Hello Italian Food Forever Friends! ========== We are now back in North America where we'll stay until spring when we return to Umbria to start our 2
| Hello Italian Food Forever Friends!We are now back in North America where we'll stay until spring when we return to Umbria to start our 2014 season. Looking back over our time in Italy this year, it was a very busy time and we had a wonderfully successful season. We met some amazing folks who stayed in our vacation rental again this year which is one of the reasons we enjoy our time in Umbria so much. Though I will miss our amazing views (seen in the photo), I am looking forward to slowing down a bit, and maybe even enjoying a few walks on the beach. We'll be heading up north for Thanksgiving to visit with family, and before we know it Christmas will be here so the next few months will be busy ones. I'm really looking forward to testing a number of new holiday recipes, so check back at the blog often! |
National Pizza Month Contest Giveaway
I am sure everyone that really loves pizza must have already heard that October is National Pizza Month. Before the month ends I wanted to run a contest giveaway to celebrate one of Italy's most popular dishes along with Moretti Beer, who have generously donated an amazing Pizza Party Gift Pack. Everyone knows how great Moretti beer goes with pizza! Italian Food Forever is also including a heavy 16 inch pizza stone, along with 4 (1 kilo) bags of my favorite pizza flour, Caputo, to help you get started making great pizza at home. Enter The Contest...... |
Squid Ink Pasta With Shrimps and Scallops
Who says Halloween is just for kids? Many adults also like to join in the fun by dressing up, throwing theme parties, and preparing holiday foods. Although celebrating Halloween in Italy isn't as widespread as it is in North America, each year sees more and more holiday decorations, scary jack-o-lanterns, and even children's costumes being sold across the region. Italian children don't trick-or-treat, but many schools and communities are now throwing Halloween-themed parties for the kids to enjoy. Read More...... |
Broccoli With Anchovies & Garlicky Breadcrumbs
We buy broccoli almost weekly through the cooler months, and to keep our meals interesting, I try and find some easy additions or cooking techniques that enhance the flavor of a basic head of broccoli which can be quite boring on its own. For this broccoli dish, I flavored the olive oil I used to sauté the broccoli with anchovies, sliced garlic, and red chili flakes. Once the broccoli was cooked tender crisp, I served it topped with crisp, golden brown garlicky breadcrumbs to add texture and interest. Get The Recipe...... |
Celebrating An Italian Thanksgiving
Italians living in Italy do not celebrate Thanksgiving as we do here in North America although they do have many holidays called La Festa del Ringraziamento (or Festival of Thanks), which refer to a variety of religious holidays held throughout the year to honor patron saints. I believe the closest Italians (living in Italy) would get to celebrating a Thanksgiving as we know it, would be their harvest celebrations they hold throughout the fall. Italians that have emigrated to North America however, have certainly embraced Thanksgiving and in their own unique way made it their own. Italians love any holiday that brings together friends and family (and of course food!), and every family of Italian heritage has their own unique traditions that to celebrate this traditionally North American holiday. Read More...... |
Cheesy Brussels Sprouts Gratin
If you have followed my blog over the past eleven years, you might notice that it seems every so often I fall in love with a specific ingredient, and quite frankly will focus intensely on it. I actually become a little obsessed with said ingredient and will spend hours creating new recipes for it, and eating it as much as possible until a new ingredient catches my eye, or until my husband begs me to stop cooking it.
I have now moved on to Brussels Sprouts…….this has always been a vegetable that I've enjoyed, and through the winter when we are in North America we usually eat roasted sprouts at least once a week. Get The Recipe...... |
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