea, northeast of Tunisia. When traveling to Italy it is important to remember that you are not at home, so always be respectful and conservative.

WEATHER AND CLOTHING

In general the weather is very hot and steaming in the dead of the summer. We recommend that you wear light clothing. Be sure to have sunglasses, hat and sunblock, as they are essential. Afternoon thunderstorms (brief) are common in Rome and inland cities, so you may want to consider bringing an umbrella. It is essential to follow dress standards (no bare shoulders or knees) and is strictly enforced in many churches, especially in Rome at St. Peter's and the Vatican Museums and at the Basilica di San Marco in Venice.

SAFETY

Remember to protect yourself against purse-snatchers and pickpockets. It is recommended that you wear a money belt or a pouch on a string around your neck, both concealed. When you have to carry a purse make sure that is around your neck and tucked between your body and arm. A word of caution: "gypsy" children are widespread in Rome, are skilled pickpockets that are quick, and know more tricks than you do.

TELEPHONES

Since hotel tend to overcharge for long distance and international calls. It is best to make such calls from public phones, using telephone cards. For general information in English dial 176. To place international telephone calls via operator assisted service, dial 170 or long distance access numbers. The country code for Italy is 39.

If you are in need of additional information or have found what you are looking for. We suggest that you complete an internet search for additional information.
Have a safe and enjoyable trip to Italy!


About the Author:

For more information, visit http://www.italyinfocenter.com http://www.tuscanyinfocenter.com David Chandler

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Travel Italy - Italy's Must See Art And Architecture

By Michelle Linden

Every year millions of visitors trek through Italy in search of ancient culture, great food, art, architecture, and more. The allure is immediate even to those who have never been.



There is more art and architecture to see in Italy than one person could possibly experience in a lifetime. Rome, Florence, and Venice alone offer an unending array of design excursions. Highlighted here are some of the must see designs of both ancient and modern Italy. Talk a trip, bring a sketch book, and see the gorgeous art and design that is synonymous with Italian life.



The Coliseum - An architectural marvel, the coliseum was built beginning in 72 A.M. Originally used as a source of entertainment (usually forced barbaric combat) the Coliseum is still an amazing site. Strangely, although it could be considered a source of embarrassment of the past, it has been come to known as one of the ultimate icons of ancient Roman greatness.



Location: the Piazza del Colosseo, Via dei Fori Imperiali, Rome



Vatican City - This tiny country is perhaps one of the most remarkable aspects of Rome. Vatican City is the heart of Catholicism, both spiritually and politically. St. Peter himself was crucified on this spot, and St. Peter's basilica was built directly above the ancient hill. Both the Basilica and St. Peter's square are still studied today in architecture and art history classes. You can wander the Vatican Museums for days, including a visit to the Sistine Chapel, to see some of the true masterpieces of Roman art.



Location: Entry through Saint Peter's Square, Rome



Il Duomo (The Cathedral of Santa Maria Dei Fiori) - Il Duomo is considered by many to be the grandest achievement in Renaissance architecture. The octagonal dome, originally designed by Brunelleschi was the largest in the world when built. Since then, Il Duomo , which took nearly six centuries to complete, has become Florence's symbol. Climb the 414 steps of the bell tower, and Renaissance Florence will be laid before you.



Location: Piazza del Duomo, Florence.



Piazza San Marco - Piazza San Marco is still studied today by architects and urban planners as one of the most beautiful and successful public squares. The square is surrounded by cafes, shops, and of course the Campanile and St. Peter's Basilica. Visitors and locals alike sip espresso in its cafes, meet to talk, and climb the Campanile to see an amazing view of Venice.



Location: Piazza San Marco, with the Basilica at the wider end, Venice.



The Peggy Guggenheim Collection - In a city world reknown for its ancient art and architecture, the Guggenheim Collection houses one of the greatest collections of modern art. her collection includes works by Pollack, Picasso, Klee, Rothko, Chagall, Mondrian, and more. There is also a gorgeous sculpture garden housing even more works.



Location: Calle Venice dei Leoni, Dorsoduro, Venice.



The Brion Vega Cemetery - The Brion Vega is considered one of Carlo Scarpa’s masterpieces. Scarpa was and still is often considered the premier modern Italian architect. The memorial is a great concrete and landscaped form if rectilinear, stepping, and sculptural concrete elements. It is an amazing pilgrimage for the architecture buff.



Location: San Vito d’Altivole.



You can wander Italy for ages and never take in all of the art and architecture. Still, the sites listed above are some of the must sees for lovers of art, architecture, and travel. Open your eyes and see the Italian design that has been around for centuries, and that which continues to flourish today.



About the Author: Michelle is a travel, art, and architecture buff who has recently moved to Seattle after living in Honolulu, Chicago, Gloucester Massachusetts, and Delft Netherlands. In between studying and working in design, she dreams travel and works to help others compare and select vacation options via the http://www.yourlifepassion.com website



Source: www.isnare.com

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Italian Cuisine: In The Heart Of Tuscany

By Kirsten Hawkins

When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato the way that Italians can. However, there are so many distinct styles and trademarks within the different regions of Italy that it is hard to lump together all Italian regional cuisine into one general type of cooking. In reality each region has a very distinct style and taste, and there is really no way to appreciate Italian regional cuisine without visiting restaurants and eateries all over the boot.



Tuscany is a region of Italy that takes up a small piece of the western coastline on the Tyrrhenian Sea. Since a large border of the Tuscan region is coastal, seafood plays a large role in the regional cuisine of Tuscany. A coveted destination for tourists, Tuscany is overflowing with cultural experiences, with roots stemming from the Renaissance. Florence, Pisa and the busy port of Livorno all lie within this modest region. Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple. Tuscan bread, for example is a saltless crusted compliment to their judiciously spiced entrees.



While many people think of Italian cuisine as being very salty and filled with garlic, onion, and basil, Tuscan cuisine uses seasoning very sparingly to bring out the natural flavors of the vegetables, beans, and grains that make up their traditional regional cooking. Chefs of Tuscany are renowned for their rice dishes, and a fish or duck dish in Tuscany is often not complete without a risotto base. They also blend wine seamlessly into these dishes, evaporating the alcohol content and leaving the fruits to mingle with the grains and filled pastas that compliment the meat and fish entrees that bring the rich and famous from all over the world to Tuscany.



Along the coast, seafood plays an integral part of the cuisine. A trademark of the Tuscan coast is a soup called caccuccio. Caccuccio is a rich soup made from a tomato and fish base. The secret is to use many different types of fish, pureed bones and all directly into the base of the soup. This soup, served with a hearty Tuscan bread is filling enough to constitute an entire meal. While the coast of Tuscany is home to many a delicacy, it is the varied nature of the Tuscan landscape that provides such variety in the regional cuisine of Tuscany.



The cattle and boars that are particular to the region, for example, make for a taste that you cannot find anywhere else, in soups, grilled dishes, and hams. While Tuscany is responsible for only four percent of Italy’s overall olive oil production, Tuscan olive trees can live to be hundreds or even thousands of years old. So while each tree produces less of an oil yield than trees customarily found in other regions of Italy, the trees have a much more rich history. This simplicity grounded in a rich tradition is only appropriate for the Tuscan region.



About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.



Source: www.isnare.com

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The Origins of Valentines Day

Every year February 14th is celebrated as a day for love, exchange of gifts, promises of eternal passion, and more. The inspired pen poems inspired by their love and admiration for the women of their dreams while others just go to shops and buy commercially available verses.



Valentines means candy, chocolates, perfume, red hearts, balloons, and more. Have you ever wondered when the celebration first originated? Well in ancient Rome, February heralded the coming to spring a time for rejuvenation, fertility, and growth.



In ancient times, Romans celebrated in February a festival to honor the god of fertility who provided them with progeny and ensured a god crop. In Rome February 15th was celebrated as the feast of Lupercalla and Feb 14th as a holiday in honor of Juno the queen of Roman gods and goddesses. On the eve of Lupercalla a glass jar was filled to the brim with chits on which were penned the names of all eligible girls. Then young men would draw a chit each from the jar and the girl whose name was on the chit would be his partner for the celebration. This was a method by which ancient Romans introduced eligible boys and girls to one another.



Much later in the 3rd century BCE when Emperor Claudius II ruled Rome there lived a priest called Valentine. And when Claudius passed a decree that young men in his empire were not to marry, Valentine defied him and used to consecrate marriages secretly. He was sentenced to death and thrown into prison. While awaiting his execution Valentine penned a letter to his love and signed it "from your Valentine." After his death Valentine became a martyr and saint and was popularly known as St Valentine.



Wonderful legends are woven around Valentine's Day. In Wales young people exchanged as gifts wooden spoons which were hand carved with decorations of hearts and key holes. The decorations conveyed "you hold the key to my heart or you unlock my heart." In other places women were given gifts of clothes and if they accepted the gift then it conveyed that they were wiling to marry the man who has sent the gift.



In 1415, Charles, the Duke of Orleans is known to have penned, from his prison in the tower of London , what were known as "poetical amorous addresses" to his wife in France, he is believed to be one of the earliest creators of valentines.



Just as companies like Hallmark sell cards for Valentines Day in the 15th century people bought little booklets with verse in them, they then made their own valentines using the verse to express their thoughts. For example a valentine could have the hand drawn illustration of a knight and his lady with Cupid the god of love shooting arrows into the knight's heart.

In the US it was after 1723, that popularity of the celebration grew. People imported the "booklets of verse" all the way from England and copied the verses on to gilt edged papers. Then a Ms. Ester Howard in around 1830 decided to be original and create American Valentines that were marketed as Worcester Valentines.



Since then with changing centuries and tastes the celebration has taken on new hues with young men and women, children, as well as older couples creating newer ways to celebrate and declare their undying love.

Author Bio

Paul Wilson is a freelance writer for www.1888PressRelease.com/Lifestyle-0-24.html, the premier website to Submit Free Press Release for any announcements including launching of new product or services, new website, announcing new hires, sponsoring a special event or seminar and more. He also freelances for Love Articles

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Italian Cuisine: A Trip To The Island Of Sardinia
By: Kirsten Hawkins

The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisines, Sardinia’s regional taste is often a surprise for a palette that is expecting red sauce and parmesan cheese to be the beginning and end of traditional Italian cooking. While it is a region of Italy, Sardinia’s history is shared with explorers of many European nations, such as Greece, France, and Spain. This diverse history of people shows in the traditions and culture of this isolated island destination.

While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.

The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.

Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entrée with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine that Americans more commonly associate with Italian cooking.

Between the diverse history of Sardinia’s people, from France to the Middle East, and the various different landscapes and resources that can be found throughout the island, it is hard to put Sardinian cuisine into one category. One thing is for sure though, while you will find many different types of food on the island of Sardinia, it is unlikely that you will find anything like it anywhere else in the world.


About the Author:

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Weekend Breaks to Malta

No visit to Malta would be complete without a visit to its elegant, walled city of Mdina and its suburb, Rabat, in the Old City. Mdina and Rabat are steeped more than 4000 years in history when they formed part of a Roman settlement. Walking through Mdina, one feels as if one has been transported in a time capsule to another era of bygone yesteryear. It was here, in AD 60, that the Apostle St Paul was rumoured to have lived whilst shipwrecked in the Maltese Islands.



A silent city by day where automobiles are generally off-limits (more out of respect for the ghosts of the city), Mdina really comes alive at night when hundreds of twinkling lamps and lanterns dotted within the walled interiors of the city transform the narrow, curved streets leading onto bastions and palace courtyards into something out of a fairytale. You can enjoy a delicious al-fresco meal at one of the countless restaurants of Mdina and enjoy a glass of chilled beer in any one of the bars under the glittering lights of this exotic walled city.



This old, medieval capital of Malta rises high above the Maltese Islands and offers panoramic vistas of the city. Many walking tours and scenic bus tours are available to discover the hidden delights of this magical city.



The Maltese Islands are at the very heart of the Mediterranean and are often referred to as the islands of sunshine and history. Less than a three hour flight from the UK and with a good range of airlines such as Air Malta and GB Airways operating daily flights from Gatwick, Heathrow, Stansted, Manchester and Birmingham as well as low cost carriers now operating from other regional airports, it has never been easier to get to Malta for a quick getaway or a longer holiday. Whether you're after a weekend break or a fortnight in the sun, you'll find it all on Malta specialists, www.mymalta.co.uk. Book your trip online and receive great savings on luxury hotels and cheap flights as well as a regular e-letter updating you on regular special free night offers, room upgrades and heavily discounted holiday packages.



Once you've seen the ancient city of Malta and its walled city of Mdina, been done by some innocent looking street vendor offering you a once-in-a-lifetime bargain and relaxed on the soft honeycomb at Ghadira Bay... it's then time to go diving! Malta offers amazing diving and water sport opportunities for both beginners and advanced open water and cave divers in its tiny, unspoilt island of Comino with its stunning blue lagoon. All visitors to Malta should take the time to visit the uninhabited island of Comino and the tranquil, green island of Gozo. Day trips to nearby Italian and Sicilian cities are very popular with tourists who can get there by car and passenger ferries.

Author Bio

Mike writes about "Weekend Breaks To Malta ". Get more information about Malta, a beautiful island at the very heart of Mediterranean, at www.mymalta.co.uk

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Italian Cuisine: More Than Pasta

By Kirsten Hawkins

Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.



There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.



Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.



Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milk’s cheese.



Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.



Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country’s locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won’t think of the words “Italian cuisine” the same again.



About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.



Source: www.isnare.com

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Pizza

By Kirsten Hawkins

The pizza pie is an ubiquitous symbol of both Italian cooking and Americana. Oven-baked, thin-crust or deep-dish, round or square, it is a common favorite throughout the United States, with a wide number of regional variations.



The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Made of strong flour, the dough is often kneaded by hand and then rolled flat and thin without a rolling pin. The pizza is cooked in an extremely hot wood-fired stone oven for only sixty to ninety seconds, and is removed when it is soft and fragrant. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and margherita, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.



New York was home to the first pizza parlor in the United States, opened in Little Italy in 1905 by Gennaro Lombardi. It is not surprising, then, that New York-style pizza dominates in the Northeastern part of the country. It is thin-crusted, and made with a thin layer of sauce and grated cheese. The dough is hand-tossed, making the pie large and thin. As a result, it is served cut into slices, traditionally eight, which are often eaten folded in half. It can be served with any number of toppings, including pepperoni, the most popular topping in the United States, or as a “white pizza”, which includes no tomato sauce and is made with a variety of cheeses, such as mozzarella and ricotta.



Chicago is also home to a major variety of pizza.The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, a so-called “stuffed” pizza. The ingredients are “reversed” in a Chicago pizza, with cheese going in first, and then sauce on top. This particular form of pizza was invented in 1943 at Uno’s Pizzeria in the River North neighborhood of Chicago.



The Midwest also plays host to the St. Louis style pizza. This thin-crust delicacy is made using local provel cheese instead of mozzarella, and is very crispy. Heavily seasoned with oregano and other spices, with a slightly sweet sauce, it is difficult to fold because of the crust and is often cut into squares, instead of served in slices.



A Hawaiian pizza is an American invention that has nothing to do with Hawaii save that one of the main ingredients is pineapple. The pineapple is put atop the pizza, along with Canadian bacon, giving a rather sweet taste very different from pizzas closer to the Italian original. Hawaiian pizza is very common in the Western United States.



In fact, a number of esoteric pizzas are common on the West coast, and “gourmet” pizza is often referred to as “California-style” pizza. This is an example of fusion cuisine, and many of the pizzas go far beyond the common tomato sauce and cheese. Thai pizza, for example, can include bean sprouts and peanut sauce, while breakfast pizza, as the name implies, may be topped with bacon and scrambled eggs. As a “gourmet” food, California pizzas are often individual sized, serving two people at most, and are not cut in slices like other common types of pizza pie.



Pizza is as diverse as America itself, with almost infinite variations – all of them delicious.



About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.



Source: www.isnare.com

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An Introduction To Tuscany Italy
by: Rob Carlton

Tuscany, Italy is the place that movies are filmed and fantasies run wild. Perhaps it is the cities of Florence, Pisa, or Livorno that invoke feelings of culture, art, or arouse the senses to the smells and taste of the Chianti region. The fact is that Tuscany is home to some of the most famous tourist destinations in Italy. It is here that budding artists come to learn from the masters. It is here that the world of fashion takes it cues. And it is in Tuscany that romantics rekindle the flame and celebrate their love.

The Cities of Tuscany

Florence is perhaps one of the most famous cities in the area known as Tuscany. The Uffizi museum after all is home to such masterpieces as “The Birth of Venus.” Originally built to house the Tuscan administrative offices, the top floor now houses masterpieces by Botticelli, Michelangelo, and Caravaggio. Each visitor to Florence must also stop in and gaze at Michelangelo’s “David,” on display at the oldest art academy, the Galleria dell’Accademia. The Ponte Vecchio is a landmark that literally translated means “old bridge.” It was built in the 1300s and has withstood floods and wars in order to continue to hawk some of the world’s most wonderful 18 and 24k gold products and leather goods.

Chianti is known for its wines which are famous around the world. Tourists to Tuscany can enjoy the world’s finest wines while enjoying the picturesque countryside.

Siena, also located in the Chianti region houses a gothic cathedral and paintings by medieval masters, Duccio and Simone Martini. The Renaissance and Etruscan history are evident in each landmark of the region.

Piza is best known for the Leaning Tower whose construction began in the 12th century, but starting sinking into the ground after only 3 stories were completed. It stood this way for 90 years and was finally completed by the son of Andreo Pisano, Tommano Simone and Giovanni de Simone almost 200 years after it was started.

Hillsides and Waysides

Part of the beauty and mystique of Tuscany is its countryside. The rolling hills that slope down to the coast are dotted with vineyards and villas. There are working farms and vacation villas suitable for the most adventurous tourists or those who demand first class accommodations. Tuscany car rentals allow tourists to explore each tiny village at their own pace and on their own schedule.

The Heart of Commerce

Emerging as a real business centre, Tuscany is home to thriving businesses in the furniture, leather, fashion, and manufacturing industries. These businesses keep the region in the 21st century while the people and culture keep one foot in the past.

If romance, tradition and culture are your idea of an ideal vacation, then Tuscany is for you. On the other hand if shopping and the face pace of a thriving city are your style then you will also find it in the Tuscany region of Italy.

About The Author
Robert Carlton very often produces publications on news associated to tuscany tours and Tuscany car rental. You can come across his publications over at Tuscany Italy Guide and other sources for Tuscany italy news.

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I Love Italian Wine and Food - Vino Novello (New Wine)
by: Levi Reiss

We interrupt our series on the wines of Italy’s twenty regions to present a very timely subject, Vino Novello, Italy’s version of New Wine. Once a year, starting in early November, Italy releases Vino Novello, to the delight of many, and to the eternal disappointment of many others. We describe New Wine, in particular the Italian version, and then taste locally available samples. Will you be delighted or disappointed with the 2006 offering? After reading this article, rush to your favorite wine store and sample the wines. Whether you are delighted or not, you probably will have fun.

What is exactly is new wine (vino novello in Italy; vin nouveau, often Beaujolais nouveau in France)? New wine is the first of the crop, released in early November. The exact date depends on the country. In 2006, Italy permitted the sale of Vino Novello on November 6th, beating France, the major player in the new wine market, by a full 10 days.

New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter.

New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.

Italy is a major producer of new wine, bringing to market about 18 million bottles a year. About one third of its output is exported to Germany. The most important Italian new wine regions are Veneto and Tuscany, followed by Piedmont and Trentino-Alto Adige. Let’s take a closer look at two new wines.

Wines Reviewed Nosio Spa Novio Mezzacorona 2006 Vigneti Delle Dolomiti IGT 12% about $8.50 and Cantina di Negrar Novello del Veneto IGT 12% about $8

I went to a small wine store and bought these two bottles on the day that the 2006 Beaujolais Nouveau was released (November 16, 2006). The following day I went to a major wine store, expecting additional offerings from Italy, but there were none. I did buy one bottle of Beaujolais Nouveau, which I will review in another article.

The Novio Mezzacorona is produced from Teroldego and Lagrein grapes native to the Trentino-Alto Adige region in northeastern Italy. Interestingly enough, the Teroldego grape is quite tannic. Furthermore, the Lagrein grape is known for meaty wines. Neither of these characteristics showed up in the final products.

The Novello del Veneto wine, with a designer label, is made from Corvina and Rondinella grapes native to the Veneto region in northeastern Italy. Interestingly enough, the Corvina grape is quite tannic, but you would never guess from tasting the final product. You may be familiar with these two grape varieties; they are the major components of Valpolicella and other well-known Veneto wines. I’ll spare you the gushing marketing materials that purported to describe these two wines.

I first tasted these wines with braised, slow-cooked beef ribs and potatoes. The Novio Mezzacorona was fruity, a nice complement to the food’s grease. It lingered in my mouth. In contrast, the Veneto tasted of bubble gum, both with the meal and on its own.

The next tasting involved bagels and smoked salmon, accompanied by a dainty grilled artichoke dip and caponata, a savory Italian-style salad composed of eggplants (including their skin), tomatoes, and onions. The Novio Mezzacorona was weak when paired with the smoked salmon but handled itself better with the caponata. The wine showed its strength with the artichoke dip, without overpowering it. The Veneto was a bit fruitier with the smoked salmon, the bubble gum flavor no longer dominated.

Then I moved on to the cheeses. Asiago is a semi-sharp cheese produced in both the Trentino Alto-Adige and Veneto regions. The Novio Mezzacorona was almost pleasant with this cheese. The Veneto did better, it came close to being a winner. Montasio Veneto is a sharper cheese, produced in the Veneto region. This cheese overpowered the Novio Mezzacorona and rendered the Veneto wine flat.

The final tasting involved an omelette containing non-imported Provolone cheese, and once again a side of caponata. The Novio Mezzacorona was round and tasted of dark fruits but was quite short. It was more complex when imbibed with the caponata. The Veneto wine still tasted of bubble gum. It also tasted of dark fruits and was short.

Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. These two bottles gave me no reason to budge an inch. Having said this, there still is the Beaujolais Nouveau to taste and review. I cheated a bit; I bought the most expensive bottle available. Let’s hope that it works out better than these two wines.

About The Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is The Worldwide Wine.

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Introduction to Italian Wine
by: Tynan Szvetecz

Each year, it is not uncommon for Italy to find itself at the top of a number of wine-related lists, not the least of which ranks it as the largest producer, exporter and consumer of wine in the world. This fact is all the more impressive when you consider that Italy is not a very large country - indeed it is less than three-quarters the size of California. Even considering the roughly 8 billion bottles of wine it produces each year, the country manages to stay true to wine styles that go back four thousand years. As a result, Italy not only has more local grape varieties than any other country, but it also has some of the most distinctive wines on Earth.

One of the major considerations with Italy's unique wine style is the wide range of diverse cultures that exist throughout its twenty wine regions. Each of these cultures has a robust sense of pride that translates directly into wine making. At best, understanding Italian wine is intimidating, at worst it seems all but impossible.

Like any journey of significance it's best to take it one step at a time. While Italian wine is both vastly complex and inconsistent, there are some concrete starting points.

First, let's take a look at the general qualities of Italian wine:

Italian wines tend to be high in acidity - This is because wine with a strong showing of acidity tends to pair better with food. No surprise then that the food oriented cultures of Italy have opted for wine that compliments their amazing dedication to cuisine! This means white wines tend to be crisp and red wines tend to be firm.

Subdued, earthy aromas - One of the overriding characteristics of Italian wine is the touch of the land that one can smell and taste in every bottle. The nose might have hints of mushrooms, soil, minerals or grass. These qualities are commonly referred to as an earthiness that prevents the wine from competing with food.

Medium Body - Though there are some excellent heavier wines in Italy (such as Barolo), the majority are more medium bodied in nature. Again, more suitable to the wide array of food dishes that perform better when not overwhelmed by a heaviness.

Distinctly Italian Grapes - While Italy does grow most of the grapes found throughout the world, it also has many, many local varieties that are only grown in their respective regions. Nebbiolo, for example, is the grape used to make Barolo and is only found in Piedmont and Lombardy. Because the Italian climate is perfect for grape growing, many varieties have evolved over thousands of years to respond specifically to one region. As such, it is extraordinarily difficult to try and transplant them to different countries.

Major Red Grapes

There are over twenty major types of red grape varieties in Italy, but we can start with what are arguably the most important three:

Sangiovese (san joe VAE sae) - Planted in plenty throughout the country, particularly in Tuscany and Umbria, this is the major grape of Chianti and the popular Super-Tuscan wines. Medium in body, the grape typically carries strong tannin, high acidity and flavors of herbs and cherries.

Nebbiolo(nehb be OH loh) - Specific to the Piedmont region, this grape makes two of Italy's most notorious wines: Barolo and Barbaresco. These wines are a shoe-in for anyone building a cellar because they age particularly well. The grape is full-bodied with high acidity and strong tannin, invoking flavors of strawberries, mushrooms, tar and truffles.

Barbera (bar BAE rah) - This grape runs neck and neck with Sangiovese as the most planted in the country. It is a lighter grape with little tannin and high acidity. The fruit flavors tend to be more pronounced than in other varieties and as such it is an excellent summer red and great on its own.

Important Italian Whites

Pinot Grigio(pee noh GREE joe) - The Italian version of Pinot Gris, this white grape has won widespread acclaim all over the world. Though not as rich as its French counter-part, it carries flavors of peach with a high-acid, minerally quality.

Trebbiano (trehb bee AH noh) - Though undeniably common in Italy, it has also suffered from casual growing habits. It is primarily known for producing inexpensive whites that are crisp and bland. It is a wine that at best pairs well with food, particularly shell-fish, and rarely can be enjoyed on its own.

Tocai Friulano (toh KYE free oo LAH no) - Fans of Pinot Grigio tend to be pleasantly surprised by this grape. With characteristic Italian crispness and acidity, it can also carry rich and full textures that are more complex than is typical for whites. It grows primarily in the Friuli region.

Verdicchio and Vernaccia - These grapes have some of the same body, crispness and acidity as Trebbino, but with a bit more spunk. Richer flavors and aromas including hints of lemon and sea air are common. They are typically un-oaked.

One could spend a lifetime learning all there is to know about the dozens of grape varieties grown in Italy, particularly when you explore how they are best paired with foods from their respective regions. Further articles will explore some of the rules governing wine production in Italy, including how to sift your way through wine labels, but having a familiarity with the major grapes listed above will form a firm foundation for discovering the distinctive personalities of Italian wine!

About The Author

Tynan Szvetecz is an editor for Savor Each Glass, an international wine directory that is helping explore the spirit of wine for a new generation.

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The Evolution Of Pizza

By Kirsten Hawkins

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.



It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).



As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.



The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.



In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.



To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.



So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.



About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.



Source: www.isnare.com

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Italian Sweets

By Kirsten Hawkins

The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian’s make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.



One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.



A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.



There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.



Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.



About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.



Source: www.isnare.com

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Venice, Italy – The Bird Lady

By Nomadrick Chapo

Venice is an old and somewhat eccentric city in Italy. Built long ago on marshlands, I was surprised to find myself spending my first night in the city with the bird lady.



Rent a Room



As is common with many cities in Europe, one can rent a room in a private home at the train station. The advantage of renting a room is you get to live with a family and the costs tend to be a lot cheaper than a hotel room. If you’re lucky, the family will take a liking to you and haul you around to see the “real” city you are in.



I had just arrived in Venice on a train from Paris. It was late, I was tired and in no mood to be picky about lodging. As I walked up to the rent a room desk, I had two priorities: sleep and a shower.



The elderly lady at the desk smiled at me and we got down to business. Apparently, arriving in Venice around midnight in the middle of August wasn’t a wise move. I was told most everything was sold out, but there were two rooms still open. The first was 45 minutes outside of the city while the second was just off Piazza San Marco, the central square you see in all the movies. I booked the San Marco room, given a map and off I went.



As it was late and I was tired, it never occurred to me to ask why a room so close to Piazza San Marco was open when everything else was taken. As I walked through the very narrow streets of Venice, I was too tired to really care.



Following the map, I walked into the square and started heading toward the glass shops at the far end. The walk through the otherwise delightful square was a killer on my headache as the mini-orchestras dueled the night away. Reaching the end, I found the little alley indicated on the map and through I went into more winding little streets.



Eventually, I found the door and gave it a knock. Like a bad Monty Python movie, a little viewing slot opened, eyes looked at me and my backpack, the door opened and I was literally pulled inside. Before me stood a little older lady with wild hair. At this point, I started to understand why the room was available. Turns out I was wrong, as “Michelle” turned out to be very sane and nice.



Michelle gave me the run down on the house and her basic rules. She went into a long diatribe about keeping the doors closed because of something she didn’t know the English word for. I kept nodding and we proceed to the door that would let us into the house proper.



Inside the door, the house took on an entirely new atmosphere. Michelle was a big fan of birds. She had little yellow birds, red birds, black birds and I swear a few humming birds. None of them were in cages. I had booked a room in an informal Aviary!



Fortunately, my room had been bird-proofed by keeping the door closed. As I lay in bed, however, I could hear chirping and wings flapping as the other guests flew around the rooms. Over the next two days, I never got use to opening the door and seeing birds whipping by or perched and staring at me. I imagine this is where Alfred Hitchcock picked up some of his ideas.



As far as I know, Michelle is still in Venice and still renting out rooms. If you’re a bird enthusiast, just ask for the bird hotel at the train station in Venice.



About the Author: Rick Chapo is with http://www.nomadjournals.com - makers of travel journals. Writing journals are great travel accessories and travel gifts for him or her. Visit http://www.nomadjournaltrips.com for more travel articles.




Source: www.isnare.com

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