On Friday, May 18th, dynamic father-daughter duo Francesco and Lucrezia Ricci of Agrumato are teaming up with Surfas Culinary District in Los Angeles for a tasting and cooking demonstration featuring their Agrumato olive oils (made from whole fresh citrus crushed with olives). The...
"If you receive too many panettoni for the holidays, this bread pudding is an ideal place to put them to use. Since the bread is quite sweet, whipped cream, gelato, or even a dusting of zucchero al velo (confectioner's sugar) can be too much. Instead, a spoonful of amarena (sour)...
"In the autumn, when the leaves on trees start turning brown and the new, bright green olive oil starts to flow, I crave hearty amaro (bitter) greens such as cavolo nero, broccoli rabe, savoy cabbage, romanesco broccoli, and radicchio tardivo. I make this version during the latter part...
"Eating salad as a first course is one of the many gifts I received from living in Northern California. But Misticanza di Firenze is more than a green salad. The idea is to combine as many seasonal greens and herbs as possible so each bite offers a different blend of greens. In Firenze,...
Farro pasta, rustic brown and rich with nutty flavor, provides a perfect canvas for fall cooking. This casserole is like macaroni and cheese with an earthy flavor, warm and rich from melted cheese and butter. Top with pieces of crispy pancetta or roast pork, or explore other seasonal specialties...
Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple preparation of mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a deeper flavor. We...