Vegan

Spring has arrived but there is still a chill in the air. Before it gets too warm, I want to share a delightful and delicious soup recipe with you from the beautiful region of Abruzzo (and also Molise). Sagne e Ceci is a fresh pasta and chickpea soup seasoned with garlic, rosemary, and bay leaf. Despite its rustic and humble nature, it is a very satisfying and inviting dish. It’s one of those Italian preparations that surprises you by tasting like so much more than it is. In my post, I’ll take you through all of the steps to prepare …

Summer is upon us and that means that tomato season is starting! Finally, we are starting to see real, juicy, sweet, succulent tomatoes… Yippee! If you love pasta with tomato and want a recipe that highlights fresh, ripe summer tomatoes, then read on about Spaghetti with Fresh Tomato, Potato & Basil. This lovely dish with barely cooked tomatoes, perfumed with fresh basil, and deliciously creamy from the potato is a winner. It’s light, economical, and absolutely delicious. It’s also a little bit out of the norm.

If you’ve been to the Jewish Ghetto in Rome, you might have come across Pizza Ebraica before. For those unfamiliar, Pizza Ebraica isn’t pizza at all. It’s actually a kind of cookie – a rather large cookie! Pizza Ebraica is a specialty from the Roman-Jewish culinary repertoire. (Which is a treasure trove of delectable delights!) It is a very rustic cookie, filled with nuts, raisins, candied fruit, oil, white wine, flour, almond flour and little else. It is surprisingly delicious.

It’s that wonderful time of year when all sorts of glorious vegetables are in season and at their peak. One such vegetable is that workhorse – zucchini. I feel like I could eat it almost every day and never tire of it. It’s so versatile, reasonable, and simple to prepare. Even though it’s available year-round, during summer it has much more flavor. Do you need a new way to prepare it? If so, try this classic dish from the Campania region called Zucchine alla Scapece.