With lockdown, there’s more cooking than ever in homes all over Italy; after all, cooking is an ideal way to ward off a CPA (Coronavirus Panic Attack). These days, Pino’s often at…
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Our family celebrates Thanksgiving here in Assisi, too, but the Sunday following the holiday. Pino needs the weekend to fulfill his role, a major one: the creation of il tacchino di Pino.…
We usually enjoy la macedonia (“fruit cup”) in summertime when peaches and other summer fruits are in abundance. But kiwis in abundance recently inspired a winter macedonia. Anna Maria came to visit the…
I had just made the broccoli for pasta ai broccoli when Pino came home, peeked into the pot and asked, “perche’ non facciamo nel modo del cavolfiore?” (“why not make it the cauliflower…
As always, we celebrate our Thanksgiving the Sunday after the holiday and fourteen of us celebrated the Festa di Ringraziamento together this year. ….and today for lunch, I nibbled bits of our leftovers.. There…
We’d first savored la roveja legume a few winters back in Cascia during the Umbrian mountain town’s winter festival starring this “lost bean.” Cascia in January Roveja…
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…
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…
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…