Si! Good things can come in fours: try this buonissima pasta sauce made with four cheeses: Pasta ai Quattro Formaggi Ingredients (for 5 – 6 persons): about 1/4 cup each of four…
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We just picked our last fava beans for this year and some are now in the freezer. The other day, the fava beans highlighted a simple tasty, pasta dish, pasta con le…
With hot weather, nothing more refreshing than pasta with a fresh tomato sauce. Why have a sauce simmering on a hot stove on a steamy summer day, after all? You might ask,…
Simply a piece of fresh fruit usually drops the curtain on an Italian meal, for after all the good flavors and abundance of a pasta or risotto dish and savory main courses,…
What a surprise to discover that those small flat onions we call “cipolline” here in Italy, are indicated in U.S. onion guides as an Italian variety – with the same name: “cipolline…
Wild asparagus is now sprouting in our woods..and with a bit of luck- and ideal weather conditions – we’ll be foraging for the woodland goodness til late May. Our pasta at lunch…
In June, strawberries will be in our garden – and strawberry tiramisu will often be dessert for dinner guests. In July, peaches come along and this dish is also buonissimo using peaches…
A small frazione (a “fraction” or suburb) of Assisi, Rivotorto, has a big heart: for three mid-February nights, local volunteers cooked up Norcia specialties as a fund-raiser for this southeastern Umbrian mountain…
Italy’s “good-eating” region is certamente Emilia Romagna where the region’s capital city, elegant, porticoed Bologna, lives up to its appellation, “la città del cibo” (“the city of food”). Bologna, Emilia Romagna porticoed…
We seem now to be sliding out of one of the coldest – and most disastrous – winters on record. Sunny today and somewhat warmer. Our wood stove is chugging away in…