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AmorOlio: Speaking Tuscan in the Kitchen
Discover Tuscan cuisine with “AmorOlio: Speaking Tuscan in the Kitchen” Where: Villa Campestri Olive Oil Resort, high in the hills of the Mugello north of Florence When: March 23rd to 29th, 2012 In...
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Speaking Tuscan in the Kitchen/La Cucina Parla Toscano
We’ve had a slight change of plans, or rather a change of date, for our up-coming in-depth exploration of the Tuscan kitchen and its ingredients, methods, and techniques. Because of schedule conflicts,...
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Teverina Tales, vol. I, part 1
Teverina Tales, Part I: Return of the Wolf In Italian, there’s a common phrase, you hear it all around you all the time: In bocca lupo (actually in bocca al lupo). It means good luck, though I’ve never...
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Wheat harvest
When I first came to Italy, too many years ago now to count, it was just about this time of year, late June or early July. We drove down through the Crete Senese, the hills around Siena, in the soft...
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Ricotta – a true story
Massimiliano Mungilli, master cheese-maker This is Massimiliano Mungilli who makes fine, raw-milk pecorino cheeses, just as his father and perhaps his grandfather did before him, high on a hillside...
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Med Diet Alert: Cavolo Nero, aka Lacinato Kale
Lacinato or Tuscan kale is what we call it in the U.S. where it’s relatively new for cooks and gardeners alike. But in Tuscany cavolo nero has long been a staple of farm gardens and traditional...
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Teverina Follies: Rain, rain, go away!
My mother always said: If you can find a patch of blue big enough to mend a hole in a Dutchman’s britches, it’s going to clear. I keep finding patches, like this one, but it doesn’t seem to work....
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Standing in Line
So what do you do, I am frequently asked, with all that time you spend in Italy? What do I do? I stand in line. Camucia post office, 11:15 a.m. This is the post office in Camucia where I stood in line...
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Peaches
Peaches Cortona:–The new season Valdichiana peaches, just starting to come in, are full of the most incomparable flavor. How to describe it? Words fail. I could say wine, I could say honey, I could...
View ArticleAmorOlio: Speaking Tuscan in the Kitchen
In love with Tuscany and Tuscan cuisine? Want to discover all its secrets? Then don’t miss our newest “AmorOlio” experience!
View ArticleSpeaking Tuscan in the Kitchen/La Cucina Parla Toscano
In-depth exploration of la cucina toscana: ingredients, methods, techniques--aromas and flavors of a Tuscan spring at Villa Campestri
View ArticleTeverina Tales, Vol. I, Part 1
The word brings a shiver of fear. Wolves in our mountains once again.
View ArticleWheat Harvest
When I first came to Italy, too many years ago now to count, it was just about this time of year, late June or early July. We drove down through the Crete Senese, the hills around Siena, in the soft...
View ArticleTuscan Christmas fare
Here’s my latest from Modern Salt, just in time for the holidays, with a fine Tuscan Christmas spice cake. To read the whole thing and find the recipe, please go to...
View ArticleOlive Harvest 2017
Reaching for that last little cluster of olives, high on a branch just visible against the low-lying autumn sun, feeling the ache in the neck, in the over-stretched arms, filling basket after basket...
View ArticleA Killer in the Kitchen
I lived in Cyprus off and on in the early ‘70s before the Turkish invasion that split the island into two irreconcilable political entities, one Turkish, one Greek. Our village, on the island’s north...
View ArticleTuscan Peas and Leek Shoots: Spring Garden
All by myself for a week in the Tuscan farmhouse kitchen, I decided to make a nice mess of peas Roman style, which you do by gently stewing some chopped onion and chopped guanciale or pancetta in olive...
View ArticlePeposo Toscano (Slow-Cooked Peppery Beef Stew from Tuscany)
This recipe, from my book Flavors of Tuscany (1998), comes from Dario Cecchini, the internationally famous butcher of Panzano, a village just off the highway through the heart of the Chianti country...
View ArticleBread & Tomatoes
Tomato Time! Late summer cries out for luscious ripe tomatoes, warm from the garden sun, fresh from the farmer’s market, at every meal, every eating opportunity, throughout the day. I keep a bowl of...
View ArticleExtra-Virgin: What’s It All About?
It was a pleasure to see Julia Moskin delve deeply into olive oil in a recent New York Times article (https://tinyurl.com/y4bgq2ph) Extra-virgin olive oil is such a unique ingredient, so important in a...
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