During the golden days of autumn, when the vendemmia, the grape harvest, is in full swing, Tuscan country bakers take advantage of the abundance of wine grapes to make schiacciata coll’uva, an…
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Antipasto
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I discovered a 3-liter tin of 2009 olive oil (our own pressing) when I was cleaning out the cantina last week. Unaccountably it had disappeared into a dark corner and stayed there,…
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Friends who are diabetic (Type I) are coming to stay at Villa Campestri next week. We wanted to do a special menu–no pasta, no bread, but still very Tuscan–to fit their dietary…
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Yes, I know, it’s too late for Easter but today is Pasquetta in Italy, an official holiday (banks and post offices closed, no newspapers) when by ancient tradition people consume the leftovers…
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Mhammara: pronounce it muh-HAHM-ra, or just call it Turkish red pepper sauce, anyway you say it this bright and spicy, fragrant sauce or dip is a welcome addition to holiday tables. The…
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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…
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“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…
