Served with a slice of crunchy bread, these eggplants alla marinara are perfect for a light, meatless meal. You can also serve them as an appetizer, or cut them into squares and serve for an aperitivo on the terrace to enjoy the long, golden evenings.
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,…… Continue reading Figs preserved in spiced wine syrup
August is a long, slow month in Umbria. Most of the world seems to be somewhere else. Italians flock to the beach and everybody else believes it’s not a good time to be here so it’s very quiet here on our magical mountain. Every evening at sunset we sit on the terrace with a glass…… Continue reading cold wild-fennel and cucumber soup
As you probably know Italians have a long tradition of eating vegan food. You didn’t know it? Well, think about it: spaghetti with aglio, olio and peperoncino is vegan. Minestrone is also vegan. Eating fruit at the end of a meal instead of a dessert is the norm here. And, in addition we have a variety…… Continue reading garbanzo bean farinata with caramelized onions and rosemary
If you ask a food writer who is worth her(his) salt what “authentic” Italian food really is, she will tell you that “authentic” in food does not exists. However, millions of people visit Italy every year not only for its many cultural treasures but to experience the true, original Italian cuisine. So often I have…… Continue reading Umbrian-style panzanella salad