Tag Archives | vegetarian

Pasticcio di Farro: Cultivating Diversity in Abruzzo

Pasticcio di Farro: Cultivating Diversity in Abruzzo

I felt like a culinary explorer in Abruzzo this past summer.  I was privileged to visit many local artisanal producers who have dedicated their lives to safeguarding the region’s agricultural and gastronomic traditions.  I became particularly fascinated by a project spearheaded by the Parco Nazionale della Majella called “Coltiviamo la diversità” (Let’s Cultivate Diversity) whose […]

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Farm to Table Spaghetti

Farm to Table Spaghetti

Whether you’re a professional chef or an amateur home cook, there’s nothing quite as inspiring as cooking with garden or farm-fresh ingredients.  Last Saturday, in the bucolic countryside of Manoppello, Country House Casale Centurione, Abruzzo4foodies and I co-hosted an event called Abruzzo Country Cooking, at which our guests picked vegetables from the plentiful, organic garden […]

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Farro e Ceci, Summer-Style

Farro e Ceci, Summer-Style

On the rare occasion that my father cooked when I was growing up, he always made the same dish: pasta e ceci, pasta and chick peas floating in a light tomato broth scented with basil and finished with a drizzle of good olive oil.  It was as simple as could be, but I loved it and I’ve […]

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Tagliatelle di Farro for the Seasons

Tagliatelle di Farro for the Seasons

Two summers ago, my family and I stayed at a lovely country inn called La Valle de Vento, just outside of the magnificent Renaissance town of Urbino.  Perched on a hill overlooking the lush campagna Marchegiana, the inn is owned by a charming couple named Francesco, who manages the inn and on-site vinoteca, and Sara, who […]

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Elevation

Elevation

Travelers to Italy are always amazed by the sublime simplicity of the food.  Because Italian cuisine is driven by ingredients rather than technique, Italians are committed to using only the highest quality fresh and local ingredients.  Last night, I prepared the Tuscan peasant dish, fagioli all’uccelletto, adapted from a recipe I learned long ago from […]

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