It’s all backwards here in March this year: the month came IN like a lamb and is moving out like a lion. March is gusting into April with cold and windy weather.…
Gina and Mike, Byron and Melinda, mille grazie for having brought such a lovely group along with you for a stay in our countryside apartments. A joy to share Assisi wonders with you…
Actor Willem Dafoe’s comment about the Van Gogh film “At Eternity’s Gate” (at the Golden Globe awards) struck me: “It really deeply affects people because it changes how you see things. It…
It was an icy January day outside but warmth enveloped in Peppa’s house. And it wasn’t just the warmth of the wood stove where Pino toasted us la bruschetta …nor the warmth of…
Even the torrone – Christmas nougat – closing our mid-December Christmastime feast with a sweet note, was homemade. A Nello specialty. Nello, hard-working farmer and torrone-confectioner …
Groveling black pigs, sprouting saffron, the harvesting of mountain grapes and a banquet lunch turned an October outing with our daughter Giulia into “an event to remember.” Giulia even did a video…
First stop on our return from the olive oil mill with our just-pressed oil? At Peppa’s to let her judge the goodness. She’d been out harvesting her own olives with her sons…
“Ho trovato funghi ieri. Venite a mangiarli!” (“I found mushrooms yesterday. Come eat them!”) Peppa chortled over the phone. How to refuse? As I savored those mushrooms, what memories of my own…
We often eat at Peppa’s. Every meal is always an Umbrian rural feast, and although she’ll invite us over for “solo per un primo,” it’s never “just a first course.” Lunch…
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…