The secret to making cardoons tender and sweet, a quick and easy fall recipe

November 8, 2010
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Of course, most children won’t like anything remotely bitter, but I’ve discovered how to eliminate that bitterness, and our kids, who love artichokes, also love cardoons.

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What makes us Human?

November 5, 2010
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Language and cooking – home cooking that is – are vehicles for consciousness, the thing that makes us human

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Radicchio Pasta: A Quick Fall Food

November 1, 2010
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One of our favorite methods is to make a pasta sauce with radicchio. When it is cooked, radicchio provides a rich deep flavor to a pasta sauce, and loses some of its bitter flavor.

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The Rialto Market in Venice Italy

October 28, 2010
Rialto Market in Venice Italy

The world has many magnificent markets, of which I have seen a good number, but it has none like Rialto. Its stalls are lined up behind an embankment along a curve of the Grand Canal, displaying their contents in the open air.

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Spaghetti with Melon on Daytime

October 26, 2010
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Giuliano makes spaghetti with melon on Daytime

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Making Penne all’Arrabbiata on Daytime

October 26, 2010
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Fall Butternut Squash Risotto and the TODAY SHOW

October 25, 2010
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“How about making a risotto when I come in fall?” I suggested to my Today show producer.  “How about making two?” she replied.  Why not?  After all, if I’m lucky, I’ll have 4 whole minutes to do them in. Once, I was supposed to do two quick pastas and the time for the segment got [...]

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Veal Scalloppine with Truffles

October 18, 2010
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The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.

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Kiwi Gelato

October 12, 2010
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We enjoyed our kiwi dessert with friends during one of the last of the swim parties of the season. The adults were thrilled to “actually taste the fruit” and the older kids were delighted at its revitalizing flavor. A few people went back for extra bowels, next time; we will know to make more.

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Pasta e Fagioli: Comfort Soup

October 7, 2010
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In the Veneto, where the texture of the thick and creamy soup is achieved by mixing in some mashed potato, it is traditionally made with borlotti beans (also known as cranberry beans) and bits of egg pasta.

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Fried Bay Scallop Recipe

October 4, 2010
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The children fed the donkey, played archery, and biked around the neighborhood without need for supervision. I don’t think I saw a Nintendo or electronic gadget from either the kids or parents for the whole weekend. It was a perfect, relaxing, getaway.

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Gallura Restaurant in Olbia Sardinia

October 3, 2010
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How to describe the flavor of Rita’s food? Intense, yet subtle; penetrating, yet gentle; surprising, yet comforting; fragrant, aromatic, surging from deeper sources of savor than anyone else seems to have tapped.

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Easy White Rice Recipe

October 3, 2010

This is how my grandmother used to cook rice, and it’s a foolproof easy recipe. I use the same rice I use for risotto, which comes out slightly sticky but I love its starchy flavor. It’s also good with basmati rice or good plain white rice.

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Fusilli with Broccoflower

October 1, 2010
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When asked about her favorite food, our six-year-old daughter, Michela, invariably names broccoli. The broccoli she’s so fond of is the Romanesco variety. Although it’s fairly new to suburban supermarkets in the United States, Romanesco broccoli has been known in Italy since the 16th century. Grown in the region of Lazio, of which Rome is [...]

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Fusilli with Butternut Squash

October 1, 2010
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In Italy pumpkin would be used for this sauce, but I’ve found that butternut squash more closely resembles the flavor of Italian pumpkin than American pumpkin does. This sauce has been a hit with kids. I made this one day when my daughters had playmates over, and the five-to-nine year old crowd unanimously approved it!

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Penne with Peppers, Fresh Tomato and Basil

October 1, 2010
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I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.

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Penne with Spinach and Ricotta

October 1, 2010
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It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.

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Tagliatelle with Peas

October 1, 2010
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One of our favorite recipes comes from a restaurant in the Veneto named Il Pompiere. The chef/owner Marco makes an egg pasta dish that is infused with the luscious pea flavor, but only when the peas from Peseggia are in season.

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Italian Meatball Recipe and the results of a meat taste test

September 27, 2010
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The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.

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Ode to the Peach

September 26, 2010
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There is nothing edible from the earth, the sea, or the sky that tastes so wonderful to me as a fully ripe, soft, sweet, and yes, messy fruit

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Recipe for Grouper Salmoriglio and a Review of Andrea’s Restaurant in Sarasota

September 26, 2010
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Andrea oversees his kingdom with pride. He visits each table at least once during dinner, wanting to know the diners’ thoughts on his creations and eagerly explaining how he prepared an item. He is in his element if he discovers that a wine connoisseur is in the house. A native of Piedmont, home to some of the most prestigious wines in Italy, Andrea has a magnificent cellar and an impressive collection of Barolos. He literally leaps from the kitchen to assist patrons in choosing the wine that will flawlessly pair with their food.

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Fresh Beet Salad

September 21, 2010
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Beets are often shunned, yet they are a favorite in our home. Baked fresh beets have a rich, sweet flavor that our kids love.

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THE FLAVOR OF SARDINIA

September 17, 2010

We had our first taste of Sardinia some years ago at the Rialto food market in Venice, and it had the quality of revelation. Daniela, whose vegetable stall is our favorite, offered each of us a small, round, deep red tomato, about 1½ inches in diameter, its top dimpled and marked by splotches of vivid malachite green. “These are from Sardinia” she said. “Pop one into your mouth as though it were a cherry.”

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A Cruising Cooking Class Adventure in the Baltic

September 17, 2010
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During the cruise, Giuliano and I will teach you how to make fabulous fresh cuisine so that when you return home you can delight your friends, not only with your beautiful photos but also with delicious food!

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Poppy Seattle, a Restaurant Review

September 10, 2010
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Poppy is a must experience restaurant. The food is made with care and the passion that goes into the creation of the recipes is apparent. The entire experience is one of relaxation, unpretention, and ease. When you go, you will gain taste memories that will last forever.

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Dressing an Italian Salad

September 1, 2010
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“Italian dressing” is about as Italian as spaghetti with meatballs or chicken Tetrazzini. That is, you won’t find any in Italy. Instead of a recipe, we have a proverb for how to dress a good Italian salad.

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Making Spaghetti alla Carbonara on Daytime

August 26, 2010
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Making Spaghetti alla Carbonara on Daytime

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A Tropical Aperitif

August 26, 2010
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Welcome to our brand new look!  We are excited about all the new features of our blog.  Recipes, divided according to categories, is an easy way to search or browse the recipes we’ve posted.  Our Forum will be a place for you to share your opinions on a variety of topics and ask questions.  Giuliano’s [...]

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Boiled Meats

August 22, 2010

Victor and I had a most succulent dinner today, but anyone who would ask what I cooked would be dismayed by the answer: boiled beef. Why does the word boiled turns people off? If they are really boiling something they prefer to call it steamed, although usually they are doing exactly the same thing. In [...]

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How to learn to cook Italian

August 22, 2010

I would start with an introductory course on the spot. My son gives some in the wine country above Verona, see his website. I would then rent a small place in two or three cities and towns, for a few days each. Choose places with great markets such as Venice and Rome, get to know [...]

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