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Spaghetti from Gragnano cooked in Amalfi’s lemon zest, fresh squid and Bottarga
It’s official, the summer is over I’m not saying this because the constant forty degrees temperature has finally dropped here in Umbria, nor do I say this because there is ONE cloud in the sky, but because Ladies and Gentlemen, the swimming pool in Allerona [...] 
cooked wild garlic
As I have said before, Italians love to use two topics to start a conversation: the weather and food. To prove this point I want you to know that, first, here in Umbria, it`s finally pouring with rain and second , just before the start of this storm Nick and I were able to recognize and [...] 
Mazzafegato and Lentils soup
Encouraged by the enthusiasm ,curiosity and the desire to test and learn everything ,shown by the new group of students from the Culinary Institute of America ,I decided to introduce them to some of the typical produce of areas protected by THE SLOW FOOD ASSOCIATION. Promoted as an alternative to fast food, [...] 
Crispy fillet of bass cooked with almonds and crunchy walnuts , black olives and raisins. Served with escarole
Imagine my surprise when yesterday, strolling in my vegetable garden I found a couple of vegetables that had survived all the winter snow and frost that we had had less then a month ago, roman cauliflowers a [...] 
Green Tagliatelle made with parsley served with a aubergine pesto
While on my morning run today I met Salvatore , a very fit 80 year old ,he was busy pruning his olive trees. Ciao -I said- would you mind if I bring my car later and load up with some of your cut olive branches for [...] 
red pepper sorbet
This last week has been really tough. More and more snow has meant we have been unable to interact with the outside world. It’s been 14 days where the snow has completely ruled our daily activities. But we`ve done very well and survived without killing each other ! (Happy S. Valentine’s day!)
We do [...] 
Tagliatelle and wild mushrooms
The other morning as I was making the coffee ,Nick who had been outside letting our goat Hilda into the field, came running in ,grabbed a basket , a knife and hurried back out . Five minutes later he returned with a mountain of wild mushrooms. Fantastico ! Especially as [...] 
Small knots of green paste made with parsley, filled with chestnut and ricotta cheese and served with Pioppini mushrooms . A few weeks ago, on a beautiful Autumn afternoon ,we went to meet our good friend Fumo . He had kindly offered to introduce us to some other local people who kept goats. Our [...] 
Etruscan soup
Thursday afternoon I was in total panic, but let me start from the beginning . Some time ago I had been contacted to do a cooking class for a group of American students. The idea was to cook some local old recipes linked to the region . Great I thought and [...] 
Jackie's pumpking soup
This week has been once again full of activate . First off, we had the olives to pick . Two days of intensive labor . Thanks to our friends and family we managed to pick a bumper crop ( 450 kg ), which we hope when crushed will give us about [...] 
Ravioli filled with pumpkin, ricotta cheese amaretti biscuits and nutmeg, served in butter and sage I am very sorry if you have been worrying about what has happened to me but the last week has been very hectic ( no we haven’t left the hand brake off the car again and no there hasn’t [...] 
Ravioli stuffed with figs, pecorino cheese and chopped hazelnuts. Before anything else, I have an important announcement to make . Hilda our goat is back home after the terrible drama of last week .We had brought her to our garden eight years ago with the idea that she would solve the problem of keeping [...] 
Red chilies from my vegetable garden Ciao everyone, no I haven`t won the lottery and escaped to exotic horizons (I wish ) or been the typical Italian and when August came closed everything down to go on vacation for a month !!!!! Yes, yes if only…..although the second option is closer to reality….. I [...] 
sweet and sour onions Hi, no I haven`t been stuck up an olive tree for the last week ! I have been laid low with a bad attack of flu and only just managed to crawl out of bed. Full of enthusiasm, I took a walk in the garden to check what needed to be [...] |
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No olives, no harvest, no party...BUT..
Homemade ravioli stuffed with pumpkin and Saronno amaretti biscuits, served with butter and sage sauce
It’s November and normally we are preparing for our annual olive harvest . Some friends have already sent emails asking to join us and the students from the University of Arizona in Orvieto say they are full of energy, [...]