One of the things I love most about living in Italy is eating seasonally. It isn’t always easy waiting, but we are always rewarded with exceptional flavor and joy. Spring comes in with a bang, artichokes, asparagus, fava beans and peas. When you get the first products, we tend to enjoy then raw. Raw Artichokes?…
Out of the Kitchen into the World- Sicilian Artichokes
I began my culinary professional life in the kitchen of a 5 star hotel in San Francisco, the Stanford Court Hotel. They were open to training me for the position when I told them I wanted to be a pastry chef. While traveling, I always found a job in a restaurant, either waiting tables or…
Sicilian Flavors: Zucca Gialla- marinated pumpkin
When I get ready to leave for a trip, I always leave my husband some of his favorite dishes. This marinated pumpkin is at the top of the list.The market inspires what I cook and this week at my farm shop Francesca had zucca gialla, pumpkin. Francesca is Sicilian and often gives me great recipes…
Federico’s Sage Pesto
Winter is here and there is no basil left in the garden, freezing temperatures have killed off almost everything. But so far, we have missed the snow. Puglia and Sicily were hit hard. While watching the weather report on the huge storm getting ready to hit the East Coast which will then move in our…
Trattoria Mario’s Ribollita
Trattoria Mario’s is a home away from home for almost all the students that come to the study abroad programs in Florence. This tiny family trattoria began as a fiaschetteria 4 generations ago. These small family trattorias, passed from one generation to another, are national treasures.In 2013, they celebrated 60 years of their opening. I…
Tuscan Beans- A Bean for all Seasons
My friend Samin has declared January #beanmonth. In Tuscany, every month is bean month. Tuscans are called mangiafagioli, bean eaters for their large consumption of beans. In Florence, dining out, you mostly find the cannellini beans or if you are lucky the rare zolfini bean. Heading out to Lucca, you really start to see a…
CINGHIALE AGRO DOLCE- WILD BOAR
Living in the countryside in Tuscany means being woken up by gunfire during hunting season. The good side, is often I receive a nice big piece of wild boar meat, cinghiale, like this Christmas. I made a simple version of the boar, leaving out the final ingredients which give it it’s tang. The stewed pork…
Arrosto Fiorentino
This is one of my personal favorites for teaching in classes and for parties. It is so simple to prepare and HUGE effect! When I worked with Dario, we once did this for a party for 200 people that we catered. Dario did get tired slicing, but it was perfect for a large crowds….