Creamy butternut squash risotto, a perfect for comfort recipe for autumn. Carnaroli rice, slowly cooked in broth, with onion, braised squash, white wine, butter, rosemary, orange peel, pancetta and Parmesan.
An easy risotto recipe, perfect for winter. Carnaroli rice, slowly cooked in vegetable broth, with diced Asiago cheese, grilled radicchio, white wine, butter, Parmesan and parsley.
Hi dear friends, how are you? I hope spring is treating you well wherever you happen to be. Spring is in full swing here in Umbria and more gorgeous than ever. As for myself, these are the first quiet days after half a year of excitement and travels. I can hardly believe we were in…… Continue reading Umbrian-style braised sausage with fresh fennel (and my travels)
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
Are you 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?
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
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