Category: Written Articles
Tower of Delicacies
No emperor has the power to dictate the heart.
—Friedrich von Schiller
Vernacularisms like chiara de l’ova e fete de formazo frescho and un pocho de farina e pignuoli mondi abound in the contemporary reproduction a cookbook that was originally … Read More »
Weekend Special: May, 15-17 “Diver scallops ravioli, zucchini flowers, fresh porcini & summer truffle “
Zucchini Flowers & Diver Scallops Ravioli
Zucchini flowers are finally available for lovers of this delicate vegetable. Combined with diver scallops, fresh porcini, and black summer truffles, they form a balanced and intriguing set of flavors.
Chef Luisa Silvia will be utilizing … Read More »
“The discovery of a new recipe brings more happiness to people than the discovery of a new star.”
So says the famous French gastronomic writer and politician Jean Anthelme Brillat-Savarin (d.1826).
Among Brillat-Savarin’s many notable achievements was the creation of a … Read More »
Weekend Special: May, 1-3 “Risotto alla Parmigiana Topped with Scottish Red-Legged Partridge and Fresh Porcini”
Risotto alla Parmigiana Topped with Scottish Red-Legged Partridge and Fresh Porcini
The partridge (like our chef) is a very passionate creature. These active game birds are extremely popular for the tender plumpness of their meat.
This week Chef Luisa Silvia … Read More »
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 »