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    Low Carb

    Steamed Cauliflower with a Balsamic, Caper & Anchovy Dressing

    October 30, 2020

    EA9C134F-E6ED-41FB-80DA-9F5F75D7B306

    Cauliflower and balsamic dressing is a wonderful way to serve this delicious winter vegetable.For those of you who live in Italy, or have visited Italy, you will surely have noticed how delicious the vegetables are on restaurant antipasto tables. The vegetables are served at room temperature...the ideal temperature for flavor to come out to its...

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    Parboiled Baby Turnips Sautéed in Olive Oil and Garlic

    April 25, 2020

    Parboiled Baby Turnips Sautéed in Olive Oil and Garlic

    Springtime is the perfect moment to find beautiful baby turnips. You won’t always find them in the market but when you do grab them and whip up this delicious Parboiled Baby Turnips Sautéed in Olive Oil and Garlic dish. You may think turnips don’t appeal to you and that their flavor is too strong:  think again!...

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    Fennel, Orange & Olive Salad

    February 6, 2019

    Fennel orange and olive salad contorni

      There's nothing like the fresh crunchy flavor of fennel bulbs and they're a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a to slice fennel paper thin for your salad. Fennel tends to turn brown so toss the fennel slices in...

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    Roman Style Stuffed Artichokes

    January 30, 2018

    Roman style artichokes

    Roman Style Stuffed Artichokes are delicious served with a few slices of lemon and some calamint leaves. All winter long the market is full of globe, or Roman, artichokes. There are so many delicious ways to prepare them, but the best way is Roman style stuffed artichokes, or Carciofi alla Romana.I usually buy artichokes that...

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    Preserved Lemons

    February 25, 2016

    Preserved Lemons In Jars are great for making chicken tagine

    I first tried preserved lemons last spring in San Francisco and loved them immediately. What attracted me to preserved lemons was finally having a new recipe to help me use the dozens upon dozens of lemons our trees produce every year. I love limoncello, who doesn't, but we make it every year. I'm always racking my brain to come up...

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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