St. Louis – Annual Dinner with The American Academy of Chefs

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Every year, one of the country club in St.Louis City, host the annual Dinner of this historical association and this time Executive chef Lute Cain was in charge of event.

Chilled Snap Pea Soup – Beet and Carrot Terrine


Poached Turbot, squid ink angel hair aglio e olio 


Alla natural strip loin, wrapped in a sweetbread and hen of woods sausage caramelized onion potato tart, roasted marrow


St. Louis – Sunday Mass at Shrine of St Joseph and Sunday lunch at Daly’s family house!

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St. Louis is one of the most catholic city in the USA. Sunday is the day when the entire family goes to the church and then, enjoy a late lunch-early dinner at home. They cook, play, talk and have fun!!!

On the 15th of March, St Joseph church and community celebrates the miracle of St Peter Claver, which is the only authenticated miracle in the Midwest.

Miracle of St. Peter Claver (

Ignatius Strecker came to America from Germany in 1853. He, his wife, and daughter settled in St. Joseph’s Parish in St. Louis, Missouri. Ignatius was devoted to his family, which eventually numbered nine children. He was also a hard worker in the soap factory where he found employment.

In this factory, one day towards the end of 1861, Mr. Strecker accidentally struck his chest sharply against a pointed piece of iron. His breastbone was injured, though no outward wound was at first visible. Still there was considerable pain, a burning sensation, and some swelling. This busy workman did not pay too much attention to his injury, until after two months. The tumor-like inflammation began to grow alarmingly and there was no way to drain off the accumulating malignant matter. Doctor Joseph Heitzig, the family physician, was called in.

Certain external remedies were tried and failed to cure him. The patient only grew worse. After nine months of steady treatment without success, Doctor Heitzig asked the family to call in Doctor William Schoenemann, considered one of the best specialists in America. After a thorough examination of some futile attempts at healing, the doctor pronounced Mr. Strecker incurable and gave him two weeks to live. Mr. Strecker did not die, but lingered on for many months. He finally turned from human remedies to place himself, with resignation, in the hands of Divine Providence. He began to prepare for death. At this critical moment, the famous parish missionary, Father Francis Xavier Weninger, S. J. arrived at St. Joseph’s to preach a mission. After the mission, Mrs. Strecker happened to be present in the church when Father Weninger was preaching a sermon on Blessed Peter Claver. Father Weninger pointed out Peter Claver’s great intercessory power with God. After the sermon, he blessed the people with a relic of Peter Claver.

Mrs. Strecker was a woman of deep faith. She went home and begged her husband to ask Peter Claver to cure his fatal maladies. Although Mr. Strecker had never heard of Peter Claver before this, he began to invoke him and ask for his help. The next day, with the last ounce of his strength, he literally dragged himself to St. Joseph’s Church and came in just as Father Weninger was blessing the sick with the relic. With sincere faith and strong confidence he placed himself in the line of the sick. Father Weninger blessed him and allowed him to kiss the relic.

What occurred now, Ignatius always found hard to explain. He said he felt a sudden increase in courage, a strengthening of faith, and an utter assurance that he would recover his health through the intercession of Peter Claver. The relic had no sooner been applied than the external suppurating sore began to disappear. The breastbone and ribs healed rapidly and the tuberculosis of the lungs vanished – all within a week or two. In fact, the day after the blessing with the relic, Mr. Strecker was back on the job in the factory. Despite great fatigue, he could already do a reasonable day’s work.

Dr. Schoenemann was astonished. Although not a Catholic, He declared that he recognized in the cure, a miracle of God’s omnipotence. The cure was complete. There was never any relapse. Years later, Mr. Strecker died on June 4, 1880 in St. Nicholas parish, adjoining St. Joseph’s. The City Board of Health issued a certificate that he died of typhoid fever and not as a consequence of his previous illnesses. Ignastius was buried in old SS. Peter and Paul Cemetery.

Late Lunch at the Daly’s House 

Roasted prawns with Blueberry sauce as a appetizer and big piece of corner beef cooked with cabbage, potatoes, carrots.

It’s a must for this day!!!

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Ingredienti: 1 litro di alcool; 5 gr di ciascuna delle seguenti piante (solo foglie): alloro; basilico; assenzio; cedrina; finocchietto selvatico; maggiorana; malva; malvacchione; menta a fiori rossi; menta piperita; mentastro; mirto;ombrellino pugliese; origano; rosmarino; ruca a fiori bianchi; ruchetta; ruta; salvia; sedano; timo a fiori bianchi; camomilla (foglie e fiori); robrina (solo fiori); sambuco; 400 ml si acqua; 250 gr di zucchero.

Preparazione: mettere in infusione tutte le erbe nell’alcool. Chiudere il recipiente ermeticamente e lasciare riposare al buio per due o tre settimane. Per tutto questo periodo agitare il recipiente un paio di volte al giorno ed aggiungervi uno sciroppo preparato con l’acqua e lo zucchero. Dopo qualche giorno filtrare nuovamente e lasciare riposare per qualche settimana prima di consumare.

Elisir di noci casalingo (Padre Peppe)

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Questa ricetta è la versione casalinga del liquore brevettato dal Caffè Striccoli, già Ronchi (u Pàtre Péppe du Cuafé Rònche), ubicato in corso Federico II di Svevia ad Altamura.
Ingredienti: 1 litro di alcool; 13 noci verdi; 600 ml di acqua; 400 gr di zucchero; noce moscata; cannella; qualche chiodo di garofano.
Preparazione: mettere in infusione nell’alcool le noci sminuzzate (raccolte entro le prime due settimane di giugno) assieme alla noce moscata, la cannella e i chiodi di garofano. Chiudere ermeticamente il contenitore e lasciare al buio fino a Natale. Di tanto in tanto scuotere il recipiente per favorire il passaggio in infusione delle sostanze solubili. Giunto il momento, passare il tutto con l’apposito torchietto. Preparare uno sciroppo con l’acqua e lo zucchero ed aggiungerlo al prodotto torchiato. Lasciar maturare per qualche settimana prima di filtrare.

A guide to Puglia specialities

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Puglia is the Mediterranean Region where the land and the people are strongly related. It is certainly one of the oldest areas in Southern Europe. In fact, 120 million years ago, the lands that now are covered by the sea, were inhabited by dinosaurs that used to cross the fields to eat mangroves.
The people who inhabited the region have left signs of their presence. Signs which add a special flavor to the discovery of the region, of its towns and villages, of fields and country roads, of its habitat, sea and lands, but most of all to the rocky landscape of Murgia and Gargano.
The story we tell with “Percorsi periGolosi” (routes for the gourmand), not only narrates a journey into the “misteries of taste”, unveiling old amazing flavors, but also the rural history of an ancient population and the relationship between town and country, ingredients and recipes. Discovering a gluttonous Puglia is like getting to know its towns, habits and traditions.
Remembering the hard work of farmers and shepherds leading flocks of sheep along country paths,
we feel the need to experience their life to understand their daily efforts in producing tasty and
praised products. Walking through the paths of wheat and bread, of oil and wine, of milk, we un-
derstand the identity of the area which emerges in the many products which have become gourmet
specialities, known all over the world witnessing our culture and eating habits.
The history of traditional products from Puglia tells of continuous exchanges of goods and of cultural contaminations which explain the fantasy of the dishes, of the infinite ways to prepare, taste, keep and store food.
Fishing and agriculture were the occupations where men and women from Puglia were experts, helped
by their habitat where they could try not only new farming methods but also different ways to obtain and cook food, becoming the first “gastronauts”, leaving the problems of the South of Italy and of the Mediterranean countries to the future generations.
This book wants to focus on the lives of men and women and on what they are able to get from the
land and the sea in order to process and donate. It is a tribute to the people from Puglia, guardians of a gastronomic culture, of the smell and taste of the region. This book has some limits because it is not easy to describe the richness of our gastronomic patrimony, but there will certainly be new updated editions.
“Percorsi periGolosi” is a journey to discover territories. Through unknown roads and paths we will lead the reader through the emotions that Puglia flavors evoke, aware of the fact that gastronomy is part of the cultural heritage which belongs to the collective memory of a country.
Puglia recipes interpret the marvelous regional history that includes simple and elaborated dishes,
never forgetting the traditions. An example is barley “Salento frise”, soaked in water and seasoned with extra-virgin olive oil, “calzoncelli di ricotta” with ragout sprinkled with grated sheep milk cheese “Canestrato”, “Focaccia” that beats hamburgers, the Adriatic fish, Gallipoli red prawns, Taranto mussels.
Graziella, Lucia, Maria, Filomena, Pasquina are the witnesses of the way the secrets of a unique land are passed from generation to generation.
For these reasons “Percorsi periGolosi” becomes a 24 guide across gluttonous and joyful itineraries. Each product described has been experimented by the “gastronaut” Peppino Colamonaco, creator and inventor of this unprecedented guide, who has visited every corner of Puglia to meet the “makers of taste”, real interpreters of our region’s old gastronomic tradition.This is a short distribution chain, as we say today, which will guide the visitor to the places where
the product is grown and manufactured.
Barley” frisa salentina”, “caciocavallo podolico del Gargano”, pork sausages made by hand, “cardoncello” mushrooms, Lecce potatoes, are the specialities which will lead the traveler to the discovery of eachproduction area.
To conclude, a kind of tourism “bite and stay” but intensely experienced to satisfy every “sense”.

Puglia at the table con Percorsi PeriGolosi

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Puglia can be discovered with an intriguing journey through its regional products, their production and manufacturing places, finding out tastes at the same time.
“Percorsi periGolosi” is a precious guide not to get lost in a Region which smells of land and sea, bread and roses; where agriculture is trying to get its supremacy back, not only because it must “feed stomachs” but also because it is fundamental in the preservation of the environment, of the ecosystem, to guarantee our quality of life.
A useful book that everibody should have, easy to consult, rich of descriptions of the products from Puglia which become the lighthouse to get to towns, quarters, farms where the “craftsmen of Puglia tastes” prepare and offer the treasures of our country, a land which welcomed people from the East and the West, those people who are today’s inhabit-
Habits and customs have been mixed up with the passing of time creating a sense of belonging called  “pugliesità” which characterizes also the life of those who migrated in search of jobs and opportunities.
A book about the pride of being “Pugliese” which can be found in the products from the land which are a fundamental part of Puglia cuisine, the core of the Mediterranean diet, a cultural good to protect and enhance because it regards everybody’s health and life.
Have a nice journey through the routes for the gourmand where food makes us feel good because, after all, we are what we eat, and here we eat very well. 
The proof of the pudding is in the eating. 

St. Louis – Cannoli Siciliani made for american friends

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When american friends come at home you should to make something italian, but with a bit of american taste. We just made them more rich and added some praline chocolate. Ingredients: 3 Each cannoli shell 10 Ounce, Weight all purpose flour 1 Tablespoon granulated sugar 1/4 Teaspoon kosher salt 1 Ounce, Weight unsalted butter 1 Each egg yolk 4 Ounce, Weight marsala After fried the Cannoli spread the chocolate glaze inside and on the top, and pass the top on the White and Black chocolate drops Cannoli filling 1.5 Lbs Ricotta impastata 5 Ounce, Weight powdered sugar 1 Teaspoon Marsala wine 1 Tablespoon Orange, zested candies 1 Teaspoon vanilla extract 0.35Oz Chocolate drops Serve on a bit of Diplomatic cream, to fix the cannoli on the plate. One strawberry cut half and 1 small scoop of Raspberry ice cream, spread with powder sugar.