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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