-
Our Easy Caprese Pasta to Welcome Warmer Weather
“Boston c’e’ la neve” is the beginning of a song lyric from one of my overplayed favorite Italian Artists, Eugenio Finardi, and after spending our first winter in Boston and in quarantine, there hasn’t been much snow but it’s still disgustingly cold with a few pockets of sunny and warmer weather. I’ll take whatever I can get right now, but I’m already daydreaming about pranzo in the backyard and flowers continuously blooming. We are almost there, I can feel it! For now, I’ve resorted to trying to throw on a tank top and a little extra bronzer on my face to imagine that I’m sitting outside feeling the sun’s warmth…
-
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…
-
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,…
