Wednesday, August 31, 2011

Italian Wine Glossary

With the coming month consisting of a great deal of Italian wine information, we decided to provide a list of terms that could be found on wine labels and literature.  Some terms you may know and some may clarify a few things. Salut!
Abboccato - Lightly Sweet
Alcool - Alcohol, usually stated by % of volume
Amabile - Semi-Sweet
Annata - Vintage year
Azienda agricola or agraria or vitivinicola - Farm or estate which produces all or most of the grapes for wine sold under its labels
Bianco - White
Botte - Cask or barrel
Bottiglia - Bottle
Brut - Dry (sparkling wine)
Cantina - Cellar or winery
Cantina Sociale - Cooperative winery
Casa Vinicola - Wine house or merchant (commerciante) whose bottlings come mainly from purchased grapes or wines
Cascina - Farmhouse, often used for estate
Cerasuolo - Cherry-hued rosé
Chiaretto - Deep Rosé
Classico - The historix core of a DOC zone
Consorzio - Consortium of producers
Dolce - Sweet
Enoteca - Literally wine library, referring to both publicly sponsored displays and privately owned shops
Enologo - Enologist with a university dgeree; enotecnico is a winemakinf techinician with a diploma
Ettaro - Hectare (2.471 acres) the standard measure of vineyard surface in Italy
Ettolitro - Hectoliter, or 100 liters, the standard measure of wine volume in Italy
Eitchetta - Label
Fattoria - Farm or estate
Frizzante or Frizzantino - Fizzy or faintly fizzy
Imbottiglia - Bottled (all'origine implies at the source)
Invecchiato - Aged
Liquoroso - Strong wine, sometimes fortified but usually of naturally high alcoholic grade
Maso - A holding, often referring to a vineyard or estate
Masseria - Farm or estate
Metodo Charmat - Sparkling wine made by the sealed tank method
Metodo classico or tradizionale - Terms for sparkling wine made by the bottle fermentation method, replacing the terms champenois or champenoise, which can no longer be used in Italy
Millesimato - Vintage dated sparkling wine
Passito or Passita - Partially fried grapes and the strong, usually sweet wines made from them
Podere - Small farm or estate
Produttore - Producer
Recioto - Wine made from partially dried grapes, often sweet and strong
Riserva - Reserve, for DOC or DOCG wine aged a specific time
Rosato - Rosé
Scelto - Selected, term used for certain DOC wines. Auslese in German (Alto Adige)
Secco - Dry
Semisecco - Medium sweet, usually in sparkling wine
Spumante - Sparkling in dry or sweet wines
Superiore - Denotes DOC wine that meets standards above the norm (higher alcohol, longer aging, a special subzone), though conditions vary
Tenuta - Farm or estate
Uva - Grape
Vecchio - Old, to describe aged DOC wines; Stravecchio, very old, applies to the longest aged Marsala and to some spirits
Vendemmia - Harvest or vintage. Vendemmia tardiva or late harvest defines wines from grapes left to ripen fully on the vine
Vigna or vigneto - Vineyard. Vigna may be used under DOC/DOCG for approved single vineyard wines
Vignaiolo/Viticoltore - Terms for grape grower
Vina da tavola - Table wine, applies loosely to most non-DOCs
Vino novello - New wine, usually red, that mest be bottled and sold within the year of harvest
Vitigno - Vine or grape variety
Vivace - Lively, as in lightly bubbly wines

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Tuesday, August 30, 2011

Italians know how to handle a hurricane...

With hurricane season in full swing, I tried to find some kind of Italian information related to hurricanes but to no avail.  I did however come across some historical information from World War II.  Sometimes people forget that Italy was part of the Axis powers with Germany at first.  My grandfather was a prisoner of war (POW) being a soldier for Italy and was held at Fort Dix, but that is another story.

The Italians at the time during a battle at Monte Negro captured a Hawker Hurricane fighter plane and used it until damaged in 1943.  The Hurricane was predominantly used by the Royal Air Force (RAF) and was most noted playing a vital role in the Battle of Britain. 
So while Italy cannot get a hurricane, they can surely capture one.

For those interested about the history of the Hurricane fighter plane, check out these links:

A re-enactment of an Italian Fighter shooting down a Hawker Hurricane

Sunday, August 28, 2011

The Importance of Education; Lessons from an older generation....

Well school has started for many and will start soon for the rest.  This got me thinking about education and how its landscape is drastically changing.  The more education you receive, the more options you have for careers as well as higher ladders to ascend allowing you to earn more. While this seems to be the current adage, more and more people seem to be falling by the wayside in terms of basic education let alone furthering education (college and beyond).  There seems to be a shift from the desire to enlighten oneself to just be complacent and lazy.  While we can debate the many possible reasons why, one thing is for sure; it begins at home.
My father entering the seminary
Instilling the importance of education is an important task and it is the sole respnsibility of the parent(s) to do so.  I wanted to share with those who choose to read this post a brief story about my father and his educational experience in America.  To my father I apologize if my facts are not exact but the essence is there.

For those who haven't read past posts, I am a first generation Italian American.  Both my parents literally came "off the boat".  I plan on sharing so much about my parents' lives but this particular entry is about education.  My parents came to America as teenagers and assimilated to American life.  They learned the language and were excited about the notion of the "American Dream"  Now I can go on about how the definition of the American Dream has evolved to mean so little, due to the misconceptions and expectations of immigrants believing that success will just fall in your lap, but that is another rant. I digress.

My father was born in his own home and Sicilian life in the early 1940s was not the same as the American way.  The main mode of transportation in that region, Agrigento, was the horse and carriage.  Even when I visited in the 80s, my Aunt was one of the only people in town that had a phone and neighbors would come over to use it.  She even administered shots when the town doctor was not around.

So it would be easy to understand how life was very simple and amenities were very limited at that time.  Things that we take for granted today were luxuries back then and there.  That included education.  My maternal grandmother had the equivalent of a second grade education.  Quality education was defnitely a commodity.  Latin was a requirement of all studentsto learn at schools in Sicily. So in order to learn Latin proper and receive a proper and elevated education, my father had to declare his desire to become a servant of God; a priest.  So he entered a seminary which at the time, provided a quality education in mathematics, literature, and of course, theology & Latin. It helped that my father's uncle was an exemplary student there, who although died young, went on to become an outstanding clergyman and was expected to fo far. To this day, my father only recites his prayers in Latin.

My father's path to priesthood was short, as he came to America and enlisted in high school. My father excelled in mathematics and sports (soccer of course).  Learning English was a challenge at first but he applied himself and learned the language of the country where he was living.  In six months, he understood the language and his english vocabulary grew daily.  My father would tell me how when teachers asked questions, it seemed that the only students that raised their hands or showed much interest were the foreign students.  According to my father, the curriculum in Europe was a bit advanced compared to the US even back then.  What you would learn in Europe in third grade would not be taught until fifth or sixth grade in the US.  Of course, the school system was structured a little different from the United States but nonetheless, there was an advantage to European students coming to an American Educational system.

Unfortunately, my father did not graduate high school.  It was not because of failing grades, nor was it for a lack of interest.  My father wanted to work.  My grandfather wished for my father to focus on studying and that was all.  However, my father, being a proud and stubborn Sicilian, wished to be self sufficient.  He wanted to work so he may earn his own money.  He would work around his school schedule of course but my grandfather forbade it.

My father of course took on work in secrecy, but my grandfather eventually found out.  Now one thing about my father that is both a blessing and a curse is his strong will.  If someone dared to tell him that he could not do something, he would prove that he could no matter what.  Well, in this case, my father, with graduation near, dropped out of school so that he may enter the work force much to my grandfather's chagrin.

I can say that my father eventually regretted this decision, but that would not be accurate to state.  My father has experienced much disappointment and hardship in his life, but from these depths, he has risen above and always found a way to survive, succeed, and persevere.  It is safe to state that no matter if my father makes a right or wrong decision, he always makes the best of these decisions and his will power is something so powerful that he ensures some sort of accomplishment.

This brings me to my point of the post.  My father made sure all of his five kids went to college.  He really wasn't too concerned what we chose as a career knowing that a college education would give us better options as opposed to entering the work force right our of high school.  As long as we got "that piece of paper" my dad was fine.  "You could wipe your butt with it," he would say so many times. I remember those words said to me and my siblings so many times as a teeneager and they meant so much more after I graduated college.

Furthering my education made me think differently, forced me to look at things through many colored lenses, and made me appreciate the path my parents took and the paths they paved for me and my siblings.  Just to make sure I make this clear, my father's persistence to make us go to college was not for him to live vicariously through his children so he may answer the question "What If?".  My father wanted to make sure his children learned how to be and live better than he. 

I have had some bad teahcers in my life but through out my basic and college education, I was very fortunate to have some exceptional teachers that did more than teach.  They instilled good morals and took an interest in my life's path by choice.  True teachers go above and beyond their duties, which is a very noble act inspite of their monetary compensation.  This declaration does not mean that if you don't further your education, I feel you are inept.  This is merely a story of a man, who made a choice that made his life a little more challenging, yet he made the best of it.  He did not let one decision derail his momentum of living the American Dream.  My father made his own success.

Through his life lessons, he inspired his children to make thoughtful decisions and to stick by them.  I am very happy with the path that my life has taken so far.  Have I made some mistakes? Absolutely, however, instead of wallowing in my self pity, I found a way to get back on track.  Through my father's lessons and the tools I learned through the educational process, I was able to find my bearings and along the way, plot a course for my children. 

I truly believe my parents are my best teachers. Not bad for a guy who never finished highschool.  It never meant that he didn't value education.  To the contrary.  He knew the importance of it, but his pride took him off track for a bit.  But he did all right, and he was determined that his children would avoid the same detour.

I wish for all students to enjoy their educational experiences and may more and more teachers inspire their students to remain on a path of education and enlightenment.  Most importantly, to all parents, may you instill the importance and value of  education and support the self-improvement of their children which can only improve their family name.

Have a great school year everyone!

La Linea: Episode 128

Sunday, August 21, 2011

La Linea: Episode 127

La Linea is back to our blog after a long hiatus.  We've gained more viewers to our blog so hopefully more of you will enjoy Doris' Sunday Cartoons..... If you want to reacquaint yourself with La Linea, check out Episode 1.  See you next Sunday!

Monday, August 15, 2011

Ferragosto - A Day to Remember the Italian Way

Today, August 15th, is Ferragosto.  It is a major national holiday in Italy

Next to Christmas, Easter, and New Years, Ferragosto is one of the most celebrated holidays in Italy. Celebrated on the fifteenth of August, it celebrates the rise of Mary up to heaven to join her son Jesus, taking her place by his side to look after those of us remaining here on Earth. It is a day of great festivities with celebrations in the streets and prayers to the Virgin Mary for thanks and support. All of Italy shuts down to celebrate Ferragosto. During the years, just like Christmas, the religious side of the holiday has been overtaken by the mondane side. Now in most part of Italy, especially vacation places, Ferragosto is a sort of second New Year's eve, with parties and celebrations.

Ferragosto's Origin & History

The roots of the holiday come from the agricultural calendar. The Roman festival of the Consuali, which occured in August (either on the 23rd, or on the 18th if you accept the version of Plutarch in his Life of Romulus) and again in December, had various significances but it was no accident that each festival was tied in to harvests and granted days of rest to workers and animals.
The Consuali, which was supposedly instituted by Romulus, the founder of Rome, is also tied up with the myth of the Rape of the Sabine Women. According to various retellings, it was at the first games for the Consuali that the Sabine Women were abducted, to become the future wives and mothers of Rome. If this version is to be accepted, then Ferragosto ties in with some of the most important foundation myths of the Roman Empire.
Jump forward to 18 B.C and the Emperor Augustus, responsible for the so-called pax-romana, and an extensive program of monument building and city works (see the impressive Arco di Augusto in Rimini, for example). To celebrate this period of growth, prosperity, and peace within the Empire, a new holiday was instituted, the feriae Augusti which ran for the whole month of August. Various Gods were celebrated during the month, including the Goddess Diana, patron of Wood, Cycles of the Moon and Motherhood (13th of August), Vertumno the God of the seasons and the harvest, Conso the God of the fields, and Opi the Goddess of fertility (whose feast Opiconsiva, was celebrated on the 25th of the month).
The feast was particular in that it was the sole occasion when all classes of Romans could celebrate together – master and servant, noble and slave alike. Even the beasts of burden were given a pause, and garlanded with flowers.
This aspect of the feast, perhaps, explains its continuing importance and place in the collective imagination of Italy. Ferragosto is a feast when everyone, from Billionaires like Silvio Berlusconi, through to the factory workers of the big industrial cities like Turin and Milan all get to take a break and head either to the Mountains, or more likely to the sea.

Ferragosto's Religious Aspect

Nowadays the feast actually being celebrated by Italians on the 15th of August is nominally the feast of the assumption, a Roman Catholic feast day celebrating the belief that Mary, the mother of Jesus, at the end of her earthly life was assumed physically into heaven.
15th of August is the catholic feast day of the assumptionIt’s interesting to note that the origins of this feast-day itself have been lost in time. It’s not even sure where or when the popular belief relating to the assumption began – though certainly in the 4th and 5th centuries it was appearing in texts, and it has been speculated that the feast was introduced by the Council of Ephesus, though this remains open to debate.
It was, in all probability, the Byzantine Emporor Maurice who first instituted the feast day on the 15th of August, in the 580′s in the Eastern Empire. It’s suggested, though, that Mary’s feast day in Italy prior to the seventh century was held in January.
What is clear, though, is that by the middle ages the feast day was solidly ingrained in Roman Catholicism, with Pope Leo IV adding an octave to the feast day in 847. Local churches throughout Europe have different traditions and festivities that add other feast days in August in honour of the Virgin Mary (for example, the feast of the glorification of Mary, celebrated by the Swedish Brigittines on the 30th of August).
The co-habitation between a pagan and christian festival, in terms of customs and celebrations can be seen on various different levels. For example, to celebrate the assumption, the Church apparently (there are lots of non-descript references to papal decrees ) made it obligatory during the renaissance to recognise workers with a bonus at this time – something that happened during the roman festivities where servants would recognise their masters and in turn recieve a bonus, a renewal of an important social contract. It has been suggested as well that this ancient and subsequently christianised tradition is the root of the modern day practice of the tredicesima or thirteenth month bonus workers receive at the end of the year.

Remnants of tradition

While the holiday has evolved into more of a festive occasion, and being used more as an excuse to party than to observe centuries old traditions, there are a few practices that still remain.
Up until the start of the 20th Century Rome continued to celebrate the festival by setting up an impromptu lake in the capital’s Piazza Navona! The Piazza would be flooded, and people would either be sprayed with water or  pushed into the piazza’s pool – linking the church festival with older rites which concentrated on Neptune and purification through water.
The ancient rites associated with the festival concentrated also on purification by fire, so it’s no surprise that in the countryside especially there are still bonfires lit in and around Ferragosto. In some places, like Trapani – in Sicily – there are processions where townspeople using torches burn grass alongside the procession.
There are also important cavalcades  like the cavalcata dell’assunta in the Marche town of Fermo, where  alongside the palio horse race there are historical re-enactments, flag throwing, and a step backwards through time.

Modern Ferragosto

While the official holiday is just one day, the 15th of August, it’s generally accepted still that the whole month of August is holiday season in Italy. On te first weekend of August the news bulletins are crammed with items about the ‘exodus’ as people leave the cities to head to the coast or the mountains. With the decline in industrial output and the closing of large factories this is a tradition that may well be dying out, but stroll the streets of Milan, Bologna, Turin or Rome during August and you’ll notice a marked difference.
The actual holiday has local variants throughout the country. In Siena the world-famous horse race, with its roots in the middle-ages (and back to Roman games where horse racing figured strongly), the Palio del’ Assunta takes place on the 16th in honour of the feast.
The thousands of people who take to the beaches of the Adriatic riviera, unbeknownst to themselves, re-enact some of the most basic ancient rites as they celebrate the spirits of fire and water. Starting a couple of days before, and running right up to the 15th there are loud, bright, and spectacular fireworks displays each night. Then, of course, there’s the bathing which, as we’ve seen, from the mid-1800s has become the classic way to celebrate Ferragosto – when you ask an Italian family what they’re doing for Ferragosto 99% will respond that they’re either going al mare (to the seaside), nelle montagne (to the mountains), or are resignedly remaining a casa (at home).

So ultimately, Ferragosto represents the peak of the vacation holiday that the entire country of Italy observes.  It is a time for people to forget the financial obligations that force is to sometimes forget the importance of family, church, and the reminder to just stop and enjoy what is right before you. Let us just hope that most remember how this holiday originated and what it truly means.

sources: &

Italian inventions that help....... Back to School Tool

Good Luck to all Teachers and Students! May both strive to have a productive and positive school year!

Wednesday, August 10, 2011

Cinematic Car Chases, Italian Style....

I always loved cars.  Growing up, I marveled at the styles, the speed, and as I got older, the complete engineering of a vehicle.  My father had a '68 Toronado that was such a gorgeous car besides it's '66 model being the first front wheel drive car.  His first was a '59 Dodge. My Uncle had an Alfa Romeo Alfetta that always looked sharp in my eyes. 
My brother and I just loved playing with our Matchbox and Hot Wheels for hours on end.  What we loved so much was our car chases.  They would just last forever. Imagining that we were driving perilously on a cliffside road, or jumping over an opening draw bridge, or even the image of drivingin an open dirt field kicking up dirt as the cars fish tailed.  I especially loved my slow motion sequences.  I mean, I had the suspenseful music in my head and all.
I think that's why men love a great car chase in a movie; especially when it lasts over 5+ minutes. We are seeing someone create a scene that we would be doing with our matchbox/hot wheels and it's just pure fun to watch.  Now there are many car chase scenes that people hold dear to them.  These include the car chases in The French Connection, The Bourne Identity, Bullit, The Italian Job, etc. 
With this said, I wanted to acknowledge the many talents that Italian film makers possess.  From Spaghetti Westerns and Horror, to the groundbreaking.  In the mix are car chases.
In a day where computer generated images (CGI) dominate the theaters, I always enjoy a good human coordinated chase scene.  Don't get me wrong, I enjoy special effects and all, but before all the technology, there were people bringing to life adventures that when viewed on the screen, you couldn't just wait to get home and recreate what you saw with your die-cast vehicles.  And I am sure that some grown-ups, including me, wouldn't mind doing the same thing.
Here are two car chases from earlier films directed by Italians.  What are your favorite car chases?

The Master Touch starring Giulano Gemma

The Sicilan Cross (aka Gli Esecutori) starring Roger Moore & Stacey Keach
Directed by: Maurizio Lucidi & Guglielmo Garroni

Tuesday, August 9, 2011

Recipe: Fried Olives

A signature dish in Le Marche, a region in Central Italy, fried olives have caught many people by surprise.  It's a delicious dish whose origins are unexpectedly native to Italy. 

Makes about 50
  • 1 jar medium to large, unpitted green olives (about 50)
  • Scant 1/2 cup (about 3.5 ounces) each of: ground pork, ground lean beef, ground chicken, ground prosciutto
  • Scant 1/2 cup (about 3.5 ounces) butter
  • Nutmeg to taste (start with 1/2 teaspoon)
  • Scant 1/4 cup grated Parmesan cheese
  • 3 beaten eggs (use one for making the filling; use two for breading the olives)
  • 1 cup flour
  • 1 cup finely crushed breadcrumbs
  • About 1 cup extra-virgin olive oil, for frying
  1. Drain the brine from the olives. Place them in a bowl and cover with lukewarm water. Let them soak while preparing the filling.
  2. Mix the meats together. In a large saucepan, melt butter and saute meats and nutmeg over low-to-medium heat until the meat is no longer pink. Add the grated Parmesan cheese and one beaten egg. Cook, stirring until the meat mixture is dry. Set aside to cool.
  3. Drain the water from the olives and pat dry. Starting from the end without the hole, cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
  4. Pinch a bit of the meat mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat around the filling, so the fruit regains its original shape. Set aside on a cookie sheet or on a shallow pan.
  5. Dredge the olives lightly in flour. Pour the other two beaten eggs into a shallow bowl. Place the stuffed olives — a few at a time — into the bowl and spoon the egg over them. Remove olives from the egg, roll them in the breadcrumbs, then repeat the process. The breading should be thick. Set aside, and bread the remaining olives.
  6. Pour the olive oil into a medium-sized frying pan and heat until the oil is bubbling. Fry the olives until the breading is golden brown. Remove with a slotted spoon and drain. Serve the olives while warm.
To read more about this dish, check out the article at

Sunday, August 7, 2011

Doris Italian Market & Bakery Renovating 3 locations!

Being a neighborhood business means a great deal to us.  We create jobs and help draw people to our neighborhoods in addition to its residents.  In a time where more businesses are closing than opening, job security is a rarity, but we at Doris Italian Market & Bakery have always tried to ensure job security to our employees.  Employing over 300 people creates a concern for us because our success is contingent on the people who work for Doris Italian Market & Bakery.  That is why, when it seems the most unlikely, we are ensuring our future.
How? Well for starters, four out of our five locations now have 100% back-up power through permanently installed generators.  And we are renovating three of our locations (Pembroke Pines, Boca Raton, and Coral Springs).  Coral Springs' renovation will include the addition of about 3000 square feet and a complete redesign of our store.  Expect to see substantial increases in our meat & produce departments and a stylish overall look similar to our Sunrise location (redesign by Gary Lind of Lind Design International).   Our Boca Raton location is also using the services of Lind Design International. 
Expect to see some activity in the coming months.  These projects mean better shopping experiences as well as additional jobs to the South Florida are.  Three hundred plus employees is no joke folks and we intend to keep our employees working with your help. We appreciate your business knowing that you can get your provisions at many other places so we hope our efforts to improve all aspects of our business improves your satisfaction with us in hopes of making more loyal Doris customers. 
Here are some renderings to give you an idea of how the Coral Springs location will.  Designs are not final. (Click on images to view better)
Check out

Relocated Bakery (where Meat Department is currently)


Relocated Meat & Seafood (where Bakery is currently)

Expanded Produce

Please keep in mind that these images are of the perimeter departments.  There is a whole lot more going on inside.  We cannot wait for you all to enjoy the changes we have in store for you in all of our locations! We'll keep you posted!

Saturday, August 6, 2011

Italian Gestures: Part 5

"Ti prendo"
"I'll give you a smack"
How to do it: chopping motion with (open) hand in front of and to the side of chest.

"Testa dura"
"He/she is stubborn"
How to do it: punching fist gently into open hand at waist level.

"Ho fame"
"I'm hungry"
How to do it: open hand cutting repeatedly into side of stomach area.

"Tempo fa"
"A long time ago"
How to do it: open hand above shoulder in backwards motion.
We hope you enjoyed this 5 part tutorial.  May it come in use often.....

Friday, August 5, 2011

Making a Good Cheese Plate

I really enjoy CNN's  They really have some great articles full of valuable information and tips.  We've already posted about cheese pairings and the such, but I thought if you didn't see this, you should check it out.

From CNN's

Don’t know goat cheese from gouda? Or Comté from Camembert? Well, you certainly don’t have to have a culinary degree to put together a simple yet tasteful cheese plate. After all, the extent of the kitchen aptitude required is how well you can unwrap and place things on a platter.
But if you're still worried about making an asiago of yourself at your next gathering, Cathy Strange, the global cheese buyer for Whole Foods Market, has some tips to get you on your way to cheese pairing success.

A Beginners' Guide to Assembling a Cheese Plate: Cathy Strange

1. Variety is key
"Plan on offering your guests
a variety of flavor profiles and textures. When making your selections, consider including a blue cheese, a rind cheese, a fresh cheese, a hard cheese and a unique, local cheese. Offer palate cleansers such as simple crackers or nuts for guests to munch on in between so they can fully experience each cheese.
Some of my favorite cheeses right now include Wellspring Creamery Goat Brie, a sweet little 4.4-oz. mini wheel, and Cowgirl Creamery’s Buckaroo, a versatile washed-rind cow’s milk cheese."
2. Pairings enhance the experience
"A cheese plate is more than just cheese. In addition to dried or fresh, seasonal fruit, consider adding olives and nuts to the plate. If you’re feeling adventurous, try something like this
sweet pickled watermelon rind from Divina Pickles. Also consider gourmet jams or spreads that may highlight the individual flavors in each cheese."
3. Consider beverage pairings as well
"Most people have attended a wine and cheese pairing party, but also consider pairing your cheeses with beers. Oftentimes beer pairs with cheese better than wine because the tannins in wine can sometimes contrast with cheese, whereas the effervescence of beer often enhances the cheese’s flavor.

Try a classic pairing such as Cypress Grove Humboldt Fog with Le Merle from North Coast Brewery or Le Gruyère Reserve with St. Arnold Amber Ale."
4.Take temperature into account
"Serving cheese fresh out of the fridge is a no-no when it comes to getting the most flavor. Cheese tastes best at room temperature, so be sure to take it out of the fridge 30 to 45 minutes before tasting."

5. Ask the experts and take notes
"Take time to
chat up your local cheesemonger. They can tell you great pairings for specific cheeses you’re interested in trying and steer you to exciting finds you might not think to grab otherwise.
Cheesemongers are all education and passionate about cheese, and love to share their knowledge. Ask for samples and be sure to take notes on cheeses that really excite you so you can remember for the future."

We have a great selection of international cheeses at Doris Italian Market & Bakery.  Visit us and try something different.  You just may rediscover cheeses all over again....

Italian Gestures: Part 4

"Come here"
How to do it: arm out, hand, palm down, moving 90 degrees continuously from horizontal to vertical.

"Non se ne fa nulla"/"Non lo so"
There's nothing to do about it"/"I don’t know"
How to do it: hands in pistol pose with finger and thumb only visible close together at waist level, turning back and forth 90 degrees.

"That's perfect"
How to do it: finger and thumb of both hands almost touching at chest level then breaking away horizontally to form an invisible straight line (one motion).

"Do you understand?"
How to do it: open fingers and thumb near the ear (not touching) gyrating the wrist.
La lezione finale di questa serie è domani.

Thursday, August 4, 2011

Italian Gestures: Part 3

How to do it: index finger pressed into cheek in swivelling motion back and forth.

"Ma cosa dici?!"
"What are you talking about?!"
How to do it: fingers and thumb come together with hand shaken up and down around chest level (arm can also move, according to intensity of discussion).

"I'm leaving"
How to do it: vertical right hand moves towards and cuts flat left hand.

"Forget about it"
How to do it: hand out to side of (not touching) head in waving/beckoning towards position with fingers moving slightly towards you.
Ci vediamo domani per la lezione 4!

Weekly Ad 8/4/11 - 8/10/11

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Happy Shopping!

Wednesday, August 3, 2011

Italian Gestures: Part 2

"Ma cosa dici" / "Non ci credo"
"What are you saying?"/ "I don’t believe it"
How to do it: Hands pressed together in prayer form, going up and down/rocking motion in front of body.

"Di lusso"
"It's expensive"
How to do it: index finger and thumb rubbed together continuously in front of body.

"Stai attento"
"Pay attention"
How to do it: Index finger placed under the eye with very slight motion downwards opening up the eye.

"Ma chi se ne frega"
"I don't care" (Beware: can be considered rude)
How to do it: Back of open hand placed under chin and then flicking chin with the fingertips in an outward motion.
Check back tomorrow for lesson 3! A domani!

Tuesday, August 2, 2011

Italian Gestures: Part 1

Earlier this year, I shared some humorous illustrations of italian hand gestures.  Well, I came across an interesting site that has more tutorials that can come in handy when traveling to Italia.  Please enjoy the images with their information.  I will provide the next  four lessons daily. Ciao!
"Sei fuori/pazzo?!"
"Are you mad?!"
How to do it: index finger pressed repeatedly to the side of the forehead.
Per fare i punti di un discorso ...
Dividing up a sentence - firstly, secondly ...
How to do it: one flat hand, other one hits it in a "cutting" motion.

Explaining something
How to do it: hands in a rolling movement.
"I don't know/I can't help"
How to do it: hands open (palm upwards) at sides of body (chest level).