Years ago, when Pino and I worked the land here in the hills outside Assisi, our rural neighbors taught us how to prune our vineyard, harvest our olives, scythe field greens for…
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We’re eating late late late these nights: the only disadvantage to Pino’s goat cheese-making. He milks five of our tweny-seven goats each morning and then again each evening – but with the…
Some of the agretti recently purchased from Novella’s vegetable stand in Assisi …. …have already starred in a pasta recipe: Today, I used some of the remaining agretti in an easy –…
There’s always a bit of excitement at springtime outdoor markets when bunches of the dark green, thin tapered leaves of the agretti appear. Often called “barba di frate” or “beards of the…
Once again, cooking up a new recipe and then eating the dish together proved to be a oerfetto deterrent to a CPA (Coronavirus Panic Attack). And yet again, the decision on what…
All over Italy on April 25th, flags wave from balconies and windows as Italy celebrates la Festa della Liberazione – even during coronavirus lockdown. At 3 pm, people sang from open windows…
There’s a wise old assisano adage, “quando Subasio mette il cappello, porta l’ombrello” (“when Subasio wears a hat, take your umbrella”) which unfailingly predicts a rainy day ahead. And today, our Mount…
Italians are cooking more than ever these days: after well over a month into lockdown, cooking and sharing the goodness together enjoyably fills the time. We also try to offer each other…
On Holy Saturday afternoon this year, Peppa and all our rural friends can’t take their baskets of Easter goodness to be blessed at our small mountain church. I saw that church way…
The cheese I’m enjoying for breakfast these days is the result of a Pino project during this coronavirus lockdown: the making of goats’ milk cacioricotta. I enjoy it in the morning on…