Throwback Tuesday Post (TBTP) from 2014: Authentic Italian bread soup from Tuscany - this hearty soup can't be beat on a fall or winter's day! Easy enough for beginners in the kitchen.
Throwback Tuesday Post (TBTP) from 2014: A visit to the best winery of the trip: little Santa Giulia in Montalcino, Tuscany, Italy. In addition to the DOCG brunello, their IGT rosso was the best - not to mention the homemade pasta with meat ragu sauce and top-notch local pecorino and the farm's meat specialties, capicola, prosciutto and lombo.
Cheese Importers in Longmont, Colorado, was a surprisingly wonderful European experience, smack in the middle of the northern Front Range! In addition to a huge selection of local and imported cheeses, you can have lunch at the bistro or a drink at the bar. Worth every effort to get there from Denver!
Continuing the series of inexpensive daytrips near the Tampa Bay, Florida, area, this week I present the murals on the Mazzaro Italian Market buildings in St. Petersburg. When you have out-of-town visitors and don't know what to do with them, treat them and yourself to an interesting, photographable destination that is cheap and uncomplicated. Plus, buy my books and blog gear to fulfill your holiday shopping list!
“Traditional food of any region is integral to its culture, and so it is with Bavaria, Germany’s southernmost state, and Franconia in the north of Bavaria.
American writer and photographer Karren Doll Tolliver is an avid home cook, and she has collected numerous family recipes from real-life home cooks in Germany. Here she presents their recipes, variations and insider techniques.
Drawing from her years of living in Germany, Karren describes local cultural points, history and language through personal stories that provide a tradition-rich framework for each dish.
are many types of pesto from different regions of Italy. For example,
traditional Sicilian pesto has tomatoes in it.
The version I describe here is pesto alla Genovese and is the most common one in the States. It’s the creamy green one you’re probably thinking of right now.
Additionally, there are
thousands of variations for each version, such as using walnuts instead
of pine nuts. Fortunately this gives me a lot of delicious homework to
do for this blog – I’ll keep you posted.