Pino and I knew that garlic (“aglio”) highlighted the tangy tomato sauce for a favorite southern Tuscan pasta favorite, pici all’aglione, but now we know that not just any garlic will do.…
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On these biting December days, our wood stove warms our Assisi farmhouse and the hot wood stove oven often tempts me into trying new dishes. Here’s one we enjoyed yesterday: Lemon Zest…
Nothing like experiencing that “dual magic” of Italy: artistic treasures and good eating. A morning in Deruta offers us that pairing. A rural feast at Giuseppa’s farm awaits after a visit to…
An icy December day for a visit with the Segal family to Deruta – but mamma mia, that open-armed welcome of Giuseppa warmed us up. As did her homemade pasta topped with…
Painter, architect and art historian, Giorgio Vasari was born in Arezzo in the early 16th-century. His name lives on – and nowadays, in good eating, too, at Ristorante Logge Vasari. Tucked under…
In early December, Pino and I headed off to a favorite “week-end-away” spot, Casa Volpe in Arezzo. [lcaption]Casa Volpe, Arezzo[/lcaption] A surprise on arrival: smiling, welcoming Signora Alessia was not at the…
Pinenuts and currants star often in Sicilian cuisine, so richly influenced by Middle Eastern culinary heritage. They enhance la pasta al cavolfiore (“pasta with cauliflower), a filling, tasty Sicilian winter dish Pino’s…
Don’t miss wandering the medieval backstreets of Spello, floral profusion in springtime: Roman arches span a few of them… Near the top of the town, you’ll come to the Roman Arch of…
That rich coral-orange winter squash appeals to the eye as well as to the palate. I’m cooking with it frequently now in November, making soups, pasta dishes and antipasti. Here’s today’s pasta…
That rich orange winter squash has enhanced many a soup and pasta dish for us this November. Today, polpette di zucca are browning in the oven of our wood stove. You’d literally…