Sunday, December 25, 2011

About Italian Food: And now For Santo Stefano

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From Kyle Phillips, your Guide to Italian Food
I thust all who celebrated Christmas had a wonderful time. We went American this year and roasted a turkey, with bread stuffing per my 1970s-era copy of the joy of Cooking. With Sweet Potato Casserole (Elisabetta's variation on Craig Claiborn's recipe the the NY Times cookbook, Peas, curried broccoli, and more. I had expected us to have considerably more leftovers than we do.

Monday is Santo Stefano, and another holiday. A nice day to recover, and prepare for the week and the coming year.

Almost Worless Wednesday: Auguri!
This November I went to Trentino for Bollicine Su Trento, the annual presentation of Trento DOC, which is one of Italy's less well known sparkling wines. To be honest, I... Read more

Christmas Baking: Panforte and Ricciarelli
Italy has an extraordinary range of Christmas treats, from Pandoro to Panettone to Struffoli to Pettole... If you visit Siena you will find Panforte, a delightful concoction made with candied... Read more

Almost Wordless Wednesday: To Welcome Carolers
Italy doesn't have a Christmas Caroling tradition -- it's something we see in Christmas films -- but there is a long tradition of making Vin Brulé, hot spiced wine, in... Read more

Favorite Italian Finger And Party Foods
Italy has a long tradition of finger foods, tasty morsels to grab on the go: Arancini, panelle, calzoni, frittelle, or any number of things. These finger foods also make great party foods, while the many spreads and toppings people put on crostini (toasted bread) also make great dips. Much to enjoy!
See More About:  party foods  finger foods  snacks

 


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This newsletter is written by:
Kyle Phillips
Italian Food Guide
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