Cultivated at nearly 1500 m on the vast Piano Grande (“Great Plain”), the famous tiny lenticchie di Castelluccio (Castelluccio lentils) cook quickly due to their thin, tender hull. [lcaption]Lentils in flower on…
Read Article
An abnormally warm November here this year but winter squash has arrived. I paired that orange goodness with leeks the other day to make my version of zucca vellutata con porri (literally,…
How to bring light to a rainy September day? Cook up Umbrian goodness with me in our Assisi farmhouse. Patricia and Robert, good to have you wish us and enjoy taking home…
July and August are the months for that pasta dish PIno’s mother, Signora Vincenza, taught me. This Sicilian eggplant pasta dish is a hit with our Umbrian friends, too. Do enjoy Signora…
The scorching heat – daily temperatures over 40 C (well over 100 F ) – blistering central and southern Italy for all July and much of August has broiled our vegetable garden.…
Bell peppers are in the garden now so la peperonata often adds flashy, bright colors – and perky Sicilian flavors- to summer dinners. I remember asking my husband Pino years ago what…
Prefer your “flag” with eggs or without? Clearly, I can’t be referring to that pennant you solemnly salute with hands over heart (perhaps?). This “flag,” that Umbrian tri-colored vegetable dish, la bandiera…
Back in our “farming years,” we’d ride our old Gilera motorcycle to nearby Bettona for peach-picking in July. I’d rather hoe corn, muck the pig stalls or even help on the haying…
In the rural cuisine of Italy, the family bread, no longer fresh, won’t ever go to the chickens. Bread is sacred and will be used in a variety of tasty dishes. One…
Hot summer days bring “panzanella time” to central Italy. This rural dish of la cucina povera (literally “cooking of the poor man,” ie humble cuisine), la panzanella (bread salad) is a perfect…