-
Make your own “Italian” Greyhound – Your new favorite cocktail.
While I do love me a good Aperol spritz (oh, sweet summertime – or just anytime really), I’ve been itching to see what other great cocktails I can make during another (now) virtual aperitivo with friends and co-workers. Alongside Aperol, I really love gin and I can thank my grandmother (Guppy) for that because she loved a cold Tanqueray and Tonic on a hot summer day. After deep thought, and a few Zoom Happy Hours (what we call an Aperitivo here in America) I knew that there had to be some way to be some way to combine two of my favorite liquors to make the ultimate “it’s 5 o’clock…
-
Master Chef in Quarantine
Quarantine, a word we are all familiar with right now. Italy has been on a national lockdown since March 9th and here in Boston we were told by my company to start working from home starting at around lunchtime on March 11th. Although restrictions between Italy and the United States look very different right now, there is one thing that we all most of us are doing right now and that is, staying at home – #iorestoacasa (I stay at home). I could go in depth on a political rant right now with what I currently think about this entire situation, but what I do know and firmly believe is…
-
Focaccia Genovese
Every region in Italy is known for particular cuisines and special recipes that are true to that specific area. That is what makes Italy so very unique, because of it’s diverse good culture. You can’t expect to travel to Sicilia (Sicily) and get focaccia that tastes like you would fresh from the focacceria in Genova (Genoa). That’s why it is called Focaccia Genovese – those Italians who are from Genoa know that this particular bread and it’s oily goodness is a specialty of their area – and for good reason. It’s DELICIOUS. My sister sent Roberto a recent journal entry (embarrassing) from my daily high school journal and it said,…
