Years ago, Salvatore, dear friend from Naples, cooked me this pasta dish and it was always a hit in my U.S. cooking classes. Salvatore made his salsa with the famous walnuts of Sorrento (said…
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Originating in Asia since pre-history, the eggplant arrived in the Mediterranean area with the Arabs in the Middle Ages. In thirteenth-century Italian folklore, Ia melanzana was said to be a cause of insanity.…
Showcased in minestrone, a vegetable medley is tasty in another way: baked. Not long ago, our friend Simonetta brought us a savory dish of oven-baked vegetables; today, Pino and I tried…
Zucchini, eggplants, tomatoes and bell peppers take the stage in Italy’s August cuisine. Today for lunch, roasted peppers with garlic, basil, capers and toasty bread crumbs was our side dish. And here’s…
August is the month to fete tomatoes. They’re red and luscious now, an enticement at any fruit and vegetable stand. All over Italy now, families are putting up tomato sauce for winter.…
Diffuse in the Mediterranean world – and not only – along mountainsides, roadsides and bordering fields and woods, wild fennel towers stately, gently waving in our late August breezes. The fluffy green barba…
We’ve known Mariella and Nello ever since Pino worked the grape harvest on the farm near Assisi where Nello was “agricultural foreman.” That was well over forty years ago. They’re retired now…
Zucchini, peppers and tomatoes are in abundance now and I used this summer vegetable medley recently in a new pasta recipe. How not to hit on tasty goodness with that trio? And…
How tasty is Guglielmo’s pasta sauce! I wish I had a photo of him making it – or picking his garden vegetables and herbs for his buonissimo sauce. It’s never the same pasta twice…
Nothing simpler to make – and nothing tastier! – than a fresh tomato sauce. Just about any Italian restaurant will serve you pasta al pomodoro if you ask, though it might not be on…