Legend has it that two gods once competed for the patronage of an Ancient greek city, and the people decided to choose based on what gifts the gods would offer them. The sea god, Poseidon, offered them the gift of water, essential for life. The goddess Athena offered them the gift of a single […]
Quick guide to Italian ingredients: Olives Read More »
In my video about bringoli, I promised you a sauce recipe to serve with them, and here it is. This is one of the most traditional ways to serve pici, pinci, bigoli, or bringoli—as I said in the video, take your pick. All’aglione translates as ‘with a lot of garlic’ and that’s the key to this
Salsa all’aglione: Garlic and tomato pasta sauce Read More »
This hand-rolled pasta is popular all over Tuscany with local variations on the name. My local town of Anghiari calls them bringoli and even has a festival dedicated to them in early November. Visit the festival and watch as I show you how to make them, just like an Italian would, in the video above.
Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV Read More »
As you may have seen from this week’s video, on Saturday I attended the annual white truffle festival in Città di Castello, the area around which is renowned for the quality of its truffles. A facebook friend of mine recently asked me ‘Why are mouldy old lumps scrabbled from the autumn ground the source of
All about truffles: white truffle risotto Read More »
At 43 degrees north, 650 meters above sea-level, and almost perfectly halfway between the two Italian coasts, Caprese Michelangelo enjoys four, very distinct seasons. So, after one of the hottest summers on record, we are now halfway through autumn and preparing for, perhaps, two weeks of forced hibernation, when the snows come in January.
Winter warmer 1: Tuscan sausage, brussels sprouts, and walnuts Read More »
How a trip to meet my family resulted in tasting a now popular, but then unheard of dish for the first time.
First contact with a classic Read More »
