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Posted 01/31/2013

Taste, the Most Important Item That’s Not on the Kids’ Menu

There is something obscene about ordering the eight-course chef’s tasting menu at Blue Hill for a six-year-old. The expense of that one meal is enough to give me pause for myself, let alone the one at the table who thinks carryon essentials include crayons. As the waiter patiently offered to improvise a meal for our daughter, I weighed all the arguments for and against in my head. It’s once in a lifetime! You can feed a small village for that price. But you hate children’s menus, kids should eat the same food as parents, you believe that. What if she won’t eat it? What if she will? Continue Reading…

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Posted 01/28/2013

Taking On the Tuscan Gun Challenge

One brave Under the Tuscan Gun contributor, Blake Stilwell, decided to overhaul his eating habits and change his ways for the better by introducing some of the healthy, easy Under the Tuscan Gun recipes into his diet and he will be documenting it for us in a series we are calling: Taking On the Tuscan Gun Challenge. Let the challenge begin:  Continue Reading…

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Posted 01/28/2013

Why Regions Matter When Choosing Wine

“Wine, not water in moderation with meals.”  This was my ninety year old friend Anzolo’s answer when I asked him for the secret to longevity. We were perched on a crumbling  Miami sea wall ripping big hunks of warm bread from a freshly bagged loaf and drinking  Chianti Classico out of tiny beveled jars. Anzolo was a painter who let me hang around sometimes to watch him work and borrow his books. He was a traveler and a truly joyful person who had been everywhere. Continue Reading…

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Posted 01/22/2013

Ginger: More than a Spice

Ginger certainly pairs quite well with an oversized Tempura Roll smothered in Unagi Sauce and thick slices of sashimi but when using this spice, there is no need to be close-minded. This versatile and pungent ingredient also compliments a refreshing Orange, Red Onion and Fennel Salad rather nicely.

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Posted 01/17/2013

Restaurant Review: Napoletana Pizzeria

Step inside the cozy, minimally decorated dining room of Napoletana Pizzeria and you will instantly know that what to order here is not up for debate. Upon entry, diners are hit with a radiating wave of warmth from the wood-fired brick oven, beckoning from the back of the restaurant. The smell of lightly charred crust lingers in the air and the open oven door becomes a glowing orange window that tantalizes while advertising the restaurant’s namesake signature dish. This is all to say that, when dining at Napoletana Pizzeria, one should really get the pizza. Continue Reading…

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Posted 01/17/2013

You Say Crepe, I say Crespelle

My Tuscan Grandma Carla wields her two-handed mezzaluna knife over minced, borderline mushed, onions as she exclaims that it was not the French who created the Crepe, but the Italians who created crespelle, claimed and made sweet by the French in the name of crepe. Continue Reading…

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Posted 01/08/2013

Nonna & the Importance of Fresh Herbs

When I graduated from high school, my father thought it would be a good idea for me to leave our small southern town and go immediately to a State sponsored University, I thought it would be a good idea to leave our small southern town and go immediately to Australia to work in a hammock factory. We compromised; I spent one wild and glorious summer waiting tables at a posh resort in East Hampton, a summer full of firsts for me. The first time I lived on my own, the first time I met a famous person ( I served Bruce Springsteen a bowl of lobster bisque and a beer) and the first time I had real Italian food. Continue Reading…

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Posted 01/03/2013

Bringing in the New Year, the Italian Way

New Year’s Eve: an evening filled with friends, resolutions and glitter. Every year I tell myself, “This is it! This is going to be the best New Year’s Eve ever!” The night begins with me and my girlfriends peering out from under camel-like fake eyelashes, wide-eyed and ready for the stroke of midnight.

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Posted 01/03/2013

Translating Your Italian Wine

Just as you don’t have to be Italian to enjoy Italian wine, you don’t have to speak Italian to understand what the label is telling you. Surprisingly enough, it actually has a lot to say! Thanks to Italian wine regulations, labels have specific bits of information that—if you know to look for them—will give you a good idea of what you’re buying and drinking. Read on, dear Winos, for some hints that will help you get to know that bouquet you’re swirling and sniffing. Continue Reading…

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