Crostata di Ricotta & Viscioli – Ricotta & Sour Cherry Tart
Each time we visit Rome, one of our last stops before the airport is Boccione, the kosher bakery on the Via del Portico d’ Octavia in the heart of Rome’s Ghetto. Taking home some of their Pizza Ebraica or Jewish Pizza is a must; a burnt cookie slab of sorts filled with almonds & candied fruit. The tiny Boccione is one of the ghetto’s historic sights, dating back to 1815, continuously run by the Limentani Family. Grazilla, the family matriarch runs the shop with the help of her granddaughters and niece.
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Petti di Pollo con Pomodori al Forno – Chicken Breasts with Oven Roasted Tomatoes
Is there anything more disappointing than an out of season tomato? Honestly, there is nothing that can compare to a sun warmed tomato, just plucked from the garden. With this season’s tomato plants enjoying their new home in our raised garden beds, I am longing for those red ripened varieties to use in as many ways as I possibly can….
Torta di Nocciole delle Langhe – Piedmontese Hazelnut Cake
Climbing up into the hills of Piedmonte from the town of Alba, the landscape alternates between vineyards of grape varietals and intermittent groves of hazelnut trees; the panorama takes your breath away. Typically, hazelnut trees are planted on hillsides that don’t receive the requisite sun for grapes. Hazelnuts, also know as Filberts in the United States, are emblematic…
Vinitaly
Late March I dragged Mio Marito (well, for those of you who know him dragged may be a bit of an exaggeration) to Vinitaly. Vinitaly is the world’s largest wine and spirits exhibition held annually in Verona Italy at the Veronafiere convention center. Italian producers from all twenty regions of Italia participate in the event to feature their wines to…
Pesce alla Puttanesca – Fish Puttanesca Style
Puttanesca sauce pairs perfectly with most white fleshed fish. Sablefish also referred to as Butterfish or Black Cod, is a delicate tasting flaky fish sourced as wild in west coast waters stretching from Alaska to California. The fish is rich in flavor and high in Omega 3 fatty acids; the creamy textured Sablefish is available mid-March through mid-November.
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