“L’Italia si riscalda a legna e brucia il caro bolletta” (“Italy is heating with wood – burning up the costly bill” – i.e, heating bill), a local Umbrian paper reported recently. Yes,…
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La cicoria d’autunno is not the most tender, Peppa explained to me as we gathered wild chicory today in our field up behind the donkey pen. “Quella di maggio e’ la migliore”,…
We recently headed back to the Mugello valley for a weekend with the warm, welcoming Manetti family (and, of course, Mamma Gianna’s cooking is an enticement, too). Funghi ended up being a…
Last white grapes still to be picked[/caption]“Poco ma buono” , wine experts unanimously declare the 2012 vintage. The lack of rain and intense summer heat hampered the proper maturation of the grapes,…
July 26th isn’t my birthday but farm friends will be calling in any case to wish me “auguri, Anna” on my onomastico (name day): July 26th is the Festa di Sant’Anna, the…
Ragazza/ragazzina (“girl/little girl) – chiesa/chiesina (“church/little church) – stella/stellina (“star/little star”) are logical pairings but zucca/zucchina (“squash/little squash”) doesn’t quite work out: La zucchina (“zucchini”) is not related at all to the…
For a “menu a kilometro zero”, head to Scheggino, Umbrian medieval hilltown gem on the Nera River. Follow the twisting stone-vaulted backstreets, leading up to the 11th-century S. Nicola church, and just…
“Giugno, la falce in pugno” (“June, the scythe in the fist”), says an old Italian proverb, re-echoing the days of scything hay manually. Times have changed: at Peppe and Gentile’s farm two…
“La gallina vecchia fa buon brodo,” (“an old hen makes a good broth”) says an old Italian adage, lauding the wisdom of a sage elderly woman. But an old hen does make…
La porchetta, noble street food of Umbria and central Italy in general, stars in the May festival of San Terenziano, “Porchettiamo”. Best translated as “Let us roast suckling pig it”, your Italian/English…