Figs caramelized in a spiced wine syrup

Figs preserved in spiced wine syrup

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, they spend some time in our kitchen and we always, … Continue reading Figs preserved in spiced wine syrup

Lazy Basil Eggplant Sformato

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 middle-aged man. I hardly remember his face, but what he … Continue reading Lazy Basil Eggplant Sformato

Umbrian-style braised sausage with fresh fennel (and my travels)

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 our beloved Thailand in December then back home in January … Continue reading Umbrian-style braised sausage with fresh fennel (and my travels)

brustengolo polenta fruitcake

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 polenta flour on the stovetop before baking or simply mix … Continue reading brustengolo, an ancient Umbrian olive oil and polenta fruitcake