It was at least twenty years ago when I first broke the Italian Food Rule: Don’t Dip Bread in Olive Oil.
Or, to clarify: Don’t serve bread with a bowl of olive oil with a swirl of balsamic vinegar as an appetizer (or any other part of the meal).
Back to my first experience: I was so enchanted by the new food presentation, I never forgot the moment.
It was my first dinner at Farallon, that fantasmagorical Paul Kuleto restaurant in San Francisco. Sitting under the jellyfish chandelier, I watched with curiosity as our waiter presented with a flourish a … Read More
To dress a salad in Italy is simplicity itself: bring a bowl of salad greens (preferably one to three varieties of radicchio tossed together – that’s all) to the table, add some of the best extra-virgin olive oil available, a small splash of red-wine vinegar or lemon juice, a generous sprinkle of salt and a bit of pepper; toss again and serve on a salad plate (don’t infect the leafy greens with left-over pasta sauce or juice from the ossobuco.)
The only debate is whether inexpensive balsamic vinegar (not the traditional DOP stuff from Modena) is an acceptable substitute … Read More
One of the highlights of this summer was an invitation to spend two days at Carpigiani Gelato University, located just outside Bologna, on the historic Via Emilia, between Lavino di Mezzo and Anzola dell’Emilia.
48 hours of just thinking about gelato and, of course, tasting flavor after flavor of sorbet, semifreddo, granita, frozen yogurt, soft-serve, as well as, traditional Italian gelato.
At the Gelato Lab, Carpigiani’s freestanding high-tech gelateria, two brand new flavors of gelato were introduced to the world on July 20 during the presentation of the 2011 Gelato Pioneers (more about this later).
The two fascinating … Read More