Italy Travel

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.

If you’ve read my post about authentic Ragù Bolognese and tried the recipe, you’re ready to prepare an iconic Bolognese preparation – Lasagne Verdi alla Bolognese. It’s one of my favorite dishes of all time. Making this lasagna requires only a few components – spinach pasta, Ragù Bolognese, béchamel sauce, and Parmigiano-Reggiano cheese. When prepared with care, these elements come together to create something truly extraordinary. Besides Tagliatelle al Ragù and Tortellini in Brodo, it’s one of the most important “primi” (pasta courses) in Bolognese cuisine. This traditional Lasagna Bolognese is everything a good Italian-style lasagna should be – it’s…

Welcome to Part 2 of my conversation about Venetian cicchetti. In my last post, Venetian Cicchetti (Part 1) – An Intro, A Love Letter, Advice, I discussed what cicchetti are, a bit about their history, and the culture surrounding them. Having laid the foundation, I’m going to do my favorite thing and talk about the food itself! I provide a lot of information but, in doing so, by the end of this post you should be confident enough to compose a Venetian cicchetti menu of your own. Also, I am going to share a flexible and delicious eggplant recipe to…

Venetian cicchetti…. delectable nibbles savored with local Veneto wines either as a snack or part of an aperitivo. Anyone that has done culinary research while planning a trip to Venice will have heard of them. For those of you that aren’t familiar, they are often described as Venetian tapas, which is the quickest and easiest way to give someone the gist of what they are. However, that description doesn’t speak of Venice, its culture, or history, nor does it illustrate the flavors one might see. Today, I’m going to discuss Venetian cicchetti and provide some background and context. In my next post, I’m…

Tortellini in Brodo is one of the culinary symbols of my adopted city, Bologna. Picture a flavorful meat filling, full of prized ingredients from the area, enveloped by delicate handmade and hand-rolled pasta, served in glorious homemade broth. When prepared with love and skill it is magical, luscious, and transcendent fare. (I’m swooning just thinking about it…) Tortellini in Brodo is an extremely important dish in this part of the world, not merely a recipe. It holds centuries of history and tradition behind it. Today, I want to clarify, as I did with my Ragù Bolognese article, what Tortellini in…

Ragù Bolognese or Bolognese Sauce is justifiably famous all over the world. Widespread though it is, it is greatly misunderstood and ill-prepared outside of Bologna. Next week marks our 6th anniversary here, making it the perfect time for me to discuss this iconic, delicious, rich, and scrumptious meat sauce! Read on to learn about Ragù Bolognese as it’s prepared and served in Bologna. I will share insights and experiences, and provide recipe resources so that you can make this heavenly dish at home, Bolognese style!

Seeing as I am a food-obsessed individual who’s been living in Bologna for nearly 6 years, it’s probably no surprise that many people ask me for advice on where to eat in town. (As I mentioned in my post about the Antica Trattoria della Gigina.) When they do, I generally propose places that serve Bolognese cuisine. I also recommend the kind of places that I prefer – spots that are comfortable, traditional, serve great food, and won’t necessarily break the bank. Another priority is to make sure that the pasta is handmade. (As it should be in a city famous…

I’ve been living in Bologna for 5 years now. It’s truly been a dream come true for me to spend this much time in Italy and to explore its food and culture. However, after about 3 years into our time here, I started missing other ethnic flavors. I lived in NYC for 15 years. Therefore, I got used to eating food from all over the world. Eating internationally can be tough here, as dining establishments tend to be predominantly Bolognese. Often, restaurants serving ethnic foods aren’t very good. So, in the last couple of years, I have been upping my…

If you have traveled to Italy or other parts of Europe, you may have come across guinea fowl or guinea hen (faraona in Italian). I first encountered it in Italy and found it to be utterly delicious. Although it’s not very common in the USA, it’s something that I think many people would adore if they tried it. If you like chicken but are looking for something a little different, that’s leaner and that has even more flavor, consider trying it. Searching for an Italian guinea fowl recipe? This simple and satisfying recipe could be just what you’re looking for.

Pasta e Patate con la Provola is a Neapolitan classic, straight out of la cucina povera, or poor man’s cooking. I do not feel poor however when I eat it, I feel damned lucky! It is a hearty, scrumptious, and comforting dish normally served in winter. Nonetheless, it is freezing in Bologna right now which gave me the perfect excuse to make it today! Yippee for silver linings. I didn’t make it this winter so am mighty satisfied to have squeezed it in before it truly gets too hot to make it. If it’s cold wherever you are, this recipe might…