there's no tags-related article
in the selected area
please choose different tags or another area and try again
Press enter to search
Choose yours favourites italian areas
- Friuli V.G.
- Trentino A.A.
- Valle d'Aosta
- Emilia Romagna
- Start your research
Search on the map by zooming - Discover the latest articles on the map
Traveling back-roads looking for artisans who hand craft the best
products, prepare the best food, make the best wine.
The Center, Part 1I've got a yearly appointment in Montalcino, for the Consortium's annual wine tasting, Benvenuto Brunello, and the Leccio d'Oro awards for the best Italian wine selection, focusing on Brunello and Rosso di Montalcino, in the restaurant, osteria (casual dining) and enoteca (wine-shop or wine-bar) categories. I'm on the jury. The ...
The Northeast, Part 6: The Kingdom of AlajmoOur plans for the morning were cultural, a quick stop in Aquileia to see the phenomenal mosaics (on the floor for easy viewing, Biblical scenes - Jonah and the Whale is a personal favorite) and then Villa Manin for an interesting Munch show that I wanted to see. But floods ...
The Northeast, Part 5: More TriesteWe left Hisa Franko and our new friends Ana and Valter who gifted us with home-made preserves (hand-written labels in Slovenian - I'm clueless) and elderberry syrup. We were on our way to Manzano (chair capital of Italy) and the winery Le Vigne di Zamo. I adore their wines and ...
The Northeast, Part 4: Trieste and SloveniaIt was our first daytime visit to Benjamin Zidarich's winery, a warm sunny day with views from the terrace of fall vineyard foliage, red and gold leaves on the vines, the gulf of Trieste and the Duino castle. Benjamin and his stonemason friend Marco would join us for lunch in ...
The Northeast, Part 3: Carso and TriesteWe began our day at Vodopivic, creators of the vitovska that perked my initial interest in the Carso area. Winemaker Paolo Vodopivic wasn't home so his brother Walter showed us around. We visited the stone cellars, admired the sunken-into-the-earth amphorae, old-style, new-wave, all-natural winemaking techniques. We tasted a few vintages ...
The Northeast, Part 2: The CarsoVenice to the Carso We began the day on a cultural note, with a visit to the Venetian Naval History museum, a unique perspective of this maritime city - great ship models, fantastic ex-votos featuring the perils of high seas. I looked for a bookstore with a new edition of my ...
The Northeast, Part 1: VeniceI'm wild about Venice and it was a perfect place to meet restaurateur friends, chef Cathy Whims and David West from Nostrana, from Portland, Oregon, who flew into the city's appropriately named Marco Polo airport for a week of enological and culinary adventures. We were joined by my faithful sidekick, indefatigable ...
Enzo Coccia's New PizzeriaThe News about La Notizia and two nearby gems How could I refuse an invitation to the rebirth of Enzo Coccia's pizzeria in Naples La Notizia? He's my favorite Neapolitan pizzaiolo, a true maestro. I took part of his pizza course - the dough session, which was very, very interesting. Enzo's old ...
Second most important ingredient...What's the second most important ingredient in my kitchen? The first, of course, is the best extra virgin olive oil I can get my hands on, expensive, but less costly and far more fun than medication or skin cream. The second is leftovers, which my Tuscan husband accents on the ...
Pensione WildnerDid I need a cultural justification for a trip to Venezia? There was a Louise Bourgeois exhibit at the Fondazione Vedova. But it was just an excuse to check out the Pensione Wildner, a reasonably priced hotel, something that's not easy to find in Venezia. I met Luca Fullin (his ...
Don AlfonsoI've always loved Don Alfonso, in Sant'Agata sui due Golfi, on the Sorrento peninsula. I've been going for years and have seen many, many changes. And, after a recent romantic weekend with my husband I think it's better than ever. Don Alfonso is a restaurant, relais, cooking school and more, ...
Outside my front doorThe Left Bank of FlorenceI live in the Oltrarno (beyond the Arno, the un-Duomo side of the river--think Left Bank), near piazza Santo Spirito, my favorite piazza in Florence. Unfortunately, restaurants directly in the piazza are a sad story. Caffe' Ricchi has changed hands and although I still love to ...
new season....of tomatoes!Just back to a new season, with tomatoes... I've been away from home, in California for two weeks, and came back to a delivery from my favorite farmers, the Innocenti brothers, featuring a new season of produce. In addition to beets, cucumbers, spring onions, zucchini with flowers and basil, which were ...
ZucchiniThe first zucchini of the season, tender, tiny, and a bag of zucchini flowers from my favorite farmers, the Innocenti brothers are celebrated in my kitchen. In Italian zucchini is female (zucchina, singular; zucchine, plural), a vegetable that's the result of the small but functional female flower's fertilization by the ...
Vino Vino VinoWine festival south of Verona It's been a few years since I've gone to Vinitaly, Italy's largest wine fair, in Verona. It's huge, chaotic, and difficult to navigate, with many regional Italian pavilions crammed with booths. Some stands look like Disneyland castles, with private tasting rooms, and there's plenty of rustic, ...
Taste 2010 - Part 2I knew the fair would be impossible to navigate on Sunday and focused on Fuori di Taste events. In the afternoon I visited Carapina's new shop, and tasted gelato made with Mieli Thun's superb honey, then tasted a spoonful of crystallized ivy honey, complex, evolving flavors. I went to an ...
Taste 2010Taste is the one of the most exciting food fairs in Italy. It's in my home town of Florence in the Stazione Leopolda, an ex-railroad station, a most beautiful space. For three days well-chosen producers offer an array of culinary jewels, house wares, books, with round table discussions on important ...
ScarpettineIn Italy, the act of sopping up a little sauce with a little piece of bread is called la scarpetta. It's considered uncouth, poor etiquette--but not by the people who I hang out with at the table, who appreciate a great sauce and want to savor the last bite. ...
Sicilian Blood OrangesI grew up thinking that all oranges were orange. So my first encounter with red oranges was a surprise. Years ago my brother Alan ordered fruit for dessert in a restaurant in Milan--they brought him a plate of oranges, he cut one in half, it looked bloody, very un-orange-like, crimson ...
New CookwareA few years ago, my friend chef Massimo Bottura (Osteria Francescana, Modena, culinary superstar, new-wave cuisine, highly rated in the guides) gave me a non-stick pan. He was consulting for Moneta, an important cookware manufacturer, to design Pro, a perfect line of pots and pans for professionals. My sample was ...
Italy's Unofficial Platinum Pizza AwardsIt's not fair. Most of the stuff sold as pizza isn't worthy of the name. True, great pizza is divine, a combination of ingredients, skill, equipment, artistry. Mediocre pizza may satisfy me in a pinch but I draw the line at horrible-over-yeasted, undercooked crusts, inappropriate or excessive toppings, cheap ingredients, ...