Newsletter

Ciao amici,   I hope everyone is staying warm and enjoying this year’s winter Olympics in Milan. The breathtaking views of the Alps and chic city shots have been making me hungry for one of Milan’s signature dishes: il risotto alla milanese (risotto with saffron).   This cozy rice porridge starts with butter as Milan is in continental Italy, far north of the olive groves used to make olive oil. While cooking the Carnaroli rice in broth, a pinch of saffron is added, bringing s

Ciao amici, I hope everyone’s holiday season is going smoothly so far, we just have a few days left before Christmas! If you’ve ever been to Italy around Christmastime, you will notice that every piazza, church and home has a nativity scene set up. Big or small, the nativity scene ( Il presepe  in Italian) is a fundamental decoration because unlike Christmas trees or Santa Claus, it originated in Italy.   The first nativity scenes were painted on the walls of catacombs by ear

Ciao amici, I’m sure that most of you have Parmesan cheese in your fridge, but what kind  is it? We usually refer to Parmesan as one single type of cheese but there are actually several different types with distinct flavors and textures.   To start, Parmesan is a DOP cheese, meaning that it must be produced according to precise rules, amongst them is the aging process at the caseificio  (cheese factory) before can sold. The longer Parmesan cheese ages the more aromas and text

Ciao Amici, Every place has its signal that summer is coming to an end. Here in New York, it’s when the red, white and green tinsel goes up on Mulberry Street for the San Gennaro Festival. In Florence, it’s the arrival of Schiacciata all’Uva, a two-layer focaccia baked with fresh wine grapes.   The origins of this seasonal treat are believed to have started with the Etruscans and the recipe been passed down ever since. Today, the dish is deeply rooted in Tuscan tradition and

Ciao amici,   Who doesn’t love a bowl of cherries? There’s an Italian saying, “Kisses are like cherries: one always leads to another” and as someone who just got married two weeks ago, I couldn’t agree more!   Ciliegia  (chee-lee-eh-jah), cherry, is one of the few difficult words to spell in Italian. I’ll spare you the etymology of this word so we can just sit back and enjoy the cherry flavors Italy has to offer.   Cherries are grown all over Italy with Puglia, the heel, bein

Ciao Amici!  When cooking and eating pasta, I always do my best to uphold Italian traditions, such as pairing the correct pasta shape...

Ciao amici, I was in Japan last week enjoying the delicious cuisine. I’ve been there a few times and LOVE the food, but to be honest,...

Ciao amici,   History isn’t sure how chocolate first arrived in Italy, but we do know that since its first European record in the...

Ciao amici, Buon anno!  I hope everyone’s New Year is off to a good start.   While it’s cold and windy here in New York, one of the perks...

Ciao amici, Buone feste ! I hope everyone is staying warm and preparing some of your favorite meals on this Christmas Eve.   While I...

Ciao Amici!   Have you ever eaten a food while on vacation and thought – I’ll never have this at home? This is what I thought for a long...

Ciao amici! Spring is flying by, and fresh greens have already sprouted. Italy teaches us to enjoy produce at their peak season. Growing...

Ciao amici,   Buon autunno ! Today is the first day of Fall and I am so excited for the best part of the season, in my opinion, desserts!...

Carissimi amici,   I spent nearly every Christmas of my early adulthood in Italy. My best friend, Cristiano and his family warmly...

Ciao Amici, What does “finishing oil” make you think of? Perhaps the last step of lacquering wood or a hair product for healthy shine. ...