Seasonal Recipes

  Easter is a special day for most Italian Americans invoking deep memories of family, childhood and religious obserservance. When celebrating Easter with meals, signs of Spring are used to remind us of the significance and timing of this special …

In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles of oranges, were piles of radicchio with long tender leaves that curl upon themselves, and …

As the season cycles back to Fall and the air begins to chill, the Italian table is frequently graced with delicious roasts that highlight the flavors of the season.  Simple meats are elevated with the flavors of Autunno, whether stuffed …

It’s coming up to Carnival time and bakeries in Italy have trays of ‘chiacchiere’ in their windows. Think a pastry that is thin, crispy, fried and covered in icing sugar….  I knew that would get your attention! We would have these …

The term quinto quarto, “the fifth quarter,” refers to a type of cuisine born from poor, peasant kitchens, and the term itself originates from Rome.The fifth quarter refers to everything that is not included in the four quarters in which …

Spelt, known to the ancient Romans as far, used to be their most common and best loved cereal up to the first republican period (509-264 BC). After, wheat took its place because of its better yield and lower labor costs.   …

These biscuits made during the Lent time are sweets of ancient tradition, produced by mixing sugar, water and almond paste. They are packaged in the form of small donuts and decorated with icing and sarsaparilla or devils (tiny beads of …

Jewish populations have called Italy home since Judas Maccabee sent a contingent to Rome in 161 B.C.  Although their history is wrought with strife, Jewish communities have established deeply planted roots throughout Italy. Their distinct culture has interwoven with the …

Christmas desserts in Italy are usually always associated with panettone and pandoro, and people usually have a firm favorite of the two.  I love panettone for example and I am quite capable of eating a whole one by myself….. in …

The beginning of Spring leaves me craving bright, beautiful sun-filled color in every corner of my world. And my kitchen is no exception. I return home from our local market with armloads of pomegranates and a very special treat when …