I think it’s fitting, a fairy tale meal in a castle that is. We found it hard to come up with a theme, thought thru and thru what we would do and we finally thought it be kind of charming to do an Italian fairy tale in a Castle. All I could think about was…
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…
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…
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…
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,…
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…
Truly delighted by the pastry shop in Brescia. The cafe vibe is just as lovely as the people and I am grateful to be here! After arriving I took a stroll down the street to scope out the work space and was granted opportunity to take away my lunch which was a box of mini…
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 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…
It’s not a glamorous life, but it’s a good one. The sentimental feeling of driving miles up the curvy mountains of Pontremoli, Tuscany to a village the size of a small street where your grandmother once grew up, was invaluable. It was like I set out on a mission to find the past for the present….