Negroni Sbagliato – Incorrect Negroni
At Casa Levitt there is no official Negroni Week, although we love the fact that there is a special week dedicated to honoring this cocktail of perfection. To be perfectly honest, Negronis in one form or another are a year round libation at our home. The mere presence of one has me fantasizing about sitting in the piazza experiencing La Dolce Vita. Negroni Sbagliato, you may ask…what is that about? Well, sbagliato translates to “mistaken” in English which refers to the lore about how the drink came to be….
Grilled Tuna with Gremolata – Tonno alla Griglia con Gremolata
Tuna steaks are the oceans answer to a meaty style fish, substantial enough to satisfy the most discerning porterhouse or rib eye enthusiast; a cut of fish you can really sink you teeth into. There are endless possibilities for a thickly cut fresh tuna steak but this simple preparation for Grilled Tuna with Gremolata can not…
Eggs Simmered in Tomato Sauce – Uova al Pomodoro
Italians eat quite simply at breakfast time, coffee is essential and generally in the form of a quick espresso, caffe al latte, or cappuccino. Accompanying the morning coffee ritual might be a cornetto, a few cookies, or a small roll with jam – nothing at all elaborate. The lavish breakfast buffets at Italian hotels are intended for istranieri,…
Chicken with Preserved Lemons – Pollo al Limone Conservati
The flavors of the Mediterranean transcend international boarders, reflecting the history and geography of the overall region. Each country or culture interprets the bounty of their local harvest in a unique and special way. Citrus fruit, in particular lemon is indigenous to the Medeterrean climate and is incorporated into the foods of the surrounding cultures. Although…
Escarole Salad – Insalata di Scarola
At Casa Levitt we end every dinner with a simple mixed green salad of sorts, whether we are having an elaborate meal or perhaps a simple frittata. Winter months may limit the variety of local organic baby greens so I try to incorporate what the season has to offer. I grew up eating escarole in…
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