Nancy's Tastes & Trips - Magnavino Wine & Food, in Bastia & Assisi (Perugia, Italy)

I'd like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by "Paolo the Hair Stylist" to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy's central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma's and it's homemade.


The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland's traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario's right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite - we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario's recipes.


The highlight of our "pranzo" or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds "just the right amount" of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.


At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food - HEAVENLY!


MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia - 075 8011569; Assisi - 075 816814.

Text and Photographs © Nancy Real 2010

Halloween Tombs & Cupcakes

Prep time: 45 minutes for skeleton candies (can be made a week ahead and frozen)
Bake & Decorating time: 45 minutes for loaves & cupcakes (can be made a day ahead)
Makes: 8 tombs & 8 cupcakes

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You'll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won't be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Ingredients for the Skeleton Candies:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
12 drops yellow food color
Pastry bag fitted with a star tip
Skeleton design candy molds

Melt the candies in a double boiler or in a microwave (follow microwave directions on package). Using a wooden spoon, immediately stir food color into melted candy. Set container with melted candy on a counter to cool 5 to 8 minutes. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

Squeeze the pastry bag to overfill each skeleton mold - the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

If making ahead, set the skeleton candies in layers with paper towels in between each candy layer - inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

Ingredients for Tombs & Cupcakes:
Five mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil's Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

Preheat oven to 350˚F. Prepare cake mix per package directions.

Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves (if making a day ahead, set loaves and cupcakes on a flat plate, covered with aluminum foil wrap and set on a counter).

Decorate the Tombs and Cupcakes:

With loaves right side up, horizontally slice off the rounded tops. Set two of the sliced-off tops in a bowl and crumble - this will be used as edible earth around the loaves or tombs. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside; frost the cupcakes with the icing tube that is fitted with a decorator tip.

Arrange tombs and cupcakes on a large platter with crumbled "earth" around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs © Nancy Real 2010

Buzzzin' Chili

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its "buzzz" from chipotle ahumado powder which will definitely warm you up in Autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later - and there's no need to cook for a while!

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes. Stir in the kidney beans and cook until they are heated through, about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir - this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Text and Photographs © Nancy Real 2010