Goat Cheese Goodness in Umbria: Pino’s the Master
We’re eating late late late these nights: the only disadvantage to Pino’s goat cheese-making. He milks five of our tweny-seven... View article
We’re eating late late late these nights: the only disadvantage to Pino’s goat cheese-making. He milks five of our tweny-seven... View article
Some of the agretti recently purchased from Novella’s vegetable stand in Assisi …. …have already starred in a pasta recipe:... View article
There’s always a bit of excitement at springtime outdoor markets when bunches of the dark green, thin tapered leaves of... View article
Once again, cooking up a new recipe and then eating the dish together proved to be a oerfetto deterrent to... View article
All over Italy on April 25th, flags wave from balconies and windows as Italy celebrates la Festa della Liberazione –... View article
There’s a wise old assisano adage, “quando Subasio mette il cappello, porta l’ombrello” (“when Subasio wears a hat, take your... View article
Italians are cooking more than ever these days: after well over a month into lockdown, cooking and sharing the goodness... View article
On Holy Saturday afternoon this year, Peppa and all our rural friends can’t take their baskets of Easter goodness to... View article
The cheese I’m enjoying for breakfast these days is the result of a Pino project during this coronavirus lockdown: the... View article
(*Today’s blog note is a gift to my brother, Tom Robichaud, celebrating his birthday today in Madison, Wisconsin. Alone. We’re... View article
Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)