The Vicidomini family has been making pasta since 1812. Today you can still find them in the city center of Castel San Giorgio; a small town in the province of Salerno. Luigi and Mario Vicidomini are sixth generation pasta artisans. Together with their wife and children they still produce pasta respecting the family tradition. Read More…
The World of Fabio Picchi
5When you live in Florence, it is impossible not to know Fabio Picchi. He is the genius behind Cibrèo ristorante, Cibrèo trattoria, Caffè Cibrèo and Il Teatro del Sale. His four eateries are housed on opposite corners of the Sant’Ambrogio food market. It’s where Fabio created his own world of simple Italian cuisine. Four different settings each with their own identity, but united by the mind and taste of Picchi. Read More…
The Beautiful Mind of Cristiano Tomei
4Genius. The first word used to describe him. Or Crazy. It’s a fine line. He crosses it at random, but with precision. My shutter has a tough time keeping up. Cristiano’s L’Imbuto in Viareggio is a wonderland. Read More…
Zeb: The quintessential Italian diner
7Before the blog there was the queue. In Italy it’s still the best way to find a great meal. That’s how I discovered Zeb. On an early spring day I joined a line of fifteen urbanites waiting for a coveted seat inside. Read More…
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A history lesson @ Sostanza [il Troia]
13A time machine. Florence can feel like that at times. But sometimes, it’s a welcome feeling. A history lesson inside every doorway. Where time stands still and things are the way they were meant to be. Read More…
Just like street food
0Lorenzo Ancilli welcomes me with his signature big smile and warm handshake. I instantly feel at home. For the last 43 years ‘lampredotto’ has been his daily breakfast. The Florentines have been eating this kind of tripe since the 16th century. Read More…
Pasta with figs and sausage Calabrian style
12Last week I met with Gabriella Mari, one of the co-founders of the Scuola di Arte Culinaria Cordon Bleu. Together with Cristina Blasi, she runs a successful cooking studio in the center of Florence. I asked Gabriella to share one of her most simple and favorite recipes with us. We decided on pasta with fresh figs [currently in season] and Nduja [spicy soft sausage from Calabria]. The result was delicious light pasta, flawlessly balancing sweet and spicy. Read More…
Under the arches in San Quirico
0San Quirico Val d’Orcia is not as famous as its neighboring towns Montalcino [Brunello] and Pienza [Pecorino], but it’s a perfect location for those who like to explore less-travelled villages in Tuscany. This little town is situated in the center of the Val d’Orcia region, famous for it’s lonely cypresses atop rolling hills of farmland. Read More…
