Introduction to the Food and Wine of Puglia
[There is a video that cannot be displayed in this feed. Visit the blog entry to see the video.] http://www.ciaprochef.com/apulia/index.html?source=HomeBanner&segment=Apulia Copyright The...
View ArticleNew Year’s Day luck
January 1, 2011 (1/1/11) I’m a bookworm at heart, my mother always said so. Give me a good book, fiction or not, and I’m lost in another world, absorbed in the lives of strangers and gone until the...
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Sicily summer treat: Caponata
caponata on an old Spanish plate from Talavera de la Reina I discovered a 3-liter tin of 2009 olive oil (our own pressing) when I was cleaning out the cantina last week. Unaccountably it had...
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Ricotta – a true story
Massimiliano Mungilli, master cheese-maker This is Massimiliano Mungilli who makes fine, raw-milk pecorino cheeses, just as his father and perhaps his grandfather did before him, high on a hillside...
View ArticlePeposo Toscano (Slow-Cooked Peppery Beef Stew from Tuscany)
This recipe, from my book Flavors of Tuscany (1998), comes from Dario Cecchini, the internationally famous butcher of Panzano, a village just off the highway through the heart of the Chianti country...
View ArticleTime for dead man’s bones
Some people claim Halloween is their favorite holiday. Not me! I respect its origins in Samhain, the Celtic celebration of harvest’s end and remembering those who died in the previous year, but its...
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