November is the month for the squash appassionati (and I’m one). Our favorite fruit and vegetable stand near Assisi – that of Roberto Migliosi and family – tempts with a variety of…
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“Ho trovato funghi ieri. Venite a mangiarli!” (“I found mushrooms yesterday. Come eat them!”) Peppa chortled over the phone. How to refuse? As I savored those mushrooms, what memories of my own…
We often eat at Peppa’s. Every meal is always an Umbrian rural feast, and although she’ll invite us over for “solo per un primo,” it’s never “just a first course.” Lunch…
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…
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…