Sunday, December 11, 2011

About Italian Food: The Rain is Starting To Work...

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From Kyle Phillips, your Guide to Italian Food
The last few days have been quite wet, and I saw a couple of guys emerge from the woods with baskets of mushrooms today. Not Porcini, because it's too cold for them by now, but wild mushrooms that will I hope be good. I'll not be joining them, however, because anyone who goes picking has to know not just what to pick, but also what to avoid, lest the mushrooms be a last meal. The risk is very real, and I don't want to become a statistic.

Almost Wordless Wednesday: Auguri!
Drove out to Colle Val D'Elsa today to prepare a couple of Christmas treats -- Panforte and quick-to-do Ricciarelli with Judy Witts Francini. We had thought to do the recipes... Read more

Turkey Breast and More
Turkey breast is quite versatile, healthy, and also inexpensive. Not at all surprising given the current economic situation -- the Government has just reinstated a national property tax which, though... Read more

Fine Wine and An Unusual Stuffed Pasta
Last week I was in Trentino to taste Trento DOC, a sparkling wine I knew little about -- it has been made for quite some time but is mostly consumed... Read more

AntipastI: A Tuscan Antipasto
One of the nicest things in a festive Italian meal is the antipasto. Antipasti vary tremendously from place to place in Italy, and in Tuscany revolve around cold cuts and crostini. One could do much worse.
See More About:  antipasti  italian appetizers  cold cuts

 


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This newsletter is written by:
Kyle Phillips
Italian Food Guide
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