Ribollita means “re-boiled” in Italian. When the bread has an extra day or two to absorb even more of the flavorful broth, ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for ribollita, except to reheat and enjoy, day after day. This recipe is courtesy of nonna Ada of Agriturismo Belagaggio.Read More →
In Italy, the symbol of Mother's Day (Festa della Donna) and International Women's Day is the yellow mimosa that usually blooms in early March in northern and central Italy. On this day, women and girls are given small bouquets of mimosa flowers. The scent of mimosas fills the air and reminds everyone not only of the meaning of this day, but also that spring is near.This recipe requires two cakes, one for the cake and one for the “mimosa” topping. Bake the mimosa topping cake (Cake #1) first.NOTE: Two cakes are required. Ingredient list shows ingredients for ONE cake.Read More →
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi.Read More →
The success of this traditional Easter soup relies on the robust flavor of homemade chicken broth and Parmesan cheese. It is fresh and delicate but still eminently comforting, especially when you are feeling a bit under the weather.Read More →
Brunello di Montalcino, Rosso di Montalcino, Grappa di Brunello di Montalcino, Olio Extra Vergine di Oliva Website: https://www.giannibrunelli.it/en/gianni-brunelli/ From healthy, well-ripened, balanced grapes, harvested in the right moment and carefully vinified, it is only natural to get good wines with balanced structure and generous aromas. It’s the meticulous work in the vineyard that offers absolute quality. Each working phase must be technically analyzed and appropriately adapted to the needs of our vines, climate, and microclimate. I have an absolute respect for my territory, nature, and the environment and for the society, the people surrounding me. My work and life must be ethical, that goes beyondRead More →
Ask anyone about the most memorable Italian meal and chances are that menu includes pasta. But during this trip to Italy I gained a whole new appreciation for another Italian staple: prosciutto, a delicate, flavorful, melt-on-your tongue, paper-thin slice of porky goodness. My first lesson learned: prosciutto is NOT ham. Prosciutto stands alone, or perhaps I should say hangs alone, as one of Italy’s proudest pork products. The pigs are raised with love and a careful diet to enhance the flavor. Even their demise is a respectful event, as prosciutto aficionados say they can actually taste fear in meat that has been unethically slaughtered. ProsciuttoRead More →
Cooking this morning a family-owned restaurant in Montefollonico called 13 Gobbi presented an opportunity to refine my pasta-making technique. Under the careful watch of the family nonnas, I cracked neon-yolked eggs into a volcano-shaped mound of flour on a massive, weathered wood cutting board. As I carefully kneaded the eggs into the flour, feeling the sticky dough transform between my fingers, I thought about how many batches of pasta were mixed and rolled on this very board. And, how that pasta was served to countless friends, family members and restaurant guests. Ah, if this board could talk! There was something quite calming about kneading thisRead More →
My number one favorite sweet treat in Italy has got to be gelato. Few travellers (including me) go a day in this glorious country without happily balancing a small paper cup while spooning icy bites of this dense, creamy confection with a tiny plastic spatula. Yes, we have ice cream back home, but to me, ice cream is a cold, distant American cousin from gelato. In Pienza, you’ll find my favorite scoops at Buon Gusto, an unassuming, shop with a simple sign mounted under overflowing clotheslines of sundried laundry. Buon Gusto owners farm their own organic gardens to create eight daily gelato flavors that rivalRead More →
Most people who plan a trip to Italy almost always include one of the big, historic cities like Rome or Florence. Located in between is where my heart lives, perched high in a hilltop village called Montefollonico. You may not find this medieval village in your traditional travel guides. The population tops out at around 500 citizens and the main “downtown” district is just one stone road. There are no massive art museums, cathedrals or iconic Italian landmarks, and yet, I return as often as I can because in a way I can’t completely understand or explain, Montefollonico feels like home. Local residents and businessRead More →
I met my group of fellow foodies today. We’ll be sharing classes, meals, sightseeing and hopefully lots of laughs together. They are a diverse, interesting group, ranging from yet another honeymoon couple to seasoned cooks, a marriage and family therapist, a journalist and a photographer with a show in Florence. I really like the mix of age and life experience in this group. Here are 15 people who might never have met each other and I find it fascinating that the passionate love for food and travel have brought us here with a common goal—fall in love with Italy while becoming better cooks. This sharedRead More →