Rosebud Trattoria's Signature Mojito is always in season. Always smooth to the last drop.
The Strawberry Margarita's at Eatt are bold yet go down smooth. www.EattChicago.com
Melanzane alla Griglia a fan favorite at Acquaviva Winery in Maple Park, IL. www.Acquavivawinery.com
Ciabbata di Casa Nostra. Just an excellent sandwich that is filling and is perfect with Wine. www.AcquavivaWinery.com
Sardinian flatbread called pane carasau Carta da Musica Pane Carasau (Italian Flatbread) Recipe Yield: about 8 This Italian flat bread has a crispy, cracker-like texture and is seasoned with aromatic rosemary and salt. I have also heard it nicknamed "piano paper" or carta da musica which describes it's thinness. It is said to have been first made by the shepherds in Sardinia who took it with them into the pastures as it keeps so well. 1 3/4 Cups Unbleached All-Purpose Flour 1 1/2 Cups Semolina Flour 1 Envelope Active Dry Yeast 1 Cup Warm Water Salt To Serve: Fresh Chopped Rosemary Salt Olive Oil Combine the two flours with about a teaspoon of salt. In a small cup, dissolve the yeast and a few about 1/4 cup of the warm water. Let sit until bubbly. Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough. Cover and let sit 1 hour. Knead for 5 minutes and cover for another hour. Preheat the oven to 475 degrees F. Spray two flat baking sheets with oil spray. Knead the dough once more and divide into 8 equal balls. Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven. The breads should blister but not yet brown. Remove from the oven and pile one on top of the other. Place a board or flat tray on top and let sit until cool. To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes. Serve warm. www.AcquavivaWinery.com
