It’s that rarest time of summer, late August to early September, when for just a few short weeks it feels as if Maine has taken off for the Mediterranean. The…
southern Italy food and travel
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It was a pleasure to see Julia Moskin delve deeply into olive oil in a recent New York Times article (https://tinyurl.com/y4bgq2ph) Extra-virgin olive oil is such a unique ingredient, so important…
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L’orto del professore, the professor’s garden, is riotous, an unruly tumult of beans and squashes, tomatoes and peppers, cabbages, kale, lettuce, cucumbers, and wild things too. When I visited il professore a…
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The fish monger and the chef both refer to this as “dirty” squid, meaning it hasn’t been cleaned and still has its grayish-purplish outer skin, which gives it tremendous flavor, much nicer than…
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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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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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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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After four or five years in Tuscany, we’re heading out to greener pastures—or I should say fresher olive groves—to continue exploring great extra-virgins, great cheeses, great wines, and the fabulous cuisines of…
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These are the bulbs of wild hyacinths, tassel or grape hyacinths to be precise, Muscari racemosum. They are treasured in Puglia where they’re harvested in the wild in late winter and early…
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Drop me into any town in Italy and if there’s a market to be found, my instincts draw me to it. One clue I look for: little old ladies overburdened with plastic…