In Italian “Mushrooms “ = “Porcini”

Boletus edulis: “A fungus that grows in deciduous and coniferous forests and tree plantations.” But we prefer to call it Porcino. It seems less intellectual and more edible! Porcino is a prized ingredient in various culinary dishes, it is held in high regard in Italian cuisine mostly in the northern area, where Porcini are found […]

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The Last of the Tomatoes

September has been glorious, and I’m trying to make the good season last for as long as I can.  I bought lots of tomatoes, the ripest I could find and trasnformed them in peeled tomatoes, salsa, tomato sauce, marinara sauce, and with the cherry tomatoes even confit! Last February, during quarantine they were so handy, […]

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Cold Rice Salad with … Whatever You Like

As high temperatures set in, there is a dish that makes its appearance unfailingly at my table, which is the Cold Rice Salad.  It is simple, versatile, good and fresh, and relatively low in calories. A dish that anyone can tailor to his/her fancies like nothing else.   Uncle Ben’s ”Al Dente!” In Italy, there […]

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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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Just a Couple of Drops

Aceto Balsamico The traditional Aceto Balsamico is a precious thing, lovingly cared for years and years before it is ready to enhance our meals.  In fact, the thick and syrupy Balsamico is aged in small barrels from about 12 to 25 years. The years spent in aging could be enough to give the sense of […]

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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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La Cucina Italiana

Well-well! Some good news in this troublesome 2020 year. The distinguished Condé Nast Magazine is engaging the best chefs from Italy to bring the Italian culinary tradition to the highest Unesco recognition (#lacucinaitalianagoestounesco). They believe that “Italian cuisine” is an intangible heritage for humanity and should be part of the UNESCO world heritage. The initiative […]

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Dining in Paradise

In these times of Post-Covid (not so sure it is really “post”), businesses need to reinvent themselves. Restaurants in particular, with their necessity to keep customers “socially distanced” can really be a challenge. Moreover, most fancy weddings, where canceled or postponed; see Princess Beatrice of England and her Italian beau, for example.  Weddings cancellations was […]

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Cold Coffe …, not cooled

And now that the heat is here let’s talk about cold coffe. Not just one fancy SUMMERY COLD NESPRESSO, like the one I described sometime ago. But a really cool drink to refresh our hot summer days, true “pick-me-up” drinks indeed. Cold Coffee It shouldn’t be coffee that was just cooled down. Too often coffee […]

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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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Dressing Every Shape of Pasta

Pasta for Italians is a serious matter. Italy is the world leader both in production, with over 3.2 million tons, and in consumption (read eating), with the approximately 24 kg per ”Italian-head” per year. Each region, has its own recipe and each region has its favorite format among the over 300 shapes of pasta that […]

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