Clik here to view.
Farro con gli Asparagi
Farro con gli Asparagi Farro, or spelt as it is often called in the US is a species of wheat, and an important staple in parts of Europe from the Bronze Age to medieval times. It is a hybrid that...
View ArticleClik here to view.
Spring Oat Risotto with Peas, Radicchio, Asparagus and Pecorino
Spring Oat Risotto with Peas, Radicchio, Asparagus & Pecorino Spring is the time of year when my cooking enthusiasm gets a shot in the arm from the wonderful fresh products that begin to appear in...
View ArticleClik here to view.
Asparagi con Uova
Asparagi con Uova It is asparagus season both here and in Italy, so I’ve been reading and cooking a lot with it lately. The first shoots of the season are even appearing up here in the cold north woods...
View ArticleClik here to view.
Insalata di Farro con Asparagi e Zucchine
Insalata di farro con asparagi e zucchine Farro is a whole grain often seen in Italy, and now beginning to be available here in the US. I love to cook with it, and am always looking for additional ways...
View ArticleClik here to view.
White Asparagus of Bassano del Grappa
One of our favorite towns to visit on our cycling tours is the beautiful historic Pre Alps town of Bassano del Grappa. Our spring trips in the area give us the opportunity to indulge in the area’s...
View ArticleClik here to view.
Risotto con Aglio Selvatico e Asparagi – Risotto with Ramps and Asparagus
When referring to Italian food, most people immediately think of pasta. But Italy is the greatest rice producing nation in Europe, and the Po River valley in Northern Italy is the largest rice...
View ArticleClik here to view.
Pizzoccheri – Buckwheat Pasta
Visitors exploring the northern heights of Italy’s Lombardy and Val d’ Aosta regions – as we will do next winter on our Italiaoutdoors Food and Wine ski adventure in Cervinia with Carrabassett Valley...
View Article
