Elifant Archaeo-Culinary Tours
Elizabeth Bartman, archaeologist, and I have launched a tour company dedicated to the kind of travel we like to do ourselves: visits to ancient remains punctuated by great meals and other food adventures.
My Amazon bookshop
Not just my stuff, but books by friends, acquaintances, and others I like
Mary Jane Cryan is the source for northern Lazio (and more).
My Amazon gourmet store
Ingredients and equipment for (mainly) Italian recipes
Three Frog Studios (handmade wood utensils, etc.)
Love the squid forks. Clayton Fant moonlights as artisan, and he's good.
Best site for what's doing, and more, in Rome.
Very special villa and apartments rentals and boutique hotels in France, Italy, the US, and a growing list of destinations, amazing trips to southern Africa, and much more.
The world of food blogs, digested
Jeremy Cherfas, biologist in Rome
Really interesting food-related blog
The Food Section
Great food blog
On the Menu
Ann & Peter Haigh's interesting Internet radio show, and much more
Super wine experiences in Rome, in English.
Chowhound Italy board
Discussions of eating in Italy.
The Rome Digest
Rome food and wine reviews from five honest, expert women.
Marlene McLoughlin, Rome-based artist
If only the world were as beautiful as her watercolors.
Great children's book author/illustrator who lives in my 'hood in Rome.
Sorts out the salts.
Nonprofit book club networking.
A site dedicated to the foodie's favorite Italian painter
September 27, 2014
I was saddened last night to learn of the death of Sheila Levine, retired Editorial Director of the University of California Press, and the editor responsible for the Press's publication of Encyclopedia of Pasta and Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio. Oretta and I were devoted to her, and (more…)
February 26, 2014
Yet another thread about bolognese on Chowhounda> inspires me to post the recipe from SAUCES & SHAPES.
Ragý di carne (bolognese)
For the condimento:
2 ounces (60 grams) pancetta
1 onion, white or yellow
1 rib celery
3 tablespoons (40 grams) unsalted butter
3 tablespoons extra virgin olive oil, preferably lightly fruity
5 ounces (150 (more…)
February 25, 2014
I am always saying that people don't think about what words really mean. Here's the latest example.
For the umpteenth time a shopping website has interrupted my browsing to propose I participate in a survey. I always read the message in case they are offering a little thank-you prize, like some airline miles or (more…)
January 29, 2014
You've all seen the video of Lidia's recipe by now. Here's the one from "Sauces & Shapes."
For the condimento:
2 cloves garlic, finely chopped
6 tablespoons extra virgin olive oil
1 pound (450 grams) very high quality canned peeled tomatoes with their juice or red, ripe sauce tomatoes, preferably San Marzano, peeled and seeded
at least Ĺ teaspoon salt
January 21, 2014
MINESTRA DI FAVE (dried fava bean and pasta soup)
for the soup:
1 pound 10 ounces (750 g) dried fava beans soaked 24-48 hours (depends on age)
1 large white onion, finely chopped
4 tablespoons extra virgin olive oil
8 ounces (225 g), or less according to taste, small (more…)
January 13, 2014
There's a thread on Chowhound (Food Media board) about Mayor De Blasio's use of knife and fork to eat pizza. Here's what I wrote yesterday. Link to the thread follows.
I grew up in Manhattan when pizza, at least outside Little Italy (AFAIK), meant a slice eaten with your hands standing up. I used (more…)
January 3, 2014
In I think 2004, or maybe ought-three, I was working on a book about Rome for Williams-Sonoma. They wanted a baked pasta and the first thing that came into my head was bechamel-mushrooms-prosciutto-peas, why I don't know. Then I said, oh no that's too retro, but by then they had said they loved the idea (more…)
January 1, 2014
For some years now Franco and I have been inviting friends, and their friends, to come on December 31 for a buffet supper. As New Yearís bashes go, itís pretty tame, but we pop the midnight corks on our roof terrace just opposite the Colosseum and watch the fireworks that successive city administrations, (more…)
November 29, 2013
I've been in the US for a couple of weeks now mostly launching the book I wrote with Oretta Zanini De Vita, Sauces & Shapes: Pasta the Italian Way, published last month by W. W. Norton.
So what do we mean by the Italian way? Here are a few of its elements. More to come in future posts.
- Don't overdo it on the sauce. The pasta is the main attraction. The sauce is the condimento. The pasta is not an excuse to eat sauce. Just get a spoon.
- Don't get into a substitution mentality. To lower the cholesterol of recipes you deem unhealthy, simply look up broccoli or beans in the index, don't mess with the carbonara formula. When we call for pork fat, it's usually necessary. If you can't get salt-packed capers locally, order them on the Internet.
- On the other hand, you can almost always substitute tomato puree for pelati or vice versa, for example, or eliminate the garlic if you don't like it. You can substitute a yellow onion for a white or vegetable broth for meat broth. But don't imagine you can substitute water-packed supermarket tunafish for good Italian or Spanish tuna packed in olive oil. Clear? The key to the apparent paradox can be found in the Italian word "snaturare" -- to radically change the nature of something. You don't want to snaturare the sauce recipe.
- Use enough salt in the pasta water. The metric formula is 1 liter of water to 10 grams of coarse salt to 100 grams of pasta. Add the salt before adding the pasta to the boiling water. You cannot "always add it later" -- it won't taste right.
August 29, 2013
Maine poet Duff Plunkett has kindly let me reproduce some of his work. Please don't reproduce without permission.
Let us praise one fine chowder
Thick with fish in the drink of a broad bowl
We couldn't think praise any louder
Big spoons clink bottom catching it all
Thick with praise sung by (more…)