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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Italians; The Bread Makers!

Italians–bakers, pastry chefs, and pizza makers  The coronavirus mandatory reclusion has opened the ovens of kitchens all over Italy and the favorite pastime of men and women has become “kneading” at full blast! The Results  For days in most supermarkets, the yeast stocks have been depleted, just like the masks in the pharmacies. And so […]

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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 […]

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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 […]

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Buongiorno Italia!

Every day is a day of getting to terms with the situation that is now hitting all the world.  We are on our second week of full quarantine. Every day, I take my temperature and check the numbers on the WHO page. I used to gasp at the crescendo of cases in Italy, now I […]

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Pasta in the Time of Coronavirus

Gyms and pools, along with museums are closed and schools as well. Events have been canceled in many towns, regardless of infections, suddenly there is more time for hobbies and activities that were normally pushed aside. Coronavirus is in Italy for a week already. Many events have been cancelled, most notably the Venice Carnevale closing […]

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Sicilian Wines

Sicily is a territory rich in history, art and culture, but also a region with deep and ancient wine traditions. Sicily, in addition to enchanting the visitor with the countless natural beauties and its aromas, also impresses with the variety of the cuisine and with the charm of its wines. In Sicily, wines with a […]

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Nutella vs Pan di Stelle

I compared the new spread of Pan di Stelle with the legendary Nutella.  I really did my homework and did the actual tasting.  I have not been paid (unfortunately) for this, but to be honest, I limited the tasting to Pan di Stelle, not Nutella, because I know the latter very well. It is practically […]

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Chocolate Salami

Chocolate Salami and Variations This dessert is widespread throughout Italy and suitable for any holiday. In Emilia-Romagna, this sweet worked traditionally packaged in the Easter period. It is also widespread in Naples and in the Mantua area. Its origins appear to be Portuguese, not Italian, but it was very popular in Italy in the recent […]

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Our Passion for Coffee

Italians have a passion for coffee and I am as passionate as my fellow Italians.  Coffee ☕️ for us means first and foremost “Espresso.” Espresso Italiano coffee must be prepared exclusively with professional bar machines and using a blend of coffee beans. Specifically,  the dose of ground coffee for an espresso cup between 7 and […]

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Panettone or Pandoro

Better Panettone or Pandoro? Easy, panettone is the king!  It’s a match between a heavyweight champion and an experienced and light competitor.   Panettone is the best natural leavened artisan dessert;  delicious thanks to the ingredients and a multi-phase fermentation that gives complex aromas, but very complicated to make and even more difficult to master. […]

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