fbpx
Loading...
Travel Blog2019-04-02T20:07:51+00:00
206, 2015

In Defense of Cannoli

Most people shrug their shoulders at the suggestion of eating cannoli. In my family, we make them and quickly consume them just once each year, at Easter time. A chef friend of mine proudly states that you will never see a cannoli in his Italian restaurant. Why? Because most of the cannoli that we eat here are just lousy! The difference may be using sheep’s milk ricotta rather than cow’s milk ricotta. Some may say [...]

2804, 2015

Artichoke Heaven: Baked and Stuffed

Fresh artichokes in season are so amazing in Italy that there are actually festivals dedicated to the spring harvest. When they were introduced in Italy, they were thought to be so beautiful that they were used as wedding bouquets. Today these edible thistles are often seen as decoration in giant baskets or as table displays. Many people are intimidated by preparing fresh artichokes, but it’s not hard if you know how. They can be prepared [...]

202, 2015

Pranzo’s Featured in DB Mag, by The Daily Basics

We are so proud to be featured in the maiden issue of DB Magazine, a new online magazine about cultivating traditions, lifestyle, travel, food, home and garden. Our feature story, written by Travel Editor Priscilla Pilon is entitled Backroads and Alleyways of Italy/An Epicurean Tour of Rome & Umbria. We invited Priscilla to experience our Italy and brought her to Rome (her request) and Umbria (my request). Needless to say it was a whirlwind of [...]

1612, 2014

A Trifecta of Pasta

Pasta is an essential part of any Christmas Eve, Christmas Day or Epiphany celebration and it is common to see multiple pasta dishes on the same table so people can have different tastes. Rather than choose among them, below are three great pasta dishes that are traditional to serve at the holidays. They are all easy to make and are wonderful tasting in their simple elegance. In no particular order… Lasagna al forno-From Emilia Romagna [...]

1512, 2014

Cappelletti in Brodo – From Tuscany, Umbria, Lombardia, Emilia Romagna (they’re very popular)

You can make your own meat cappelletti and it is a family affair in Italy, but it takes a good amount of time. This pasta is a cross between a torteloni and a small ravioli. I suggest that you buy a good quality cappelletti. Meat is traditional, but you can buy cheese or cheese and spinach or mix them up. About six cappelletti per serving. Good quality chicken broth. (In Italy, they would normally make [...]

1512, 2014

Spaghetti alle Vongole – From Campagna

One of our favorites for Christmas Eve! Spaghetti alle vongole- From Campagna 1 1b spaghetti 12 tablespoons extra-virgin olive oil 3 garlic clove, thinly sliced 3/4 teaspoon crushed red pepper flakes 1 cup white wine 1 pounds cockles or littlenecks scrubbed 1 1/2 cups chopped fresh clams in their liquor 2 tablespoons roughly chopped fresh flat-leaf parsley Place a large pasta pot of about 12 quarts of salted water on the stove to boil and [...]