We are all hungry here. Waiting patiently for our only real meal of the day. Evelina skipped lunch at school (she did not like their pizza) so she had a slice of bread and mortadella… the mortadella is already finished! Giulia, my youngest is zoning out in front of the TV, she asked for a snack. Guess what “Here’s a slice of bread!”. Continue Reading…
Connect with me
My recent posts
So here we are, the campaign has finally started. Our dear friend Robert has decided to move in for the week, so we now have a budget of $37.50 for 5 people, for 5 days.
The day started off with one cup of thin coffee with no sugar. We decided to invest in milk and renounce the extra 2-3 morning cups of espresso. Just a half mug to get your day going. Kids had a slice of bread with jam (no butter) and a glass of 2/3 milk and 1/3 water. Continue Reading…
I grew up in a farm, in the heart of Tuscany. For the first 2 decades of my life I did not know any better, or any worse. Life was good, food was always on the table and its quality was superb at any given meal; that’s just the way it was. I was extremely spoiled, just did not know it yet.
Eventually I started traveling as a musician: Brazil, Cuba, Africa, the Middle East and most of Europe. It appeared clear to me very soon that in many of the countries I visited people perceived me as a privileged human being. That did not necessarily carried a bad connotation with it, it just altered slightly the way that ordinary people interacted with me; for many kids I have met while on the road, a single dollar out of my pocket always meant much more that I ever thought possible. Continue Reading…
Italian cuisine thrives on appetizers. Whenever you have family events, dine out or on any special occasion the appetizer is essential in gathering the family to the table and starting the meal off properly, so it better be good. Well nothing gets better or more traditional than this classic finger food. Sweet, salty, chewy and creamy, it has a perfect balance of flavors and textures. This apertivo can be found on any Italian table in September during the Fall harvest when figs are the ripest. Nothings wraps up a long day spent picking grapes in the fields like a sweet bite of figs wrapped in Prosciutto with Gorgonzola and Brie.
This is one of Deb’s favorite recipes to prepare and one of my favorite dishes to eat. It is the singular dish I always expect to be ready and waiting for me whenever I return from a business trip or long motorcycle ride. Always one for fashion, I personally think the thing that attracts Deb to this dish more than its simplicity and taste is its aesthetic appeal. In other words, with those bright yellow tomatoes it is just so pretty. Light, fresh, perfect for a party or barbecue and it can be served warm or at room temp.
A shepherd used to live on my family’s farm in Tuscany and herd his sheep in our Pasteur. My father, a man ahead of the times, never charged the shepherd a fee. He practiced bio dynamic farming 30 years before hipsters made it cool and believed having the sheep doing their natural things on the land would be good for the fields and everyone involved. It was especially good for us when the shepherd would reward us for our generosity with a mound of fresh ricotta cheese. Unless you have tasted ricotta fresh, you have no idea how heavenly and creamy this cheese can be. Continue Reading…
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.
This is how I liked Mashed Potatoes. Sure there is something to be said about preparing it with cream and butter, but this is a much lighter, healthier way to enjoy them and for my family it was also the perfect excuse to use the olive oil from our farms for another dish. Olive oil is a healthy fat and the kind we produced our farm was exquisite. This was also the only way my dad, who is Kosher, could enjoy this classic comfort food. The Kosher diet has a lot of restrictions and eating dairy is one of them. After moving to the states, I added pancetta. The salty, smokiness adds a nice contrast to the creamy potatoes.
More of a Sicilian in origin, this is a wonderful Summer salad to prepare when you can find blood red oranges. Fresh, citrusy, refreshing and nourishing, this is always a crowd pleaser and the presentation is off the hook thanks to all of the vibrant colors. Serve with a grilled piece of fish or to counter a piece of meat.
It is really customary in Italy to prepare fresh, seasonal produce by simply sautéing it in a pan with a touch of olive oil, some shallots and a pinch of salt. This way of cooking embraces the natural flavors and textures of the vegetables which you never want to compromise by overcooking. This is also a really great way to prepare a wonderful, healthy meal quickly during the hot Summer when you don’t feel like turning on the oven or leaving the stovetop cooking away for hours.