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

Appetizers · Fall · Pizza and Focaccia · Recipes · Winter

garbanzo bean farinata with caramelized onions and rosemary

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

Appetizers · Recipes · Spring · Vegetables · Winter

hot-water pastry spinach pie

Do you already make spinach pie? If you don’t, you must hurry as this is the simplest one-dish dinner you can make besides a plate of pasta. I learned the original Serbian recipe from my artist friend Natasa Karanovic when we were living the bohemian life in the country of windmills and houseboats. Ah, the… Continue reading hot-water pastry spinach pie

Appetizers · Meat Dishes · Recipes · Summer

vitello tonnato: veal 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… Continue reading vitello tonnato: veal in tuna sauce

All Seasons · Appetizers · Recipes · Vegetables

roasted rosemary mushroom parcels

After having been involved with teaching and thinking about food for over than 10 years, I am completely convinced  that the art of Italian cooking is to extract flavor from food rather than adding flavor through elaboration. This is the ultimate discovery of modern Italian cuisine. Not the foams, not the rare ingredients, not the… Continue reading roasted rosemary mushroom parcels

All Seasons · Bread, Pizza and Focaccia · Recipes

gluten free bruschetta bread (new and easier version!)

Developing this recipe has been very difficult. And slow. And sometime a little discouraging. It often happens with gluten free cooking, you probably already know it. I have started to experiment with gluten-free flours sometime in 2011 and to try to make GF bread about 2 years later. In September 2013, I got the first… Continue reading gluten free bruschetta bread (new and easier version!)