La Buona Tavola

Every two years Genoa hosts the Pesto World Championship. Hundred competitors from all over the world will prepare Genovese Pesto exclusively with a pestleand mortar, using only traditional, authentic and genuine ingredients. The competition is open to everyone: professionals and …

Every year I plant fava beans in my garden and I ask myself, “why?!” The plants take a lot of room in the garden (though they shoot up really quickly, which is fun), the yield is small, and the effort …

Brioche con crema or cream puffs are my favorite desserts. Nothing like the tasteless ones you buy in the bakery. The cream is made from scratch. The smell of cinnamon or cannella together with a whole lemon rind is unforgetable.  …

It was in a little restaurant in the hills of Tuscany where I tasted my first sformato, a light and savory Italian custard or flan.  The word literally translates to ‘unmolded’ and is great fun to pronounce, especially after a …

Even if the sweets associated with Italian Easter—colomba, Sicilian marzipan lambs, yeast breads with colorfully dyed eggs baked into them, to name the most familiar—are a memory soon after the holiday, one cake that is emblematic of the season persists …

When I was little, helping my grandmother make pasta was my idea of a good time.  With her deft hands she transformed flour and eggs into silken pasta sheets so thin I could see through them.  I look back now …

Good gardeners always prepare for what the future will bring them. Now is the time to prepare for those succulent asparagus spears that will appear in the spring. Of course, you can grow asparagus from seed but that will take …

When I was growing up, I watched my mother poach, roast, bake, or grill the fish my father caught on his weekend expeditions to Long Island’s Montauk Point. Some of the tastiest fish were those that other fishermen tossed back …

The numbers of exports of Parmigiano Reggiano cheese has risen of 13.2% last year, the biggest rise in a decade, the Parmigiano Reggiano consortium. The report said the rise had been achieved despite the “continued problem” of foreign imitations of …

Somehow I can’t leave Sicily behind and I’m hooked on Averna Amaro Siciliano.  Call me pazza per gli amari.   I love this genre of liquor; with its complex interplay of flavors, Averna in particular has captured both my heart …