True English fruitcake—sumptuous, evocative, intoxicating— is something you can love. Here is a recipe dedicated to you for Christmas—especially to my friends who think they hate fruitcake. It’s a revelation: continue reading here for the recipe and story.
In my recent article for Zester Daily, I wrote about the gelato explosion. One thing is for sure, gelato is on the move from its Italian home base as more and more entrepreneurs set up shop all over the world using Italy’s state-of-the-art equipment, designed for small-batch, artisan production.
Following up on my last post about Rimini, here’s the scoop about why I was in that famous beach resort last month. No, it wasn’t to sunbathe or take in the nightclubs. It was to join the World Gelato Tour which, after circling the globe and picking finalists along the way—including two American gelato makers, Matthew Lee from Austin and Stefano Versace from Miami—the contestants had a “cook-off” to vie for the World Cup. Here are the stars, the winners, the flavors, and the backdrops—and a photo gallery of the three sweet days I spent in Fellini’s native town to join the jury in discerning who should win the title.
A tour of Carpigiani HQ outside of Bologna took in their Gelato University, and the Gelato Museum…
MEC3, a Willie Wonka-like factory that makes the base ingredients used for making gelato and frozen desserts.
To find out who won and the ingredients in the winning flavors, continue reading here. Thanks to the Italian Trade Commission and the many dedicated organizers of Gelato World Tour Rimini for making this trip possible. Special thanks to Valentina Righi, Communication and Public Relations Manager for the Carpigiani Group, for enlightening me about the nutritional value of eating gelato for lunch at least three times a week!
Last year nearly to the day, I wrote a post about A Day Cooking with the Duchess at the ancestral Lampedusa palace in Palermo, where I spent a weekend that was spectacular indeed. With so many photos to post there was no room for a recipe. Here, you’ll find a version of the Duchess’s pistachio pesto that I adapted for American kitchens. (And by the way, if you live anywhere near Westchester County, New York, the Jacob Burns Film Center in Pleasantville will be showing Luchino Visconti’s film adaptation of Il Gattopardo, The Leopard, in this year’s Italian Film Festival on May 19, […more…]
At long last, a streak of warm sunlight beams through my kitchen window. The day brings to mind Easters in Rome and the city’s abbacchio, butter-tender baby lamb, and the first artichokes of spring. No one, but no one, makes lamb and artichokes taste better than the Romans, though my mother would disagree. Being from Sardinia (Sardegna) where some of the best artichokes in the world grow under that island’s blazing sun, the thistles are a religion in her house. In a region where there are nearly twice as many sheep as people (some 3,000,000 of them to about 1,675,000 Sards), you know […more…]
On a recent morning in Palermo, I found myself a guest at the historic Lanza Tomasi palazzo, where Nicoletta Polo, the Duchess of Palma, was planning a cooking lesson for American students who would arrive after breakfast. I first met Nicoletta some twenty years ago when she was living in New York City. Originally from Venice and an excellent cook, she versed me on the food of the Veneto for research on a book I was writing then, which includes some of her recipes. Today the Duchess lives in the ancestral palace that her husband, Gioacchino Lanza Tomasi, has restored. […more…]
And for which I promised a recipe in a recent post (December 15). Just the remedy for February’s chill. Go to RECIPE> After I finished off producer Piero Catalano’s bottle of Suavis, the aged vinegar from Sicily’s desert island (“The Other Face of Balsamic” [December 15 post]), a small flask of Modena aged balsamic vinegar took its place in my cupboard. Unlike the Suavis, a souvenir from my September in Trapani (I drank it as a cordial, an “amen” to the day, blissful thimbleful by thimbleful and it was gone by January), aged Modena balsamico can be more easily replaced. […more…]
Photo by Nathan Hoyt At a recent cooking class at the Silo, the cooking school on Ruth and Skitch Henderson’s old estate in New Milford, CT, I decided to demonstrate one of the quickest and easiest pasta dishes of the Italian kitchen: spaghetti alla carbonara. Call it Italy’s version of bacon and eggs if you will–with pasta added. No question that it’s sturdy fare for cool weather, but it’s also a fast summer fix for lunch or dinner–I first ate it as a young girl on a sizzling August day in a trattoria along the Amalfi coast. Outside of Italy, this […more…]
Eataly has a gem of a little cooking school. I taught there in April, timed for the season’s first crop of the precious winter flower of Treviso. Because Eataly carries the uncommon long-ribbed “tardivo” variety of radicchio, I showed my class how to make a stupendous and simple dish with it: Sauteed Spaghetti with Radicchio. The recipe appears in my most recent cookbook, Italian Home Cooking: 125 Recipes to Comfort the Soul (Kyle Books, NY and London, 2010) To buy this book click here Radicchio belongs to the chicory family (cichorium intybus) and there are four different types: – elongated red Verona […more…]