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Vignarola (Roman spring vegetable stew)

Today la vignarola is a veritable cult object in springtime, when, for a magic few weeks, fresh fava beans, sweet, sweet peas, and locally grown globe artichokes are available simultaneously. But as recently as the mid-1980s, it wore the mystique of a traditional dish kept alive by a few dedicated souls. Its rediscovery,  Read More 
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How to trim artichokes, Roman style

The idea is to remove everything inedible in the kitchen. You will be tempted to comment superciliously about the waste. Don’t. Just deal with it. Anyway, the Anglo-French tooth-scraping method leaves a big pile of garbage on the table. We don’t.
Once you learn the basic principles of artichoke trimming, you will  Read More 
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