The last eggplants, zucchini, peppers and tomatoes are in the vegetable gardens of Umbria now. When a mother-lode gift of these vegetables from our friends Mary and Renato arrived, how not to…
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A delectable new cheese now tempts at our favorite local caseificio (literally, “cheeese-maker” or a place where cheeses are made and sold) : ‘blue di pecorino,” i.e.,their own sheep’s milk Roquefort: Pino…
Bell peppers won’t be in the Umbria vegetable gardens for much longer. With a few we have now, I decided to make “meatless” stuffed peppers. Here’s an easy recipe for Vegetarian Stuffed…
Pasta dell’Ortolana Umbra – showcased with garden vegetables – would be literally translated “pasta of the Umbrian-vegetable-grower” (a feminine gardener). Since our friend Renato gave us all the vegetables from his garden,…
During every one of many Sicily sojourns over the years, more than one meal has featured la caponata. But what a tasty one we had recently in Tuscany, made by our Sicilian friend,…
That freshly-made fresh ricotta from our favorite caseficio inspired today’s pasta recipe. Eggplants and ripe red tomatoes – goodnesss from friend Renato’s garden – formed a delectable combination to that fresh ricotta in today’s…
Ripe figs dangle now off our fig tree. Many of those we’ve picked are headed for jam and a fig sauce for ricotta: Today, a few figs joined yellow bell peppers in a…
The fruits at Roberto and Emanuela’s fruit stand enticed as much as the vegetables we were there to buy yesterday: Those fruits inspired: macedonia would be our evening dessert – and Emanuela…
In the Greco-Roman ancient world – and even in ancient Egypt – edicole flanked imposing city entrances or temples (or were located inside the temples), and held images of the divinita’ minori (“minor deities”); the…
Late springtime is wild asparagus season and lucky for us, Peppa found such an abudance this spring that we have a few bunches in our freezer. While making a willd asparagus frittata today, thoughts wandered back to Eggi’s celebration of…