A Toast to Fabrizia Lanza
A tribute to Fabrizia Lanza for having the foresight and creativity to manifest her ideas into projects that inspire.
She’s a bit of a professoressa and loves to teach.
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Showing posts filed under: Regions Clear
Dar Kawa: “Peggy Markel, Guest of Dar Kawa”
“She shared one of our Friday couscous in Dar Kawa and tasted our gazelle horns … We exchanged, got to know each other and discover each other’s universe. Peggy Markel is passionate. She breathes the world, cooking, cultures. She made her life. American, it is in the Mediterranean basin, North …
My Kind of Lunch
Pimiento di Padron, fried shrimp pancakes, and a big salad with those darling little gem lettuces, endive, and not just any bacon, but fried Iberico! Did you know they drink mostly beer in southern Spain??
A Window into My World
It’s a perfect spring day and I’m drinking morning tea looking down Via del Corno from my Florentine palazzo. It’s Earth Day, April 22nd, 2018 and I am reflecting on my time here on earth. I’m writing from where I am at this moment, appreciating every twist and turn.
5280 Magazine: “Eat, Drink, Be Merry”
“Inside the kitchen of local culinary-tour maven Peggy Markel…Markel channeled the elegance and utility of natural materials typically used in kitchens in Italy, Morocco, Spain, and India into her floors (wood), walls (clay), and counters (marble). But she also incorporated functional items, like deep kitchen drawers and a farmhouse sink, …
BiteSee: “The Best Way to Drop 10 Grand: A Food Adventure Through India”
“If India is on your bucket list of dream culinary destinations, it’s time you finally check that box. To insure that the trip exceeds your expectations, then you must have Peggy Markel as your guide. Peggy has been touring food-driven travelers for more than 25 years. First in her adopted country of Italy, and she’s since expanded …
A trip to the aromatherapy garden…
A trip to the aromatherapy garden near Marrakech is not only scintillating, but tasty.
Vin Santo in the Making
Only the essence of what’s left after drying is good enough to press for Vin Santo. Deep honey notes like a kiss on the lips.
Sicilian chocolate and… caper ice cream?!?
On both our trips to Sicily in the Spring and Sicily and the Aeolian Islands in the Fall, we have the opportunity to prepare dishes using traditional Sicilian ingredients, including an expectedly delicious twist on ice cream – with salty, pungent capers.