-Now adding to this list of favorites is pureed persimmons with Acacia honey and walnuts-
I have a love hate relationship with persimmons: I love the flavor, but I hate the texture. It’s soft, squishy and the occasional “slurp” slips out when you eat a persimmon with a spoon. I despise that noise; for me it’s worse than nails on a chalkboard. How to get around this problem? READ MORE
It was only fitting that I made Barolo Risotto with Radicchio and Fontina this week. First off, the color is perfect for an upcoming romantic Valentine’s Day dinner, and secondly, there is wine involved. Every since I passed the AIS Italian sommelier exam last week, I have been finding every excuse I can to open a bottle of wine :: vino and analyze the liquid inside. Studying is absolutely important, but to really get to know wine, a lot of field work is required. Poor me. 🙂
Although any good red wine can be used for this recipe, I’ve selected Barolo as my wine of choice. Why? For starters, what they taught us during the wine and food pairing part of the sommelier course, is that a recipe made with wine should ideally be paired with READ MORE
During Carnival in Italy, fried desserts are everywhere—it’s part of the tradition. Occasionally you can find some sweets where you can get away with baking, like these tortellini dolci, yet for other desserts like lattughe, fried crispiness is a crucial factor.
Instead of proposing one of my usual lighten-up recipes, this week I’m spotlighting my mother-in-law’s traditional Carnival recipe. (Thank you Patrizia!) Depending where you are in Italy, READ MORE
In Italy, the famous Carnevale season kicked off and will end February 9th, known as Martedì Grasso or Fat Tuesday, which is the last day before Ash Wednesday and the start of Lent. The word Carnevale comes from the latin word carnem levare, which means to “eliminate meat”. During Carnevale, food is often consumed in grand quantities, before starting Lent and a period of fasting that lasts until Easter.
The typical Italian desserts that are eaten during Carnevale are READ MORE
The festivities are now over, and the new year has kicked off. Start right: incorporate healthy meals into your daily diet, like this Green Detox Smoothie that can be eaten for any meal or as a healthy and energy boosting snack. If you are in Milan and want to learn how to make delicious smoothies :: frullati and other healthy meals, come join me tomorrow at the Smeg store. Sign up asap (the event is tomorrow: Thursday, January 21st!), on the Smeg Moscovawebsite.
In today’s fast paced world, it’s not always easy to eat healthy :: mangiare sano. I’m often tempted to buy ready-made food, especially when I don’t have a lot of time or don’t feel like cooking. However, I try to resist. I always check the nutritional facts on the back of the product. If it’s made with whole, natural products, then it’s okay for me. If it’s made with CONTINUE READING
It’s a classic recipe that can be adapted in many ways. Some of my favorite combinations include:
I have a love hate relationship with persimmons: I love the flavor, but I hate the texture. It’s soft, squishy and the occasional “slurp” slips out when you eat a persimmon with a spoon. I despise that noise; for me it’s worse than nails on a chalkboard. How to get around this problem? READ MORE
