This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.
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
What a wonderful and different springtime I have had this year! I am back from the most exciting book tour in the US where I have visited old and new friends and presented my cookbook at 4 different locations. Also, I have taken with me a little bit of Umbria: a hand-woven cloth by…… Continue reading Balsamic and sage chicken scaloppine
After a fairly wet spring and a blazing hot summer, Italian wine-makers have high expectations for their wines. Grape harvest is finished and wineries are enveloped in fermentation vapours. My friends who make wine have a big smile on their tired face. The crop was healthy and the wine is expected to be bold and…… Continue reading pork saltimbocca with guanciale and grapes
A great vegetarian recipe for grilled pepper rolls stuffed and baked with tomato sauce and parmigiano. Perfect for a light dinner or appetizer.