This is a family favorite and a Facebook Recipe request. Traditionally this candy treat is served during the Winter Holiday Season. There are usually 2 different kinds of Torrone served, a hard and a soft version. My favorite is the soft. The recipe below is from my grandmother. Be prepared to spend a few hours preparing and making this delicious treat - but trust me it is worth the work and the wait!

ITALIAN TORRONE

1 cup honey
2 egg whites
1 cup sugar
2 tablespoons water
1 pound almonds,
shelled and blanched
1/2 pound hazelnuts,
shelled and lightly toasted
1 teaspoon candied orange peel, minced
1/2 teaspoon grated lemon rind

Place the honey in top of double boiler over boiling water for 1 to 1-1/2 hours, until honey is caramelized. Stir the honey frequently. Beat egg whites until stiff. Slowly add to honey, mixing well. The mixture will be foamy white. Combine sugar with 2 tablespoons of water in small saucepan and let boil, without stirring, until caramelized. Add caramelized sugar to honey mixture a little at a time, mixing well. Cook mixture a little longer until it reaches the hard ball stage. (A small drop turns hard when placed in a cup of cold water.) Add nuts, candied orange peel and grated lemon rind. Mix well and quickly before it hardens.

Immediately pour mixture two inches deep into two or three (depending on size) loaf pans lined with parchment paper. Let cool 20 minutes. Remove from pans and cut each slab into rectangular bars. You may make one cut lengthwise down the center forming two torrone rectangles or slice crosswise to make five or six smaller torrone bars. Wrap each bar in aluminum foil or waxed paper and store at room temperature in an airtight container. It keeps for a long time if wrapped well.

To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices. Serve with coffee or tea following a holiday meal.

Note:
Traditional torrone is sandwiched between two pieces of ostia or thin sheets of unleavened wheat bread. Ostia is often called "wafer." I've omitted this ingredient in the recipe, as it's hard-to-find. The torrone I made was fine without it. But, if you can find "wafer" or ostia at an Italian market, you may want to use it. In that case, you would place a sheet of wafer on the bottom of each loaf pan before pouring torrone mixture. Then top the torrone with another sheet of wafer.

Flat breads are an ancient tradition round the Mediterranean. Perhaps of ancient Persian origin, such bread was introduced to Magna Graecia (southern Italy) by its earliest Greek colonists.

Pizza arguably has its first literary mention in Book VII of Virgil's Aeneid: 'Their homely fare dispatch’d, the hungry band/Invade their trenchers next, and soon devour,/To mend the scanty meal, their cakes of flour./Ascanius this observ’d, and smiling said:/“See, we devour the plates on which we fed.”' In the 3rd century B.C., the first history of Rome, written by Marcus Porcius Cato, mentions a "flat round of dough dressed with olive oil, herbs, and honey baked on stones". Further evidence is found in 79 A.D. from the remains of Pompeii; archeologists excavated shops that closely resemble a present day pizzeria.

The tomato was first believed to be poisonous (as most other fruits of the nightshade family are), when it came to Europe in the 16th century. However, by the late 18th century even the poor of the area around Naples added it as an ingredient to their yeast-based flat bread, and the dish gained in popularity. Pizza became a tourist attraction, and visitors to Naples ventured into the poorer areas of the city to try the local specialty.

The earliest pizzeria opened in 1830 at Via Port'Alba 18 in Naples and is still in business today. Pizza was still considered "poor man's food" in 1889 when Rafaele Esposito, the most famous pizzaiolo of Naples, was summoned before King Umberto I and Queen Margherita of Savoy to prepare the local specialty. It is said that he made two traditional ones and additionally created one in the colours of the Italian flag with red tomato sauce, white mozzarella cheese, and green basil leaves. The Queen was delighted and "pizza Margherita" was born.

An Italian immigrant to the US in 1897 named Gennaro Lombardi opened a small grocery store in New York's Little Italy. An employee of his, Antonio Totonno Pero (also an Italian immigrant) began making pizza for the store to sell. Their pizza became so popular, Lombardi opened the first US pizzeria in 1905, naming it simply Lombardi's. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. At this point in time in the U.S., pizza consumption was still limited mostly to the Italian immigrant crowd.

The international breakthrough came after World War II. Although the birthplace of modern day pizza is Naples, local bakers were at a loss to satisfy the demand from American soldiers. While the American troops involved in the Italian campaign took their appreciation for the dish back home, the millions of Italians called to help rebuild the damaged economy introduced their cuisine to the rest of Europe.

With the rising popularity in the 1950s, especially in the US, pizza became a component of the growing chain-restaurant industry. Some leading early pizza chains were Shakey's Pizza (which invented the term pizza parlor; formerly, the term pizzeria was preferred) and Pizza Hut (now owned by Yum! Brands, Inc.), both founded in 1954, the former in Sacramento and the latter in Wichita. Some later entrants to the dine-in pizza market were Happy Joe's, California Pizza Kitchen, and Round Table Pizza. The pizza business today is dominated by companies that specialize in home delivery (or serve it that way exclusively), including Domino's Pizza, Little Caesar's, and Papa John's Pizza. Even Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. These national pizza chains often coexist with locally owned and operated pizza chains and independent restaurants. Because pizzas can be made quickly and are easily transported, most pizza restaurants in the United States offer call-in pizza delivery services. The lack of such delivery services at the time in England was the focus of an extended passage in the Douglas Adams novel The Long Dark Teatime of the Soul.

In most developed countries, pizza is also found in supermarkets as a frozen food. Considerable amounts of food technology has gone into the creation of palatable frozen pizzas. The main challenges include preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust; traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked; lately, frozen pizzas with completely raw ingredients have also begun to appear.

Older, wiser Italy ready to face Paraguay

Good beans make good coffee, it is that simple. But to make great coffee it takes a master to blend and roast the beans properly. Italian coffees use mainly the Arabica variety of coffee bean, known for its full flavor and low caffeine content. However depending upon the region and particular taste, the stronger and caffeine rich Robusta beans are blended with Arabica. The blends of the south tend to have more Robusta content in their blends which makes for a stronger espresso.

According to legend, human cultivation of coffee began after goats in Ethiopia were seen mounting each other after eating the leaves and fruits of the coffee tree. In reality, human consumption of coffee fruits probably began long before humans took up pastoralism. However, in Ethiopia there are still some locales where people drink a tisane made from the leaves of the coffee tree. The first written record of coffee made from roasted coffee beans comes from Arabian scholars who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks and later on found its way around the world. The picture above is of a flowering coffee tree.

The World of Italian Coffee. Today we continue on our journey through the history of coffee. Most of the world's coffee today comes from either South America or Indonesia, hence the nickname Java, but coffee originated in the highlands of Ethiopia and did not reach Europe for thousands of years. It was not until the 16th century that the introduction of coffee to Europe took place. Coffee arrived from the Middle East where it had achieved a near cult like following, with the first coffee houses being established in Istanbul. Once accepted by Islamic law the beverage followed the spread of Islam across Africa and Eastern Europe. It was very nearly banned, like alcohol many times. Venice, which relied heavily upon trade with the Muslim east, was first introduced to coffee in the mid 1570's. However coffee would remain a luxury item at this time and was not enjoyed for refreshment, but as a medical drink. Once coffee was transplanted to European colonies in Asia and South America the bean thrived and became accessible to the public.

The 17th century saw the opening of the first European coffeehouse in Venice, which later spawned over two hundred others along its canals. Coffee spread quickly at this point and other coffeehouses were founded in the major cities of Italy. Some of these dignified and elegant establishments are still in existence in Venice, Turin and Rome; virtual palaces to the national stimulant. To read more please visit Life In Italy.

It would be hard to think of Italy without coffee. After all it is the national breakfast and the home of coffee drinks that have taken the rest of the world by storm. Without Italy, Starbucks would not exist and without coffee, Italy would simply grind to a halt. No, coffee was not invented in Italy but coffee culture as we all know it did originate in Italy. Today, Italy is a country of coffee aficionados who will not tolerate much less visit an establishment that has bad coffee. Many of my friends in fact will skip coffee at a restaurant after dinner just to visit their favorite coffee bar. For the next few posts I am going to discuss a bit of coffee history and share my philosophy on Beans, Roasting, Brewing at Home, and will mention a few of my favorite Espresso Machines! Sharing coffee with a someone is a wonderful experience I enjoy every day - I look forward to sharing that experience with you. Have a wonderful day! - Rita

Italy's glowing reputation with wine is due not only to the fact that it produces and exports more than any other country but that it offers the greatest variety of types, ranging through nearly every color, flavor and style imaginable.

Italian producers have moved rapidly to the forefront of world enology, improving techniques to create wines of undeniable class in every region, north and south. Their wines derive not only from native vines, which represent an enormous array, but also from a complete range of international varieties.

In the past it was sometimes said that Italians kept their best wines to themselves while supplying foreign markets with tasty but anonymous vino in economy sized bottles. But markets have changed radically in recent times as consumers in many lands-most importantly in Italy itself-have insisted on better quality. The result is simply better wine! If you would like to read more about the wine please visit this website.

I make three different types of Ciambelle, which are basically ring shaped cookies or breads. This recipe using wine and anise seeds is a family favorite. It's great with a glass of white wine, or with coffee for a mid-morning snack. Don't worry about being too professional in shaping them, as you want them to look a little rustic so people know you made them yourself!

2 Cups of Sugar
2 Cups of White Wine
1 Cup of Oil (I find olive oil too strong of a flavor)
3 Tablespoons Anise Seeds
6 Teaspoons Baking Powder
8 Cups of All-Purpose Flour
1 Tsp. Granulated Sugar

On a large board or counter top, start by making a large mound using 8 cups of flour, the sugar, anise seeds, and baking powder. Make a well in the center, and begin to add the wine and the oil, mixing as you go along. Continue in this manner, adding more flour as needed until all the liquid ingredients have been used. Knead for a few minutes until smooth. The dough should resemble stiff bread dough.

Preheat the oven to 350 degrees, and begin to shape the cookies. Break off a small piece, and roll it into a 1-1/2 inch thick rope about 7-8 inches long. Join the ends to form a ring shape. The cookies should be about 3-4 inches across. Dip the tops in the sugar, and place on a baking sheet. Bake for about 40 minutes or until light golden brown. Cool well before storing. These cookies keep well in a tightly closed container, but I like to freeze half which works out well.

These flavorful raisin cookies are always on hand at my house for when guests stop by. Although they are great with a cup of coffee for a quick mid-day snack, they are also delicious for breakfast with a cup of cafe latte for dipping.


1 Cup Water
1 Cup Raisins
1 Cup Shortening
3 Eggs
1 Cup Sugar
1 1/2 Teaspoons Cinnamon
3 1/2 Cups Flour
3 Teaspoons Baking Powder

Preheat the oven to 350 degrees F. and lightly grease two baking sheets. Place the water and raisins in a small pot, and bring to a boil. Add the shortening, and remove from the heat, stirring until the shortening has melted. In a bowl, beat together the eggs and the sugar until light. Add the raisin mixture to the egg mixture, and then add the flour, salt, baking powder and cinnamon. Mix just until combined. Drop by tablespoons onto the prepared cookie sheets, leaving space between each cookie. Bake for 15 to 20 minutes, or until the cookies are set, and the bottoms lightly browned.

I was expecting guests one day and needed to whip up something sweet to offer them with coffee. I often make a crostata, either with jam or with fresh fruit because they are so easy to put together yet so delicious, but this day I decided to experiment a bit. My Mother-In-Law makes these delicious apricot sliced cookies that are a cross between a cookie and a cake. I wanted something similar but with more of a buttery shortbread type of crust. I found an old shortbread recipe I often use as a base for squares, and topped that with some of my homemade Apricot Amaretto Jam. To finish it off I added slivered almonds and was very pleased with the results, as were our guests.

To toast the almonds, place on a baking sheet in a preheated 375 degree oven for about 5 minutes or until they just begin to color. The one thing I might do differently next time is to change the size of the pan. The original shortbread crust recipe called for an 8-inch pan but as I am just getting my kitchen set up here in Umbria all I had was a 9 inch pan. I think a little thicker crust would give these cookie slices more substance. You could use any fruit jam of choice in this recipe with great results. Serves 6 to by Deborah Mele.

1/2 Cup Sliced Lightly Toasted Almonds
1 Cup All-purpose Flour
1/2 Cup Granulated Sugar
8 Tablespoons (1 Stick) Unsalted, Softened Butter
1 Cup Apricot Jam (Or Other Fruit Jam)

Preheat the oven to 375 degrees F. Lightly grease an 8-inch square pan. Place the flour, sugar, and butter and pulse just until the mixture comes together. It will be crumbly but you should be able to pinch it into a soft ball. Be careful not to over mix which will make the crust tough rather than buttery and tender. Pour the mixture into your prepared pan and press it onto the bottom in an even layer. Pour the jam on top and carefully spread it across the dough evenly, leaving a 1 inch border all around. Sprinkle the almonds on top. Bake for about 25 minutes or until the sides are lightly browned and the jam bubbly and thick. Remove from the oven and let cool. Once cool cut into squares and serve.

Note: This dessert is best eaten within a day or two of baking.

I am always searching for the perfect market to compliment my regular shopping and I have discovered this company and do recommend them. Ironically they are located here in South Florida. Wholesale Italian Food has become a reliable supplier for many prestigious restaurants and grocery chains with our food products. Wholesale Italian Food offers home and restaurant delivery for many fresh imported Italian foods. WholesaleItalianFood.com is an e-commerce website operated by a privately-owned importer and distributor headquartered in South Florida.

In business for nearly 30 years as an importer and distributor of food products in the food service industry, our company in combination with our suppliers have become a reliable source for several large restaurant chains nationwide. Our products are supplied from some of the largest manufacturers in Italy bringing the highest quality items from some of the most traditional regions of this country.

With our experience and expertise, Wholesale Italian Food has created a strong relationship with our suppliers that has allowed us to be always capable of supplying a variety of products at the best prices. Combined with these great prices and our astonishingly low freight rates, Wholesale Italian Food believes that it has created a recipe for success for your restaurant or home kitchen!

I love mushrooms just about any way you can cook them but one of my favorite preparations has to be to stuff them. This stuffed mushroom is a little lighter than many of the other versions you will come across as the primary ingredient in the stuffing is creamy ricotta cheese. Now you can add or subtract any number of ingredients in this filling to change the flavor, but this version is the one I make most often. Other ingredients you could include would be olives, capers, or anchovies. You could also replace some of the ricotta cheese with goat cheese. Porcini or portobello mushrooms work really well in this recipe as their meaty flavor is complimented by the light, creamy filling but large cultivated button mushrooms can also be used. Serves 6 by Deborah Mele.

6 Large Mushrooms (See Notes Above)
2 Tablespoons Olive Oil
3 Tablespoons Finely Minced Onion
3 Garlic Cloves, Peeled & Minced
3 Tablespoons Fresh Chopped Parsley
1 Red Hot Chile Pepper, Minced (Optional)
3 Oil Packed Sun-Dried Tomatoes, Finely Chopped
1 Cup Full Fat Ricotta Cheese
Salt & Pepper
5 Tablespoons Freshly Grated Pecorino (or Parmesan) Cheese
Olive Oil For Brushing

Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper.

Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.

If you cannot imagine how mere cornmeal can be turned into a tasty meal, then undoubtedly you have never eaten polenta prepared in an Italian kitchen. Once considered peasant food, polenta is now appearing in even the most elegant restaurants. Earlier in this century, polenta was a staple food eaten out of necessity, sometimes two or three times a day. Some families would dump a big mound of polenta onto a board, and everyone would sit around sharing it. It would be flavored with broth, a little sauce, vegetables or sausages. Polenta is still a staple in many homes in northern Italy today, particularly in the regions of Veneto, Piedmont, and Tuscany, although generally considered "home cooking" and not served for company.

Polenta has had a reputation for lengthy and extremely laborious cooking that originates in its Italian roots. Throughout history polenta was cooked over a wood fire in a central hearth or on a wood stove in a traditional curved bottom copper pot with a long handle called a paiolo. Copper was preferred as it conducts heat evenly, and the curved bottom of the pot exposed a greater portion of the cornmeal to the heat which insured there was no corners for the polenta to get stuck in and allowed for even cooking. The long handle of the pot kept the cook a comfortable distance from both the fire as well as the sputtering cornmeal. Constant stirring with a long-handled paddle, stick, or spoon was necessary to keep the polenta from burning. Today, there are very few of us that still cook over a wood fire, and our heavy bottomed cookware and modern stoves that have burners we can maintain at a constant low heat, allow us to let the polenta simmer away on its own with just occasional stirring to prevent lumps.

Polenta can be creamy, served soft with a scoop of sauce, or firm served as a side dish to grilled or roasted meats, or stirred into soups and stews to thicken and add flavor. Whatever way you choose to eat polenta, the basic principles of preparation remain the same. Although you now can buy instant polenta that can be prepared in under 5 minutes, or even precooked polenta ready to be sliced and fried or grilled, I find the effort it takes to prepare polenta the old fashioned way to be the best.

Basic Polenta Recipe
6 Cups Cold Water
1 Tablespoon Salt
1 Cup Cornmeal
3 Tablespoons Butter
2 Ounces Grated Parmesan Cheese

Bring the water to a boil in a medium saucepan. Add the salt and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. It should take between 25-30 minutes to fully cook the polenta. Once cooked, the polenta should pull away from the sides of the pot easily. Just before it has completely cooked, stir in the butter and the cheese.

Local traditions result from long complex historical developments and strongly influence local habits. Distinctive cultural and social differences remain present throughout Italy, although today mass marketing tends to cause a leveling of long-established values. In a country so diverse, it is impossible to define an “Italian” cooking style, but traditional food still is at the core of the cultural identity of each region, and Italians react with attachment to their own identity when they are confronted with the tendency toward flattening their culture.

Why is Pizza so popular in Naples then you ask? This is so for the same reason that Italy has only one unifying Italian language, yet hundreds of different spoken dialects. Italy is a country of great variety, and cooking is just another aspect of the diversity of Italian culture.This diversity stems largely from peasant heritage and geographical differences. Italy is a peninsula separated from the rest of the continent by the highest chain of mountains in Europe. In addition, a long spine of mountains runs north to south down through this narrow country. These geographic features create a myriad of environments with noticeable variations: fertile valleys, mountains covered with forests, cool foothills, naked rocks, Mediterranean coastlines, and arid plains. A great variety of different climates have also created innumerable unique geographical and historical areas.But geographical fragmentation alone will not explain how the same country produced all of these: the rich, fat, baroque food of Bologna, based on butter, parmigiano, and meat; the light, tasty, spicy cooking of Naples, mainly based on olive oil, mozzarella, and seafood; the cuisine of Rome, rich in produce from the surrounding countryside; and the food of Sicily, full of North African influences.

Many non-Italians identify Italian cooking with a few of its most popular dishes, like pizza and spaghetti. People often express the opinion that Italian cooking is all pretty much alike. However, those who travel through Italy notice differences in eating habits between cities, even those only a few miles apart. Not only does each region have its own style, but each community and each valley has a different way of cooking as well. Every town has a distinctive way of making sausage, special kinds of cheese and wine, and a local type of bread. If you ask people, even in the same area, how to make pasta sauce, they will all have different answers. Variations in the omnipresent pasta are another example of this multiplicity: soft egg noodles in the north, hard-boiled spaghetti in the south, with every conceivable variation in size and shape. Perhaps no other country in the world has a cooking style so finely fragmented into different divisions. More to come in this subject in the next post! - Rita

Valentine's Day today has become a very large, commercial affair, but it remains a time for us to tell those we love how important they are to us. Every year, as February 14th approaches, candy, flowers, gifts, and cards are exchanged between loved ones, but where did this holiday actually originate?

Quite obviously, one would first assume that there was in fact a man named St. Valentine, who somehow was responsible for creating this day of romance. In fact, it is said that the Roman Catholic church recognizes at least three saints named Valentine, or Valentinus, all who were martyred.

Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.

caffè (espresso)—a small cup of very strong coffee, i.e., espresso
caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup
caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit
caffè doppio—double espresso
caffè freddo—iced coffee
caffè Hag—decaffeinated coffee
caffè latte—hot milk mixed with coffee and served in a glass for breakfast
caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino
caffè marocchino—espresso with a dash of hot milk and cacao powder
caffè stretto—espresso with less water; rocket fuel!
cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner
granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream

As we continue my comments on Italian Style - a friend of mine sent me an e-mail with a few of her opinions - and trust these are only opinions, Style is of course what you make it.

Note that Italian women do not wear flip-flops while parading the streets like a model. Flip-flops, in the picturesque and magnificent Italia, are viewed as only footwear for only the beach, a nail shop for getting your toenails done and for the health spa. So, only wear them to spas, beaches and nail shops.

Do not wear gym sneakers. They are considered to be a fashion passe in the world of France fashion and etiquette. No Italian woman nor man would ever wear this kind of shoe, under any circumstances. The women wear brands like Converse or Diesel which are more of a pluralistic street sneaker with different colors, designs, and fabrics.

Avoid the short, short clothes. Miniskirts, micro-miniskirts, short shorts are a no-no. Italian women do not wear that as in old times and of today, that shows distaste and symbols prostitution. You can still wear shorts, but only to the beach and spa.

Do not put the hair up. Italian women do not wear their hair in a ponytail. It is viewed as a fashion faux pas because rarely an Italian women has her hair up. And women, according to Italian men and tourists, are more wolf-whistled and cat-called when their hair is down and about.

Another common factor on the Italian street wear scene is denim. Jeans are no doubt an American creation but it is the Italians who stylized them into something worthy of having the terms 'style' and fashion associated with them. The Italian women are most particular about the fit, for instance this season the jeans should look like a part of your body. Stone washed jeans too are rather popular and it's almost a sin to wear jeans in the wrong color and fit. However, it's not merely the jeans, Denim jackets and skirts are equally popular. Searching for the perfect jean is no doubt a huge struggle, I have spent hours trying on jeans trying to find that perfect fit, look and style - it is at best an adventure. Needless to say, nothing feels better than a perfect fitting jean! And certainly nothing is as easy to accessorize and make that perfect personal style statement.

Maybe it is because it is cold here in Miami and I have torn through my entire closet in the past few days to prepare and manage the cooler temperatures, none the less, I am going to share some of my favorite Italian Dressing styles with you this week. All of my closet clothes hunting tactics of the past few weeks has inspired me!

In a country where police uniforms are designed by Armani, it isn't surprising that the women take dressing very seriously. If you are planning a trip to Italy soon, and don't want to be pegged as a tourist, there is one important thing to remember. The objective of Italian dressing is NOT to blend in. Italian women take great pride in putting themselves together - "la bella figura". To show off your best features is the idea, so to blend in you must strive to stand out. So, where do you begin to acquire that special Italian flavor? In short, this week I will share a few of the key ingredients. We begin with Step One: Shoes! And I just love shoes!

Shoes: Nothing makes or breaks a look like footwear. Leave the tennis shoes for tennis and the walking shoes for the gym and park. Spice comes from style not comfort. The hottest designs incorporate pointed toes and high heels in the same shoe for maximum style and some discomfort.

More tips and tricks over the next few days! Stay tuned! - Rita

Italian is a Romance language, which means that Italian, just like Spanish, French, and Portuguese, is a child of Latin. Latin was once the official language in a large part of Europe because the Romans ruled so much of the area. Before the Romans came, people spoke their own languages, and the mixture of these original tongues with Latin produced many of the languages and dialects that are still in use today.

If you know one of the Romance languages, you can often understand bits of another. Just as members of the same family can look similar but have totally different characters. You find the same contradictions in the dialects (regional or local language differences) in Italy and in other countries.

If you visit Italy, you’ll hear various accents and dialects as you travel the country. Despite the number of dialects, you may be surprised to discover that everybody understands your Italian and you understand theirs. (Italians don’t normally speak in their dialect with foreigners.

What with all this interest in tall buildings and the world’s highest skyscrapers, I thought it would be interesting to discover how Italy measures up on the tall buildings front. It turns out that Italy has quite a way to go to compete with the Dubai Tower. Quite a long way, actually. If you’d like to find out what the tallest building in Italy is, and where it can be found, then read on, curious reader.

Technically, the tallest building in Italy today can be found in Naples - and it is the Torre Telecom Italia which is 129 meters (423 feet) in height. This 33 floor structure, however, is about to be beaten by a building in Milan, which is already being listed as Italy’s tallest building on Wikipedia. The successor to the Italy’s Tallest Building title will be 161 meters (528 feet) high with 39 floors, and it will house Lombardy regional authority personnel . However, at a measly 161 metres, it’s not much of a threat to the record breaking 818 meters of the Dubai Tower.

Other tall buildings are on Italy’s horizon though, twenty seven of them, including one which will snatch the Italy’s tallest building title from the Lombardy council skyscraper – I Dritto – the Straight (or maybe ‘upstanding’ would be a better translation).

As I ponder what to write about today, I can not help but think about the change and renew a brand new year brings. It is a chance to start fresh, reset our mindset and push for better things. Personally I have been doing a lot of goal setting, some for business and a lot for family. 2009 was a tough year for many, and most certainly my business. We made a lot of progress and faced some serious challenges - all amidst a changing economy and a changing America. Since I am from Italy, and now live in the USA I have noticed a great deal of change. I think above all, we now live in a Global economy and a world where cultures will continue to collide, develop, share and eventually thrive together. I wish everyone a great new year, and I wish us all peace harmony and growth, both in our professional lives, home life as a people.

What are you goals for 2009?