MiamiHerald.com: International Cuisine http://www.miamiherald.com/518/index.html MiamiHerald.com: International Cuisine http://media.miamiherald.com/images/logos/rss_sitelogo.gif http://www.miamiherald.com/518/index.html 140 25 News, sports and entertainment from MiamiHerald.com en-us Copyright 2008 MiamiHerald.com International Cuisine 60 Sat, 06 Sep 2008 21:34:52 EDT http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's PubSys miamifeedback@miamiherald.com Italian pals team up for fresh mozzarella http://www.miamiherald.com/518/story/669696.html http://www.miamiherald.com/518/story/669696.html Thu, 04 Sep 2008 03:01 EDT Vito Volpe is bringing fresh mozzarella to South Florida one cheese ball at a time under the Mozzarita label. The creamy dairy delight is handmade by master cheesemaker Mimmo Marchittla, a friend of Volpe's from Bari, a city in Puglia, the southern ''boot'' region of Italy. Fork on the Road Recipe: Cheese-Filled Manicotti http://www.miamiherald.com/518/story/670569.html http://www.miamiherald.com/518/story/670569.html Thu, 04 Sep 2008 03:01 EDT MAIN DISH CHEESE-FILLED MANICOTTI Serve these ricotta- and mozzarella-stuffed pasta tubes with a platter of sliced salami, olives, pickled peppers and marinated artichoke hearts. Fork on the Road Recipe: Angel Hair Pasta With Mozzarella http://www.miamiherald.com/518/story/669727.html http://www.miamiherald.com/518/story/669727.html Thu, 04 Sep 2008 03:01 EDT MAIN DISH ANGEL HAIR PASTA WITH MOZZARELLA You can use fresh mozzarella or the type sold shredded in a bag. Chopped sun-dried tomatoes can also be added. Serve with bread and a tossed salad. An Italian festival every day at Mattarello http://www.miamiherald.com/518/story/659954.html http://www.miamiherald.com/518/story/659954.html Thu, 28 Aug 2008 03:01 EDT Two Florentines who met in Miami 14 years ago and became best friends are now partners in a 2-month-old Miami Beach bakery café, a shoe-box-size space called Mattarello. Wine buff dispenses advice and secrets http://www.miamiherald.com/518/story/659951.html http://www.miamiherald.com/518/story/659951.html Thu, 28 Aug 2008 03:01 EDT Years ago, while at a winter wine fair in Santiago de Chile, I headed for the Central Market (Mercado Central) with my Chilean-Venezuelan friend, Miro Popic¸, and three bigwigs of the Italian food and wine industry. Fork on the Road Recipe: Roast Chicken with Mustard-Anchovy Crust http://www.miamiherald.com/518/story/659962.html http://www.miamiherald.com/518/story/659962.html Thu, 28 Aug 2008 03:01 EDT MAIN DISH ROAST CHICKEN WITH MUSTARD-ANCHOVY CRUST The anchovies intensify the flavor of the mustard and at the same time mellow its pungency. When the chicken is done, the sauce will have formed a soft, golden brown crust, with no hint of anchovy flavor. Serve with crusty bread and a big salad. Cocina Recipe: Risotto with Chilean Carmenère (Risotto al Carmenère) http://www.miamiherald.com/518/story/659953.html http://www.miamiherald.com/518/story/659953.html Thu, 28 Aug 2008 03:01 EDT SIDE DISH RISOTTO WITH CHILEAN CARMENERE (Risotto al Carmenère) This elegant, purple-colored risotto was inspired by a classic recipe from the Piedmont region of Italy. Miro Popic¸ uses carmenère, which is considered Chile's signature grape. Serve with an excellent carmenère with intense purple color, chocolate notes and deep plum flavor like Montes Purple Angel from Chile's Colchagua Valley.