Hello my friends how are you? Have you had a lovely summer? While the North of Europe has suffered crazy high temperatures this year, we have had one of the mildest summers in ages. I can’t really say it’s been cool, but it’s been nice enough for us to venture out for wonderful day trips.… Continue reading figs and wine tiramisù
Served with a slice of crunchy bread, these eggplants alla marinara are perfect for a light, meatless meal. You can also serve them as an appetizer, or cut them into squares and serve for an aperitivo on the terrace to enjoy the long, golden evenings.
I remember being on a plane a long time ago, probably on my way to a conference or other project abroad. The gentlemen on my left side was flying somewhere to embark on a trip on the Trans-Siberian Railway, the legendary train line which is connecting Moscow with Vladivostok since 1916. He was alone, a… Continue reading lazy basil eggplant sformato
August is a long, slow month in Umbria. Most of the world seems to be somewhere else. Italians flock to the beach and everybody else believes it’s not a good time to be here so it’s very quiet here on our magical mountain. Every evening at sunset we sit on the terrace with a glass… Continue reading cold wild-fennel and cucumber soup
If you ask a food writer who is worth her(his) salt what “authentic” Italian food really is, she will tell you that “authentic” in food does not exists. However, millions of people visit Italy every year not only for its many cultural treasures but to experience the true, original Italian cuisine. So often I have… Continue reading Umbrian-style panzanella salad
It’s 1901 and Luisa Spagnoli – the daughter of a fishmonger – opens with her husband a small confectionery business in the center of Perugia. She will become one of the most eminent business persons in Italy, founder of the Perugina chocolate factory. The women’s fashion clothing brand which has her name still, after almost… Continue reading chocolate hazelnut bacio gelato
This recipe is the gastronomic demonstration of the Aristotelian pronouncement that “there is no great genius without a mixture of madness”. Tuna on veal is pure genius. As crazy as it must sound to some of you, a fish based sauce on beef is a marriage made in heaven, it totally works. In fact, it’s been… Continue reading vitello tonnato: veal in tuna sauce
