The Italians call the winter season, tempo da lupi, wolf weather, when it is cold and wet outside. Italy experiences a wide variety of weather during the winter season: Italy's far north is a wonderful place to go skiing, as snow falls on the Alps in November but has been known to happen much earlier in the fall. Northern Italian winters are similar to those in the northern United States, as they are very long and cold. Yet if you travel further south to an area such as Rome, snow is a very rare occurrence there. However, an area which allows you to avoid the winter blues altogether and experience the rich and warmth of La Dolce Vita is the island of Sicily; it enjoys mild temperatures year round.

Although Italy may not have a lot of warmth during the wintertime, its dishes during this season certainly do. As the temperatures become colder outside during the late fall, Italian cooking greatly changes. It takes on a richer and heavier taste. Dishes that are typical of Italian cooking during the winter are soups, stews, and heavier pasta dishes. Some pasta dishes that one can find in Italian homes and restaurants when the temperatures are low are lasagna al forno, spaghetti alla carbonara and ravioli liguri.

This one is from the region of Liguria, and is stuffed with wild greens and sage. Another popular dish to serve in the winter is polenta, which is the Italian word for cornmeal and is also the name for a dish made by cooking cornmeal in a liquid. After it is finished cooking it has the texture of mashed potatoes. One can serve the polenta with a variety of foods.

The following are two delectable recipes to make on a cold day suggested in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Polenta is a classic winter dish-healthy as well as quick and simple to make and also a great way to end a cold winter day.

Polenta

Ingredients

• 2 cups coarse yellow cornmeal
• 2 tablespoons of extra virgin olive oil
• 5 tablespoons of freshly grated Parmigiano-Reggiano cheese
• Salt to taste

Method

1. In a heavy pot, bring 6 cups of salted water to boil.
2. Add in the cornmeal gradually (use wooden spoon for stirring) about ¼ cup at a time and stirring in the cornmeal each time you add in.
3. Keep stirring the cornmeal mixture for 20 minutes after all has been added in.
4. The polenta is done when the mixture pulls away from the side of the pot.
5. Place individual servings in individual dishes.
6. Top with a drizzle of olive oil and freshly grated parmigiano-reggiano cheese.

The following Café Mocha makes a great drink after a day of skiing in the mountains or out in the snow:

Café Mocha

Ingredients

• 1/2 cup honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 tsp cinnamon
• 1 ½ cups hot espresso coffee
• 1/4 cup hot milk (fat free or low fat)
• 1/4 cup fat free evaporated milk
• 2 tablespoons powdered sugar

Method

1. Place evaporated milk in chilled bowl with powdered sugar.
2. Whip until peaks form and then place in refrigerator.
3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
4. Let sit for 5 minutes.
5. Distribute mixture into 4 coffee cups.
6. Mix coffee with milk, and then pour into cups.
7. Stir and top with whipped evaporated milk and dust with powdered cocoa.