I had just made the broccoli for pasta ai broccoli when Pino came home, peeked into the pot and asked, “perche’ non facciamo nel modo del cavolfiore?” (“why not make it the cauliflower…
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…
Shannon and Alison, we’ve toured together all over Umbria (years ago), cooked together in Colorado (more than once!) and wonderful to have you and Flynnie and Gabriel here with us in our…
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…
My passione for Umbria’s rural life and rural cuisine was not waning as I started the final cooking class of my 2014 7-week coast-to-coast U.S. cooking classes/lectures tour. Was I tired, though?…
For quite a few years now, my U.S. cooking classes wrap up in Washington D.C. A few years ago, my tours started on the East Coast: that all changed with a snowstorm…
Vicki’s cooking class in Columbia, MD gathered together an enthusiastic group of women who teamed to cook an Umbrian rural feast of fresh goodness. In my talk prior to the class, I…
One of the Silver Spring, Maryland “cooks”, Donald, put it this way: “A grand evening. A sumptuous feast in the middle of some amazing art and artists.” Not only was our dinner…
Can’t remember how many years ago we met in your kitchen, Paulette. But I know the connection was Italian Notebook where you’d read my stories of life in Italy. I’m still writing…