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Archives for October 2014

Preserved Lemons

October 20, 2014 By Paula Barbarito-Levitt 2 Comments

Preserved-Lemons-Filled-JarFresh produce is readily  available in Northern California, whether it be from a local farmer’s market or a backyard garden. At Casa Levitt we are blessed to have an herb and vegetable garden along with a variety of fruit trees. Our humble grove includes several orange trees-including a blood orange tree, two fig trees, a Eureka lemon tree, a kumquat tree, two pomegranate trees, and a pomelo tree. Last winter’s cold snap, with several nights yielding below 32°, sadly resulted in the demise of our Buddha’s Hand lemon tree. The one citrus tree I have yet to find a spot for is the Meyer lemon.

If you aren’t familiar with Meyer lemons, you are missing one of the more exceptional species of citrus fruit. The Meyer lemon is a cross between the classic Eureka lemon and a Mandarin orange.  The fruit is slightly rounder in shape with a thinner skin which is deep yellow in color. The flavor is less acidic than that of the Eureka lemon; having a more floral aroma. The Meyer is grown commercially in California, but their delicate nature makes transporting a challenge…. 

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Filed Under: Basic Techniques

The evolution of Levitt Pizza – a 23-year journey…

October 11, 2014 By Paula Barbarito-Levitt 3 Comments

Outdoor forgo or pizza oven | labellasorella.com

Outdoor Pizza Oven at Casa Levitt

Where do I begin… let’s just say that pre dot-com boom, Silicon Valley was not the food mecca it claims to be today, especially in terms of Italian food. Now you must understand, we were coming from a New Jersey suburb with easy access to New York City, so our expectations were high. We took New York pizza joints and corner family run stores where you could  grab a slice or a pepper and egg sandwich for granted.

In the early days, Mio Marito and I visited every local pizza place possible in search of something remotely familiar to what we were accustomed to. Every so often a fellow transplant from the New York metropolitan area would suggest a spot where the  pizza vaguely resembled that of the old country – the East Coast.  Yes there were a few contenders, but honestly nothing compared to John’s in the Village or the Reservoir in Boonton.  We were determined and in our humble rental home with it’s basic oven devised a recipe and system that eventually resulted in a rather exceptional New York style pizza (yes, a future post, stay tuned).

Ceramic Tile hand carried from Tropea |labellasorella.com

Ceramic Tile From Tropea Calabria

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Filed Under: Living La Dolce Vita in California

Pasta e Piselli – Pasta and Peas

October 6, 2014 By Paula Barbarito-Levitt 14 Comments

 

Pasta-e-piselli-finito

What was my favorite childhood dish you ask? Without hesitation it was Pasta e Peas!  As a child, I naturally thought that Pasta e Peas was Calabrese, something typical of the south; however almost every region in Italy has a pasta or rice piatto with peas. Some preparations are more of a minestra or soup, while others are considered a pasta…. 

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Filed Under: Comforting Soups, Pasta Dishes & Risottos

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After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

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