Category Archives: Antipasto

Last minute treat for the holidays

December 24, 2011
black and blistered roasted red peppers, ready for peelingRoast the peppers, toss in the processor, give a quick buzz, and you're good to go.Read More
Also posted in Meze, Middle East, Recipes, Sauces and condiments | Leave a comment

Carciofi in Tortiera

May 10, 2011
These plump beauties are called cimaroli, because they come from the top of the plant.It’s artichoke season in Tuscany. Markets are full of these wonderfully weird-looking vegetables which come in half a dozen different varieties, ranging from big fat round globe artichokes, very similar to what we have in America, to gorgeous, long and slender, purple tinted ones. Most of the artichokes here lack the prickly centers that make Read More
Also posted in Italian Food and Travel, Italy, Recipes, Savory Pie | Leave a comment

Spring Tonic from Tuscany (or maybe Umbria)

April 10, 2011
Spring Tonic from Tuscany (or maybe Umbria)“This,” declared Salvatore Denaro to a room full of attentive cooking students, “is the most generous plant in the entire vegetable garden.” He held aloft a bushy stalk of cavolo nero, a Tuscan favorite green often called in the U.S. lacinato kale or dinosaur kale. It’s essential in Tuscan winter dishes, but surprisingly little known Read More
Also posted in Bar Snacks, Italy, Savory Pie | 3 Comments

  • SPEAKING TUSCAN IN THE KITCHEN/ LA CUCINA PARLA TOSCANO

    May 20 - 226, 2012, Villa Campestri, Tuscany A Tuscan cooking course with Nancy Harmon Jenkins for details click HERE

  • Recent Posts

  • Categories


  • join our mailing list
    * indicates required
| Website design by Mi and Mo Design