Faith Willinger

In Florence, it’s the usual August for me since almost the entire country is on vacation. In the past Italians voyaged, covered the globe in August. This year they’re discovering their own country at last, the coast packed, countryside full, it’s high season, more expensive so I’m not going anywhere. I’m cooking, to Massimo’s delight, with some of Italy’s most incredible ingredients. It’s onion season in Sicily and I’ve got big respect for special, huge Sicilian onions. Read all about them, with three easy un-recipes here.

Vito and I agreed we needed a trip north, Friuli and Veneto, to visit old friends and make new ones. It’s been way too long. And I wanted some new entries on the travel map of my website…

Heat wave? Fight back with these two refreshing Sicilian beverages…

I worship chef Peppe Guida. His restaurant, Osteria di Nonna Rosa, highly rated by the guides, is named for his mother—everyone calls her Nonna Rosa even if she’s not their grandma. She’s his culinary muse. The menu reflects and yet tweaks tradition, focusing intensely on superior local ingredients—cheese, salumi, seafood, spectacular citrus, pasta, homemade bread. I want to eat everything. Peppe is the pasta whisperer, and takes dry pasta to heights few achieve. But my favorite place to dine is at Villa Rosa, the family’s B&B, a farm above Vico Equense.

People ask me all the time where to eat in Florence, the city I call home.  Recently someone blogged about ten places to eat incredibly well in Florence.  I disagreed with most choices.  And found the list somewhat simplistic, impressed with trendy Michelin-starred places, not really what a visitor needs for a few days.  So I’ve decided to post my list.  It’s slim.  Restaurants, lunch suggestions, an enoteca wine bar, pizza and gelato. You fill in the lodging, museums, shopping and strolling. 

I’m still basically stuck at home in Firenze but getting ready for an excursion to the Tuscan coast since I’ve been missing super-fresh fish and seafood and a view of the sea. Trying a different restaurant. Stay tuned.

I just updated the Extra Virgin section in my website’s Pantry. It’s the most important ingredient in my kitchen. My Florentine husband, who feels that butter is a lipid for un-evolved palates, has brainwashed me with extra virgin olive oil. I’m a believer. I’ve included basic info along with more contacts for purchase, two un-recipes, and a favorite, inexpensive tool that everyone adores. And even a tip for hand moisturizing.

Enjoy, stay safe, eat healthy.