Term of Use – Privacy

Term of Use – Privacy

TERMS OF USE
Last updated November 25, 2019

AGREEMENT TO TERMS These Terms of Use constitute a legally binding agreement made between you, whether personally or on behalf of an entity (“you”) and Enrico Massetti Publishing (“Company“, “we”, “us”, or “our”), concerning your access to and use of the https://cooking-italia.com website as well as any other media form, media channel, mobile website or mobile application related, linked, or otherwise connected thereto (collectively, the “Site”).

You agree that by accessing the Site, you have read, understood, and agreed to be bound by all of these Terms of Use.

IF YOU DO NOT AGREE WITH ALL OF THESE TERMS OF USE, THEN YOU ARE EXPRESSLY PROHIBITED FROM USING THE SITE AND YOU MUST DISCONTINUE USE IMMEDIATELY. 

Supplemental terms and conditions or documents that may be posted on the Site from time to time are hereby expressly incorporated herein by reference. We reserve the right, in our sole discretion, to make changes or modifications to these Terms of Use at any time and for any reason. We will alert you about any changes by updating the “Last Updated” date of these Terms of Use, and you waive any right to receive specific notice of each such change. It is your responsibility to periodically review these Terms of Use to stay informed of updates. You will be subject to and will be deemed to have been made aware of and to have accepted, the changes in any revised Terms of Use by your continued use of the Site after the date such revised Terms of Use are posted.  

The information provided on the Site is not intended for distribution to or use by any person or entity in any jurisdiction or country where such distribution or use would be contrary to law or regulation or which would subject us to any registration requirement within such jurisdiction or country. Accordingly, those persons who choose to access the Site from other locations do so on their own initiative and are solely responsible for compliance with local laws, if and to the extent local laws are applicable. 

The Site is intended for users who are at least 18 years old. Persons under the age of 18 are not permitted to use or register for the Site. 

INTELLECTUAL PROPERTY RIGHTS Unless otherwise indicated, the Site is our proprietary property and all source code, databases, functionality, software, website designs, audio, video, text, photographs, and graphics on the Site (collectively, the “Content”) and the trademarks, service marks, and logos contained therein (the “Marks”) are owned or controlled by us or licensed to us, and are protected by copyright and trademark laws and various other intellectual property rights and unfair competition laws of the United States, foreign jurisdictions, and international conventions.

The Content and the Marks are provided on the Site “AS IS” for your information and personal use only.

Except as expressly provided in these Terms of Use, no part of the Site and no Content or Marks may be copied, reproduced, aggregated, republished, uploaded, posted, publicly displayed, encoded, translated, transmitted, distributed, sold, licensed, or otherwise exploited for any commercial purpose whatsoever, without our express prior written permission. 

Provided that you are eligible to use the Site, you are granted a limited license to access and use the Site and to download or print a copy of any portion of the Content to which you have properly gained access solely for your personal, non-commercial use. We reserve all rights not expressly granted to you in and to the Site, the Content, and the Marks. 

USER REPRESENTATIONS By using the Site, you represent and warrant that:
(1) you have the legal capacity and you agree to comply with these Terms of Use; 
(2) you are not a minor in the jurisdiction in which you reside;
(3) you will not access the Site through automated or non-human means, whether through a bot, script, or otherwise;
(4) you will not use the Site for any illegal or unauthorized purpose; and
(5) your use of the Site will not violate any applicable law or regulation.

If you provide any information that is untrue, inaccurate, not current, or incomplete, we have the right to suspend or terminate your account and refuse any and all current or future use of the Site (or any portion thereof).  

PROHIBITED ACTIVITIES You may not access or use the Site for any purpose other than that for which we make the Site available. The Site may not be used in connection with any commercial endeavors except those that are specifically endorsed or approved by us. As a user of the Site, you agree not to:
1.  Systematically retrieve data or other content from the Site to create or compile, directly or indirectly, a collection, compilation, database, or directory without written permission from us. 
2.  Circumvent, disable, or otherwise interfere with security-related features of the Site, including features that prevent or restrict the use or copying of any Content or enforce limitations on the use of the Site and/or the Content contained therein. 
3.  Use the Site to advertise or offer to sell goods and services. 
4.  Use a buying agent or purchasing agent to make purchases on the Site.
5.  Make any unauthorized use of the Site, including collecting usernames and/or email addresses of users by electronic or other means for the purpose of sending unsolicited email, or creating user accounts by automated means or under false pretenses.
6.  Engage in unauthorized framing of or linking to the Site.
7.  Trick, defraud, or mislead us and other users, especially in any attempt to learn sensitive account information such as user passwords. 
8.  Make improper use of our support services or submit false reports of abuse or misconduct. 
9.  Engage in any automated use of the system, such as using scripts to send comments or messages, or using any data mining, robots, or similar data gathering and extraction tools. 
10.  Interfere with, disrupt, or create an undue burden on the Site or the networks or services connected to the Site. 
11.  Attempt to impersonate another user or person or use the username of another user. 
12.  Sell or otherwise transfer your profile. 
13.  Use any information obtained from the Site in order to harass, abuse, or harm another person. 
14.  Use the Site as part of any effort to compete with us or otherwise use the Site and/or the Content for any revenue-generating endeavor or commercial enterprise. 
15.  Decipher, decompile, disassemble, or reverse engineer any of the software comprising or in any way making up a part of the Site.
16.  Attempt to bypass any measures of the Site designed to prevent or restrict access to the Site, or any portion of the Site. 
17.  Harass, annoy, intimidate, or threaten any of our employees or agents engaged in providing any portion of the Site to you. 
18.  Delete the copyright or other proprietary rights notice from any Content.
19.  Copy or adapt the Site’s software, including but not limited to Flash, PHP, HTML, JavaScript, or other code. 
20.  Upload or transmit (or attempt to upload or to transmit) viruses, Trojan horses, or other material, including excessive use of capital letters and spamming (continuous posting of repetitive text), that interferes with any party’s uninterrupted use and enjoyment of the Site or modifies, impairs, disrupts, alters, or interferes with the use, features, functions, operation, or maintenance of the Site.
21.  Upload or transmit (or attempt to upload or to transmit) any material that acts as a passive or active information collection or transmission mechanism, including without limitation, clear graphics interchange formats (“gifs”), 1×1 pixels, web bugs, cookies, or other similar devices (sometimes referred to as “spyware” or “passive collection mechanisms” or “pcms”). 
22.  Except as may be the result of a standard search engine or Internet browser usage, use, launch, develop, or distribute any automated system, including without limitation, any spider, robot, cheat utility, scraper, or offline reader that accesses the Site, or using or launching any unauthorized script or other software.
23.  Disparage, tarnish, or otherwise harm, in our opinion, us and/or the Site.
24.  Use the Site in a manner inconsistent with any applicable laws or regulations.

USER GENERATED CONTRIBUTIONS The Site may invite you to chat, contribute to, or participate in blogs, message boards, online forums, and other functionality, and may provide you with the opportunity to create, submit, post, display, transmit, perform, publish, distribute, or broadcast content and materials to us or on the Site, including but not limited to text, writings, video, audio, photographs, graphics, comments, suggestions, or personal information or other material (collectively, “Contributions”).

Contributions may be viewable by other users of the Site and through third-party websites. As such, any Contributions you transmit may be treated as non-confidential and non-proprietary. When you create or make available any Contributions, you thereby represent and warrant that:  
1.  The creation, distribution, transmission, public display, or performance, and the accessing, downloading, or copying of your Contributions do not and will not infringe the proprietary rights, including but not limited to the copyright, patent, trademark, trade secret, or moral rights of any third party.
2.  You are the creator and owner of or have the necessary licenses, rights, consents, releases, and permissions to use and to authorize us, the Site, and other users of the Site to use your Contributions in any manner contemplated by the Site and these Terms of Use.
3.  You have the written consent, release, and/or permission of each and every identifiable individual person in your Contributions to use the name or likeness of each and every such identifiable individual person to enable inclusion and use of your Contributions in any manner contemplated by the Site and these Terms of Use.
4.  Your Contributions are not false, inaccurate, or misleading.
5.  Your Contributions are not unsolicited or unauthorized advertising, promotional materials, pyramid schemes, chain letters, spam, mass mailings, or other forms of solicitation.
6.  Your Contributions are not obscene, lewd, lascivious, filthy, violent, harassing, libelous, slanderous, or otherwise objectionable (as determined by us).
7.  Your Contributions do not ridicule, mock, disparage, intimidate, or abuse anyone.
8.  Your Contributions do not advocate the violent overthrow of any government or incite, encourage, or threaten physical harm against another.
9.  Your Contributions do not violate any applicable law, regulation, or rule.
10.  Your Contributions do not violate the privacy or publicity rights of any third party.
11.  Your Contributions do not contain any material that solicits personal information from anyone under the age of 18 or exploits people under the age of 18 in a sexual or violent manner.
12.  Your Contributions do not violate any federal or state law concerning child pornography, or otherwise intended to protect the health or well-being of minors;
13.  Your Contributions do not include any offensive comments that are connected to race, national origin, gender, sexual preference, or physical handicap.
14.  Your Contributions do not otherwise violate, or link to material that violates, any provision of these Terms of Use, or any applicable law or regulation.
Any use of the Site in violation of the foregoing violates these Terms of Use and may result in, among other things, termination or suspension of your rights to use the Site.

CONTRIBUTION LICENSE By posting your Contributions to any part of the Site, you automatically grant, and you represent and warrant that you have the right to grant, to us an unrestricted, unlimited, irrevocable, perpetual, non-exclusive, transferable, royalty-free, fully-paid, worldwide right, and license to host, use, copy, reproduce, disclose, sell, resell, publish, broadcast, retitle, archive, store, cache, publicly perform, publicly display, reformat, translate, transmit, excerpt (in whole or in part), and distribute such Contributions (including, without limitation, your image and voice) for any purpose, commercial, advertising, or otherwise, and to prepare derivative works of, or incorporate into other works, such Contributions, and grant and authorize sublicenses of the foregoing. The use and distribution may occur in any media formats and through any media channels.

This license will apply to any form, media, or technology now known or hereafter developed, and includes our use of your name, company name, and franchise name, as applicable, and any of the trademarks, service marks, trade names, logos, and personal and commercial images you provide. You waive all moral rights in your Contributions, and you warrant that moral rights have not otherwise been asserted in your Contributions.

We do not assert any ownership over your Contributions. You retain full ownership of all of your Contributions and any intellectual property rights or other proprietary rights associated with your Contributions.

We are not liable for any statements or representations in your Contributions provided by you in any area on the Site. You are solely responsible for your Contributions to the Site and you expressly agree to exonerate us from any and all responsibility and to refrain from any legal action against us regarding your Contributions.  

We have the right, in our sole and absolute discretion,
(1) to edit, redact, or otherwise change any Contributions;
(2) to re-categorize any Contributions to place them in more appropriate locations on the Site; and
(3) to pre-screen or delete any Contributions at any time and for any reason, without notice. We have no obligation to monitor your Contributions.  

GUIDELINES FOR REVIEWS We may provide you areas on the Site to leave reviews or ratings. When posting a review, you must comply with the following criteria:
(1) you should have firsthand experience with the person/entity being reviewed;
(2) your reviews should not contain offensive profanity, or abusive, racist, offensive, or hate language;
(3) your reviews should not contain discriminatory references based on religion, race, gender, national origin, age, marital status, sexual orientation, or disability;
(4) your reviews should not contain references to illegal activity;
(5) you should not be affiliated with competitors if posting negative reviews;
(6) you should not make any conclusions as to the legality of conduct;
(7) you may not post any false or misleading statements; and
(8) you may not organize a campaign encouraging others to post reviews, whether positive or negative. 

We may accept, reject, or remove reviews in our sole discretion. We have absolutely no obligation to screen reviews or to delete reviews, even if anyone considers reviews objectionable or inaccurate.

Reviews are not endorsed by us and do not necessarily represent our opinions or the views of any of our affiliates or partners.

We do not assume liability for any review or for any claims, liabilities, or losses resulting from any review.

By posting a review, you hereby grant to us a perpetual, non-exclusive, worldwide, royalty-free, fully-paid, assignable, and sublicensable right and license to reproduce, modify, translate, transmit by any means, display, perform, and/or distribute all content relating to reviews.   

SUBMISSIONS You acknowledge and agree that any questions, comments, suggestions, ideas, feedback, or other information regarding the Site (“Submissions”) provided by you to us are non-confidential and shall become our sole property.

We shall own exclusive rights, including all intellectual property rights, and shall be entitled to the unrestricted use and dissemination of these Submissions for any lawful purpose, commercial or otherwise, without acknowledgment or compensation to you. You hereby waive all moral rights to any such Submissions, and you hereby warrant that any such Submissions are original with you or that you have the right to submit such Submissions. You agree there shall be no recourse against us for any alleged or actual infringement or misappropriation of any proprietary right in your Submissions.  

SITE MANAGEMENT We reserve the right, but not the obligation, to
(1) monitor the Site for violations of these Terms of Use;
(2) take appropriate legal action against anyone who, in our sole discretion, violates the law or these Terms of Use, including without limitation, reporting such user to law enforcement authorities;
(3) in our sole discretion and without limitation, refuse, restrict access to, limit the availability of, or disable (to the extent technologically feasible) any of your Contributions or any portion thereof;
(4) in our sole discretion and without limitation, notice, or liability, to remove from the Site or otherwise disable all files and content that are excessive in size or are in any way burdensome to our systems; and
(5) otherwise manage the Site in a manner designed to protect our rights and property and to facilitate the proper functioning of the Site. 

PRIVACY POLICY
We care about data privacy and security. By using the Site, you agree to be bound by our Privacy Policy posted on the Site, which is incorporated into these Terms of Use. Please be advised the Site is hosted in the United States. If you access the Site from the European Union, Asia, or any other region of the world with laws or other requirements governing personal data collection, use, or disclosure that differ from applicable laws in the United States, then through your continued use of the Site, you are transferring your data to the United States, and you expressly consent to have your data transferred to and processed in the United States.

Further, we do not knowingly accept, request, or solicit information from children or knowingly market to children. Therefore, in accordance with the U.S. Children’s Online Privacy Protection Act, if we receive actual knowledge that anyone under the age of 13 has provided personal information to us without the requisite and verifiable parental consent, we will delete that information from the Site as quickly as is reasonably practical.

COPYRIGHT INFRINGEMENTS We respect the intellectual property rights of others. If you believe that any material available on or through the Site infringes upon any copyright you own or control, please immediately notify us using the contact information provided below (a “Notification”). A copy of your Notification will be sent to the person who posted or stored the material addressed in the Notification.

Please be advised that pursuant to federal law you may be held liable for damages if you make material misrepresentations in a Notification. Thus, if you are not sure that material located on or linked to by the Site infringes your copyright, you should consider first contacting an attorney. 

TERM AND TERMINATION These Terms of Use shall remain in full force and effect while you use the Site.

WITHOUT LIMITING ANY OTHER PROVISION OF THESE TERMS OF USE, WE RESERVE THE RIGHT TO, IN OUR SOLE DISCRETION AND WITHOUT NOTICE OR LIABILITY, DENY ACCESS TO AND USE OF THE SITE (INCLUDING BLOCKING CERTAIN IP ADDRESSES), TO ANY PERSON FOR ANY REASON OR FOR NO REASON, INCLUDING WITHOUT LIMITATION FOR BREACH OF ANY REPRESENTATION, WARRANTY, OR COVENANT CONTAINED IN THESE TERMS OF USE OR OF ANY APPLICABLE LAW OR REGULATION. WE MAY TERMINATE YOUR USE OR PARTICIPATION IN THE SITE OR DELETE ANY CONTENT OR INFORMATION THAT YOU POSTED AT ANY TIME, WITHOUT WARNING, IN OUR SOLE DISCRETION.

If we terminate or suspend your account for any reason, you are prohibited from registering and creating a new account under your name, a fake or borrowed name, or the name of any third party, even if you may be acting on behalf of the third party. In addition to terminating or suspending your account, we reserve the right to take appropriate legal action, including without limitation pursuing civil, criminal, and injunctive redress.

MODIFICATIONS AND INTERRUPTIONS We reserve the right to change, modify, or remove the contents of the Site at any time or for any reason at our sole discretion without notice. However, we have no obligation to update any information on our Site. We also reserve the right to modify or discontinue all or part of the Site without notice at any time. We will not be liable to you or any third party for any modification, price change, suspension, or discontinuance of the Site.   

We cannot guarantee the Site will be available at all times. We may experience hardware, software, or other problems or need to perform maintenance related to the Site, resulting in interruptions, delays, or errors.

We reserve the right to change, revise, update, suspend, discontinue, or otherwise modify the Site at any time or for any reason without notice to you.

You agree that we have no liability whatsoever for any loss, damage, or inconvenience caused by your inability to access or use the Site during any downtime or discontinuance of the Site.

Nothing in these Terms of Use will be construed to obligate us to maintain and support the Site or to supply any corrections, updates, or releases in connection therewith.

GOVERNING LAW  These Terms of Use and your use of the Site are governed by and construed in accordance with the laws of the District of Columbia applicable to agreements made and to be entirely performed within the District of Columbia, without regard to its conflict of law principles.   

DISPUTE RESOLUTION Informal Negotiations To expedite resolution and control the cost of any dispute, controversy, or claim related to these Terms of Use (each a “Dispute” and collectively, the “Disputes”) brought by either you or us (individually, a “Party” and collectively, the “Parties”), the Parties agree to first attempt to negotiate any Dispute (except those Disputes expressly provided below) informally for at least thirty (30) days before initiating arbitration. Such informal negotiations commence upon written notice from one Party to the other Party. 

Binding Arbitration If the Parties are unable to resolve a Dispute through informal negotiations, the Dispute (except those Disputes expressly excluded below) will be finally and exclusively resolved by binding arbitration.

YOU UNDERSTAND THAT WITHOUT THIS PROVISION, YOU WOULD HAVE THE RIGHT TO SUE IN COURT AND HAVE A JURY TRIAL.

The arbitration shall be commenced and conducted under the Commercial Arbitration Rules of the American Arbitration Association (“AAA”) and, where appropriate, the AAA’s Supplementary Procedures for Consumer-Related Disputes (“AAA Consumer Rules”), both of which are available at the AAA website www.adr.org. Your arbitration fees and your share of arbitrator compensation shall be governed by the AAA Consumer Rules and, where appropriate, limited by the AAA Consumer Rules. The arbitration may be conducted in person, through the submission of documents, by phone, or online. The arbitrator will make a decision in writing, but need not provide a statement of reasons unless requested by either Party. The arbitrator must follow applicable law, and any award may be challenged if the arbitrator fails to do so. Except where otherwise required by the applicable AAA rules or applicable law, the arbitration will take place in United States County, District of Columbia.

Except as otherwise provided herein, the Parties may litigate in court to compel arbitration, stay proceedings pending arbitration, or to confirm, modify, vacate, or enter judgment on the award entered by the arbitrator. If for any reason, a Dispute proceeds in court rather than arbitration, the Dispute shall be commenced or prosecuted in the state and federal courts located in United States County, District of Columbia, and the Parties hereby consent to, and waive all defenses of lack of personal jurisdiction, and forum non conveniens with respect to venue and jurisdiction in such state and federal courts.

Application of the United Nations Convention on Contracts for the International Sale of Goods and the Uniform Computer Information Transaction Act (UCITA) are excluded from these Terms of Use.

In no event shall any Dispute brought by either Party related in any way to the Site be commenced more than one (1) years after the cause of action arose. If this provision is found to be illegal or unenforceable, then neither Party will elect to arbitrate any Dispute falling within that portion of this provision found to be illegal or unenforceable and such Dispute shall be decided by a court of competent jurisdiction within the courts listed for jurisdiction above, and the Parties agree to submit to the personal jurisdiction of that court. 

Restrictions The Parties agree that any arbitration shall be limited to the Dispute between the Parties individually. To the full extent permitted by law,
(a) no arbitration shall be joined with any other proceeding;
(b) there is no right or authority for any Dispute to be arbitrated on a class-action basis or to utilize class action procedures; and
(c) there is no right or authority for any Dispute to be brought in a purported representative capacity on behalf of the general public or any other persons.

Exceptions to Informal Negotiations and Arbitration The Parties agree that the following Disputes are not subject to the above provisions concerning informal negotiations and binding arbitration:
(a) any Disputes seeking to enforce or protect, or concerning the validity of, any of the intellectual property rights of a Party;
(b) any Dispute related to, or arising from, allegations of theft, piracy, invasion of privacy, or unauthorized use; and
(c) any claim for injunctive relief. If this provision is found to be illegal or unenforceable, then neither Party will elect to arbitrate any Dispute falling within that portion of this provision found to be illegal or unenforceable and such Dispute shall be decided by a court of competent jurisdiction within the courts listed for jurisdiction above, and the Parties agree to submit to the personal jurisdiction of that court. 

CORRECTIONS There may be information on the Site that contains typographical errors, inaccuracies, or omissions, including descriptions, pricing, availability, and various other information. We reserve the right to correct any errors, inaccuracies, or omissions and to change or update the information on the Site at any time, without prior notice. 

DISCLAIMER THE SITE IS PROVIDED ON AN AS-IS AND AS-AVAILABLE BASIS. YOU AGREE THAT YOUR USE OF THE SITE AND OUR SERVICES WILL BE AT YOUR SOLE RISK. TO THE FULLEST EXTENT PERMITTED BY LAW, WE DISCLAIM ALL WARRANTIES, EXPRESS OR IMPLIED, IN CONNECTION WITH THE SITE AND YOUR USE THEREOF, INCLUDING, WITHOUT LIMITATION, THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT. WE MAKE NO WARRANTIES OR REPRESENTATIONS ABOUT THE ACCURACY OR COMPLETENESS OF THE SITE’S CONTENT OR THE CONTENT OF ANY WEBSITES LINKED TO THE SITE AND WE WILL ASSUME NO LIABILITY OR RESPONSIBILITY FOR ANY
(1) ERRORS, MISTAKES, OR INACCURACIES OF CONTENT AND MATERIALS,
(2) PERSONAL INJURY OR PROPERTY DAMAGE, OF ANY NATURE WHATSOEVER, RESULTING FROM YOUR ACCESS TO AND USE OF THE SITE,
(3) ANY UNAUTHORIZED ACCESS TO OR USE OF OUR SECURE SERVERS AND/OR ANY AND ALL PERSONAL INFORMATION AND/OR FINANCIAL INFORMATION STORED THEREIN,
(4) ANY INTERRUPTION OR CESSATION OF TRANSMISSION TO OR FROM THE SITE,
(5) ANY BUGS, VIRUSES, TROJAN HORSES, OR THE LIKE WHICH MAY BE TRANSMITTED TO OR THROUGH THE SITE BY ANY THIRD PARTY, AND/OR
(6) ANY ERRORS OR OMISSIONS IN ANY CONTENT AND MATERIALS OR FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF ANY CONTENT POSTED, TRANSMITTED, OR OTHERWISE MADE AVAILABLE VIA THE SITE.

WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR ANY PRODUCT OR SERVICE ADVERTISED OR OFFERED BY A THIRD PARTY THROUGH THE SITE, ANY HYPERLINKED WEBSITE, OR ANY WEBSITE OR MOBILE APPLICATION FEATURED IN ANY BANNER OR OTHER ADVERTISING, AND WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND ANY THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES. AS WITH THE PURCHASE OF A PRODUCT OR SERVICE THROUGH ANY MEDIUM OR IN ANY ENVIRONMENT, YOU SHOULD USE YOUR BEST JUDGMENT AND EXERCISE CAUTION WHERE APPROPRIATE. LIMITATIONS OF LIABILITY IN NO EVENT WILL WE OR OUR DIRECTORS, EMPLOYEES, OR AGENTS BE LIABLE TO YOU OR ANY THIRD PARTY FOR ANY DIRECT, INDIRECT, CONSEQUENTIAL, EXEMPLARY, INCIDENTAL, SPECIAL, OR PUNITIVE DAMAGES, INCLUDING LOST PROFIT, LOST REVENUE, LOSS OF DATA, OR OTHER DAMAGES ARISING FROM YOUR USE OF THE SITE, EVEN IF WE HAVE BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES. NOTWITHSTANDING ANYTHING TO THE CONTRARY CONTAINED HEREIN, OUR LIABILITY TO YOU FOR ANY CAUSE WHATSOEVER AND REGARDLESS OF THE FORM OF THE ACTION, WILL AT ALL TIMES BE LIMITED TO THE AMOUNT PAID, IF ANY, BY YOU TO US DURING THE one (1) MONTH PERIOD PRIOR TO ANY CAUSE OF ACTION ARISING. CERTAIN STATE LAWS DO NOT ALLOW LIMITATIONS ON IMPLIED WARRANTIES OR THE EXCLUSION OR LIMITATION OF CERTAIN DAMAGES. IF THESE LAWS APPLY TO YOU, SOME OR ALL OF THE ABOVE DISCLAIMERS OR LIMITATIONS MAY NOT APPLY TO YOU, AND YOU MAY HAVE ADDITIONAL RIGHTS.

INDEMNIFICATION You agree to defend, indemnify, and hold us harmless, including our subsidiaries, affiliates, and all of our respective officers, agents, partners, and employees, from and against any loss, damage, liability, claim, or demand, including reasonable attorneys’ fees and expenses, made by any third party due to or arising out of:
(1) your Contributions;
(2) use of the Site;
(3) breach of these Terms of Use;
(4) any breach of your representations and warranties set forth in these Terms of Use;
(5) your violation of the rights of a third party, including but not limited to intellectual property rights; or
(6) any overt harmful act toward any other user of the Site with whom you connected via the Site.

Notwithstanding the foregoing, we reserve the right, at your expense, to assume the exclusive defense and control of any matter for which you are required to indemnify us, and you agree to cooperate, at your expense, with our defense of such claims.

We will use reasonable efforts to notify you of any such claim, action, or proceeding which is subject to this indemnification upon becoming aware of it. 

USER DATA We will maintain certain data that you transmit to the Site for the purpose of managing the performance of the Site, as well as data relating to your use of the Site. Although we perform regular routine backups of data, you are solely responsible for all data that you transmit or that relates to any activity you have undertaken using the Site.

You agree that we shall have no liability to you for any loss or corruption of any such data, and you hereby waive any right of action against us arising from any such loss or corruption of such data.  

ELECTRONIC COMMUNICATIONS, TRANSACTIONS, AND SIGNATURES Visiting the Site, sending us emails, and completing online forms constitute electronic communications. You consent to receive electronic communications, and you agree that all agreements, notices, disclosures, and other communications we provide to you electronically, via email and on the Site, satisfy any legal requirement that such communication be in writing.

YOU HEREBY AGREE TO THE USE OF ELECTRONIC SIGNATURES, CONTRACTS, ORDERS, AND OTHER RECORDS, AND TO ELECTRONIC DELIVERY OF NOTICES, POLICIES, AND RECORDS OF TRANSACTIONS INITIATED OR COMPLETED BY US OR VIA THE SITE. You hereby waive any rights or requirements under any statutes, regulations, rules, ordinances, or other laws in any jurisdiction which require an original signature or delivery or retention of non-electronic records, or to payments or the granting of credits by any means other than electronic means.  

CALIFORNIA USERS AND RESIDENTS If any complaint with us is not satisfactorily resolved, you can contact the Complaint Assistance Unit of the Division of Consumer Services of the California Department of Consumer Affairs in writing at 1625 North Market Blvd., Suite N 112, Sacramento, California 95834 or by telephone at (800) 952-5210 or (916) 445-1254. 

MISCELLANEOUS These Terms of Use and any policies or operating rules posted by us on the Site or with respect to the Site constitute the entire agreement and understanding between you and us. Our failure to exercise or enforce any right or provision of these Terms of Use shall not operate as a waiver of such right or provision.

These Terms of Use operate to the fullest extent permissible by law. We may assign any or all of our rights and obligations to others at any time. We shall not be responsible or liable for any loss, damage, delay, or failure to act caused by any cause beyond our reasonable control. If any provision or part of a provision of these Terms of Use is determined to be unlawful, void, or unenforceable, that provision or part of the provision is deemed severable from these Terms of Use and does not affect the validity and enforceability of any remaining provisions.

There is no joint venture, partnership, employment or agency relationship created between you and us as a result of these Terms of Use or use of the Site. You agree that these Terms of Use will not be construed against us by virtue of having drafted them. You hereby waive any and all defenses you may have based on the electronic form of these Terms of Use and the lack of signing by the parties hereto to execute these Terms of Use. 

CONTACT US  In order to resolve a complaint regarding the Site or to receive further information regarding the use of the Site, please contact us at
Enrico Massetti Publishing     
4000 Tunlaw RdNW Apt 325   
Washington, DC, 20007
United States
Phone: 2027338922 
enricomassetti9@gmail.com

Making Polenta in the USA – Fare la polenta negli USA

A communal polenta celebration party in Chamois, Aosta Valley

Making Polenta in the USA – Fare la polenta negli USA

Polenta is a big part of the joint celebrations in the Aosta Valley. The locals host these parties to celebrate summer with their visiting tourist guests.

It takes hours of slow cooking on a wood fire to properly prepare a classical polenta in a copper pot.

If you think this is too difficult to do in the USA, IT IS!!!

There is now a more accessible way out: the INSTANT POLENTA, ready in just 3 minutes, a success with Italian cooks is available in this country too! You put it in a pot of boiling water, and it cooks in just three minutes.

There is also a different alternative, already cooked and prepackaged in rolls: don’t fall for it, it’s very different from the authentic original stuff, and it’s simply not worth it.

The last time I made Polenta on a wood fire in a hut in the Italian Alps. Romantic memories!

Making Polenta in the USA – Fare la polenta negli USA is a recipe of the Aosta Valley.

Polenta Canapés with Robiola Cheese

  • Difficulty: Easy
  • Time of Preparation: 20 mins
  • Time of Cooking: 15 mins
  • Doses for: 12 people
  • Cost : $$

INGREDIENTS:

  • 5 oz Instant Polenta
  • 2 cups Water
  • Salt
  • 5 oz Robiola Nonno Nanni
  • 4 oz Smoked Salmon
  • 1 tbsp OLIVAIO Extra Virgin Olive Oil
  • 1 tbsp Lemon juice
  • Chives
  • Pepper

 How to make Polenta Canapés with Robiola Cheese:

  1. Boil water 2 cups
  2. Salt the water
  3. Add instant polenta – 5 oz
  4. Mix and cook for 8 min
  5. Placing it on the parchment paper
  6. Level it up to 1cm thick
  7. Allow it to chill 
  8. After it cooled down – cut round forms
  9. Polenta bowls are sliding with a mask
  10. Bake 5 min at 356 F
  11. Put one polenta bowl on the tray
  12. Place NonnoNanni robiola on polenta
  13. Add lemon juice on top
  14. Add olive oil on top
  15. Add smoked salmon on top
  16. Add chives on top

Basilicata Salami

The production of sausages and soppressata, which is one of the characteristics of the butchery of the region, is flanked by the working of the animal’s internal parts, being treated with the method of salting and curing systems used everywhere. Remarkable is the neck, but it can be a real surprise to taste a Lucan ham, which must mature in the area of Vulture, and made unique flavor from the use of pepper used in conjunction with salt and other spices.

Capocollo

Pork Salami
Pork Salami shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.

Lucanica

Pork Salami
Sausage praised by Cicero and Martial in the days of ancient Rome, flavored with sweet and spicy pepper, fennel seeds, and black pepper; eaten grilled or roasted, or raw if smoked.

Prosciutto Lucano

Pork Salami
The processing of this prosciutto has particular methods of preparation, arising from the many centuries of experience spent researching the best result in terms of the flavor and the method of preservation.

Salsiccia Pezzente

Pork Salami
Sausage made from minced pork scraps (head, cheek, lights, liver, and nerves), generously spiced and flavored with garlic; grilled and eaten on toasted bread, in soups, or over polenta. The “pezzente” (beggar) sausage: the adjective refers to the poor quality of the meats used, coming from parts of the pig which could not be used for the more noble preparations, and this is why it is also known as the sausage of the poor.

Soppressata

Pork Salami
It’s a salami from lean pork meat and pork fat (preferably from small black pigs). A knife cuts the flesh rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name). Traditionally hung near the hearth to age and acquired a delicate smoky aroma. Sometimes conserved in olive oil or lard, it may contain pork blood or ground sweet peppers for a brighter red color. It’s perhaps the most typical salami of the Lucania region. In the area around Potenza, they call it soperzata. It has its country of adoption in the territories of Lagonegro, Lauria, Picerno, and Tricarico. It should be made from pork fillet, and the pig should be a black pig.

Italian Wine

Colline Monferrato – Photo Stefano Pertusati

Italy’s modern prodigious art and craft with wine scarcely begins to tell the story of its people’s perennial links to the wine. The nature of the place – the influence of Mediterranean sunshine and mountain air currents on the hillsides of the elongated peninsula and islands – favors what seems to be an almost spontaneous culture of wine.

Italy’s wine heritage dates back some 4,000 years to when prehistoric peoples pressed wild grapes into juice which, as if by magic, fermented into wine. The ancient Greeks, expanding into Italy’s southern reaches dubbed the colonies Oenotria, the land of wine. Etruscans were subtle and serene practitioners of the art of winemaking in the hills of central Italy, as attested by the art and artifacts left in their spacious tombs. The Romans improved the techniques that the Greeks and Etruscans used.

While wine was popular in Rome it was forbidden by the Islamic Code and consequently the areas under Muslim control Southern Spain to North Africa to North India saw a ceasing of winemaking. Winemaking greatly prospered under the Catholic Church who held widespread influence over Christian Europe. Eventually, winemaking capability and practiced extended to far-flung places like England who enjoyed wine varieties of Sherry, Port, and Madeira.

Demand for wine increased greatly with the population explosion in Rome from 300B.C. to the beginning of the Christian era. It increased to over one million people and, as even the slaves drank wine, much more wine had to be produced.

The Romans loved their wine, drinking it with every meal. However, as the alcohol content was stronger than ours, they mixed it with large quantities of water. They preferred sweet wine and strangely enough, their most prized wine was white. This came from the area that they thought was the best wine-growing region, the Falernian region near Naples.

Unusual flavors were often added to the wine. The Romans liked to mix honey with this drink to make an aperitif called mulsum. They often added herbs and spices but were known to mix wine with salt water which must have given it an extremely bitter taste. Even chalk was sometimes mixed with wine to reduce acidity!

The many contributions the Romans made to the art of wine-growing included using props and trellises, improving the Greek presses used for extracting juice, classifying which grapes grew best in which climate, and increasing the yields.

The Romans exhibited good taste by deciding that aged wines tasted better and preferred wines that were ten to twenty-five years old. They discovered that wines which were kept in tightly closed containers improved with age and became the first to store it in wooden barrels. They may also have been the first to use glass jars and they also used corks.

They exported their excellent wine-growing techniques to other areas of Europe and these were not changed for centuries. But demand for wine decreased with the fall of the Roman Empire.

Monferrato in Inverno – Photo Stefano Pertusati

Christian monks of France and northern Italy kept records of their winemaking practices and grape cultivation. These records helped various regions match themselves with the best variety grape for their soil.

Winemaking in Italy advanced rapidly through the 19th century, as methods of vinification and aging were improved and the use of corks to seal reinforced bottles and flasks permitted orderly shipping of wine worldwide. Such names as Chianti, Barolo and Marsala became known in Europe and beyond.

A century ago several Italian wines were already recognized as among the finest of their type: mainly Piedmont and Tuscan reds from the Nebbiolo and Sangiovese vine varieties, but also white wines, still and sparkling, dry or sweet, merited international respect.

Growers had complemented their local varieties with foreign vines such as Cabernet, Merlot, and the Pinots. There was evidence, then as now, that Italy’s multifarious climates and terrains favored vines of many different types and styles, and consumers elsewhere, in Europe as well as in North America, had come to appreciate these new examples of the class.

Then came phylloxera and other scourges to devastate Europe vineyards around the turn of the century. Italian growers, who had been working with thousands of local vine varieties, were forced to reduce the numbers. Many opted for newly developed, more productive clones of both native and foreign vines. Taking advantage of the long, sunny growing season, they forced yields upward, reasoning that there was usually more profit to be made from quantity than quality.

Through the hard times of wars and depression, Italy became one of the world’s leading purveyors of low-cost wine, often sold in containers of outlandish shapes and sizes. Though such practices were profitable for some, they did little for the image of Italian wines abroad.

Monferrato – Photo Mario Vercellotti

For decades responsible producers had been trying to tighten regulations and put the emphasis on premium quality. But it was not until the denominazione d’origine laws were passed in the 1960s that a new climate of dignity and trust was created, providing the basis for what came to know as the “modern renaissance” of Italian wine.

Depending on the vintage, modern Italy is the world’s largest or second-largest wine producer. In 2005, production was about 20% of the global total, second only to France, which produced 22%. In the same year, Italy’s share in dollar value of table wine imports into the U.S. was 32%, Australia’s was 24%, and France’s was 20%. Along with Australia, Italy’s market share has rapidly increased in recent years.

Today, Italy is the largest producer of wine in the world with more vineyards than any other place, including France.

I Love Italian Wine and Food series – an introduction
Italian wines
Dessert Wines Is The Perfect Way to End Your Meal
Muscat, Moscato, and Moscatel – Well, What’s the Difference?
Nebbiolo Wine Comes from Grapes That Thrive in Fog

Prosciutto San Daniele Recipes

Risotto, pasta, meat, seafood… more than just on its own, Prosciutto San Daniele goes together exceedingly well with a wide variety of ingredients: ten quick recipes for appreciating Prosciutto San Daniele at its best.

Tagliolini with Prosciutto San Daniele
Ingredients for 6 people

400 g tagliolini
200 g Prosciutto San Daniele
50 g butter
200 g fresh cream
6 slices Prosciutto San Daniele

Preparation

Coarsely mince the prosciutto (preferably from the foot). Melt the butter in a frying pan and brown the meat. Add the cream and blend well. Meanwhile, cook the tagliolini “al dente” in salted water, drain and add to the frying pan. Combine well. Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto. Garnish with poppy seeds.

Risotto with Prosciutto San Daniele
Ingredients for 4 people:

300 g rice
6 slices Prosciutto San Daniele, two of which thinly sliced
broth as required

Preparation

Prepare a creamy risotto “Parmesan style”. Spread the risotto on the plates. Distribute the julienne over the top and add the remaining slices of prosciutto in the center.

Potato tortelli with Prosciutto San Daniele
Ingredients for 4 people

For the dough :
200 g potatoes
2 eggs
80 g flour
pinch of nutmeg
salt and pepper to taste

For the filling
100 g Prosciutto San Daniele
50 g bread
1 glass milk
10 g chives
10 g parsley
50 g fresh ricotta cheese
1 egg
pinch of nutmeg

For the topping
60 g butter
4 sage leaves
50 g Prosciutto San Daniele cut into thin strips
100 g smoked ricotta cheese

Preparation

Peel, boil and mash the potatoes, then set aside to cool. Add the eggs, nutmeg and flour, and work into a smooth dough. Roll the dough to a thickness of 3 or 4 millimeters and cut from it circles of pastry 10 centimeters in diameter. Soak the bread in the milk. When it is nice and soft, add the prosciutto, the ricotta, the chives, the parsley, the egg and the nutmeg. Mix and squeeze to form a firm mixture. Brush the pastry circles with beaten egg and place a tablespoon of the filling in the middle. Close the four sides to form a small package. Place the tortelli in boiling salted water, remove them when the water begins boiling again and serve 4 or 5 per plate. Top with melted butter, sage, finely grated smoked ricotta and the prosciutto cut into very fine strips. Serve hot with Ribolla Gialla wine.

Roulade of Prosciutto San Daniele “Bahian style”
Ingredients for 6 people

18 slices Prosciutto San Daniele
18 slices ripe pineapple
600 g crescenza (soft cheese
100 g chopped chervil or parsley
70 g chopped basil
200 g slivered almonds
80 g honey
200 g whole yogurt
50 g extra virgin olive oil
salt and pepper to taste

Preparation

Sear the pineapple briefly, then cool it immediately in iced water. Prepare the filling by mixing all the remaining ingredients except the prosciutto, adding salt and pepper to taste. Layout the slices of prosciutto, place the pieces of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.

Rump steak with Prosciutto San Daniele and red wine sauce
Ingredients for 4 people

600 g boneless rump
8 slices Prosciutto San Daniele

For the sauce
1/2 l red wine
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns

Preparation

Cook the wine, together with the shallot, the laurel, and the peppercorns, until the wine sugar, begins to caramelize. Add the beef stock, bring it gently to a boil, and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.

Roasted king prawns with Prosciutto San Daniele
Ingredients for 6 people

24 king prawns
24 slices of Prosciutto San Daniele
24 small leaves of fresh laurel
10 ml cognac
Two tablespoons olive oil

Preparation

Shell the king prawns, preferably without removing the head. Sprinkle with salt and pepper to taste and place a laurel leaf on the back of each prawn. Wrap each prawn in a slice of Prosciutto San Daniele and put them in a roasting pan, brushing them lightly with olive oil. Place the roasting pan on the heat for ten minutes, taking care not to burn the prosciutto. Add the cognac and evaporate it. Serve the prawns with potato puree prepared with olive oil.

Tasca di carne bianca al Prosciutto San Daniele
Dosi e preparazione per una persona.

Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).

Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Ingredients for four people
4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
Four large champignons
1/2 dry glass Marsala
100 g butter
Two ladles chicken broth olive oil
flour
salt and pepper

Preparation

Saute the sweetbread in the frying pan, add salt and pepper to taste, and set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point, add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on low heat, stirring continuously and not allowing it to come to a boil. Add the mushrooms and broth and allow to thicken. After placing the sweetbread and the champignons on the slices, lay out the Prosciutto San Daniele and roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the plate with a sprinkling of finely chopped parsley.

Roulade of Prosciutto San Daniele and Witloof chicory
Ingredients for five people
5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required

Preparation

Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese. Then, you can place it in the oven until a kind of gratin is obtained. Serve immediately.

Pennette with Prosciutto San Daniele
Ingredients for 4 people
300 g wholemeal penne
150 g Prosciutto San Daniele
100 g taleggio cheese
1/2 g truffle oil

Preparation

Slice the prosciutto into short strips and cover them with truffle oil. Dice the taleggio and add to the cooked, drained, and still hot pennette. Combine the ingredients well and add the prosciutto and truffle oil. Mix well and serve.

Courtesy of Consorzio del Prosciutto San Daniele

Food Festivals In Italy

Winter Food Festivals:

Feast of the Star: A large star lights up a presepio, or creche, placed on a cart and carried in procession through the streets of Sabbio Chiesa near Brescia in Lombardy. Everyone brings food gifts for the Three Kings, mostly cheese, wine, and salami, which are consumed at a lavish dinner that follows.

Epiphany: There are many feasts and special foods for the Epiphany. In the Veneto, everyone eats la Pinza de Marantega, a sweet bread made with cornmeal, white wheat flour, dried figs, anise seeds, and candied fruits. The town of Andreis near Pordenone in Friuli-Venezia-Giulia celebrates with a sagra of bread and wine. Everyone drinks the local wine and eats a particular fig and raisin bread baked in a wood-burning oven.

Sagra delle Luganighe: At Cannobio near Novara in Piedmont, January brings the feast of luganiga, a type of sausage, celebrated with heaps of boiled sausages, potatoes and sauerkraut.

Festa di San Antonio: At Volongo near Cremona in Lombardy, young people collect wood to build a pyre sixty feet high to burn an old witch made of straw who represents winter. Everyone eats torta dura, or hard cake, made with cornmeal and spices.

Spring Food Festivals:

Feast of the Cherry Trees in Flower: Held in Vignola near Modena in Emilia-Romagna in early April.

Sagra dei Garagoi: At Marotta near Pesaro in The Marches, you will find this sagra dedicated to the garagoi or sea snails. They are cooked in tomato sauce with lots of pepper. The locals say the best way to eat them is to sip wine for every seven snails. So naturally, only the local wines such as Bianchello and Verdicchio from the Colli Pesaresi will do.

Sagra dei Gnocchi: More than fourteen hundred pounds of potatoes are cooked for this feast at Teolo near Padua, and everyone eats potato gnocchi.

Sagra della Pie Fritta: This fair honoring a small fried flatbread is held at Fontanelice near Bologna.

Sagra dello Stoccafisso: The stockfish fair is held at Melazzo near Alessandria in Piedmont. Five chefs cook vast quantities of the dried fish with tomato sauce, olives, anchovies, tuna, and garlic. The day’s events include stockfish hurling contests.

Sagra del Biscottofisso: This fair is held at Bomarzo near Viterbo in Latium. Ring-shaped cookies flavored with aniseed are dedicated to Saint Anselm, the patron saint of Bomarzo.

Sagra delle Uova Sode: To celebrate Easter, a hard-cooked egg-eating contest is the highlight of this feast held at Tredozio near Forli in Emilia-Romagna.

Sagra del Carciofo: Held at Ladispoli in Rome, this sagra features a mountain of mammola artichokes, the round, spineless variety for which the region is renowned. The piazza is surrounded by stands offering them cooked in different ways. At night there is a fireworks display.

Sagra del Pesce is held at Camogli near Genoa in honor of the feast of San Fortunato, the patron saint of fishermen. The townspeople fry up fresh fish in an enormous pan and distribute it to all. The locals say the best way to eat them is to sip wine for every seven snails.

Summer Food Festivals:

Festa del Lambrusco: Held in July at Albinea in Emilia-Romagna. Fizzy, red wine is sampled with gnocco fritto, or fried puffs of pasta dough, accompanied by prosciutto and salami and erbazzone, a savory tart stuffed with greens, eggs, and Parmigiano-Reggiano.

Festa di Noiantri is held in Rome along the banks of the Tiber. Noiantri means “we others,” which is how the residents of the bohemian Trastevere neighborhood think of themselves as a breed apart. Booths offer tastes of bruschetta and sell local crafts and foodstuffs.

Campionato Nazionale dei Mangiatori d’Anguria: National watermelon eating championship held at Sissa near Parma.

Sagra delle Melanzane Ripiene is held in Montanesi near Genoa for the feast of Saint Rocco. Wine and cheese accompany the stuffed eggplant.

Sagra del Pecorino: At San Godenzo near Florence, fresh and aged sheep’s milk cheese is tasted in the town square.

Sagra dell’Anguilla: Orbetello in Tuscany celebrates with eels either fried, marinated, or stuffed.

Autumn Food Festivals:

The harvest season brings a wealth of gastronomic festivals throughout Italy. You could probably find one for every day of September. For example, the Festa of the Duck is held at Desenzano on Lake Garda, of the Wild Boar at Capalbio in Tuscany, of the Octopus at Portovenere, of the Mushrooms at Budoia in Friuli-Venezia-Giulia and Lucca in Tuscany.

Among the many Grape festivals, the most famous is Marino in the Castelli Romani in Latium, where a vast fountain spouts white wine instead of water.

La Vendemmia della Nonna is held each year at Castagnole Monferrato near Asti in Piedmont, with the harvesting and stomping of the grapes in the old manner. Afterward, there is a big dinner featuring polenta with anchovy sauce.

Sagra della Nocciola: Held in Castellero in Piedmont. The highlight is a footrace through the hazelnuts. Homemade tortes, cakes, and sweets are handed out, and prizes are given for the best nuts.

Sagra della Lepre: Held at Selvatelle near Pisa. Cooks prepare potted hare, roasted hare, and pappardelle with hare sauce. For those who don’t like the hare, there are grilled steaks and roast pork.

Sarga degli Stacchioddi: Held at Latiano in Puglia, this fair celebrated a type of homemade pasta shaped into little curved disks and served with a tomato sauce and sour ricotta cheese.

From: “A Fresh Taste of Italy” by Michele Scicolone.

Italian Food The Cereals

Cereal preference or dependence relatively neatly divided the ancient Mediterranean world in half. In the east, the Greeks cultivated and consumed barley, while wheat was the principal grain of the Latin West.

Italians did not reject barley. They grew it and ate it in various preparations as they still do, usually in soups. But it was never a major or vital part of their diet. Rye was grown to a certain extent in the Alps but it, too, was and is still today a minor food resource. Millet and oats never acquired much of a following in Italy but buckwheat (grano saraceno) is popular in northern Italy and particularly Lombardy’s Valtellina.

Wheat in the form of bread and puls (boiled meal flavored in innumerable ways) was the mainstay of the diet for centuries. With the decline in hard physical labor in recent years, bread has lost some of its essentiality but puls has become a standard entry on restaurant menus not only in Italy but also in countries worldwide. However, it changed its form in the 17th century after the arrival of corn (maize) from the New World. Corn replaced wheat and the result was polenta.

Various types of wheat evolved at an early date. Some are specifically adapted to use in bread because of their substantial content of gluten, which gives dough elasticity. Hard wheat (durum) is more compact and the dough retains its shape during cooking. It is the ideal grain for the production of pastas. Farro or spelt wheat is a rare survivor of ancient agriculture. Cultivated primarily in Tuscany’s Garfagnana zone, it was only recently rediscovered. Today, production barely keeps up with demand.

Italians have developed a wide range of breads over the centuries and many ancient types are still produced–-in most cases on a local or regional basis. Commercial bakers account for most of the bread consumed in Italy today as they have since professionals started turning out loaves in ancient Rome in the 2nd century BC. Baking is still practiced at home to a certain extent, as at Genzano, a village near Rome. The selection nationwide ranges from extremely large loaves, once intended to keep a household supplied for a full week, to small rolls. Most breads are leavened but many are not, like the Sardinian carta da musica (thin as sheets of music paper) or carasau.

Crackers are a relatively recent addition to the Italian roster of breads and related products. However, the concept is basically the same as that of the communion wafer. Grissini or breadsticks are a specialty of Turin, although they are now found virtually everywhere. Most are pencil-thin but in their homeland bakers still shape them by hand so that they are thick and irregular. Flat breads are extremely popular in central Italy and include Tuscany’s rosemary-flavored schiacciata, the Romagna’s piadina and Emilia’s crescentina and gnocco. Some are fried and some are baked. Sweetened breads are common but they belong to the dolce or confectionery category.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.