Mascarpone Amaretti Cup

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Baking is not really my piece of cake!

I do enjoy spending hours at the time in the kitchen, I am ecstatic when I work hard to treat my family and friends to new recipes or to menus that require  undivided attention and a lot of work. Indeed the kitchen has become to me at the same time a safe ground where I nourish my soul but also a fun laboratory where I can let loose and test myself, here and there. Continue Reading…

Mozzarella in Carrozza

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My father taught to cook three things: meat on the fire, beer fritters and Mozzarella in Carrozza. You could say this is the Italian version of the grilled cheese, and it truly is a great recipe to put to work for a kids party or used as an adult appetizer. This past week debi and I were invited on ABC’s The Chew to promote our new season of Extra Virgin, which premiered two weeks ago. Continue Reading…

Aperol Spritz

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Who says Halloween is only for kids? Treat yourself to something Orange, Bubbly and Alcoholic!

APEROL was introduced in Padova, Italy in 1919, was setting trends long ahead of its time. That year, at the famed Padua Exhibition, brothers Luigi and Silvio Barbieri pioneered the revolutionary idea of a spirit with a lower alcohol content of just 11%.
Their stylish and versatile creation, APEROL, inspired a cocktail which has become the signature drink of Italy: the Aperol Spritz. Today, thanks to its vibrant color and refreshing, palate-pleasing character, the Aperol Spritz is all the rage among sophisticated drinkers worldwide. Continue Reading…

Carciofi alla Fiesolana (Braised Artichokes)

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Artichokes, along with beets and mushrooms represent for me a moment of growth for my palate. I still remember clearly (you know those memories you cannot shake off) my parents trying to force me to eat those tough raw green leaves when I was a kid: they could not convince me, no matter the effort. There are many flavors you get to enjoy in life, only after you have developed a sense, an affinity for them.  I tried to convince both my daughters that Artichoke Leaves in”Pinzimonio” (eating raw vegetables dipped in evo, salt and pepper) are really good for them, and I told them of how Tuscan and traditional the whole “experience” is. They just looked at me sideways and move on. Continue Reading…

Panna Cotta

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Panna Cotta is that kind of dessert that you would expect in any Italian restaurant, it is a stable, a must, something that screams from the menu: “We are Italians over here!”.

It means Cooked Cream and it is something that Debi and I like to share anytime we have the opportunity (the luxury) of dining out in one of our favorite restaurants. Debi likes it with a garnish of chocolate sauce, I personally prefer a berry reduction with a hint of liquor… this said, I always end up stealing some chocolate sauce from her plate! Continue Reading…

A First Taste of LA at The Taste LA

I once had a dream, a marvelous dream that anyone who lives and eats in LA would appreciate. It starts out with me strolling down the city’s busy streets, moseying along and taking in all the unique sights, sounds and smells that only LA can produce when suddenly I am stopped dead in my tracks, caught by a most catching aroma. Fresh bread.

As an Italian, born and raised in Brooklyn, New York,  the epicenter of bakeries, the smell of fresh bread for me is unmistakable. It hits you like a big, fat hug from your nonna or favorite aunt Marie who’s trying to kiss you, wipe something off your cheek and get you to eat something because you’re too skinny all at the same time and no more than four seconds in the door. In short, warm, nostalgic and inviting. Continue Reading…

The Negroni: Story of a Florentine cocktail

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Florence isn’t really known for its cocktails, and honestly, in a city surrounded by world-class vineyards, why should it? But there is one very classy cocktail that Florence can claim as its own: the Negroni.
Made of equal parts of Gin, Vermouth and unmistakeable, cherry-red coloured Campari, this aperitif is traditionally accompanied by lots of ice and a garnish of orange peel, all served in a tumbler. It one of the standard Florentine favourites, along with a couple of classic Northern Italian cocktails that have infiltrated literally every Tuscan bar, the Americano (Campari, vermouth and soda water) and the Venetian spritz (Aperol, soda and prosecco). Continue Reading…

Lionfish Safari!

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“Vegans, freegans, locavores – meet invasivores,” proclaimed the New York Times in December 31, 2010.  Down here in Miami, and all up and down the eastern seaboard, we have a lion of an invasive fish. Literally, the lionfish.  The species was allegedly released into the wild in 1992 when Hurricane Andrew, which devastated Miami, destroyed a fish tank.  Since then, the non-indigenous lionfish have had no problem multiplying for the troublesome reason that they have no natural predators in the Atlantic. Continue Reading…

Sgroppino with Limoncello Sorbet

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Originated in Venice, the Sgroppino is nothing more than a scoop of sorbet drowned in a glass of Prosecco, and it is in Italy a very common summer after dinner dessert. Tradition wants it to be made with lemon, strawberry or raspberries sorbet, but Debi and I were in the mood for something special; we needed to add our Super Tuscan twist to this recipe, so we created the very first ever Limoncello Sorbet. Limoncello is usually considered a finished product, but in this recipe our home brewed liquor becomes one of the needed ingredients. Continue Reading…