Carnevale Colored Sweets

I bought my first bottle of alkermes in Florence at Santa Maria Novella Farmacia on Via della Scala 16 down the street from the Santa Maria Novella train station. A fragrant universe filled with terra-cotta jars and gilded urns that was already well-known in Dante’s time. It was established in the 13th century by the Dominican friars … Continue reading Carnevale Colored Sweets

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Bravo Brodo

This post is all about the pleasures of a well-made brodo. In Italy brodo means broth and in its most basic form is an icon of Italian cooking. A foundational stock that is made from bones of beef, veal or chicken or the shells/ bony skeletons of seafood infused with fresh vegetables and aromatics. The most favored … Continue reading Bravo Brodo

The Rovigo Ermine Turkey – An Italian Inspired Thanksgiving

Part of our Italian family is from the Veneto and although Thanksgiving is not an Italian holiday I can imagine that, if it was, the Rovigno Ermine turkey would be at the center of the table. Tacchino, turkey in Italian, is eaten in Italy but it's not prepared nor sold the same as in the … Continue reading The Rovigo Ermine Turkey – An Italian Inspired Thanksgiving

Six 10 Second Decisions That Can Change the Course of How You See and Savor Italy

The endless possibilities of the day ahead. Travel is exciting, invigorating and in the best possible way unpredictable. Here are six 10 split-second decisions that I would not hesitate to make on your next trip to Italy. Should I Stay or Should I Go  . . . Off the Tourist Flow? If your destination is … Continue reading Six 10 Second Decisions That Can Change the Course of How You See and Savor Italy

From Cesena to Rimini

The driving distance between the town of Cesena and the town of Rimini is insignificant, about 27 kilometers or 17 miles. But as far as the making of piadina, Emilia Romagna's iconic unleavened flat bread, there is a significant measurable difference between the  making of this Italian flatbread sandwich between the two. Although Cesena piadina and … Continue reading From Cesena to Rimini

An Italian Sponge – Simplicity that is Sublime

Clean lines and high level function have been a hallmark of Italian design. In cooking simple ingredients well-prepared define Italian cuisine. The Italian aesthetic for simplicity in form and function combined with tradition is never better demonstrated than by the Italian sponge cake (Pan di Spagna), a simple, airy cake made with only 3 ingredients: … Continue reading An Italian Sponge – Simplicity that is Sublime

The Sister John Vianni Method of Working Clean

We hear a lot about "working clean" today - in other words working with efficiency and quality. Dan Charnas has written a new book about the life-changing power of "working clean" organizing your space and work using the culinary mise-en-place (setting into place) method. A system coopted from the culture of cooking that he believes will allow us … Continue reading The Sister John Vianni Method of Working Clean