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Posted 09/02/2014

SOLD OUT – Extra Virgin Cook Book \ Pop Up Dinners in Brooklyn – SOLD OUT

It has been a long summer. The girls and I have returned from Italy a couple of weeks ago; we finished shooting the 5th Season of Extra Virgin and we also enjoyed a few glorious days of vacation with friends and family.

We have returned ready to hit it hard. Debi has a new TV series that will start shooting this September, we are getting ready to film an Extra Virgin Thanksgiving Special episode for Cooking Channel and the New York Wine and Food Festival is quickly approaching. Continue Reading…

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Posted 07/25/2014

Coffee Cream Tart

We are right now having a blast in Fiesole, shooting the 5th season of Extra Virgin. The girls are running through the fields chasing hares and pheasants, Debi is obsessively buying table cloths, dishes and whatever else she “feels” our little Pink House needs, and uncle Robert has been dividing his time between befriending our local construction workers (especially the ones wearing tank tops) and walking through town in search of a wet-shave. Continue Reading…

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Posted 07/08/2014

Speck and Mustard Green Pizza

Pizza is the perfect template for being creative with food. You can pretty much put anything you want on the dough, sweet or savory, bake it and at the very least it won’t be bad and it’s always a lot of fun. To make it really good, however, can be a little trickier.

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Posted 06/28/2014

Porcini Carpaccio

Porcini mushrooms are truly a gift of nature, and a blessing for anybody with a passion for food. Leonardo Da Vinci is quoted saying that “Simplicity is the ultimate sophistication”; nothing could be more true about this wonderful ingredient.

The following recipe for the carpaccio is extremely quick and easy, and in its incredible simplicity will deliver the pure flavor of the Earth to your palate.

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Posted 06/20/2014

Coffee Gelato

Gelato in Italy is an ubiquitous food item; every city has a “best Gelateria in town”, every region has its very own specialty flavors, and every home has always leftover gelato in their kitchen freezer. Gelato is a very democratic food item; it pleases kids and adults at the same time, it can be anything from an afternoon snack on a cone (I like mine topped with whipped cream), to a high cuisine dessert, or like in this case it can be a simple family project to be enjoyed on a hot summer evening.

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Posted 05/23/2014

Wood Fired Breakfast Pizza

Unlike most of the recipes that have been passed down through my family for generations, this one came to me one day like a spark of genius here in Los Angeles. Whenever we cook out and have a party with friends we light up the pizza oven. Getting it up to temperature, however, takes quite a few hours and usually involves hearing complaints from my girls because they are hungry and don’t want to wait until later for pizza when the guests arrive. The result is this breakfast pizza. Continue Reading…

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Posted 05/13/2014

Octopus Salad

Octopus is one of those ingredients that’s present in the Mediterranean diet wherever you go. In Italy, during the summer, it’s really easy to find octopus salads or pasta with red octopus sauce. They’re really hard to catch because of the camouflage, but I remember catching them with a spear when I was a kid. I like the animal. It’s very smart and it tastes good. All you need here is a glass of dry white wine and a slice of toasted bread!

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Posted 04/30/2014

Saltimbocca alla Romana

It is true indeed, Tuscans for the most part are obnoxiously fixated with their own regional cuisine! We come from a small region, with small villages and many grandmothers: each one of us has a family recipe for anything that you can find on a traditional Tuscan menu. We are good eaters and hungry people by default, we enjoy our traditions on a plate and we always need a full glass of red wine to accompany our meals…. but what happens when we encounter foods that do not belong to our region? We just incorporate what we like in our menus, we stop talking about our traditions and we simply add the name of the region to whatever recipe we are preparing. Continue Reading…

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Posted 04/17/2014

Lamb Skewers with coffee and rum

Every and each family has a calendar that goes along with food traditions and all time favorites. Take birthdays for example.

My wife likes her Ricotta Pancakes the morning of her birthday to be delivered in bed along with a glass of her favorite Sicilian Blood Orange Juice, Giulia likes to adapt our family recipe for Schiacciata alla Fiorentina in order to produce 32 cupcakes I have to deliver to her classroom on the morning of her birthday… Evelina is 12 going 16, I know this year she will throw me off and just ask me for cash so she can go have brunch with her girlfriends. But her favorite I know it’s still my Nutella Cake.

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