This month has been mellow and nostalgic as it’s often in October in Umbria. While still reeling after a summer of record-high temperatures, we have enjoyed a string of magnificent sunny days and Technicolor sunsets. It’s been like a balm for body and soul. We miss our own olive harvest. The extreme temperatures and drought… Continue reading green stringozzi noodles with creamy roasted squash and ricotta sauce
Sometime I wish to have a year that is entirely made of September. This is especially true after the record high temperature of this past summer. However this month is always my favorite as our home is lively with guests who come to visit us from all corners of the world. Most often than not,… Continue reading figs preserved in spiced wine syrup
My hometown Perugia is well protected from evil. We have 3 patron Saints to look out for us: San Lorenzo, Sant’Ercolano and San Costanzo. Nationwide, San Lorenzo is the most popular. One of the Seven Deacons of Rome, and therefore among the first to have been subjected to martyrdom, he is the patron of over… Continue reading Torcolo di San Costanzo, a medieval sweet bread from Umbria
looking for a dessert idea for the holidays? how about tiramisu with pears, a wine syrup and lots of spices for a delightful seasonal treat? Of all the recipes which I have painstakingly collected in my cookbook, this is has been a favorite this year at Alla Madonna del Piatto cooking classes, that’s why I… Continue reading PEAR-AMISU
As you probably know Italians have a long tradition of eating vegan food. You didn’t know it? Well, think about it: spaghetti with aglio, olio and peperoncino is vegan. Minestrone is also vegan. Eating fruit at the end of a meal instead of a dessert is the norm here. And, in addition we have a variety… Continue reading garbanzo bean farinata with caramelized onions and rosemary
After a fairly wet spring and a blazing hot summer, Italian wine-makers have high expectations for their wines. Grape harvest is finished and wineries are enveloped in fermentation vapours. My friends who make wine have a big smile on their tired face. The crop was healthy and the wine is expected to be bold and… Continue reading pork saltimbocca with guanciale and grapes
Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.