News & Press
Dover Sole Meunière
The history of culinary competitiveness between France and Italy is a long one.
But where did it all begin?
Perhaps with Catherine de’ Medici’s marriage into the French court in the mid-sixteenth century. That’s right, the maidenly Florentine brought a … Read More »
Gramigna with a Ragout of Pork Sausage, Peas, and Porcini
The Ponte di Tiberio, a bridge featuring five arches, is a marvel of Roman engineering that has survived two millennia of warfare. Yes, it stands as nobly and uniquely today in … Read More »
Our Lord has written the promise of the resurrection, not in books alone, but in every leaf in springtime.
Chef Luisa Silvia has been filled with the paschal spirit this week. She’s been reminiscing on her many Easters … Read More »
Together with a culture of work, there must be a culture of leisure as gratification.
To put it another way: people who work must take the time to relax.
Taking a mental journey back to Piemonte this week, reading about the … Read More »
Weekend Special: March, 20-22 “Wild-Alaskan Halibut, Yellow Ribbon Pasta with Scarlet Prawn, Zucchini Velouté with Wild Steelhead Roe”
Wild-Alaskan Halibut, Yellow Ribbon Pasta with Scarlet Prawn, Zucchini Velouté with Wild Steelhead Roe
For all its balmy coastlines, Italy does not yield halibut. No, you won’t find this Atlantic and Pacific flatfish on many dinner tables in il bel paese. … Read More »
Irish Beef Stew
With Saint Patrick’s Day approaching, Chef Luisa Silvia has been inspired to consider a figure from the early twentieth century who has a personal connection to us. Hazel Martyn (1886-1935) lived in our building during her childhood. After … Read More »
Gnocchi di semola alla Romana
A Roman thought hath struck him.
—Shakespeare, Antony and Cleopatra
De re coquinaria (On the Subject of Cooking).
Thus was the title given to a famous anthology of Ancient Roman recipes initially compiled in the fifth century.
Our consummate … Read More »
Classic Spaghetti with Lamb Ragout
Let it please thee to keep in order a moderate-sized farm, that so thy garners may be full of fruits in their season.
Many rural groups raise lambs in Central Italy. The tender meat of these well-bred … Read More »