Palm Sunday Eats, and other Celebrations
Today’s harvest: Wild greens, Chard, Lettuce, Wild Asparagus, Artichokes, Parsley and other Fine Herbs I am back from a brief trip to Milan, only to find out about my Saveur’s BFBAwards victory. I am...
View ArticleEaster: Crescia, Tiramisu and Rebirth.
I realize that Easter, which is to be regarded as a moment of renewal, means nothing to many people. I do not mean to talk about religion, but I would like to mention some symbols that belong to this...
View ArticleThree Roses Strawberry Pistachio Bavarese
I used three kinds of roses to decorate this cake. Three are the people I dedicate this post to. #1 – To my Mom I hate it that I yell at you, get angry at you, and that I only recently learned to not...
View ArticleHow to Have a Vegetarian/Vegan Easter + Cappellacci with Aromatic Herb sauce
I remember my Easters as a child very well: about 15 loud relatives of ours would gather at the long wooden table at my grandma’s house, the early spring sun shining on our table through the windows,...
View ArticleAncient Grains: Farro Salad with Preserved Artichokes, Fava beans & Gremolata...
NOTE: Thanks Dishes Only for the beautiful dishes! Have you ever heard the term ‘ancient grains’? It refers to all those varieties of grains that have remained unchanged throughout the years. Italy...
View ArticleA trip to Umbria, And an Amaretto Ricotta Affogato with Honey for Dessert
Every time I visit a region of Italy that is not the one where I live in, it seriously feels like I’m going abroad. We spent the weekend around the border between Marche and Umbria, in the natural...
View ArticleA Guide for Cutting Tagliatelle and Tagliolini, and Herb Tagliolini with...
Thanks to Valdiverdura for the bright, sweet, and wonderfully scented lemons from southern Italy! They are a dream. When she was young, Assunta took the train from the Riviera to Bologna every day...
View ArticleMorning Rituals: Valeria’s Orange Ricotta Cake for Breakfast
(Thanks to: Evencki for the bed linens, The Freaky Raku for the wonderful bowls!) I wake in a haze of leftover shreds of dreams, which I remember so clearly every time after I wake up. I am a late...
View ArticleAsia to Venice: Villa Pisani, and an Orange Yogurt Szechuan Pudding for Dessert
The carriage that would soon have to embark on a journey through the Asian desert, the Caucasian mountains and all the way to Europe was loading its last goods. Spices, teas, silk, and new seeds: those...
View ArticleEgg ‘Mimosa’ Salad with Roasted Romanesco, Sprouted Rice & Roasted Garlic...
Lately, I have been thinking about what being authentic really means. I am a person who falls in love with everything, and has a very flexible mind. Even though I write a blog about Italian food, my...
View ArticleCreamy Vegan Vanilla N’Ice Cream with Coconut Cookie Crumble From Vanelja and...
Follow my blog with Bloglovin NOTE: I will be hosting a workshop + tasting in New York City on June 26th! You can get more info and sign up here! Have you ever been asked the ‘if you could only bring...
View ArticleBlackberry Chocolate Italian Tart with Coffee-infused Creme Fraiche
When I was in New York, I met many unbelievably interesting people, but one in particular has struck me. His name is Sam, and one (or several) particular thing he said, paired with the fact that we...
View ArticleJasmine Tea Ricotta Ice Cream with Tonka Date Caramel Sauce, for Friendship
This is a story about friendship, and the things that gravitate around it – specifically, how the strongest bonds I am currently blessed with have been tied over ice cream. My friendships have always...
View ArticleBuckwheat Pasta with Nettle Sauce: the Green Jewels of the Countryside
The first time I had nettles, I cannot say wether I was more smitten by the fact that I was eating one of the weeds that I least imagined to be edible, or by how good they actually tasted. We had been...
View ArticleThe Art of Ravioli Making {How to make Ravioli 3 Ways}
One Sunday, I can’t remember when, I was scouring through antiques and stalls full of old thingamabobs at our local antiques and brocante outdoor market, when an item in particular caught my eye. It...
View ArticleAda Boni’s Lemon Ricotta Cake, and the Meaning Behind It
Listening to: Mon Coeur s’Ouvre a ta Voix (Samson et Dalila) ~ Camille Saint-Saens When I was in New York, there was a place I always went to for fresh ricotta about once a week. I reached for that...
View ArticlePolenta with Seeds, Simple Spring Ragu & Pea Pod Pesto {vegan}
Announcement:my countryside apartment is up on Airbnb! It is funny how sometimes, when you are absolutely firm on the decision that you do not like something or someone, life finds a way to make you...
View ArticleAlmond Crostata (Tart) With Ricotta & Jam Filling from Naturally Vegetarian
Naturally Vegetarian is up for grabs on Amazon or on all these other places! I bought three bushes of ancient roses last spring, the kind you can use for cooking: I imagine that, if the garden of Eden...
View ArticleHow to Make Rosolio (Rose Liquor): Preserving the Smell of May Roses
My centifolia bushes flower continuously, but they are still so small that they make no more than 5 or 6 roses at a time. This forces me to make vials of liquid at a time, hoping that the delicate...
View ArticleThe Season for Lemon Rosemary Cookies
I stood in front of my closet, in a state of apparent confusion, for several minutes. I knew it would be unseasonably hot in Rome the following day, and yet everything around me was screaming ‘it’s...
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