Hey, we’re Italian. We cook with a bit of this and a bit of that. Our recipes are merely guidelines, with lots of flexibility! Baby Stuffed Peppers Breadcrumbs (homemade are best)*, 1 1/2 cups Chopped herbs: parsley with basil and/or Continue reading On the Grill: Baby Stuffed Peppers→
The food sensation of the year is Samin Nostrat’s Salt Fat Acid Heat — both the book and the four-episode Netflix series. We are particularly enamored by the Netflix segment, Fat, as it was filmed in Italy. The segment features Continue reading A Review: Salt Fat Acid Heat→
This is a variation on Penne alla Norcina. We’ve nicknamed it “Heart Attack Pasta”. Be sure to add a glass of wine — for your heart! We think this is even better with Rustichella d’Abruzzo’s Fiori di Zucca, pumpkin pasta. Continue reading Fiori di Zucca, Norcia Style→
Springtime Asparagus, Peas, and Lemon Risotto Risotto is a great base for all kinds of vegetables. The goal is al dente rice and a loose consistency. This risotto makes the most of the favorite spring vegetables: asparagus and peas!
Minestra di Farro Recipe Courtesy of Pamela Sheldon Johns, recipe from her cookbook, Parmigiano! This perfect winter soup becomes buttery and creamy with the simmering of the Parmigiano-Reggiano rind, together with beans and farro.
Lazio, the Region of Rome, is known as Latium in Latin. It is the region of the Etruscans – the founders of Rome and Viterbo. Outside of Rome, the region’s rural economy is dominated by agriculture, including cultivation of wine grapes, Continue reading Lazio, The Region of Rome→
Imagine this train ride through Puglia where you can discover the cuisine and olive oil: Look out the window and you’ll gaze at Puglia. What do you see? Whitewashed hill towns, miles and miles of coastline, the unique architecture of Trulli, and Continue reading Discovering Puglia: Cuisine and Olive Oil→