Nancy Harmon Jenkins Presents: Puglia Autumn 2014 AmorOlio
October 12 - 18 and November 9 -15 2014: Puglia! We are going to introduce you to the olive harvest and the culinary delights of a region I first wrote about back in the 1990s and have been visiting regularly ever since.
Recipes from around the world

An old Maine tradition

An old Maine traditionApple pie for breakfast! My first job many years ago was at a B&B on a sheep farm where the farmer had his breakfast after tending his animals and before going off to his day job–he was a foreman at the Knox Woolen Company. Mr. Keller always had pie for breakfast, year in and year […]Read More
Posted in Ingredients, Maine, Sweets and desserts | Leave a comment

Maine: the way life useta be

I came across these words of Cleveland Amory while scrolling (strolling) through some old files this morning. It’s sort of descriptive of some parts of Maine (not all of it, not yet): The following groups have come to the social resorts in this order: First, artists and writers in search of good scenery and solitude; […]Read More
Posted in Maine | Leave a comment

Peaches

PeachesCortona:–The new season Valdichiana peaches, just  starting to come in, are full of the most incomparable flavor. How to describe it? Words fail. I could say wine, I could say honey, I could say blossoming flowers, but nothing quite does justice to the taste of a ripe peach. I have to eat my fill and […]Read More
Posted in Italian Food and Travel, Posts | Tagged , , | Leave a comment

bistecca chianina

bistecca chianinaMy friend Roger asked me to write about this phenomenon, the bistecca chianina, which is much written about, much misunderstood, and much misrepresented. We had dinner, Roger, his wife, a coupla friends, and I, last week at an old Cortona restaurant called La Loggetta. It has had its ups and downs over the years and […]Read More
Posted in Italian Food and Travel, Posts, Restaurants | Leave a comment

AmorOlio in Puglia for the olive harvest

AmorOlio in Puglia for the olive harvestThis is Rosy Grottoli, chef at Masseria Fumarola, which will be our home in October and again in November for AmorOlio in Puglia, six days honoring the cuisine and culture of the Heel of the Boot, as Puglia is happily known. That Puglia also produces more than 50% of all the olive oil made in […]Read More
Posted in AmorOlio Programs, Italian Food and Travel, Olives and olive oil | Leave a comment
  • Pre-order New Book!

    Screen Shot 2014-12-10 at 3.01.30 PM


    Virgin Territory: Exploring the World of Olive Oil
    To be published February 3rd by Houghton Mifflin Harcourt.
    Pre-order from Amazon.com


    "This is the definitive book on olive oil, and one that should change the way you shop.”

    -- Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook

    "Virgin Territory is smart, fun to read, and relevant--thank you Nancy, once again, for such good work.”

    -- Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

    “Nancy Harmon Jenkins is the leading American authority on olive oil. No doubt about it."

    -- Arthur Schwartz, author of Naples At Table and The Southern Italian Table



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