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 | Though I will admit that it was tough going in some stretches, especially on day three when we walked 20 km (about 12 miles) up to the Passo del Muraglione under steady rain, and then another 9 km down the other side of the mountain. I'm still working on pictures and narratives, and will post links when they are all up. Definitely worth it in any case, and if you like to hike the Appennini between Tuscany and Romagna would be an excellent bet, with many pretty trails and unexpectedly beautiful views. | |
Almost Wordless Wednesday: Pasta alla Gricia
If you visit Rome, you are almost certain to enjoy bucatini all'amatriciana, a zesty pasta dish with a rich quickly cooked tomato sauce that gains considerable substance and flavor from... Read more
| Italian in English: Chicken Cacciatore
Pollo alla Cacciatora, or Chicken cacciatore, is an old old dish, and the earliest recipes I have seen -- Artusi lifted the one he published in 1891 word-for-word from a... Read more
| Comfort Foods: Fagioli all'Uccelletto!
Fagioli all'Uccelletto, cannellini beans boiled and then simmered in tomato sauce with herbs, is a universal Tuscan dish, and Andrea Gagnesi, who (among other things) teaches cooking at Badia a... Read more
| Polenta Recipes
Polenta translates as corn meal mush, but it's much more. It's the staple food of the north, where it still outshines pasta, and can be served in innumerable ways, as a first course, baked, with stews, or even as a bread substitute.
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