The history of the Torta Caprese I love a rich moist dark chocolate cake and there’s none better than this classic Torta Caprese – Chocolate Almond Cake – from the exquisite island of Capri. There are lots of stories about where the original recipe comes from but the history that makes the most sense to…
Italian
Flavors of the Liguria Region – the Best Food and Wine – Podcast Episode 26
Where is Liguria? Right up at the top of Italy along the coast as the Mediterranean curves left along the Ligurian Sea you’ll find the Liguria region and its best food and wine. It’s an arch of land above the Ligurian Sea made up of of four different provinces: Imperia, Savona, Genoa, La Spezia. Along…
Pan Seared Sea-bass with Cherry Tomatoes and Chickpeas
I love a recipe that’s simple and delicious that I can make all in the same pan. A heavy bottom nonstick skillet like cast iron is ideal. If the olive oil gets too dark after you cook the fish you can always change it to cook the tomatoes and chickpeas. Personally I love the seared…
Molise Region Food & Wine Guide: 5 foods you have to try! – Podcast Episode 24
The Molise region, although very small, has a culinary heritage all its own and there are five foods you absolutely must try. In Podcast Episode 25, Molise Food & Wine Guide, Lori DeSanctis from Molise Cuisine was back with me to give me a roundup of the very best food and wine in the Molise…
Zucchini Parmesan and Prosciutto
Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini. No frying or precooking needed! It’s not fair to call zucchini a weed but in many ways it acts like one in the garden. It self-propagates from year to year from any seeds left…
The magic of Pasta Grannies: a chat with creator Vicky Bennison – Podcast Episode 17
Don’t miss this wonderful interview and chat with Vicky Bennison from Pasta Grannies. Her videos of octogenarian (and older) Italian women making homemade pasta are captivating and heartwarming. Plus they dig deep into the hundreds upon hundreds of different pasta shapes throughout Italy. Vicky’s Pasta Grannies brand started off six years ago and she realized…
How Italy Protects Its Food and Wine – Podcast Episode 12
Italian Food and Wine Classifications What are all the Italian food and wine acronyms and classifications, what do they all mean and why do they matter anyhow? They are all part of how Italy protects its food and wine. In today’s podcast episode Michele Di Pietro from @mangiawithmichele and I chatted about Italian food labeling…
Easy Lemon Spaghetti – or use your favorite pasta shape!
If you haven’t figured out what to make for lunch today then go for a great plate of easy lemon spaghetti! I hadn’t made this spaghetti with a creamy lemon sauce for a while and since we have a wonderful lemon tree that yields lemons year round it was perfect. Best to use untreated lemons…
Spaghetti with a Spicy Tomato Anchovy Sauce
, Spaghetti with a Spicy Tomato Anchovy Sauce is one of my favorite pasta dishes and incredibly easy to make! If you think you don’t like anchovies you might actually change your mind once you try them in this dish. They’re not the hero ingredient here but instead they add rich flavor and wonderful umami…
Spring Ravioli: Stinging Nettle and Ricotta Filling with Spring Peas, Fava Beans & Asparagus
I’m still strongly in foraging mode, and stinging nettle is abundant. Along with seasonal spring vegetables I’ve thrown all these ingredients together to make a wonderful spring ravioli recipe. We’re in that magic moment of springtime when there’s an abundance of newly harvested fava beans and spring peas, and wild asparagus. It’s wonderful to be able…
The Lunigiana, its history and its food – Podcast Episode 8
In today’s Flavor of Italy Podcast – Episode 8, James Martin – travel writer, photographer and all around expert in off the beaten track spots in Italy – shared fascinating details about the Lunigiana in upper Tuscany. The Lunigiana, where James & his wife Martha Bakergian have a home and spend five months every year,…
Peperoncini and ‘Nduja, the darlings of Calabrian Cuisine – Podcast Episode 7
Peperoncini – hot chili peppers – and ‘Nduja, the darlings of Calabrian Cuisine, are used to add delightful heat to dishes in Calabria and throughout Italy. Italians add heat to their food with peperoncini, or hot chili pepper. The peperoncino is a mainstay in Calabrese cuisine and is celebrated each September in the lovely coastal…