In the New York Times this week there’s a recipe for pasta with sardines and wild fennel that is what Sicilians themselves claim as their most authentic dish–probably because it’s so darned…
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Mediterranean food and travel
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Caponata Icon of the Sicilian kitchen Pride of the Sicilian table Eggplant, onions, sweet red peppers, garlic, tomatoes, olives, capers, the whole bathed in a sweet-and-sour agrodolce and olive oil, extra-virgin and fresh, of course! Come join me and…
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I love Sicily at any time of year (except July and August when it’s way too hot for my cool northern blood), but I especially love Sicily in autumn, when the newly…
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More than 120 pasta recipes focused on seasonal ingredients. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. There are few…
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Quick Fix for Leftovers. I roasted a boneless pork loin for company supper, following a recipe in The New Mediterranean Diet Cookbook that I used to make when I lived on the island of…
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Olive Oil in Sicily: An Autumnal Tour October 27 – November 1 at the Anna Tasca Lanza cooking school November 1 – November 7, small group tour of southeastern Sicily Guests are welcome to do…
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Here’s a photo I took a few years ago of the Saturday market in Siracusa, that wonderful town tucked into the southeast corner of Sicily. I’ll be visiting here again in a few…
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Cooking with extra-virgin: It’s not always at the stove. In this farmhouse kitchen in deepest Provence, it’s an aioli, garlic mayonnaise, served with poached salt cod and vegetables but equally delicious with simple…
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Busiate al Pesto Trapanese When a Sicilian friend Gabriella Becchina took me a couple of years ago to Mulini del Ponte, a grist mill in the heart of Castelvetrano, her hometown in southwestern…
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I’m on my way back back to frigid Maine after ten days in Puglia, the region at the tip of the Italian boot where massive ancient olive trees are kings of the…
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Why is AmorOlio going to Puglia? There are a number of reasons, not least the fact that this long skinny region in the southeasternmost corner of the Italian peninsula produces, all by…
