Balsamic vinegar is one of the most well-known Italian contributions to the culinary world, now a basic condiment found in many kitchens here in the US. It is common all over Italy, we find it at every table in the … Continue reading
It is asparagus season both here and in Italy, so I’ve been reading and cooking a lot with it lately. The first shoots of the season are even appearing up here in the cold north woods of Maine. I included … Continue reading
Last June, we welcomed James Beard Award winner Susan Regis as a Master Guest Chef on our Chefs on Bikes tour in Italy. One of the dishes we cooked with her was a braised pork belly. We did have a … Continue reading
It’s hard to find someone who doesn’t love a great pizza. With the endless array of possible toppings, you can find something for just about any palate, from the most adventurous of eaters to the pickiest of youngsters. Pizza ‘like’ … Continue reading
A classic Italian pasta preparation known the world over, pasta alla carbonara is a quintessential example of Italian peasant food. Stories as to its origin are many and varied, and you will find versions of it all over Italy, with … Continue reading
