a roast chicken with Umbrian herb salt for the holidays

Dear friends how are you? Are you also looking back at this year that once again is almost gone, and thinking: wow, it’s good to be here. I do, despite everything. The economy, the crazy weather, the earthquakes (we had two major ones in the last 3 months), the politics, the floods and no olive harvest for the third year in a row. I do … Continue reading a roast chicken with Umbrian herb salt for the holidays

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 the Brozzetti Atelier, a Deruta plate by Franco Mari, several … Continue reading Balsamic and sage chicken scaloppine

pork saltimbocca with grapes

pork saltimbocca with guanciale and grapes

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 beautiful, especially the reds. This might even have the potential … Continue reading pork saltimbocca with guanciale and grapes

spinach and fennel polpettine (meatballs) in a crunchy polenta crust

Having returned from a wonderful holiday, full of energy, ideas and an intense wish to neglect the existence of January, I want to start this year with a really new and extraordinary recipe. Something you never thought of. Something that will become even more trendy than cupcakes or mochi ice cream. OK, I’ll stop here and disclose the truth: I hate food trends, I love … Continue reading spinach and fennel polpettine (meatballs) in a crunchy polenta crust

vitello tonnato: beef in tuna sauce

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 working for a long time as this famous Piedmontese appetizer … Continue reading vitello tonnato: beef in tuna sauce