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”