It’s a tradition in Italy, one I honor and respect each time a new year rolls around: lentils for Capo d’Anno, the top of the year, almost…
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Beans
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Salvatore Denaro, a great Sicilian-Umbrian chef, joined our Tuscan cooking classes at Villa Campestri (Speaking Tuscan in the Kitchen/AmorOlio May 2012), and gave us a whole new repertoire of very beany spring…
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When people ask what’s the best time to come to Tuscany, I usually answer: In the fall. That’s when the weather is glorious, warm days, cool nights, lots of golden sunshine, markets…
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I’m a bookworm at heart, my mother always said so. Give me a good book, fiction or not, and I’m lost in another world, absorbed in the lives of strangers and gone…
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Friends who are vegetarians are arriving next week to help with the olive harvest and I’ve been trying to come up with hearty, filling, main-course vegetarian dishes that will not mean a…
