The most famous, and most popular, after dinner drink in Northeastern Italy is grappa. It is primarily served as a digestivo, to aid in the digestion of a heavy meal. It can be served by itself, or added to espresso … Continue reading
So many interesting foods are beginning to appear at local farmer’s markets here in New England, now that spring is here. I love to try these new foods, and learn about their history in the culinary traditions of Italy. Scorzonera … Continue reading
It is asparagus season both here and in Italy, so I’ve been reading and cooking a lot with it lately. The first shoots of the season are even appearing up here in the cold north woods of Maine. I included … Continue reading
This recipe developed fortuitously, evolving from a couple of my recent recipe posts, combined with the season and some recent reading. Here are the inspirations: – Like many cuisines with a long history, many traditional Italian dishes were born from … Continue reading
Last June, we welcomed James Beard Award winner Susan Regis as a Master Guest Chef on our Chefs on Bikes tour in Italy. One of the dishes we cooked with her was a braised pork belly. We did have a … Continue reading
