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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.
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)
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)
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)
I’ve been pondering culinary heritage for the past week or so, ever since Rachel Laudan posed this question on her blog: "What is culinary heritage and is it always linked to tourism?" I'm paraphrasing the question, but (read full article)
It's fava time in Italy, and pretty much everywhere else in the Northern Hemisphere. Italians are passionate about fave because it means spring has officially arrived when those giant pods show up in the market. Fave beans. How do I love thee (read full article)
I'm not a fan of single use items, like garlic presses, or corncob holders. If you want to be a tool in my kitchen you need to be sturdy, versatile, easy to clean and good looking. These are the exact same requirements that you should keep in mi (read full article)
I may have arrived back in Italy on Monday, but I had to wait until Wednesday's Market before it felt like I was truly back. I was looking forward to all things spring at the Umbertide market: fresh fave beans, artichokes, good oranges, getti (read full article)
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