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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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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Take a Tomato…

Simple The essence of Italian cuisine is its simplicity. Although, it evolved through centuries of political and social changes, with roots dating back to the 4th century BC. Italian cuisine itself was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic; Italian cuisine maintained its simplicity thru the centuries, always relaying […]

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Padrón peppers, some are hot, some are not

Os pementos de Padrón, uns pican e outros non “Padrón peppers, some are hot, some are not” Years ago I completed the legendary Walk to Santiago de Compostela. I came back fit, with a lot of memories, a new view of everyday life, and a love for Padron Peppers, or pimentos padron. They are super […]

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Frying Blossoms & Leaves

For The Love of Sage I like to have a vase of it on my window sill, besides looking good, I love to cook with sage too, especially with the freshly picked sage smelling so good once on your kitchen countertop.  Hint-Hint;  To a friend of mine to keep a pot or two of fresh […]

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Sage Pesto – For a Change

Almond & Sage Now that sage blooms beautifully it’s compelling to consider some out of the ordinary ways to use this fragrant herb in the kitchen. Sage & Almond Pesto is just the thing, to solve those “what am I going to cook today?” moments. Actually, some time ago a friend invited me to dinner […]

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Risi & Bisi a Veneto Dish

Rice and Peas A typical dish from the Veneto region, in particular from the city of Venice, but also from the province of Vicenza and Verona, based on rice and peas. A dish to be enjoyed especially in spring, when there are fresh peas, the basic ingredient of this delicious first course. For this preparation […]

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The Remains of Easter

Easter this year was a uncomplicated affair. The authorities announced severe measure for those that planned to sneak to resorts or even to go to their weekend house. Most people complied. So we tried to maintain some of the traditions in the quiet of our homes. Surely there was a lot of cooking judging from […]

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