Peaceful Capri

The island of Capri,  in the Bay of Naples, has been appreciated for at least 2000 years.  Emperors Augustus and Tiberius both had homes here, Odysseus sailed past  Capri in Homer’s “Odyssey”  and has attracted ‘modern’ tourists for at least 3 centuries now.  The origins of Capri’s name are unknown but the everal have been suggested: Latin capra “she-goat,” Greek kapros “boar,” Etruscan capra “burial place” . This exceptionally beautiful island is best known for its dramatic coastal scenery. It is one of those  places that will forever stay in your memories, and make you wish you could come again.

Capri's harbor sunset
Capri’s harbor sunset

Capri is the name of the island but it is actually divided into two sections. The eastern section takes the name of the island and the western part is called Anacapri.

Romantic and peaceful, in spite of the visiting crowds

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Italian Language and Culture Classes in Spring 2013

GGREDlogosimple1-1 Small-IEIIEI ( Istituto Educazione Italiana) is ready to provide instruction, information and fun!

Here are some of the Spring Classes. Don’t forget to check the FOOD and ART sections!



GLUTEN FREE Cooking Classes in the Peninsula

ITALIAN gluten free COOKING  classes in the Peninsula

on March 10, 2013

3/10/2013 -2:30pm-6pm in San Carlos $69

Italian Gluten Free Cooking Class. Learn how to make some fabulous Italian dishes that will leave you satisfied and not missing gluten!

Students will receive written recipes at the beginning of class. After all the preparations and cooking are completed, participants will enjoy the fruits of their labors. Wines included.

On the menu: Papa’ ‘s Stracciatella Soup, Curry Lamb, Delicious Green Beans Contorno, Southern Orange Salad, Surprise Dessert. Wines Included.

Food and wine pairings by Domenico Chirichillo. Domenico is an experienced wine maker and his wines have won more than 300 Medals in wines competitions.


Apricot Chicken- GLUTEN FREE recipe

Apricot Chicken- GLUTEN FREE

Serving Size: Yealds 6


  • 3/4 pound dried apricots
  • 1/2 cup apricot jam
  • 2 pounds skinless chicken breasts, cut into 2-inch pieces
  • Salt to taste
  • 4 Tbsp coconut butter
  • 1 chopped red onion
  • 2 cups chicken stock or broth (make sure to use gluten-free stock)
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce
  • Black pepper
  • Fresh mint for garnish


  1. In a large sauté pan, heat 2 tablespoons coconut butter over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
  2. Add the remaining butter to the pan and sauté the onion until it turns slightly brown. Use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken from the bottom of the pan.
  3. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
  4. Now add apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
  5. Now add apricots and apricot jam, along with cinnamon, rosemary and Tabasco and taste. Check for saltiness and add as needed. Bring to a simmer, then lower the heat and gently simmer for 15-20 minutes.
  6. Garnish with chopped fresh mint and serve hot over rice.

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