Saporito. That’s how we could describe Tuscan food. It’s full of delicious salt, black pepper and red onion spiciness. Think Porchetta: A deboned pig, filled with herbs, salt and garlic, a condiment affectionately known as “sale aromatico” The roasted pork with herbs is sliced and put between two pieces of …
This is a spring salad that I would eat every year at Cibreo, my favorite restaurant in Florence. Fabio Picchi, chef/owner, would practically shell the fave into the bowl in front of you. It’s a simple salad but one that I eat with reverence now that Fabio has passed. February …
Mrouzia is a traditional holiday dish made in July during the sacred Eid-el- Kabir, in which Muslims perform the Ḥajj holy pilgrimage and observe the Festival of Sacrifice. After cutting the lamb, one usually chooses select pieces such as the shoulder or leg. Rich in spices, it is at the same …
We are excited to share this Eat In Podcast episode Peggy recorded with her friend Callie Cavanaugh. Callie talks to masters of daily wellness through food and shares an authentic glimpse of how to Eat In and entertain at home. Follow along @CallieCavanaugh_ and @nonnaeats. On this episode, they discussed how …
This is not a picture from the 1800’s, even though it looks like a photo of someone who just stepped off the Orient Express. It is rather a photo of my friend Emma Louise Sophia and this is just her normal attire as a seasoned traveler. She’s a gifted photographer, …
I’ve always loved these crackled almond tea cookies from the time I’ve spent in Morocco and when I saw this recipe from Susan Spungen of Susanality, with the delicious spin of adding raw chopped pistachio and edible rose petal sugar, I knew it was time to test them out again. …
A Maharani Tomberati Indian princess, I have never been, but never say never, as I lean against the strong balcony of the 400 year old mahogany summer home of a Maharaja- the place to myself. Four people sweetly look after me, while I try to look after a much neglected …
I love to play with my food. In this case, this doesn’t mean fondling, squishing it between my fingers or throwing it up in the air. It’s like painting. I like to have a a few raw ingredients in front of me and let my imagination go to town.What flavors …
My good friend psychotherapist Renato Palma in Florence once told me, “Peggy, Peggy, non devi mai spiegarti”. You never have to explain yourself. As a southern girl, explaining yourself was a popular past time, whether any one wanted to listen or not. The bank teller, the checkout clerk, one’s father …
