Italian Food & Travel Blog

In a slight departure from my normal posts, today I am sharing the tales of my kitchen renovation in Italy. Any kitchen project is always a huge undertaking. As you can imagine, realizing one in a different country, language, and culture adds another set of challenges! In this post, I discuss how the renovation progressed, and what I chose for my countertop, appliances, and more. My experiences could be useful for those of you changing your kitchens, no matter where you are.

Leek gnudi or Gnudi di Porri are a twist on a popular Tuscan dish of humble origins. Gnudi are traditionally little dumplings of sheep’s milk ricotta cheese and spinach, chard, or other greens such as cavolo nero (dinosaur kale), mixed with Parmigiano-Reggiano cheese, fresh nutmeg, egg and often flour. In this version, I use leeks, an ingredient often used in Tuscan cuisine, instead of greens. Sauced with a butter and sage sauce, it’s a simple, delicious and lovely dish that’s quick to prepare.