Giulia’s elderflower jelly

  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. Actually, it ‘s designed to vaporize into the warm spring … Continue reading Giulia’s elderflower jelly

my Umbrian crostata on “The American in Italia” magazine

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! Continue reading my Umbrian crostata on “The American in Italia” magazine

spiced grape jelly

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, too much of a fuss. We just leave the bunches … Continue reading spiced grape jelly

the limoncello factory leftovers

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 times of the day. Ok almost, a guest was allowed … Continue reading the limoncello factory leftovers