Bistecca alla Fiorentina Doc. Cantinetta Rignana is nestled in the heart of Chianti grapevines. A rogue vine was trailing over my head. It’s a destination down a long dirt road, but worth it for sultry ravioli and fresh truffles and steak. If you’re going to eat meat, this is the …
This poem, written by Chilean poet Pablo Neruda, will forever remind me of the lemons found on the Amalfi Coast.
Why India? She is known as the noble land of mother India. equal to none. It’s not only that she is 5000 years old and very wise, she is intelligent and forward-thinking and has roots in some of the oldest food traditions that we draw upon today.
“Visiting Case Vecchie at the Anna Tasca Lanza Cooking School for the first time in 1998 was like coming home. The approach through the green rolling countryside left a deep impression, as some places in the world will do. Rural beauty softens the heart. There was a noticeable feeling of falling into a familiar place, yet knowingly seeing it for the first time.” — Peggy Markel of Peggy Markel’s Culinary Adventures
Colors can be seen at night by a full Amalfitana moon. Off to the nearby village of Praiano, suspended between the mountains and the sea, our mouths water as we approach a dimly lit piazza by the small sea port surrounded by cliffs.
Reposted from our files ~ from March 28, 2010. The story may not be new, but the love affair continues. Eventually we developed a trip with Zingerman’s and we now do a joint Culinary Adventure in Tuscany every October, which evolved from this encounter with a perfect sandwich. Join us and …
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The winds blow northerly as we head straight into them on our way to the isle of Capri after sailing around Ischia and Procida in the Bay of Naples. I feel like we’ve been on a sea-fari. We see mythical islands, mix with the elements, while staying safe on our boat protecting ourselves not from wild animals, but a deep blue unpredictable sea and sky. Our captain reads the weather like a book, knowing when and where to go. It’s like being in the hands of a magician.
Viki Psihoyos gives us a taste of Balanchine, just off Li Galli, “the dance island” a small atoll off the Amalfi coast and once home to Russian ballet dancer Rudolf Nureyev.
L’abc 2013. 100% Sangiovese made by wine lovers Adriano Zago, Bernardo Conticelli and Ciro Beligni from vines grown 600 meters high in Lamole, in Chianti Classico.