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Aroma Cucina, where home cooking is always in season! Join us as we cook, eat and live the Italian dolce vita.
Next Sunday, August 22, is the first annual celebration of World Kitchen Garden Day, where we gather in our gardens and celebrate the miracle of all things that grow. Created in response to “National Snack Food” month we get to pat ourselves o (read full article)
The orto, our garden, is producing and life is good. Our store-bought produce has dwindled to lemons and oranges. If we could figure out a way to bring lemon or better yet, lime trees, inside for the winter, then life would be just about perfect. (read full article)
All work and no play is just not a good thing. So in the interest of good mental health, part of our work schedule included some well needed beach time in the Gargano area of Puglia. Not knowing anything about the area, other than it was on (read full article)
Back in the blog world! It was a wild and crazy time filming all those food videos! I’m told that if the crew immediately falls on the dish and eats it, then it must have looked pretty good. I’ll take that as an indication that things went pre (read full article)
It’s not because it’s too hot to blog. It’s not because I'm neglecting you. It’s just because I’ve been cooking in the kitchen and nowhere near a computer. So I apologize, I know the blog has been quiet.Aroma Cucina’s crew is work (read full article)
Why do green salads get all the glory? Why not a red salad? Tomato, red pepper, lemon anchovy dressing, sprinkle of oregano. Stay cool everyone! (read full article)
There, in the center of our lunchtime salad is the last Sicilian tuna that I’ll buy and that really sucks. Even the Italians have over-fished their tuna. Sicilian tuna fishing has a long, long history, possibly dating back to the Phoenician or (read full article)
Happy 4th of July to everyone in the US! It's a summer celebration where grills are lit, beers are sipped, watermelon pits are spit at each other (what, you don't that?) and we give thanks to the Brits for giving us our Independence. Here (read full article)
On our long, long ago honeymoon, on the sun bleached Greek Island of Lesbos; I was served the most delicious stuffed grape leaves sitting in a puddle of lemon sauce. So romantic. Actually Lesbos is a pretty tatty i (read full article)
Sicily, land of heat and spice, piercing sunlight, succulent lemons, chili peppers in piles, the evil eye, men who like it hot and the women who make it sizzle. And cous cous. Can’t afford a ticket to Sicily today? Make cous cous and serve it with (read full article)
Necessity, is without a doubt, the mother of invention. Hunger amps necessity Especially at lunchtime.So, the story goes like this. It’s about noon when I feel the first hunger rumble. I need to be fed regularly, it’s just the way I’m wir (read full article)
Not just any scallop, but a cappasanta, it’s a giant scallop with its erotic roe still attached. They/ve been in the fish market for the past few weeks and I just love them. My standard way to cook them is a tiny (read full article)
How can I write a risotto recipe that starts with “Roast 1 flock of chickens? Reserve juices.”?? I recently had to roast a lot of chickens, actually an entire flock of them, and as they cooled, there was all t (read full article)
The marvelous and generous Elizabeth Helman Minchilli has put together a list of great places to have cooking classes, tours and adventures while you are in Italy. Keep this post bookmarked for your next trip to Italy: "Cooking Your Way Thro (read full article)
‘Tis the Season of the Sagra in Umbria. A sagra is a town festival and Umbria has more sagre (plural of sagra) than any other region in Italy. Or so the publicity tells us, but in this case I’m inclined to believe it (read full article)
It’s cherry season in Italy, and I’ve been not so patiently waiting to make another batch of Maraschino cherries. Last year’s batch was stupendous, addictive, a reason to drink another Manhattan. With craft cocktails, Slow (read full article)
Ssshhhh...I'm not going to say this too loud or the Weather Gods might hear, but I think our weather has finally turned from eternal rain to sun. In the spring, a livelier palate changes on the burnish'd hearth In the spring, a young (read full article)
Woo hoo!!! We have our first ‘harvest’ from our orto (vegetable garden). Well, OK, it might be an exaggeration to call it a harvest, but it was a colander full of rucola (or arugula or rocket, everyone calls it something different, depends on whe (read full article)
I’ve had some interesting emails sent my way after my post about culinary heritage, so while pea season is over, I have other mundane kitchen chores to keep my hands busy while I think about the impact of culinary heritage.The Locanda al Gambero R (read full article)
According to that ever-flowing fount of knowledge, also known as Wikipedia, Pasta Primavera is an American-Italian pasta dish invented in 1974 by Sirio Maccioni of Le Cirque fame. I beg to differ. Pasta Primavera mean (read full article)
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