Italian kids around the world have grown up with these tiny juice bottles (125ml/4.2 oz) I can remember going to the “bar”with my father and the barista would bring my father an espresso and me a “succo di frutta.” I always asked for it in the bottle because it was fun to drink [...]
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 Custom Search  | Ever since Linda from Ciao Chow Linda sent me some dried morel mushrooms that her brother found,I’ve been thinking about what to make with them. If you don’t know yet,I’m a huge fan of foraging for wild mushrooms. You can read about some other wild mushroom recipes here and here. When my parents were growing up in Calabria,they didn’t have much and when it came to cooking,nothing went to waste…especially since they grew up in large families (mom is one of 8 and dad is one of 6.) Many of the foods and recipes that they made came with them to [...] In my last post on curing black olives I mentioned that I was making them 2 ways:sott’acqua (in a simple brine of salt and water) and al forno (oven dried black olives.) The black olives “sott’acqua”don’t take much maintenance…once you make your brine and drop them in it’s a waiting game. [...] I hope everyone is having a great 2010 so far! I recently got back from San Francisco for work and had the pleasure of dinning at a great Italian restaurant called Incanto. What a treat! Owner Mark Pastore and Chef Chris Cosentino have something really special going on the left coast…(for the record,[...] |    |  | ||
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