Recipe: Pesto of Finochietto Selvatico

It’s artichoke season and artichokes are everywhere in Sant’Ambrogio, the most beloved market in Florence. I can’t wait to get my hands on them. I take a walk and look all over for the ones that look the freshest to me. I want the leaves tight and compact, so that when I peel them back to expose the delicate interior, I want to slice into a crisp heart. They will also have the best flavor. I will sauté them lightly for a moment with olive oil, garlic and peperoncino and toss with spaghetti. It’s my favorite spring dish. I’ve chosen the organic stand of Maria Meo. She is quite reserved. You have to take a ticket and wait a fairly long time. She has signs everywhere saying “Non Toccare”. Don’t touch. There is no other organic stand, certainly not one with a take-a-ticket box, or signs that say don’t touch- in the entire market. It’s serious business. I personally have never seen such a tough organic female farmer, but I appreciate what she’s doing. I am also eyeing the wild fennel fronds; finocchietto selvatico. I know something about wild fennel from spending time in Sicily. But I am not in Sicily and the idea of making a pesto with the fronds, with almonds, garlic and olive oil has caused my imagination to flare. I wait and wait my turn and think of other things I might take home other that the coveted artichokes and the fronds. Lemons, yes. A few apples, yes. When all of sudden I feel two ladies standing nearby staring at me.

Peggy’s Picks for Holiday Gifting

PMCA Gift Certificates Give the gift of future travel with a gift card to be applied to any Peggy Markel Culinary Adventure. We couldn’t think of a better present. Upcoming programs in 2023 include Morocco, southern Spain, sailing in the Gulf of Naples, and three different culinary adventures in Sicily! “Cooking …

The Intense Volcanic Flavors of Pantelleria

I like trips with strong elements. It does half the work for you. This spring I created, along with Linda Sarris, a new short creative program, A Deeper Look-See at the Island of Pantelleria, to introduce an intimate group of guests to the wonders and flavors of Sicily’s “perla nera”.  …

A Deeper Look-See at the Island of Pantelleria

In some ways, a Deeper Look-See was of the sea. Our new “piccolo programma” was launched on the island of Pantelleria, a small outlying volcanic island off the southwest coast of Sicily. Visiting remote places you haven’t been to in a while is charming. It’s like seeing an old friend. …

Conde Nast Traveler Features Peggy Markel

“I love to take people down dirt roads to places where they might not expect to find a true taste of a place.” Like ingredient sourcing in tiny Rajasthani villages or going on a camel safari along Morocco’s west coast and buying sea bass for fish tagine from a lone fisherman.

Chef Fabio Picchi

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 …

Recipe: Fave Crude e Pecorino

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 …