Tag Archives: Cooking

Risotto alla Milanese

My last post was on the classic dish from Milan, Ossobuco alla Milanese. The obvious follow-on is its time-honored accompaniment, Risotto alla Milanese. Risotto dishes have graced the tables of Northeastern Italy for centuries, as the special plump short grained … Continue reading

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Cassoeula – Braised Pork and Cabbage from Lombardia

The region of Lombardia lies in northern Italy, sharing a border with Switzerland to the north, Piedmont to the west, the Veneto and Trentino-Alto Adige to the east, and Emilia-Romagna to the south. We are designing a private cycling tour … Continue reading

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Strudel di Funghi – Mushroom Strudel

Mushrooms are cultivated, found wild, and used in the cuisines of both Veneto and Trentino-Alto Adige. I’ve just returned from a month visiting both areas, and feasted on many seasonal dishes showcasing the local varieties. Wild mushrooms have been prized … Continue reading

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5 Tips for a Great Insalata Caprese – Caprese Salad

It seems a bit silly to talk about a formal recipe for this dish – a few ingredients, a bit of chopping, and you are done. But this simple dish illustrates the importance of great ingredients, and doing little to … Continue reading

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Risotto al Tarassaco – Risotto with Dandelion Greens

With the arrival of spring, and disappearance of snow, mountain meadows in the Altopiano d’Asiago to Trentino abound with many varieties of herbs and wildflowers. These regions in northern Italy that we visit all year round, with our summer bike … Continue reading

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