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One of my favorite aspects of Italian cuisine is its regional differences. Almost every region in Italy has its own specialties, and although some dishes are shared between adjoining areas, the cuisine from region to region is uniquely different as well. My husband’s father is from Calabria, so my husband grew up enjoying food a...
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I love baking with olive oil in place of butter, particularly since we have a huge supply of our own olive oil harvested each year from the 100 olive trees on our property. Although I do not have anything against butter and do use it as well from time to time, we all know that...
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I make some type of focaccia at least once a week. My basic rosemary topped focaccia is my favorite all-round focaccia to use for sandwiches, cut into small squares to serve in place of bread, or to simply snack on, but from time to time I like to play around with my focaccia dough. Last...
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Lentils are often an overlooked ingredient, and apart from lentil soup, many have never even cooked lentils at home. Lentils are very popular in Umbria, Italy, where we live part of each year. In Umbria, lentils are used in soups, sauces, salads, and are also braised and enjoyed as a side dish. If you have...
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This Beet Salad with Burrata is one of those dishes that proves simple ingredients can create something truly special. It is colorful, elegant, and surprisingly easy to prepare, making it equally suited to a casual lunch or a more celebratory meal shared with family and friends. Served with slices of crusty bread to soak up...
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