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Senise, Facefood protagonists.

Do not tell me you've never tasted ... What? Not yet ?!?!!? Well, you're missing one of the symbols of Luke's Restaurant, a product that differentiates us in Italy for its brilliant color, its heady aroma and a distinctive taste ...!

I cruschi peppers, or the folk saying "paparuol crushc" are sweet red peppers, elongated and narrow, which are dried in the sun in the famous and beautiful necklaces, Call wreath. Thanks to this slow, natural drying, the peppers lose all the water they contain and become cruschi that, precisely, it means crisp.

I cruschi peppers are very tasty and flavorful. The best way to taste and fry in olive oil, chop up and eat as a snack, almost like potato chips: you will see, are the best of San Carlo ;))). The problem is the fry! Cruschi The peppers are very hard to fry because they have a very thin skin and tend to burn easily. They should still have a bright color, without losing the crispness! You see them as fried Paoletta (this is his photo masterpiece)? She was great!


Just a second longer in the oil and you can throw away these rare and delicious peppers! : (((What you do to avoid mistakes? Simple: take part in Facefood! In fact, one of the laboratories of taste, as the program, will be devoted entirely to the frying peppers bran. But, quietly, after having exercised on frying them eat!;)

Once you learn the technique, then you can use them in various ways: not only as a snack, but also crumbled on the famous orecchiette with broccoli, eggs, omelet or just like I did here.

What are you waiting for? Hurry to book! The May 21 is coming!

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Taste Workshops - orecchiette, Cavatelli, we shall drag ...

missing a month Facefood 2010 that will be an event, as I got to tell you again, very special ... It will not be a simple gathering will be an opportunity to meet you, have fun, a wonderful city to visit and learn more about the local products and food and wine of Basilicata.
Are not these good reasons not to miss? I have not yet convinced? Ok, ok, you want to loose the heavy artillery ... If this is what you want, you can live with it now: you know the real reason so you have to participate in Facefood 2010? learn how to make orecchiette , cavatelli , and all the traditional types of homemade pasta! Ah, ah! I see that your eyes begin to get out of their sockets ... Yes, because it seems a simple undertaking, but in reality, it is not at all! If you do not acquire the right technique orecchiette will never have a round shape and in danger of becoming the donut hole. To me, for example, initially broke at the center, or were flat and without form ...
Then I learned the right technique, and now ... look at the results:

You want to get the same results? Well, Facefood will be my very experienced teachers who have taught me all the secrets to getting perfect orecchiette: my grandmothers!
They not only show you how to do, but will answer all your many questions. If you wish, then you will be given a board and you can try yourself in the forming of orecchiette and other types of homemade pasta.

course, you learn how to do this as well:

And much more!
What are you waiting? Run to the book following the instructions here are ! Not be long now ...

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Laboratories of taste - the wine from Puglia and Basilicata Matera

What does Facefood to wine bloggers and wine lovers who take part? In many
I have asked this question, with this post, I hope to do a bit of clarity.
Facefood reserve a series of events related to the world of wine, first and foremost, we have been passionate so we had a senior among wine bloggers as Luciano Pignataro representing the "class", who can help with its expertise understand the development of enology Southern Italy.

the afternoon of Friday, May 21 there will be a presentation of the new book by Luciano Pignataro "101 wines to drink at least once in their life," then we will have the honor to dine together Luciano Pignataro, during which Luciano will lead us in a tasting of wines from four wineries Lucan found in his book, such as: Wines Carbone, Cantina di Venosa , The Light and Grifalco.
the dinner will also be present Teo Musso, the brewmaster award in half the world for its products, owner of Baladin craft brewery, with him there will be a tasting of their famous ales. Friday short, there is a risk of leaving drunken ...

Saturday, May 22, the hangover :-) disposed of during the guided tour of the Sassi in Matera, we will see some cave-dwellings within which for hundreds of years, the wine is produced, which served the needs of rural households, millstones, old presses and tanks.
At the end of the tour, stop at Taste of the Stones, where we can begin to taste wines and typical products of the place.

In the afternoon transfer to the exceptional location where Taste Workshops will be held at the winery Colli della Murgia in the woods of Gravina in Puglia.

Colli della Murgia work in an organic system for which a certification by ICEA, but actually works for quite some time according to the dictates biodynamic agriculture. Here we know Ventricelli
Franco, owner of the company, which will allow us to visit his beautiful winery and its vineyards, we will describe the methods of cultivation of vines and wine-making adopted by what is one of the most advanced wineries from Puglia.

Colli della Murgia grows and makes wine, Aglianico, Primitivo, Cabernet Sauvignon, Greek di Tufo and Fiano Minutolo producing still wines, sparkling and a spumante charmat, all strictly inside.
After tasting workshops, where we discover and learn to reproduce the flavors of Puglia and Basilicata have to offer, during the dinner will taste all the wines produced by Colli della Murgia.

Herbaceous: greek di Tufo and Fiano Minutolo organic
Tufjano: Fiano Minutolo pure organic
Selvato: primitive and organic aglianico
Mazzaro: Aglianico and Cabernet Sauvignon from agriculture biogica
Galetto: sparkling wine - in aglianico purity organic

wine lovers, wine bloggers and enosboroni ... see you in facefood!

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, between dream and reality

Sassi are the ancient city that has grown up around the Civita, constitute an entire city carved into the rock calcarenitic, commonly called "tuff". A housing system perched on the slopes of a deep valley natural features unique and surprising: the Gravina . Structures built, elegant and articulate alternate underground labyrinths and the cavernous depths, creating a dazzling landscape.

The overlapping of different phases of urban transformations sull'aspra murgica original morphology, the elegant dialogue between architecture and rocks, canyons and towers, over the centuries has created an urban setting of incomparable beauty and quality. At one time the heart of the Civil Ilta peasant today restored and rinobilitati, the Stones come to life and breathtaking especially at night when the little lights of residences, artisan shops and restaurants make them like a paper mache manger. At Facefood 2010 you can experience the charm of this fantastic site declared in 1993 by ' Unesco World Heritage Site.
Source: www.sassiweb.it

At minute 3:35 you can see the location of the dinner Friday, May 21.




Matera has always lent itself to the film industry as an ideal location for films, TV series and commercials, including all remember the great Mel Gibson blockbuster "The Passion ".

" Some parts of the city à are 2000 years old, and architecture, the blocks of stone, surrounding areas and rocky terrain added a perspective and a background that we used to create our own set of institutions impos Gerusale mme. We did very reliant on the view that there was'. In fact the first time that I saw, I lost my head, 'cause it was just perfect . "

This declaration of Mel Gibson, director of the famous, controversial, monumental film" The Passion "made a famous newspaper American.




We will take you to explore this ancient city, full of wonders to discover and places to visit ...

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Taste Workshops - The Bread of Matera IGP


Among the various taste workshops that will be set up in 2010 is that relating to Facefood IGP Bread of Matera, where we will learn the secrets of this exceptional product: ingredients, the mixture, the forming the famous shape of a "croissant" and cooking.
The Bread of Matera, a unique flavor, texture and nutritional quality for large, is the flagship product of the City of the Sassi. Tell centuries of tradition, culture, history of civilization Matera. In every family, every single house there was a mortar, dug into the tufa of the Stones for grinding grain Hill Matera.
The city of the Sassi was and is also a city of flavors and colors of bread, the fragrance of the forms cooked in stone ovens. And still, savoring the Bread of Matera, seems to see the long lines of housewives, to be cooked with the bread, went to communal ovens for cooking.
A particular form and color that evoke the landscapes of the Murgia of Matera. The brown color of the crust, warm and strong as that of the earth, the yellow crumb, similar reflections, the wheat fields, the sunshine of early summer, and ripe for the sickle. And then the choice of ancient varieties of wheat, the wisdom in the determination of water, yeast and salt, the long cooking: everything in the production of bread repeats, gestures and techniques, the history of a product that is then an entire people. The Bread of Matera
can last for 7 days as opposed to other types of bread in the rest of Italy, will be the water, the air will be ... who knows, some of the Bread of Matera is one of the best d ' Italy if not the best (and I'm not exaggerating, those who have tasted can confirm), so much so that The Consortium for the Bread of Matera ufficializzerà the application form bread "Matera" IGP, the Italian list of intangible cultural heritage ' UNESCO. The request is matched by the 1993 International that have led to the districts and Sassi rocky habitat in the World Heritage Site.

Oh I forgot, the Bread of Matera has been the bread 'foreign' best-selling department store Harrod's of London, has passed the sale of the most famous French baguette ... maybe I can venture to say which is the best bread in the world?
Now I think I have you intrigued enough, you just need to come to Facefood 2010 and discover the secrets of Bread of Matera IGP with our master bakers ...