Italian Style for Body, Mind & Spirit
CIBO is an online magazine of Italian Lifestyle about: Food, Wine, Culture, Tourism, Art, Music, Cinema and Health.
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Jul
7
CIBO Italian Style for Body, Mind & Spirit is now the online magazine for people who enjoy in-depth articles and the culture of food.
A number of experts are coming on board from different areas of Italian Style. As a result, we will have more extensive food articles, stories, interviews, and even experimental Italian cinema, precious ancient coins and stories from the south of Italy. In at least two different sections you will find For more recipes click here; click and you will easily find many additional recipes.
- To view a recent issue, click here.
- To Subscribe, click here.
Apr
11
CIBO Italian Style for Body, Mind & Spirit is now the online magazine for people who enjoy in-depth articles and the culture of food.
A number of experts are coming on board from different areas of Italian Style. As a result, we will have more extensive food articles, stories, interviews, and even experimental Italian cinema, precious ancient coins and stories from the south of Italy. In at least two different sections you will find For more recipes click here; click and you will easily find many additional recipes.
- To view a recent issue, click here.
Mar
17
Although Val d’Aosta is the smallest region in Italy, it is one of the most ethnically diverse. Bordering on France and Switzerland, Val d’Aosta (also called Valle d’Aosta) has incorporated French and German culture, language and food into its traditions. The region was once governed by France but became part of Italy in 1861, the same year that the Italian language was adopted. In addition to its French heritage, there is also a strong German presence in Val d’Aosta’s Gressoney Valley. The Walser community migrated to the area in the 12th century and left its mark on the language and food there. In fact, in this province, German, French and Italian are taught in the schools and spoken in most homes.
Below is a recipe from Val d’Aosta that uses Fontina, a protected aged soft cow’s milk cheese that is produced in the entire region.
Turkey Scaloppini with Prosciutto and Fontina
2 tablespoons butter
4 turkey scaloppini
salt and freshly ground pepper
flour for dredging
1 1⁄2 cups dry white wine
4 thin slices prosciutto cotto, or substitute cooked ham
4 thin slices Fontina
Preheat the oven to 400°. In a nonstick skillet over medium heat, melt the butter. Season the turkey breasts with salt and pepper, dredge them in flour and add to the skillet. Sear the turkey for 2 minutes on each side. Deglaze with the wine and allow it to evaporate. Remove the pan from the heat. Place one slice of prosciutto and one slice of Fontina on each turkey breast and arrange on a baking dish. Place in the oven until the cheese melts, about 6 to 10 minutes. Serve with roasted potatoes and a mixed salad. Serves 4
Wine paring: Juicy medium-bodied red
- This recipe was featured in the March-April 2011 issue of our e-magazine Cibo. To subscribe, please click here.