Carne alla Pizzaiola

I will always treasure the time I spent in Casagiove with my Zia Ninuccia and her family. They had a way of making me feel so special. My Zia was sure to make all of my favorites while I was in town. At the top of my list was Carne alla Pizzaiola. She knew that, […]

Un posto a tavola // Transitioning to spring

I have noticed a little “spring” in my step. Yes, it’s that time of the year and I feel myself yearning to make the transition to warmer weather, lighter clothes and fresher fare. I am enjoying the dark mornings, knowing that my evenings will be bright. It feels great to wear my trusty jean jacket, […]

Soffritto

Italian Soffritto is similar to the French mirepoix… In Italian, it means “underfried,” which refers to the fact that each element is lightly browned. It is composed of onion, carrot and celery. Some recipes call for 2 parts onion to 1 part carrot and 1 part celery, but Patricia says her ratio is probably closer […]