The north Casentino valley tortelli di patate aren’t made with just any potato: the key ingredient is the Chetica potato, a red-skinned round tuber of rosy-toned white flesh, cultivated at 500 m.…
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If you look up as you stroll the narrow back alleyways of Naples, you might see an elderly lady leaning out of a window, lowering a basket or a plastic bucket to…
Call it my need for a “Naples fix.” Or as my Italian friends put it: “una vera passione per Napoli” (“a real passion for Naples”). Whatever. I can’t do without a few…
You know you’ve found Ristorante/Pizzeria Marino near the Naples waterfront if you spot chef Salvatore crumbling bread crusts for the pigeons out front. (They flock near the front door after lunchtime for…
This past winter, Raphael’s Madonna di Foligno (1512) returned “home” to Foligno for a week, attracting thousands of visitors. She’s now back in the Vatican Museum where she’s enchanted visitors since the…
My passione for Umbria’s rural life and rural cuisine was not waning as I started the final cooking class of my 2014 7-week coast-to-coast U.S. cooking classes/lectures tour. Was I tired, though?…
For quite a few years now, my U.S. cooking classes wrap up in Washington D.C. A few years ago, my tours started on the East Coast: that all changed with a snowstorm…
Vicki’s cooking class in Columbia, MD gathered together an enthusiastic group of women who teamed to cook an Umbrian rural feast of fresh goodness. In my talk prior to the class, I…
One of the Silver Spring, Maryland “cooks”, Donald, put it this way: “A grand evening. A sumptuous feast in the middle of some amazing art and artists.” Not only was our dinner…
Can’t remember how many years ago we met in your kitchen, Paulette. But I know the connection was Italian Notebook where you’d read my stories of life in Italy. I’m still writing…