Every season in Italy is beautiful in its own way—panettone in winter! The seaside in summer, grape harvest in fall!—but come spring, this country comes alive like no other. And this coming from a die-hard autumn lover, at least when it comes to everywhere else in the world. Continue reading “Why spring is Italy’s best season”
At the University of Gastronomic Sciences, some of my favorite classes were tasting classes. Not just because this meant eating chocolate for breakfast or drinking wine all afternoon, but because the lessons taught us what good quality means. Continue reading “Runaway cheese and tasting classes”
When Rachel Rushing of Full of Italy proposed a blogger exchange, I was immediately game. Continue reading “Blogger exchange: Grosmi caffè for Maratelli rice”
This a quick, simple, and savory recipe from Puglia that uses one of winter’s fresh veggies in a new way. Continue reading “Orecchiette with Broccoli, Anchovies, and Chili Pepper”
Think of the last time you ate something bitter. Not drank. Ate. I wouldn’t be surprised if you couldn’t. That’s because this pillar of taste that makes up one of the five flavors (sweet, sour, bitter, salty, umami) is going out of fashion and consequently out of our diets…and that might be a problem. Continue reading “The Beauty of Bitter in Italian Food”
I wanted to write a post about Italian food rules—everything from the when to drink cappuccino to the correct way to eat your spaghetti (I’ll tell you now: no cutting!). However, I’m far from being an authority. So I went to a friend and fellow blogger, Paolo Rigiroli of Disgraces on the Menu, who is a bona fide italiano living in Canada. He had an even better idea.
I love pesto. It is a simple but very flavorful pasta dish to make, and has many variations. Most people are familiar with classic Italian pesto, the basil, Parmigiano, pine nut sauce from Genova. But Italian cuisine has more than one kind of pesto. Continue reading “Busiati with Pesto alla Trapanese”
I’m going on a pasta journey to discover Italy’s cuisine.
Italy’s culinary diversity has always surprised me. I learned about it back in Italian classes in college before I’d studied abroad. “Every region has its own traditions and dishes,” our professor said. I understood her words, but I didn’t fully comprehend her meaning until I started living in Italy. Continue reading “A Journey through Italy with Pasta”
An easy, basic focaccia recipe that only asks for time and creativity – or simplicity – for its topping. Continue reading “No-Fail Focaccia”
If there is one stereotype about Italians that is true, it is this: Italians love to talk about food. Snatches of stolen conversation carry sentences like, “and then add the parmigiana, un filo of olive oil, and put it in the oven,” wafting through the air like the scents of dinner cooking. If you’re eavesdropping and notice the shouting, the grand gestures, the scenes that look like arguments, don’t be alarmed: there’s a good chance they’re just discussing the best way to cook eggplant parmigiana. Continue reading “The Secret to Cooking Snails and Finding Porcini”
Filo Rosso 