Welcome to my new space. Please help kick start the conversation. Matteo FaginCreate Your Badge var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-9359170-1"); pageTracker._trackPageview(); } catch(err) {}Tumblr (3.0; @matteofagin)http://www.italiantapas.com/<iframe width="400" height="242" src="http://www.youtube.com/embed/FjB49QaMvjQ?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Best video so far! Amarelle in Wading River, Long Island. You should check this place out!</p>http://www.italiantapas.com/post/975613545http://www.italiantapas.com/post/975613545Thu, 19 Aug 2010 00:47:32 -0400AmarelleAmarelle wading riverrestaurants long islandrestaurants wading riverrestaurants new yorkLia Fallonsteve biscari amaralitalian tapasmatteo faginfood;food networkcooking showselvin pinot grigioj. kirkwood merlotwine;food and wine pairingspinot grigiomerlotcookbooklong island restaurantli restaurantsbest long island restaurants<iframe width="400" height="240" src="http://www.youtube.com/embed/HRflyFsjpyU?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>In the second show of the Italian Tapas Challenge, I visit with Chef/Owner Billy Grant of Restaurant Bricco in West Hartford, CT. Chef Grant has been given the Cantine Talamonti’s Kudos 2003 as his wine to pair his Italian Tapas with. As you can see Chef Grant goes Whole Hog on this challenge. Some graphic images, may not be suitable for young viewers or Vegans.</p>http://www.italiantapas.com/post/486728574http://www.italiantapas.com/post/486728574Wed, 31 Mar 2010 10:32:15 -0400Restaurant Briccobillygrant.combriccowhole roasted pigporchettaitalian tapasitalian fooditalian recipesrestaurants ctrestaurants west hartfordrestaurantsmatteo faginiron cheffood networkcooking challengeitalian tapas challengegrant'sbruschettacrostinifood and wine pairingscantine talamontikudos 2003montepulciano d' abruzzoItalian wine<img src="http://27.media.tumblr.com/tumblr_l05h7g8Hzr1qzz2iso1_500.jpg"/><br/> <br/><img src="http://24.media.tumblr.com/tumblr_l05h7g8Hzr1qzz2iso2_500.jpg"/><br/> <br/><p>Photos from the latest Italian Tapas Challenge. Chef/Owner Billy Grant of Restaurant Bricco in West Hartford, CT, uses whole pigs for his slow roasted porchetta bruschetta.</p>http://www.italiantapas.com/post/486711521http://www.italiantapas.com/post/486711521Wed, 31 Mar 2010 10:21:16 -0400whole pigrestaurant Briccobillygrant.comrestaurants ctitalian tapasporchettawhole roasted pigmatteo fagingrant'sbricco'sbruschettacrostiniitalian fooditalian recipesiron chefcooking challengecooking showsfood network<iframe width="400" height="240" src="http://www.youtube.com/embed/4hyXdOYu7nM?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Italian Tapas Challenge at Bespoke, New Haven Blue Polenta Fried Oysters with Cured Lemon and Anchovy Remoulade. Paired with Aternum 2006 Trebbiano d’ Abruzzo by Cantine Talamonti.</p>http://www.italiantapas.com/post/474698799http://www.italiantapas.com/post/474698799Fri, 26 Mar 2010 08:56:00 -0400288 college st new havenAternumBespoke New HavenChef Yousef GhalainiItalian FoodItalian TapasItalian Tapas ChallengeLaurenLauren KendzierskiOystersRecipesTrebbiano d' Abruzzofood and wineitalian winematteo fagincantine talamonti<img src="http://27.media.tumblr.com/tumblr_kzv9e9sg7e1qzz2iso1_r1_500.jpg"/><br/><br/><p>From the Italian Tapas Challenge at Bespoke in New Haven. Prepared by Executive Chef Yousef Ghalaini. These are blue polenta fried Giga Moto Oysters from British Columbia, Canada. They were garnished with fried capers and served with a cured lemon and anchovy remoulade.</p>http://www.italiantapas.com/post/474699187http://www.italiantapas.com/post/474699187Fri, 26 Mar 2010 08:56:00 -0400Bespoke New HavenBespokerestaurants new havennew haven restaurantsGiga Moto OystersItalian TapasMatteo Faginrecipesitalian foodtrebbiano d' abruzzoAternum 2006Cantina Talamontiitalian winefried oysterscooking challenge<img src="http://29.media.tumblr.com/tumblr_kx64ft12oe1qzz2iso1_500.jpg"/><br/><br/><p>Clams Matteo</p>http://www.italiantapas.com/post/365187418http://www.italiantapas.com/post/365187418Mon, 01 Feb 2010 10:02:17 -0500clamsclams casinoclams oreganataantipasticlams matteoitalian foodseasfood appetizerstapasmatteo fagincook book<iframe width="400" height="242" src="http://www.youtube.com/embed/Fl2NXz7PvTw?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p><i><b>Clams Matteo</b></i></p>http://www.italiantapas.com/post/363332959http://www.italiantapas.com/post/363332959Sun, 31 Jan 2010 10:59:05 -0500clamsclam recipesclams casinoclams oreganataclams matteoitalian fooditalian tapasrecipesfoodantipastiitalian recipesappetizersstartershorsdeuvreshors dourvestapasmatteo fagincooking showsbest recipes<iframe width="400" height="242" src="http://www.youtube.com/embed/UfqRAO3QZW8?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Crostini Gorgonzola - Crostini Topped with Wine Caramelized Onion Melted Gorgonzola Cheese and Fresh Pear</p>http://www.italiantapas.com/post/359749215http://www.italiantapas.com/post/359749215Fri, 29 Jan 2010 10:31:55 -0500italian fooditalian recipesitalian cookingItalian Tapastapasmatteo fagingorgonzola cheeseCrostinibruschettaCaramelized Onion““People who know nothing about cheeses reel away from Camembert, Roquefort, and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime.””<br/><br/> - <em>Harvey Day</em>http://www.italiantapas.com/post/277664122http://www.italiantapas.com/post/277664122Thu, 10 Dec 2009 11:17:12 -0500““The poets have been mysteriously silent on the subject of cheese.””<br/><br/> - <em>G.K. Chesterton</em>http://www.italiantapas.com/post/277498455http://www.italiantapas.com/post/277498455Thu, 10 Dec 2009 08:02:41 -0500<iframe width="400" height="242" src="http://www.youtube.com/embed/kOBvNQxETgY?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Peppadew Stuffed with Ricotta Salata Show. You could serve these without the grilled fennel, but it really ads another dimension to the dish. Watch how I eat it like a slob and get saba on my chin.</p> <p>Question: On the Scoville Scale of Hotness where would you be 0-16,000,000.</p>http://www.italiantapas.com/post/276303954http://www.italiantapas.com/post/276303954Wed, 09 Dec 2009 12:23:00 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersantipastipeppadew recipesricotta salata recipesmatteo faginantipastisaba recipesbalsamic reduction recipes<img src="http://26.media.tumblr.com/tumblr_ku3v5vM53t1qzz2iso1_500.jpg"/><br/><br/><p>Peppadew Stuffed with Ricotta on Grilled Fennel</p>http://www.italiantapas.com/post/276129160http://www.italiantapas.com/post/276129160Wed, 09 Dec 2009 09:12:15 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersantipastipeppadewricotta salata recipematteo faginfennel recipe<iframe width="400" height="242" src="http://www.youtube.com/embed/AwaIJEebIKo?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Pumkin Panini Show</p>http://www.italiantapas.com/post/274877580http://www.italiantapas.com/post/274877580Tue, 08 Dec 2009 12:51:11 -0500italian fooditalian recipesitalian cookingItalian TapasItalian Tapasitalian appetizerspumpkin recipesmozzarellamatteo fagin““Thou hadst better eat salt with the Philosophers of Greece, than sugar with the Courtiers of Italy.””<br/><br/> - <em>Benjamin Franklin</em>http://www.italiantapas.com/post/274877511http://www.italiantapas.com/post/274877511Tue, 08 Dec 2009 12:51:06 -0500<img src="http://26.media.tumblr.com/tumblr_ku3v0zKJ5R1qzz2iso1_500.jpg"/><br/><br/><p>Pumpkin Paninis. Put those carved pumkins to use next Halloween. You could also use squash if pumpkin is not available.</p>http://www.italiantapas.com/post/274877281http://www.italiantapas.com/post/274877281Tue, 08 Dec 2009 12:50:49 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersmatteo faginmozzarellapaninipumpkinantipasti““Italian restaurants with more than 120 entrees are always disappointing.””<br/><br/> - <em>Miss Piggy</em>http://www.italiantapas.com/post/274646468http://www.italiantapas.com/post/274646468Tue, 08 Dec 2009 08:27:07 -0500<iframe width="400" height="242" src="http://www.youtube.com/embed/UfqRAO3QZW8?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Crostini with Caramelized Onion Melted Gorgonzola and Fresh Pear. This is a great way to get rid of that wine that is past it’s prime. For some reason I never have wine that lasts the next day once it is open? It must be from those thirsty little fruit flies. Can someone say pass the Valpolicella Ripasso please! Salute!</p>http://www.italiantapas.com/post/273476369http://www.italiantapas.com/post/273476369Mon, 07 Dec 2009 14:13:21 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersantipastimatteo fagincaramelized oniongorgonzola cheesepearCrostinibruschetta<img src="http://27.media.tumblr.com/tumblr_ku3sdxzgNC1qzz2iso1_500.jpg"/><br/><br/><p>Caramelized Onion Crostini Topped with Melted Gorgonzola and Fresh Pear.</p>http://www.italiantapas.com/post/273319115http://www.italiantapas.com/post/273319115Mon, 07 Dec 2009 11:12:48 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersmatteo faginCaramelized OnionGorgonzolaCrostinibruschetta““Claret, dear, not Coca-Cola, When you’re having Gorgonzola….””<br/><br/> - <em>William Cole</em>http://www.italiantapas.com/post/273156934http://www.italiantapas.com/post/273156934Mon, 07 Dec 2009 08:03:58 -0500<iframe width="400" height="242" src="http://www.youtube.com/embed/7pouao45744?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>The Taleggio cheese is the real star of this show. It is hands down my favorite Italian Cheese.</p>http://www.italiantapas.com/post/272520857http://www.italiantapas.com/post/272520857Sun, 06 Dec 2009 21:07:36 -0500italian fooditalian recipesitalian cookingItalian Tapasitalian appetizersantipastifagottinitaleggiocave aged taleggiomamatteo fagin