A Seasonal Whole Lamb Recipe from our Norcia, Umbria Cooking Vacation
Filed Under Destination Features, Kitchen Tips, Recipes Italy
Seasonal ingredients are important just about anywhere you go in Italy. But in the town of Norcia, they have a whole movement, called “Salus per Cibum,” dedicated to respecting the land by cooking with local ingredients. This particular recipe – Agnello, Patate e Tartufo – from Chef Emanuele, former chef of our two Norcia, Umbria, cooking vacations, is a part of that movement, as the dish is born from Emanuele’s… Read
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Wine Lover's Italy: Celebrating Montepulciano Wines with a Festival
Filed Under Destination Features, Travel Tips, Wines & Spirits Italy
Just south of Siena, discover the ancient walled city of Montepulciano with its stunning panoramic views of the surrounding Tuscan countryside. In the heart of the Vino Nobile wine region, it’s no surprise that this town – complete with Renaissance and Baroque architecture – is best known for it’s red wines. But what may surprise you is their annual tradition, Bravio delle Botti, which takes place every year in August… Read
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Italian Recipe for Risotto al Chianti Classico from a Tuscany Cooking Vacation
Filed Under Kitchen Tips, Recipes, Wines & Spirits Italy
Wine harvest time isn't just about working in the fields. There are a plethora of recipes that focus on wine and grapes in European cuisine, and many of them feature prominently during wine harvest festivals. We've written before about Tuscan wines from Chianti to Super Tuscans, from Brunello di Montepulciano to Bolgheri. There are a hundred and one ways to incorporate these amazing wines into your dishes as well! See… Read
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Italian Recipe for Tiella Barese, or Puglian Mussels, Rice, and Potatoes
Filed Under Destination Features, Food History, Kitchen Tips, Recipes Italy
TGIF, which at The International Kitchen frequently means planning what's for dinner! This weekend, why not try this delicious Italian recipe for "Tiella Barese," a traditional dish of baked mussels, rice, and potatoes hailing from Bari, the capital of the Puglia (Apulia) region. Tiella comes from the dialect word tieèd, indicating the pan in which it is made (in this way it is similar to another famed rice dish, Spanish… Read
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Foodie Trips to Italy: The Wines of Puglia
Filed Under Destination Features, Wines & Spirits Italy
Puglia (or Apulia) and Sicily are Italy's top two wine producers, but the vast majority of the grapes produced in Puglia are shipped out in the form of blending wine (usually high-alcohol) or concentrated grape must. But, like many of Italy's wine-producing regions, it has also experienced in the last couple of decades a renaissance in its wine making. Types of Grapes in Puglia The local grapes most used are… Read
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Pici Pasta with Cherry Tomatoes and Aromatic Herbs
Filed Under Cooking Videos, Destination Features, Food History, Recipes Italy
Some pastas are best when made by hand. Well, actually, all pasta is best when made by hand! But pici pasta in particular is best made and served fresh. Pici pasta are one of the thicker rolls of pasta you'll find, and they are traditionally made all over Tuscany. This particular recipe -- which also features tomatoes, an ingredient in abundance every August -- comes from the kitchen of Chef… Read
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