Tag Archives: Mario Batali

Eataly Round 2

I went back to Eataly last night with my cousin around 10:30.  Prime time to go wander the aisles of merchandise.  I was really able to spend some time with the products and read the signs above each category that explained the region and a little background about the ingredients. 

And I met Mario Batali!!!!  I couldn’t walk by without saying hello.  He was sitting at a bar with 2 other people.  I gauged the intensity of the conversation and felt confident about interrupting.  I congratulated him, told him I was a culinary student rambled on about being Italian and also mentioned how I came in yesterday and felt overwhelmed but today was a prefect time to browse.  In the middle of my rambling he commented on how blue my eyes were, I smiled thanked him and awkwardly continued talking.  At least I’ll have a frame of reference for the next time I barge in on his conversations.  The culinary student with the blue eyes. 

I picked up a nice variety of items to try this weekend:

Crema Nocciole- A hazelnut spread

Moreno Cedroni Plum and Ginger Jam – the sign said:  Moreno Cedroni is one of the most famous gourmands in Italy, two-starred Michelin Chef, and has produced these sauces and compotes.

Omelette aromatic spices from organic farming.  The brand name is Valverbe.  Spice mix includes some rare herbs I’ve never heard of: mallow, nettle, balsam and of course shallot, parsley, and thyme.

LavAzza Coffee – a brand I’ve seen all over Italy

And my favorite shaped pasta!  The sign said:  Pasta shaped like Naples famous volcano, vesuvius, produced with specially selected drum wheat semolina that is appreciated for its low levels of mineral impurities derived from milling.  The pasta is shaped with bronze dyes to give its surface a roughness that allows the sauce to perfectly coat the pasta, and goes exceptionally well with sausage sauce, which I’ve used it for.  Actually a Mario Batali recipe!



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Spuntino con Mostarda di Cremona

Thanks to the very precise and credible regional cooking of Mario Batali I was able to find this recipe for a Spicy Mustard Fruit.  I made this a several years ago and wanted to resurrect it for Christmas this year.

This spicy fruit-based condiment is native to Cremona, Italy which is in the northern region just south of Milan.  What I love about this mixture is the clear definition of sweet and spicy.  Mustard is also a main flavor which is pretty much my favorite condiment.  Traditionally it is served with Italian meats such as Capocollo or Soppressata.  I however will dip just about anything in it!

Here’s the recipe

Makes 8 Servings

4 dried figs, stemmed and cut into quarters

1 unripe pear peeled, cored, and cut into 1/2 inch cubes

1/2 cup of dried cherries, cranberries, golden raisins, and apricots (cut into bite-size pieces)

3 1/2 cups of dry white wine

2 1/2 cups of sugar

1/2 cup Colman’s Mustard Powder

1/4 cup mustard seeds

2 tablespoons of hot read pepper flakes


1.  In a medium saucepan, combine all the fruit and stir to mix.  Ad the wine and bring to a boil over medium heat.  Lower heat to simmer and let cook until the wine is reduced to about 1 cup.  Should take about 30 minutes or so.

2.  Remove from heat and stir in sugar, mustard powder, mustard seeds and red pepper flakes.  Stir until sugar is dissolved.

3.  Allow to cool and then cover for 24 hours.

4. EAT IT!

5.  Transfer to a jar and refrigerate up to 1 week.

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