I Like Crepes

I love crepes! I’ve been making them since I was 7 or 8 years old and today I want to share the joy of making crepes with you. Because they are fun to make and fun to eat and although you might associate them with French cooking they are found in many cultures. There are …

A Springtime Itinerary Near Bergamo

Bergamo is about 1 hour from Milan and our Milanese cousin Roberto was known to favor the food and wines from this region. He would fish along the river Adda (Fiume Adda) in the countryside that is said to have inspired Leonardo da Vinci to use its landscape as background for his painting Virgin of the Rocks. …

The Paradiso Fig

In the distant past it was a common belief that East of Asia Eden could be found. Countless merchant ships relentlessly searched for a place, a compass point, a tangible position on a map where Paradise lost could be rediscovered. The biblical location of Eden may have pointed to the East but the gastronomic location …

Three of the most perfect afternoons I’ve spent in Italy have centered around a bistecca alla Fiorentina. Here’s why.

Bistecca alla Fiorentina A bistecca alla Fiorentina aka the Tuscan T-Bone, is a rite of passage for the taste traveler in Italy. La Fiorentina is produced from the meat of one of the oldest breeds of cattle, the Chianina. The breed originates in the Valdichiana, from which it takes its name, and the middle Tiber …

The Maternal Muses of Italy

A mother is always the beginning. She is how things begin.” —Unknown The famous Renaissance artist known as Botticelli was born in Florence when his mother was 40 years old. He was nicknamed Botticelli which means "little barrels" by his family. A special fondness for his mother must have inspired him to create many of …

Italy in an Instant – Extra Virgin Olive Oil

Nothing can transport you to Italy quicker than opening a good bottle of Italian Extra Virgin Olive Oil. The aroma, flavor and taste reflect the character of the land. From the pungent, peppery oils of Tuscany to the soft buttery flavors of the Umbria hills, to the delicate, fruity oils of the Ligurian Riviera,  the oils of …

Take the Bite Out of Winter with a Robust Italian Hunter’s Stew

I think it’s time for a substantial winter meal. One that is plentiful, generous and abundant with the bold flavors of wild game and toothsome pasta. In Italy this would translate into a classic Tuscan peasant dish known as coniglio alla cacciatora, hunter’s rabbit stew. Traditionally served with long fat strands of hand-rolled pici or …

The Renaissance Version of WebMD

Cold and flu remedies from prescription antivirals to OTC brands to home remedies and immune boosting foods swirl through the media like the airborne viruses they seek to control leaving most of us wondering what is the best way to stay healthy. Citizens of the early Renaissance relied on the advice and recommendations of the …

Vampires at the Table in Italy – How to Avoid Overcooking Garlic

L’ammazzavampiri  (an Italian garlic canapé) is said to be so heavy on the garlic that it takes its name from the Italian verb ammazzare meaning “to intentionally put to death” hence the name l’ammazzavampiri  “the vampire killer”. A traditional bruschetta l’ammazzavampiri  begins with slices of pane casareccio, a durum wheat bread from the town of Genzano in Lazio. Any firm, rustic bread with a chewy, …

The Portly Porcini

The portly porcini is indisputably the King of Italian mushrooms. The essence of autumn in Italy is distilled in its earthy character. Every fall the woodsy scent of the forest calls Italian mushrooms lovers to search for this flavorful fungus with the firm, fleshy texture that goes so well with everything from pasta to robust …