All About Olive Oil

After All About Pasta I thought it was a good thing to look up the other famous “Made in Italy”, his majesty the Olive Oil. Extra virgin olive oil is the most common seasoning on Italian tables. Italy is one of the biggest producers of olive oil; a market worth about 2 billion euros, thanks […]

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Between Masserie & Olive Crops

It is difficult to tour Apuglia and make choices where to go, what to see, and what to skip because Apuglia has so much to offer, the sea, the towns, the architecture. To really see everything it’s probably necessary to visit more than once.  There are remarkable places that need to be mentioned (although I left […]

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Apuglia: The Land of Olives and Flat Roofs

Also known as “Le Puglie“, this region is truly a plural land, a place that hides different souls, suspended between nature, history, tradition, taste, and spirituality, to be visited twelve months a year. While traveling thru the region there is a sea of green thick with Olive groves or flat land, and all the towns […]

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More on Pistachio

I just said that there is a pistachio mania lately, and it just so happen that I saw another recipe with pistachio that I had to try. I read it carefully and what I liked was the use of lemon zest, which–I thought would make the dish fresh and zingy, just right for the season […]

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Potatoes Skewers

I made these potatoes from a recipe I saw on TV. I confess I didn’t believe it too much, instead, it works well and it is pretty good.  A super-easy way to serve potatoes along with other grilled food.  All you need is some good potatoes–new potatoes work best–some skewers (1 per potato ), a […]

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Last Minute Spaghetti that Never Fails

There are a few dishes that  ever fail to save the day.  The first one  is “Spaghetti Oil & Garlic, ” from there it can be upgraded to “spaghetti oil & garlic AND peperoncino” the spicy one 🌶, best if fresh; then “spaghetti with the above + anchovies.” Eventually, add capers, and freshhly chopped parsley […]

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All Those Zucchini

What can we do with all those zucchini now that the season of plenty is coming up? A Tart We can’t feed the ducks with the overproduction, therefore I always look for new ways to cook them, and if I do not find a new one, then I adapt liberally from others, substituting one ingredient […]

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The Mimosa Award: Catherine de Medicis

Catherine de Medicis wasn’t beautiful, and not even charming. Her great-grandfather, now dead for about forty years, was the great Lorenzo, known as The Magnificent, Lord of Florence. She had very little to be happy about. Her mother died a few days after her birth and her father, Lorenzo II, also died two weeks later. […]

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The One & Only Bolognese Ragù

Because of Social Media there are soo many recipes out there, and with COVID Restrictions, even more surfaced.  I always thought that I do not want to compete with all that, instead to talk about a more general indication on the food habits in Italy, and culinary products. I also thought that all those were […]

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Carrot Focaccia

As COVID is back let’s start baking again… Not a Cake, but a Soft Focaccia Soft focaccia with carrots: easy and light recipe with no eggs, no butter, just a little flour, yeast, a couple of grated carrots and a few leaves of thyme to bring to the table a soft orange-colored focaccia, just in […]

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Brisighella and the Donkeys

Why Visiting Brisighella First because it is part of the “Most Beautiful Villages,” then because it is cute, lot of history, dates back to medieval times, and there is an intriguing story about donkeys! The town—a hamlet really—is located at the foot of three chalk pinnacles on which rest the 15th century Rocca Manfrediana, the […]

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Mussels “Impepata”

Peppered Mussels A simple dish of the Neapolitan tradition, the peppered mussels embodies all the flavor of the sea. ”Impepata” mussels is one of the traditional Neapolitan dishes, simple to prepare and at the same time very tasty. It involves making the mussels open on the stove, and serving them with an (abundant!) a sprinkling […]

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