A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...
Sardinia, cradle of history and special traditions, holds within also plenty of culinary secrets. Let’s ideally travel to the west of the island. We...
Valle d’Aosta: “heaven for men, purgatory for women, hell for mules,” but certainly delicious for our palates! Among mountains and castles, up there...
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,...
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...
You want clear lights on the tree, I think multi-colored are prettier; you prefer ham on the holiday table, I say turkey is tastier; you rock out to...
As big as a Robin’s egg, mildly tart with a hint of sweetness, and just-perfect chewy only begins to describe an Ascolana olive. Biting into one is a...
