Food

food

Everything starts in the kitchen, at least as far as we're concerned. Read on for local specialties, recipes, and tips that we've gathered from years of misadventures. 

 

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FIRE IT UP! GUANCIALE FRESCA

Summer is here, and especially in Italy that means finding new and creative ways to not have to use your oven so that you stand a chance of surviving the searing heat of the season. Plus, while Italy might not have the same tradition of grilling and barbecuing as the United States, there are still plenty of ways to get your cook on outside and make it a pretty spectacular event. 

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TRADITIONAL DISHES OF TUSCANIA

Our adopted home of Tuscania is about 80km north of Rome and 30km south of Tuscany, in an area known alternatively as Tuscia, Maremma, or that stuff you pass as you leave Rome to go to Florence.  As such the culinary roots of the area are...

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#TBT CIRCA 2013. LAMB PORCHETTA, RICOTTA, PEA GREENS, PICKLED ONION BLOSSOMS

With Easter coming up this weekend, we are looking back on a dish...

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GINGER'S BIRTHDAY CAKE CIRCA.2016- BLACK FOREST ENTREMET

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BLACK OLIVE PASTA DOUGH

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VEAL HEART

I know, I know, it's another post about something that you'll probably think is gross. The heart. Because you're all...

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YELLOW TOMATO GAZPACHO

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SEGO CIAMBELLONE

I was really delighted and frankly surprised by all of the feedback that our post about...

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#TBT SEARED SCALLOP CRUDO, MUSSEL VINAIGRETTE CIRCA.2012

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SEGO, SOME TRUTHS ABOUT FOOD BLOGGING AND AN APOLOGY

The image above is of beef fat which, when rendered, becomes what we call...

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#TBT GREEN OLIVE RISOTTO, TUNA CRUDO CIRCA.2010

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TOMATO TARTAR / PAPPA AL POMODORO

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PRESERVING TOMATOES PART 2: HOMEMADE KETCHUP

The origin of ketchup is actually incredibly fascinating and tells the story of immigration, ingenuity and the power of...

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#TBT TUNA CRUDO CIRCA 2011

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PANZEROTTI 2.0: NOW WITH MORE PANZA!

Panzerotti loosely translates to broken bellies, or...

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TRIPPA ALLA ROMANA

 

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TOUCHING A NERVETTI

I've cooked a lot of different meats in the confines of a kitchen. Much of it has been...

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MAZZETTO ODOROSO AL LIMONE (LEMON BOUQUET GARNI)

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PANZEROTTI - FRIED RAVIOLI, BECAUSE YOU'RE WORTH IT.

I don't know if it's the blinding heat or what, but something about...

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HONEY, I SHRUNK THE CROSTATA

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LEMON VERBENA: MY SUMMER FLING

Here in Italy we are in the midst of a particularly steamy heat wave, so one of the things I've tried to do...

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#TBT PINENUT MILK PANNA COTTA (DAIRY FREE)

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GOATS MILK RICOTTA TORTELLINI, TOMATO CONSOME, BASIL

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#TBT RICOTTA GNOCCHI, COTECHINO RAGU CIRCA. 2011

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THE EVERYTHING SCONE

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#TBT GINGERS BIRTHDAY DINNER CIRCA. 2013

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YOU'VE GOT ME FEELING EMULSIONS

I know that you've all had those sleepless nights where you looked at the ceiling and thought to yourself...

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LEMON MERINGUE 2.0 (POPPY SEEDS)

I missed my opportunity the last time I made lemon meringues but this time I vowed...

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SAY IT WITH FLOWERS

I know, I know. You're a little but tired of all of those fussy dishes with flower petals strewn about that are supposed to...

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BASIL OIL

While it's great to be able to experiment with different methods and techniques in..

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LEMON MERINGUES

I do like a good meringue, Ginger not so much. But hey, we can't agree on...

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PECORINO SCONES

Following on from Gingers great article the other day "All Scones Lead to Rome" i give you..

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ALL ROADS LEAD TO SCONES

All Scones Lead to Rome....