Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.
October is an incredibly generous month in Umbria. The weather is still mellow and sunny, the winds have cleared up the sky to porcelain blue, we’re counting the days to olive harvest. This will be the first year we’ll have enough olive oil to sell because we have acquired 40 new olive trees with our… Continue reading chestnut and mascarpone cream
With all the running around, worries and excitement about the new house I forgot to post my April article in The American in Italia magazine featuring another of my favorite recipes, Parmesan and asparagus eggs. Please remember that if you don’t have wild asparagus or the season is over, you need to choose fairly thin… Continue reading asparagus 101
There is so much good food to discover and enjoy. A lifetime is not enough to fulfill this scope. Even though I have food intolerance, I love to make food for others. I make all sorts of foods, even those I can’t eat and I do it with joy. In fact – probably more than… Continue reading gluten free ravioli
CROSTATA AL CIOCCOLATO. I can proudly say that this is a family recipe. My family is half Umbrian, half Sicilian. Both regions have great food but when it comes to sweets there is no contest. Sicilians are blessed by the best sweets ever invented, cassata, cannoli, panzerotti, martorana, granita, pignolata….oh my. Enter any humble bakery… Continue reading chocolate and ricotta crostata with homemade candied orange
SICILIAN CASSATA. Nothing is simple in Sicily. So much has happened for innumerable centuries. Every population around the Mediterranean has had a kingdom there, Greeks, Romans, Byzantines, Arabs, Normands, Spanish, Bourbons. Each left memories, traditions, ingredients. The Arabs brought in almonds and citrus. Marzipan was developed under the Normands. The Spanish introduced chocolate, candied fruits… Continue reading cassata siciliana
HONEYED RICOTTA MOUSSE. I adore strawberries but this light and easy dessert can be served throughout the year with any ripe fresh fruits in season. Use artisanal raw honey with a flowery aroma such as orange blossom. Figs, peaches, melon and mango are splendid alternatives to berries. Recipe For the mousse: 500 gr/ 1 pound… Continue reading mousse di ricotta