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in early spring were beginning to get the laborers

the full story in the "Interviews"
Link under the title
Per i lavori stagionali serviva tanta manodopera e i “caporali” giravano per le campagne e per i paesi di montagna soprattutto del Lazio, ma anche di Marche, Abruzzo,   e  reclutavano le donne.  Nelle zone dell’interno non c'era lavoro e quindi molte ragazze erano contente di poter aiutare i magri bilanci familiari, anche se molte famiglie non volevano che andassero a lavorare lontano da casa. E così le braccianti arrivavano a centinaia sul litorale romano:  a Castel di Guido   venivano many girls who worked hard in the fields and every month sent a portion of salary to needy families.

calendar of seasonal work
In autumn harvest and the olive harvest, d fter "the dead", November 2 , began sowing and lasted until December, a lot of the work was entrusted to women.

the full story in the "Interviews"

Link under the title

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wishes for a Merry Christmas .... from all of us!

A wish of peace and serenity from all of us:

Lulu'....

Princess and Triky

and Felix

do not know if I'll be able 'to go in your blog to greet you in the meantime .. I dedicate this:

's Christmas!

's Christmas every time

that smile to a brother

and tend our hands.

's Christmas every time

you remain silent

to listen to each other.

's Christmas every time

not accept those principles

that relegate the oppressed

the margins of society.

E' Natale ogni volta

che speri con quelli che disperano

nella povertà fisica e spirituale.

E' Natale ogni volta

che riconosci con umiltà

i tuoi limiti e la tua debolezza.

's Christmas every time

allowing the Lord

to be reborn to give it to others.

Mother Teresa of Calcutta

BEST WISHES TO ALL !!!!!!

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Cassatine Buccellati and Tina:

Here are the steps taken.

Christmas traditions of our family and Cassatine Buccellati prepared by my mom, Tina

of the loaves.

Ingredients:

cassatine and paste buccellati

1 kg of flour Barilla

500 grams of semolina flour

450 grams of lard or margarine 330 gr

sugar 5 eggs 1 tablespoon baking

Bertolini

2 vials of vanilla

Combine in a large bowl combine the flours and sugar, mix together so that they are well mixed with lard, at room temperature.

Combine eggs, lightly beaten and finish with vanilla and yeast.

Mix all ingredients, adding water if necessary with laurel sugar if the mixture is too hard.

Form a ball with the dough and let rest.

Filling for cassatine

1 kg of almonds

1 kg of sugar

Boil the almonds, peel and chop finely.

Put the mixture into a saucepan (preferably aluminum) with 1 liter of water and sugar and cook over medium heat until creamy. When cold

embed: pumpkin, goccine of chocolate, lemon peel / orange zest and apricot jam.

NB The peel of citrus fruit you can 'add the cream in cooking.

FILLING THE PRODUCT IS AT LEAST ONE DAY BEFORE IT Store in refrigerator well covered.

Flatten the dough to obtain the desired thickness.

with shapes round cassatine prepare and put the stuffing in the center and gently separate the two sides helping con la formina.

Ricoprire avendo cura di sigillare i bordi.

Ripieno per buccellati

Macinare 1 kg di fichi secchi e condirli con zuccata e goccine di cioccolato ,ammorbidendo il composto con caffè zuccherato freddo.

Aggiungere delle mandorle tostate tritate ,della marmellata di albicocche ,della cannella e del cacao amaro.

IL RIPIENO VA PREPARATO ALMENO UN GIORNO PRIMA,SI CONSERVA IN FRIGO BEN COPERTO.

Per preparare i buccellati stendere la sfoglia ,mettere al centro il ripieno ,

ripiegare ,tagliare a pezzi e decorare ,si puo' usare il coltello to create some streak. Bake

anointing slightly (just a veil) pans with lard

Bake in hot oven, preheated to about 180 ° / 200 ° for about 8 minutes.

Remove from the oven cakes are just golden.

Cool

Meanwhile prepare:

Icing or "Marmur"

4 egg whites

800 gr icing sugar

juice lemon

Mix the ingredients until creamy which must be spread on cakes just cold.

Decorate with colored sugar of the tails.

Let the icing dry completely and enjoy!

Cakes can be decorated with icing sugar and a pinch of cinnamon.

Wishes Happy Holidays

enter the contest with this recipe "It's not Christmas if there is ..." blogs

" Pies & mess" and " Gloves in the kitchen "

expires December 24, 2010

With this recipe I participate in the contest" Christmas and surroundings: sweets from around the world "

the blog" The garden colors and flavors "

expires January 1, 2011

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The emblem of the Holy Spirit Pio Institute

Castel di Guido and Palidoro pass January 14, 1547 in property of the Reverend Apostolic Chamber, the department's financial papal administrative system, and then the Holy Spirit Hospital. The photograph was taken in the village.
See the full article in The history section. The link is under the header of the blog.

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traditional Christmas sweet cake with dark chocolate heart .... soft!

Here are the steps taken.

cake chocolate soft-hearted ...!

And 'one of my favorite sweets, but I never tried to make it at home.

Wandering the net I saw several versions of the trick: this is mine!

I used also the cups with parchment paper that, unlike those of aluminum, should not be buttered and floured.

Ingredients :

• 150 grams of dark chocolate

• 80 g butter

• 80 grams of powdered sugar

• 20 grams of flour

• 3 eggs at room temperature

• a pinch of salt

Melt the chocolate in a double boiler.

Beat the eggs with a pinch of salt and powdered sugar until frothy.

Add the butter to the chocolate, stirring occasionally.

When the mixture is well mixed let cool for a few minutes. Pour

then the eggs, stirring until completely absorbed.

Put the mixture on the stove and finish with the well-sifted flour.

Mix well to avoid lumps.

Pour the mixture into cups, some of them I dusted with cocoa.

Leave the mixture for at least 10 minutes. Put the cups in

frezeer for about 3 hours.

Because I should not use them all, I covered the cups with the aluminum foil and used them a few days after making them thaw for about 30 minutes but with the same cooking process that you will find below. Cook the patties in

forno ( funzione dolci) preriscaldato da 5 minuti.

La cottura dev'essere di circa 13 minuti a 180° gradi.

Cottura perfetta:al centro vedrete il cioccolato fuso!

Lasciare riposare i tortini per circa 5/7 minuti e togliere con delicatezza la carta.

Servire spolverizzati di zucchero al velo.

Effetto morbidezza!!!

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Tiramisu 'for my love

Qu i trovate tutti i passaggi fotografati.

Ecco il Love of my favorite dessert: tiramisu '!

Whisk 3 egg whites.

Add egg yolks, stirring until mixture is frothy.

Combine 4 tablespoons of sugar.

After the sugar dissolved, add 500 gr of mascarpone.

Mix to a smooth cream.

Prepare the coffee and pour into a bowl.

In a pan pour some spoon of cream and sprinkle with cocoa.

Soak the ladyfingers in the coffee quickly, taking care not to break

Place the biscuits in the pan and cover with cocoa cream and a sprinkling bitter.

Continue to prepare alternating sweet ladyfingers and cream.

Dust with cocoa powder and put in the fridge for a few hours.

Serve at the table!

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-pie omelet with onions

Here are the steps taken.

omelet-cake ... use both definitions in order to present a second alternative, but "careful" in line because baked !!!!!

very light .. but without forgetting the short version is also feasible taste portion

Slice the onions and transfer them in a pan.

Cook them on low heat with a cup of water and a pinch of salt (no oil !!!!!!!!!)

When cooked allow to cool completely and onions in a bowl beat 6 eggs with salt, pepper and chives (you can choose other herbs to taste)

Add about 2 tablespoons of grated Parmesan cheese (who is on a diet can 'can omit this step) and stir quickly.

Add the onions now finally cool and mix the ingredients.

Transfer a portion of the mixture into an ovenproof dish lined with greaseproof paper and squeezed wet, pour the remaining part of the compound into another dish (which is also lined with parchment paper).

Optionally you can 'use a single large dish ... I liked the idea of \u200b\u200bmini-omelet

Bake for about 30 minutes max ... controlling the cooking and brown the surface doing. .. I love the burnt part.

Serve with arugula great contrast of flavors!

taste and flavor ... make sure the kitchen clean and odor-free !!!!!!!!

With this recipe I participate in the Contest 's Blog " The PomodoRosso "

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baked lamb with potatoes and artichoke hearts

Here are the steps taken.

recipe I made for my hubby ... AND HE IS VERY APPRECIATE!

Peel the potatoes and cut into thick slices, fry in a pan with olive oil, salt and pepper.

Add rosemary and sage and some butter to keep them soft.

Cook them, turning each so for a few minutes.

Transfer them into a pan lined with parchment paper.

the lamb with salt and cook for a few minutes, in the same pan you prepared the potatoes using the sauce that has formed.

When the meat is well browned, add a few tablespoons red wine, I used the Melisseo.

Evaporate and transfer the meat in the same pan with the potatoes.

Boil for a few minutes the artichoke hearts with a little oil, with salt.

Transfer hearts to the pan along with potatoes and meat.

Bake for about 40/45 minutes max.

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A good party in the Peasant Museum of Castel di Guido

Sunday, December 12 crowd for the big events to the presentation of the project on female ex-brac ultimately by the merchants in Castel di Guido. It was quite cold and the sun has not even appeared, yet the meeting was attended by rich and initiatives.

The room was full of farm museum of friends and friends who have been following with interest and participation in the project presentation, the projection of the blog and photo history and nature of the estate.
There are also many women who in interviews have said the work and life in the village when in Castel di Guido Palidoro and they produced a large quantity of agricultural products and hundreds working there women.

After the first presentation in the museum, there was a guided tour of the historic village, the stables of Friesian dairy cows, grove and a few glimpses of the agricultural landscape.
Michele explained that the green areas, nature reserves and farms, provide very important benefits to the city and citizens, recreational and educational activities, protection of water resources, biodiversity conservation, tourism, and correct healthy eating. Nevertheless, the public perceives difficulties with the importance and value.

Come back to the museum we found an excellent lunch of pasta and beans, lentils, sausage and various cheese manufacturing company. We knew what was good mozzarella, but we never imagined the wonder of the first rooms, never eaten a cheese so delicious.
thank Albert for lunch, Antoinette and Charles on Saturday prepared the vegetable soup. Then while we were around to chat, have fixed, along with other volunteers like Fabio and Rita, (but it is she who has prepared the delicious cakes?) Tables, chairs, dishes and provisions for all these people cold and hungry. Happy meal!

Alessandro, head of Oasis Lipu Castel di Guido, a kestrel and set at liberty, between the enthusiasm of those present, in particular de children. The small bird of prey, wounded by a hunter's rifle, was successfully treated at the Center of prey in Rome Bioparco LIPU.
Special thanks anche  al  gruppo di  ragazze di  Filo Verde, il movimento che   si batte per  riqualificare il verde urbano attraverso l’agire partecipato.

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artichokes with pine nuts and raisins

Qui trovate tutti i passagi fotografati.

Tempo di carciofi....ho preparato questo contorno usando degli ingredienti tipici della cucina siciliana:i pinoli e l'uvetta...ovvero "passolina e pinola"

Pulire i carciofi,affettarli e metterli in una padella antiaderente con dell'olio extravergine di oliva e farli rosolare per qualche minuto.

Salarli e sfumarli con un cucchiaio di vino bianco.

Aggiungere un dado vegetale e far cuocere a fuoco medio.

Add the paprika and finish cooking. A fire off

add half a bag of raisins (no need to soak them first because the heat will make it soft) and 2 tablespoons of pine nuts.

Mix ingredients and serve the artichokes warm!!

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Ragusa Orecchiette with PDO and mushrooms in pans "Puglia" award and ... ! Browse

Here are the steps taken.

To make this recipe I finally used the pans "Puglia clay that I had brought my mother-in-law .... hence the title !!!!!!!

in extra virgin olive oil Sauté onion and pour the frozen mushrooms.

Add peas and nut plants.

Cook on low heat if necessary pour half cup of lukewarm water.

cook pasta for 5 minutes in salted water.

Prepare grill pans ... no need to anoint them famous! Cut into squares

Ragusa double cheese.

cooked, pour the mushrooms and peas in a saucepan and add the orecchiette,

add Ragusa and mix thoroughly by placing the pan on the stove for a minute. A fire

pay off the cream kitchen and whip all ingredients quickly.

Pour into pans, spolverarecon grated Parmesan cheese and chili powder.

Bake for about 8 / 10 minutes max, until it will form a delicious golden crust.

Serve!

thank Martyska and Rosalba for giving me this award!!
Thank you!
I kind thoughts are always good at heart .....

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double layer of apple sognomio

Here are the steps taken.

A quick cake to make but by the excellent and successful with a double layer of apples!

Sognomio is my nick's blog "One Life to Dream ..." on forum Cookround.

Cut into wedges of delicious apples (they are my favorites) and sprinkle with lemon juice.

Unroll the pastry into a Pyrex baking dish, lined with parchment paper and pour in the bottom of the jam by flavor: ciliegie e mandorle tostate(che avevo già usato nel Dolce Pupazzo di neve ) ma si puo' scegliere il gusto preferito.

Coprire il fondo di marmellata con le mele disponendole a raggera,anche al centro .

Ultimare con della crema pasticcera (io ho usato quella della Paneangeli)ed un altro strato di mele.

Cuocere a 180° per circa 20 minuti ,preparare della gelatina e versarla sulla torta .

Servire fredda oppure leggermente tiepida.

Con questa ricetta partecipo al Contest " Il tempo delle mele "of the blog Flavors & Fragrances

expiring January 6, 2011.

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Plumcake Christmas Martini Bianco

Here find all the steps taken.

assortment of plum in Christmas theme with a particular variant: the Martini Bianco without ...... George Clooney !!!!!

Ingredients:

- 5 eggs

- 250 gr. extravirgin olive

- 125 sugar

- 350 gr. flour

- 1 cup (wine) of Martini Bianco

- 1 teaspoon of vanilla extract

- 1 tablespoon baking Bertolini

Lightly grease the molds for the Christmas plum-shaped of small trees and traditional!!

Beat the egg whites in another bowl beat the egg yolks with sugar until the mixture is "spongy".

Add to the whipped egg yolks and sugar completely melted.

Gradually add the olive oil,

la vanillina,il Martini ...per ultimo versare il lievito e amalgamare tutti gli ingredienti.

Versare il composto negli stampini di carta per 3/4,

procedere allo stesso modo con gli stampini ad alberello.

In stampini di silicone versare ,invece,solo un cucchiao di composto,

aggiungere ,a piacere, un po' di marmellata di ciliegie e della cioccolata e

ricoprire con un altro cucchiao di composto.

Infornare a 200° per 15/20 minuti fino alla doratura desiderata.

Lasciare raffreddare .

Morbidi e dal profumo inebriante!!!!!!!

L'interno morbidoso e sofficioso dei plumcake.....

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"Danubietti" sweet .... and a recipe for a new contest!

Here are the steps taken.

Quest'ideuzza I got out while I was preparing, once again, the

CALZONI SOFT SUPER PARTY ..... also combine the proven super sweet dough!

The ingredients are those of CALZONI and / or DANUBE .

Roll out the dough (which you can 'add, optionally, vanillin) and stuff with your choice of jam.

Other tried and stuffing from assured: the drops of dark chocolate ......

or marmalade.

pushing up danubietti,

before baking brush with milk

and decorate with sugar grains.

Bake at 200 ° until the cooking danubietti, which of course you can achieve the desired size

Dust with icing sugar.

now passing from sweet to savory

with this recipe, already in the blog-ino,

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enter the contest "In every possible way" of the blog What fun you know?

con   scadenza giorno 8 Gennaio 2011

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Castellane zucchini and saffron

Qui trovate tutti i passaggi fotografati.

Un primo piatto saporito ,veloce e morbidissimo nella consistenza !

Tagliare a dadini 3/4 patate ,sbucciarle e farle cuocere in acqua salata.

Affettare 2/3 zucchine e saltarle con della cipolla in olio extravergine di oliva.

Cuocere le castellane in abbondante brodo vegetale e aver cura ,appena la pasta sarà cotta,di conservare una tazza di liquido.
Amalgamare le patate e le zucchine alla pasta....

condire con della paprika e dell'erba cipollina.....

e sciogliere dello zafferano nel liquido di cottura della pasta e mescolare velocemente tutti gli ingredienti con fuoco dolcissimo.

Servire in tavola!!!!!!!!!!!!!!!!!!!!

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A sweet snowman! Thanks and

Qui trovate tutti i passaggi fotografati.

Dopo aver comprato lo stampo ho realizzato questo"dolce pupazzo di neve",ottimo per breakfast or snack!

Beat with an electric mixer 75 gr. of sugar 60 g butter,

until creamy in which the sugar has completely dissolved.

Prepare the white chocolate cream and jam flavor intense cherries and toasted almonds

Combine 2 eggs, making sure to absorb the entire first before adding the second.

Pour the cream into the mixture of white chocolate.

Pour 125 grams of cake flour and blend the mixture.

Add half a cup (of wine) of milk and half a bag of yeast Paneangeli. At the end

pour about 3 tablespoons of jam the compound.

Grease and flour dusting the mold and pour the mixture.

Bake for about 40-50 minutes at 180 degrees (from a pre-heated oven)

Once cold (it's crumbly) dust with icing sugar and decorate with raspberries decorating gel (in tube).

Do not forget a pinch of chopped pistachios for fogliedel hat and, for the nose, some colored sugar!

The interior ... very fragrant and soft ... a real cuddle in the morning!