Attending the Palio in Siena was always a goal of mine, and in fact it was certainly on my “bucket list” of things I wanted to participate in while here in Italy over the next couple of years. I’ve watched the race many times on television, and for the average person (like myself) watching this bareback race that lasts less than two minutes, you might be tempted to ask what the fuss is about. After experiencing the Palio first hand, I must say that I certainly feel differently... Read the whole entry »
We returned to Siena the day before the Palio, excited to take part in the upcoming activities after spending one day with Dario Castagno earlier in the week learning some of the history of the race and getting a better understanding of life within a contrada. At Dario’s advice, we booked a two night’s stay at Dievole, a lovely Chianti wine estate not far from Siena. We met up with Dario at Dievole where he took us on a tour of the estate that included a wine tasting and I think I... Read the whole entry »
Today is the last day of August and I am really looking forward to fall as this summer has been a scorcher here in Umbria so the upcoming cooler fall temperatures will be a welcome relief. I’ve always loved fall though, as I enjoy watching the trees change colors, feel the cool nip in the air, and best of all, I enjoy cooking with the myriad of fall vegetables and fruit that will soon appear in my local markets. The dishes I create in the fall also become much heartier, and though I am... Read the whole entry »
I try and use fresh pasta sheets for any type of lasagna I may make just because I think fresh egg pasta sheets always taste better in a lasagna than dried ones do. Here in Umbria we are lucky enough to be able to buy great quality fresh pasta sheets that are very inexpensive in almost every grocery store, so I do not always make my own when I’m in Italy. Back in North America however, I find it difficult to find fresh pasta for lasagna so I always make my own when I’m there. Making... Read the whole entry »
I’ve made a few different types of jam this year, but my favorite new variety has to be this tasty apricot jam flavored with vanilla bean. I use this jam on toast in the morning as well as a filling for my jam tarts and the vanilla adds a subtle flavor, and a depth to the apricot jam that is really nice. I have given up using packaged pectin in my jams and found if I use lemon juice and bring the jam up to 220 degrees F. then I have no problem with the jam setting and it never gets too... Read the whole entry »
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 »
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