Radicchio is that beautiful and eye-catching vegetable that makes the joy of every photographer when strolling at any Farmers’ Market in Italy. You’ll see it from now, until the beginning of March. I helps replenish our diets with the needed vitamins (A & B), and minerals. It is pronounced raˈdikkjo. Radicchio is the result of […]
Read More
Aren’t we all ready to put 2020 into the dustbin of history? I definitely AM, and for quite some time now. There is nothing I can do but to wait 30 more days. However, I could practice by getting rid of things and possessions that clutter my house, and that often I didn’t even recollect […]
Read More
Giving Thanks Regardless It is difficult to celebrate Thanksgiving on Thursdays in Italy. Most people work on that day, so it is best to move it to the weekend, and so here we are. Just a few of us. We have COVID limitations, and we can only have up to six people around our tables. […]
Read More
Since we are once again spending considerable time among our domestic walls, we are again doing some cooking. By the time we will eradicate this insidious virus we shall be all great Chefs. Seriously now, this thing is really changing our ways of life. This morning I went to my nearest caffe shop and got […]
Read More
Today was our first day of Code Orange lockdown. Sunday is not Sunday with Bars, Pasticcerie, and Restaurants closed. Giving up espresso, cappuccino, and aperitivo is though. We are glad that it is still possible to walk around the town and to use the parks for exercise. So there are many runners around. But to […]
Read More
“Biancomangiare,” literally means “White Eating”or in French “Blancmange”; it a dish known since the Middle Ages. It is characterized by the presence of white ingredients, considered a symbol of purity. It was intended for the rich and could be found both sweet and salty; milk, lard, chicken breast, almonds, rice were used to prepare it, […]
Read More
Looks like we are going to be monitored again this falll. We may as well move to the kitchen and start cooking again. With the new wave of contagions even private gatherings should be limited to 6 persons. So I have still hope for Thanksgiving dinner. We can still carve a pumpkin 🎃 to put […]
Read More
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 […]
Read More
The Thorny Issue of Spaghetti & Meatballs This dish that is the most loved one by Americans of all ages—it ranks 14th as most iconic food on a Huffingtonpost poll! Italians claim they never saw it here (and so did I…), although I debated my thesis in MEATBALLS: WITH OR WITHOUT SPAGHETTI. But let’s be honest.., […]
Read More
Parmigiano Reggiano & Grana Padano Do you know what are the differences between Parmigiano Reggiano and Grana Padano? At first sight they might look like similar cheeses, but it is not the case. The two generate some confusion, although Grana Padano PDO is more popular and exports more than Parmigiano Reggiano PDO. But usually everything […]
Read More
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 […]
Read More
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, […]
Read More