I have made a scientific study of making marmalade with sweet oranges. Bid deal – you will say – the whole world makes marmalade! Indeed, but the “famous” British-style marmalade is made with bitter oranges. However, there are no bitter oranges in rural Umbria. We grow no oranges at all actually, it’s too cold. Try… Continue reading chunky Italian-style sweet orange marmalade
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