Food
November 17, 2009
- I have to be honest. My family doesn't share this recipe with just anyone. But we're friends, right? So, once again I am sharing the recipe for my family's pumpkin pie -- the best and easiest recipe in the world. I blogged about baking at my grandmother's house last year about this time. This was one of the first recipes I learned to make, and I make pumpkin pie all fall and winter. ...
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November 11, 2009
- While the history of the Bellini is as clear as a glass of Prosecco, that of the Spritz is much like that of Venice -- colorful and mysterious. Cocktails much like the Spritz are common in parts of Austria, so most agree that the Spritz owes its origins to the Austro-Hungarian influence on Venice. And to those 18th century Austrian occupiers, we can all say, “Grazie!”To read more about ...
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November 10, 2009
- There are two cocktails which are irrevocably identified with Venice: the Spritz and the Bellini. The Bellini was born in Venice’s most famous watering hole: Harry’s Bar. Owner and barkeep, Giuseppe Cipriani, created his bubbly celebration-in-a-glass in the 1930s. When he reopened his bar after World War II, he resurrected the cocktail and christened it “the Bellini” in honor of Giovanni ...
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October 28, 2009
- Every day throngs of tourists scramble to the Rialto, Venice's second most photographed bridge (after the Bridge of Sighs). But in their mad photographic dash, most of those tourists miss the best photo -- and culinary -- opportunity in Venice's San Polo area. There, just along the Canal Grande Venice's markets buzz as the restaurateurs and home cooks alike jostle for the best seafood, ...
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October 13, 2009
- On the subject of food again, I don't often talk about the fact that I'm a vegetarian. When the subject does come up, I'm usually asked how I came to be a veggie, and my answer is always the same... 'I once murdered a chicken.'The roots of my vegetarianism lie in the year 1972, in a village in southern Italy. I am half Italian (Calabrese to be exact), and my grandmother had a farm (like Old ...
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October 9, 2009
- Have you ever met an addict? Or perhaps you are one and don't even realize it. I suppose that when you read the title addictions the first words that jump into your mind is drugs or alcohol or gambling. Well, although these are truly addictions that we read about -- too often -- those are not the addictions I am referring to. I always read blogs and try to pay attention to the time of day the ...
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October 8, 2009
- Look up "pleasure" in the dictionary, and you are sure to find "eating in Italy." Food is fresh, prepared simply, and truly sensual. Each region cooks a bit differently -- rich, earthy foods in Tuscany including cingale (wild boar) and truffles, incredible sea food in Venice with lighter flavors and hints of both Austrian and Middle Eastern influences. But in Rome -- Rome is ...
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September 27, 2009
- STORYHEART SUNDAY UK BLOG - "FOOD" FOR THOUGHT I've been away for a few days signing copies of my book at "The Big E" a massive four week fair for the North East states of America. One of the major items one finds at such events is the wide range of snacks availableEvery country and location has it's own special and in many cases weird foods. Scotland for instance has it's ...
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September 22, 2009
- A brief search suggests that this site does not support an RSS feed from my blogs. Because I already write two blogs, until I have news that is specific to this site, I'll just ask that you visit the blogs I'm already writing. Waltzing Australia supports my book of the same name. It follows the journey recounted in the book, showing photos of many of the things I was seeing, along with ...
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September 20, 2009
- The oil spits at us from the metal cooking surface. A woman with the forearms of a man wields two metal spatulas like a kung fu master. Her arms are scarred with knife marks and hot oil. She's a cutter. The tattoos on the meaty web between thumb and forefinger flash at us as she cooks the beef, the crab, the sunny-side-up eggs, the onions, the shredded cabbage, the bean sprouts, and the pork. We ...
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