Airports Gearing Up for More Baby Boomer Travelers. No More Orphanages and No More Volunteers. Are We Too Old to Stay in Hostels? Photography Workshop in Northern Portugal. PHOTOGRAPHY WORKSHOP IN NORTHERN PORTUGAL. Capturing the essence of northern Portugal. From there, we move north to Porto.

The Glorious Pasta of Italy. The Glorious Soups and Stews of Italy. The Easter bread at our house was sweet. It was studded with raisins and fragrant with anise, vanilla, and orange zest, and I loved it toasted and buttered. Baci di Dama al Caffe.

Italian Food, Wine and Travel. This summer, Stefano finished our outdoor kitchen, complete with a wood-burning pizza oven. The obvious solution, therefore, was to make our own. In Rome, there are. Or perhaps a pizza with.

WRITING ABOUT THE GOOD STUFF IN ITALY. I know I go on and on about quality, but there is a reason. The way I cook, and the recipes I publish here on this blog, often have just a handful of ingredients.

In Praise of Longer Meals, plus Recipes for Eggplant Purée with Saffron and Pistachios and Pan-Roasted Chicken with Parsnips and Shallots. March 26, 2018 by Erica. By Baccio Maria Bacci, 1926. One possible drawback to a lengthy dinner is too much drinking. A problem for me, at least. Buy a decent-looking pitcher and fill it with good tasting water.

What Our Readers Are Saying. Sauces, Baked Goods, Beverages, etc. Sauces, Baked Goods, Beverages, etc. Sign up for email updates. How to Use This Site. What Our Readers Are Saying. Sauces, Baked Goods, Beverages, etc. Sauces, Baked Goods, Beverages, etc. Sign up for email updates. Spring is finally here you say? Well, not around these parts.

One of the loveliest days of my summer in Italy was a farm-to-table cooking class called Abruzzo Country Cooking.

And here was our restaurant, called Pepenero. This is what it looked like immediately it was presented before me. Then place the sliced squid in a bowl. Coat the squid with som.

Dedicated to Italian Food, Wine, and Other Marvelous Things. Some days, I tell Stefano that I might just drop everything and become a pastry chef. Specifically, an Italian pastry chef. Delicate, nuanced flavors; simple, natural ingredients; satisfying, but not decadent or overdone.