For all you ladies out there, let me ask you a question. Have you ever bought a beautiful dress and a pair of heels that you absolutely love but have only worn once or twice? Maybe you splurged on the items or found them on sale, maybe you bought them for a wedding or a special date. Regardless of how much you love them, they sit at the back of your closet collecting dust while slowly making their way to becoming vintage. It’s a waste that can be avoided. You just need reasons to dress.That tagline is also the blog name of my newly acquainted fashion blogger friend Angie Nardiello (in the black dress) who suggested that we get dolled up and enjoy an aperitivo (aperitif) together.
Photo Credit: A Reason To Dress
Angie is a Canadian expat who I met through our lovely mutual American friend Adrienne (pink dress). Within the first five minutes of meeting her, she suggested putting together this summer cocktail style evening. Adrienne was to host at her beautiful house, Angie was to coordinate our outfits and I was to prepare the menu.
Photo Credit: A Reason To Dress
Here are some tips to executing a beautiful summer aperitivo:
Smoothie bowls are a huge food trend these days, and what’s not to love? Eat them as a healthy breakfast, lunch or a snack. Pack them with superfoods to jumpstart your day or keep you going when you need a burst of energy.
So what is the difference between asmoothie and a smoothie bowl? Two things:CONTINUE READING!
While you may think of an omelet purely as breakfast fare, in Italy the frittata, a similar egg-based dish, is much more versatile and commonly eaten for lunch, happy hour or dinner.
While traveling in Italy, you may find a rectangle of frittata served in a sandwich on crusty Italian bread, or cut in small squares and jabbed with toothpicks to be accompanied by a CONTINUE READING
Christmas wouldn’t be Christmas without gingerbread cookies :: biscotti pan di zenzero . The problem with a lot of recipes is that the gingerbread cookies turn out too hard, have too much spice or are too sweet. This recipe is the perfect compromise: crunchy on the outside, soft in the middle and has the perfect balance of flavor, not too sweet nor too spiced.
I made this recipe for an event at Smeg in Milan, Italy last week. They were a hit among the kids and the moms that stopped by the store for an afternoon cookie break. And, we packaged up another batch in cute red bags to give away at the evening Christmas party where I also madeCONTINUE READING
Mr. Italicano and I were recently in Sardegna, an island off the west coast of Italy. Sun. Beaches. Wine. Seafood. Relax. It was the first time in months where we actually unplugged from our busy schedules. It felt so good to take things slow :: piano, unwind and detach from the online world. Well…almost. I couldn’t help resist posting some photos of Sardegna, it’s just too beautiful not to share!
Now we’re back in Correggio, Emilia-Romagna and are melting in the humid heat. These hot days kill any ambition that I have to cook things on the stove, let alone bake. Thanks to the tormenting tiger mosquitos outside I’m not too big on grilling either. Therefore, I look for recipes that I can make quickly and that will yield a large batch so we can eat leftovers for a few days and I can stay out of the hot kitchen. My go-to summer meals are quinoa salads (constantly substituting in season vegetables) or soups that are delicious when eaten cold, like this delicious pea and basil soup. Depending on where you live, you still may be able to find fresh peas in the market or garden; otherwise, frozen ::surgelati peas work just dandy as well. (I usually buy a lot of fresh peas when they are in season and then store them in the freezer to use in the following months.)
Even though it’s hot and humid :: umido and I don’t have much desire to cook, I have been recipe testing like crazy for my upcoming cooking show events (July 9th, 16th and 23rd) that will take place at the new Smeg store in Milan! I’ve created a number of delicious new recipes based on different themes using Smeg’s new 50’s style kitchen line of small appliances (stand mixer, toaster, blender and kettle). You can check out more details about my July events here on this website. I hope to see you there in person!
Note for all email subscribers: I haven’t disappeared! This week I realized that there was a technical problem with my recipes being delivered by email. I don’t want to fill your inboxes with the 12 recipes since then, so go directly to my blog if you are looking for more yummy recipes!
Raise your hand if you don't like to cook when it's hot. Okay, then this recipe is for you. A great soup to be eaten cold during these hot summer evenings.
Bring the water to boil in a medium sized soup pot. Add the carrots, celery, onion and garlic. Boil for 10-45 minutes depending on how much of a hurry you are in. The more you let the broth boil, the more flavorful it will be, although I’ve also let it boil for just 10 minutes and it works just fine.
In the meantime, heat the extra virgin olive oil in a large skillet and add the onions. Cook over medium heat until they are soft, about 5 minutes, stirring often. Add the peas and one ladle of the broth that you are preparing.
Toast the bread in a toaster and whiz the slices into breadcrumbs using a blender until coarsely ground. Put the breadcrumbs in a medium sized skillet, add a swirl of extra virgin olive oil and the fresh herbs. Toast for 3-4 minutes until golden and slightly crunchy.
Filter the broth with a fine mesh strainer and return the liquid to the soup pot. Pour in the pea and onion mixture and bring to a simmer for 10 minutes. Let cool, then whiz in a blender. This soup is fantastic cold or reheated. Serve with a swirl of extra virgin olive oil and the herb breadcrumbs.
So what is the difference between a smoothie and a smoothie bowl? Two things: 
