Category: Weekend Special
“Ricotta in the Hay” (SARAS DEL FEN)
“Ricotta” means “short curing,” which is why this cheese tends to have such a young and fresh taste.
SARAS DEL FEN (“Ricotta in the Hay”) is sweet ricotta that hails from the Alps where … Read More »
White Truffle Season
Happiness alone is salutary to the body
—Marcel Proust, Time Regained (1926)
After all these culinarily melancholy months, weeks, days, minutes, seconds, milliseconds… White truffles are finally back!
Let us all take a moment of silence for these holy gifts from … Read More »
Maccheroni with “Quagliette”, Chanterelles and Truffles
This week, Chef Luisa Silvia Marani, still fascinated by the charming tradition of osterias in Italy, was inspired by a popular Piedmontese dish that fuses two specialties: (1) Maccheroni del fret, an egg-heavy macaroni … Read More »
Cappelletti with Ragout and White Truffles
In the fifteenth century, osterias began to gain popularity throughout Italy. These were small locales where weary travelers would find lodging, food, and relaxation during their respective journeys. Where locals would meet for drinks and … Read More »
Milanese-Style Ravioli Timbale
“Ravioli stuffed with herbs, creamy cheese, and Parmigiano-Reggiano. Wrapped around a melange of Marsala-stewed sweetbreads, prosciutto di Parma, porcini, and diced veal cooked in white wine and truffles, which has been kept together with salsa spagnola.”
Reserve your table … Read More »
Cavour-Style Veal Cheeks
Camillo Benso (1810-1861), the Count of Cavour, was a deft statesman who helped make the important role of fine cuisine in negotiation clear during the unification of Italy. Throughout his office, momentous decisions were made over long dinners … Read More »
Partridge Stewed in Risotto
The partridge as a form of high cuisine became popular in Northern Italy shortly after its renown in England. At that time (the eighteenth century), people believed partridge embodied a powerful sexuality: many considered partridge broth a … Read More »
There is no love sincerer than the love of food.
—George Bernard Shaw
Sigismondo Malatesta was a condottiere (the leader of a troop of mercenaries) who worked for the most noble families in the Romagna region during the early sixteenth century. … Read More »
This week, Chef Luisa Silvia was reading about Niccolo Paganini.
Paganini was very famous during the mid-nineteenth century for his abilities as a violinist, composer, and orchestra director.
More interesting, however, was Paganini’s libertine lifestyle: His inamoratas ranged from … Read More »
This peninsular region of Southern Italy is known for its lofty mountains, steep valleys, and crystalline bays. Its economic mainstay is farming: from forth the fruitful loins of this vast terra firma a host of products spring, such as … Read More »