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…
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The discovery of America also included the discovery of zucchini. As of June, zucchini are abundant in every Italian summertime garden and will star in risotto, pasta dishes, main courses, antipasti and side…
A culinary highlight of an Umbrian springtime? Wild asparagus. Just ask Novella, selling it at her stand in Assisi: …or our rural neighbor Raul, foraging for it in the wood behind our…
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.…
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…
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…
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…
Thanksgiving is around the corner and winter squash will enhance many a “Turkey Day” feast. Here in Umbria, too, winter squash stars in many a dish from antipasti to gnocchi to soups…
Woodstove chugging away these days as November chill sets in….finalmente, after an inordinately warm fall. The wood stove top is perfect for simmering soups and the speckled beans, borlotti, joined farro (the…