Tag Archives: Cooking

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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Crema di Mascarpone con Rabarbaro e Fragole

We see many mascarpone desserts on our cycling and ski tours in Italy. It is a crucial component of tiramisu, and I use it often in my cooking classes. However, I still am often asked “What is mascarpone?” Here’s the … Continue reading

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Pesto di Ortica – Nettle Pesto

Last week ramps were on the menu; today, another traditional foraged springtime food, nettles, ortica in Italian. Hardly approachable, with ferocious stingers filled with a combination of neurotransmitters, histamines, and formic acid, similar to the poison found in bee stings. … Continue reading

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Gnocchi di Ricotta

Probably the most ubiquitous form of pasta we find on our cycling and ski adventures in Northern Italy is gnocchi. Is gnocchi pasta? Well, it is likely the predecessor of pasta – originally dumplings formed from flour and water, poached … Continue reading

Posted in Cheeses, Gnocchi, Ricotta, Travel, Uncategorized, Vegetarian, Veneto Food | Tagged , , , , , , , , , , , | Leave a comment