Italian food, travel & lifestyle
This time of the year I try to capture the flavors of the season to savor throughout the year. Jams and preserves rank high on the list to enjoy with special cheese plates we serve at Casa Levitt during the holiday season. Butternut Squash Jam is a recipe directly from the blog of Giulia Scarpalenggia, a Tuscan born food writer, photographer, and so much more. Her stories and recipes will take you on a magical journey of the traditions and foods of this idyllic region.
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Quince, that craggily not yet an apple or a pear fruit that is as hard as a baseball with a bitter, rather tanic taste making it virtually inedible raw is enjoying its short season. Given a bit of time and patience quince can be transformed into something tender and floral to be featured in untold ways.
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Tuscans are a proud people, their cuisine generally straightforward and satisfying often an outgrowth of Cucina Povera. The moniker Magiafagiole, or bean eaters is a playful reference to their affinity for bean dishes. Tuscan Style Beans is a rustic preparation which is served as a staple or basis for a variety of other dishes….
Originating from the slums of Naples, Puttanesca sauce takes it name from the word puttana meaning prostitute or whore. Colorful folk tales exist linking the sauce to the working ladies. One common explanation was that Puttanesca Sauce was quickly made thereby making it an easy dish to prepare between clients. Puttanesca is a blending of typical southern Italian ingredients with piquant and gutsy flavors, not unlike the qualities of Napletiano locals.
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