Tuscany Spring 2013 AmorOlio
March 25 – 31 and April 22 – 28, 2013, at Villa Campestri, the world’s only olive oil resort located in the hills above Tuscany’s Mugello valley just half an hour north of Florence. READ HERETUSCANY AUTUMN 2013: AMOROLIO
OCTOBER 21 – 27 Plans are shaping up for our autumn AmorOlio program, October 21 to 27, 2013, at Villa Campestri (“the world’s only olive oil resort”), in the hills above Tuscany’s Mugello valley just half an hour north of Florence. READ HERE-
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Category Archives: Pasta
Rich Baked Easter Pasta (Sagne Chine)
Time: 2 hours 1 1/2 lemons 3 large artichokes 1/2 pound fresh pork sausage (hot or sweet or a mix), skins removed 1 1/2 cups freshly grated aged pecorino, caciocavallo, or Parmesan cheese 4 large eggs, 1 raw and 3 hard-boiled, peeled and sliced into wedges Freshly ground black pepper 1/2 cup unseasoned bread crumbs,
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Maine Shrimp Ceviche
Maine shrimps, because they’re naturally so tender, should marinate only briefly, so don’t try to do this in advance. More than 30 minutes in lime juice and you risk turning them to mush. For 3 to 4 servings you’ll need: about half a pound of fresh, peeled Maine shrimps; the juice of half a lime;
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Also posted in Fish and Seafood, Maine, Recipes Leave a comment
The Shrimp Have Landed
Adapted from Article published in Zester Daily http://www.zesterdaily.com/cooking/379-maine-shrimp-in-season Maine fishermen are hauling in tons of the sweet, small Northeastern favorites. It’s shrimp season in Maine. In these coldest days of winter, small, sweet, tender Maine shrimp — aka Icelandic shrimp and Pandalus borealis — head south from the Arctic into the relatively warmer waters off
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La cucina di Salvatore