Looking for the best orange marmalade recipe? No need to look for Seville oranges, you can use ordinary oranges and a few lemons and obtain a wonderful marmalade with this no fuss recipe from Italy.
Making a jelly from flowers has an alchemic feeling to it. It ‘s not the same as making a jam from fruit. It’s more like making a perfume, except you can eat it. Flowers are ephemeral creatures and so is their scent. The scent we so love is not made for our own pleasure.…… Continue reading Giulia’s elderflower jelly
I have developed this recipe for my first article on “The American in Italia” online magazine. It’s a lovely rustic crostata made with farro flour and unrefined brown sugar. For more crostata recipes please check my previous posts here and here. Enjoy!
I love October in Umbria. Soon the winter sadness will descend on us, but right now colors are working full-time. Everywhere is golden and red. Everything seems to taste sweet, chestnuts, pears, grapes. There’s wonderful grapes everywhere. We are the lucky owners of a 1/2 century old vine-arbor. We don’t make wine with the fruits,…… Continue reading spiced grape jelly
My mom has always produced industrial quantities of limoncello. A set of tiny crystal tumblers and a lovely bohemian bottle full of the golden liqueur was a permanent installation in her living room. She did not make it for herself, she hardly ever consumed alcoholic drinks, but proudly offered it to all guests at all…… Continue reading the limoncello factory leftovers
CROSTATA, a pastry tart filled with jam, custard or ricotta is is found in all bakeries here in Umbria and prepared frequently at home. The home version is definitely better than the bought one. The secret is a high proportion of real butter in the dough – not margarine! – and homemade jam. Umbrians love…… Continue reading crostata