Pumpkin Risotto

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

A New Trend: Bigoli & Meatballs

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

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

Pasta & Beans

Pasta e Fagioli This Italian dish is almost as famous as the pizza, or spaghetti and meatballs. It’s a dish that everybody likes.  As the article in the Guardian says, it is different from region to region, and sometimes from family to family. In fact, my recipe comes from a recipe written in the back […]

Read More

Meatballs: With or Without Spaghetti

In Italy back in the days (and now), meatballs, called “polpette,” were a staple in many homes, but were significantly smaller than the large American meatballs of today. Made with stale bread and ground meat, meatballs in Italy are traditionally served on their own, after the main course of pasta, naturally. Spaghetti and meatballs originated […]

Read More

Time for Creamy Soups

As soon as the temperatures drop along with the leaves, 🍁🍂🍁,when before going for a stroll I need to wear a my new Moncler, and a cap, that is when I start thinking about soups, creams, and veloutés. After a walk in the rain for some seasonal pictures, I had a craving for one nice, […]

Read More