I have been online sharing my Italian recipes for over 11 years now and I love getting feedback from my blog visitors. Although some day my goal is to write a cookbook about traditional Umbrian country cuisine, I love what I do and because of that, I keep plugging away each week working on new recipes to post here at Italian Food Forever not expecting any fame or glory. Earlier this year however, I was contacted by an editor for Better Homes & Gardens magazine who asked if I’d be... Read the whole entry »
We have experienced our warmest summer yet in Umbria this year and when the temperatures are reaching 100 degrees or more it is difficult to get motivated to turn on the oven, or even cook much of anything. I’ve made this salad a couple of times this summer for dinner on a few of those extra warm days but never got around to posting the recipe until now. This salad is easily a complete meal in a bowl as the chickpeas, cheese, and salami add protein, while the vegetables add lots of... Read the whole entry »
Every August I head down into the valley behind our property here in Umbria to check out the wild blackberries which grown all along the road. Depending on weather conditions, some years they may ripen earlier than others, but they are delicious when fully ripe, and I always pick a couple of bowls full each year to use in my kitchen. This week the blackberries have finally ripened and despite the heat I went foraging for my berries a few days ago, and came home with a big bag full. Wild... Read the whole entry »
If I was going to describe the cuisine of Umbria to anyone I would probably mention pork, olive oil, and truffles within the first sentence, as all are particularly important ingredients used in many Umbrian dishes. Truffles, also known as tartufo, are harvested in the wild from the forests of Umbria which apparently has the right conditions for growing this very popular fungus. Black truffles are much more common in Umbria than white truffles and therefore are also much less expensive. It is... Read the whole entry »
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