There are so many ways to cook Polenta in Lombardia so it’s important I showcase at least one of- what I think- is super unique. It totally looks like a chicken nugget, but you will never find that in the cuisine here unless you go to McDonald’s (yes Italy has those too). The Fiapon Mantovano…
Wouldn’t it be a bit ironic if I hadn’t spent time in Puglia learning tradition from the ones who inhabit the land? I was fortunate amongst others to take the time and watch a home cook dwindle her hands through focaccia dough, clean bearded mussels, and chat up a storm in Italian which most of…
Everyone says you must eat like a Roman in Rome so that means Pork Jowl, and lots of pepper and parmesan. The trio of pastas you will find on every single menu in Rome are Amatriciana, Carbonara, and Cacio e Pepe. So of course the pasta freak that I am, had to try each one…
Italy has a hard time keeping savory food salty. With sweet boiled dumplings and plums stuffed inside potato dough, they are so on to something many outside Europe would be skeptical of trying. Torta di Latticini alla Lucana is “technically” a savory pie with ricotta, pecorino and saliccia but with the addition of sugar, I’m not sure…
After picking up my dear Christopher at the airport we spent the day in Polignamo a Mare catching fish. Not really, but we did eat some raw seafood, practically fresh off the boat! We ate at a place called Da Tuccino, best known for its incredible raw seafood. Some critters I have never before seen,…
It’s always bittersweet leaving something behind; family, friends, pets, the comfort of your home and cozy bed. It’s always that eerie feeling leaving behind an experience, or a larger part of a lifetime… like tomorrow when I depart from Ugento, Puglia. I don’t know what has happened to the time between January and present. It’s…
I recently found out that the origins of Panettone is Milan, Lombardy and so of course I had to find a way to either eat it or make it. I never liked Panettone growing up as we would always receive one or two for Christmas in a box stamped Bauducco or Ferrara. Unfortunately, these are…
waited and waited for weeks to make these precious shells. A multitude of layers ontop of the next layer surrounding polenta made with milk, sugar, candied orange peel, and agua di fiore. This recipe is simply challenging and it didn’t come out as best as I wish it had. Quite honestly I’m just as thrilled…
I made my way to the U.K. this weekend to visit one of my dearest friends, Hannah. It was a great retreat and I could not have asked for a better time. I felt at peace being in London, I felt it was a perfect place to be young and to explore a food scene…
Over joyed, because I got to visit Yotam Ottolenghi’s cafe and feast on his famous raspberry meringue next to the Queens palace. I love the Queen, but food is always my favorite especially when it’s covered in pink and fluff. Sarah Copeland introduced me to Ottolenghi’s pastry book Sweet which I have flipped through various…