Recipes

seven principles to making an easy pasta with vegetables

There seems to be a sizable number of people who abstain from pasta for health reasons. For an Italian, this is obviously a hardly practicable way of conduct. In addition, I am firmly convinced that extreme diets, based on the religious abstinence from the delights of good cooking are on the long-term detrimental to the… Continue reading seven principles to making an easy pasta with vegetables

All Seasons · Bread, Pizza and Focaccia · Recipes

how to make better pizza and get to know your flour

Pizza night in this house never goes unnoticed. The event has been planned in advance. Most likely we have just been on a hunt for a batch of good flour or other interesting ingredients. The kitchen is populated by notebook pages scribbled with the last method I’ll be  testing after much study and deliberation. The dough has… Continue reading how to make better pizza and get to know your flour

All Seasons · Life in Umbria · Meat Dishes · Recipes

Travels, gratitude and a quick dinner (balsamic and sage chicken scaloppine)

  What a wonderful and different springtime I have had this year! I am back from the most exciting book tour in the US where I have visited old and new friends and presented my cookbook at 4 different locations.  Also, I have taken with me a little bit of Umbria: a hand-woven cloth by… Continue reading Travels, gratitude and a quick dinner (balsamic and sage chicken scaloppine)

Bread · Family Stories · Pizza and Focaccia · Recipes · Spring

Torta di Pasqua, an Umbrian Easter bread

When I was a child in the late 1960s many homes, including the one of my Umbrian grandmother, didn’t have an oven and took their bread to the bakery for cooking. Easter was an especially busy time, with women preparing Torta di Pasqua, a leavened cheese bread traditionally served for our hearty Easter breakfast. In… Continue reading Torta di Pasqua, an Umbrian Easter bread

Pasta · Recipes · Sauces

Mrs. Stringozzi goes to America (and Amatriciana my way)

About a year ago, in an evening like tonight, I was painstakingly working on the final version of my cookbook. I enjoyed every moment of that process and never for a second I thought what would have happened later. I wrote the book because I love books. I also wrote it because I had a… Continue reading Mrs. Stringozzi goes to America (and Amatriciana my way)

Desserts · Recipes · Winter

brustengolo, an ancient Umbrian olive oil and polenta fruitcake

This is a very rustic and ancient recipe from my hometown Perugia. Not too sweet, egg-free, gluten-free, robust, Brustengolo makes for a substantial snack full of healthy goodness. It’s basically a baked polenta enriched with dried fruits and nuts and flavored with the classic Umbrian combination of anise, fennel and orange. You can cook the… Continue reading brustengolo, an ancient Umbrian olive oil and polenta fruitcake