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Antipasto

  • Tuscan Harvest

    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…

  • A Reinforcing Salad for Winter

    I’ve been playing around this week with a rather wonderful salad traditionally served in Naples throughout the Christmas holidays—which, as you know, actually extend from the Feast…

  • caponata

    Sicily Summer Treat: Caponata

    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,…

  • oven-roasted peppers/peperoni imbottiti

    Lightly Stuffed Roasted Peppers

    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…

  • Crostini Neri for Easter

    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…

  • Carciofi in Tortiera

    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…