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Fruits

Peach leaf liqueur
Peach leaf liqueur recipe. An old fashioned aromatic wine
Over the centuries, men and women who have chosen to live in monasteries have created a cuisine that reflects the simplicity and composure of their lives. The recipes from the monastic tradition celebrate much of what we have lost these days as the seasonality of produce and natural processes. The cuisine of the convents Monks and nuns…
4 July 2023
Torta di prugne dell'Appennino bolognese
Plum cake of the Bolognese Apennines recipe
The plum cake of the Bolognese Apennines is part of the culinary tradition of my land and is a dessert with an old fashioned flavor. On the border I was born on the border between Emilia and Romagna. Precisely in Imola, Romagna cuisine and culture in Emilia territory. Father's family, which came on the border between Romagna…
30 September 2022
No-sugar strawberry milkshake recipe
Eighties, hamburger and strawberry milkshake
I was born and raised in a small Italian town surrounded by the countryside. Those who are born in a village know it. Life flows slowly. I consider myself lucky. Otherwise, I would not be here telling the story of a small-town milkshake. The Popeye's strawberry milkshake. The eighties and life in a small town Today everything is…
11 May 2022
Pere cotte all'alchermes
Alchermes poached pears filled with mascarpone cream
Poached pears in alchermes, and cooked fruit in general, recall me the old-fashioned cuisine. When fruit, stored in boxes for the winter, was always present on the table. Fresh and in season, or cooked. Today, I eat less fruit than I used to and, consequently, buy less. And to think that until a few decades ago, when I…
10 February 2022
Homemade pickled vegetables
A family recipe. Homemade pickled vegetables (Giardiniera)
Pickled vegetables, in this case, sweet and sour, are called Giardiniera in Italian. A very poetic name since it evokes the word garden. Giardiniera brings to mind the colors of the dish and the vegetables from the garden. It is an ancient method of preserving vegetables in season and eating them the next. I still remember when, at…
9 November 2021
Radicchio salad with plum, Roquefort and prosciutto crudo cubes
Radicchio salad with plums, Roquefort and prosciutto cubes
In Italy, the season of red and field mixed radicchio, with its glowing colors, begins with the arrival of autumn. I am just buying some ruby red radicchio when I see crimson plums. Thinking about the sweetness of the fruit and the bitterness of the radicchio, I buy both. Salad, always in season Depending on the time of…
18 October 2021
Lemon biscuits recipe
Lemon biscuits. A home cook and food writer
I am a home cook who writes about food. And as with this lemon cookies recipe, I share flavors that have the simplicity and richness of the best food I have ever tasted. The home food. Writing about food. What food? I have tasted the deliciously perfect food of some starred chefs and the satisfyingly ready-made food…
6 October 2021
Isabella grape jam recipe
Red Isabella grape jam recipe
Have you ever tasted Isabella grape?   Isabella grape: the origin It is a cross between two grape varieties and was imported from the United States in the first half of the 19th century when the phylloxera epidemic, a disease that attacks vines, hit European vines hard. The Isabella grape, both for table and wine, is either red…
22 September 2021
A wander at the August market and a blackberries salad
A stroll at the august market and a blackberries salad
The blackberries, with their unmistakable honeycomb shape, are dark and promise to be sweet and juicy. As I ask for a basket, I am already thinking about the blackberry salad I will prepare for dinner. A wander among the august market stalls August is one of my favorite months to shop for fruit and vegetables at the…
1 August 2021
Risotto prosciutto e melone
Prosciutto and melon risotto recipe: summery and fragrant
It isn't a rice salad but a risotto. Summery. A risotto with prosciutto crudo (ham) and melon. A countryside lunch. I don't remember where the inspiration for the recipe came from, but it has been part of my summer repertoire for about twenty years, and I can't forget the first time I cooked this risotto. It was summer,…
26 June 2021

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