Category: Written Articles
Newlywed Celebration Dinner
Thank you so much for a terrific dining experience last Tuesday evening. We were married earlier that same day. We were hoping for a special dinner that evening, and you did not disappoint.
First off, our server, Nicole, … 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 »
Timballo di sfoglie
Abruzzo has had a long tradition of unique culinary art. The food developed an international reputation over time as a result of dignitaries who would inhabit the region and praise its divine fare. One such personage was Giulio … Read More »
Busiate con lo stufato di agnello
The exotic flavors of Sicilian fare are very evocative of summertime, which is why Chef Luisa Silvia is still there in her mind. This week, she remembered dining at a restaurant in Trapani, a quaint, … Read More »
Polpette alla Bolognese
While having dinner with friends this week, Chef Luisia Silvia found herself discussing the myriad preparations/expressions of polpette (meatballs). This culinary heirloom of Italy’s was first described and made famous by Martino da Como, a renowned, fifteenth-century chef, … Read More »
Tonno al profumo di arancia e finocchietto
Last week, we mentioned Renato Guttuso’s famous painting, La Vucciria, which depicts the quotidian chaos of a famous market in the heart of Palermo. This week, Chef Luisa Silvia still found herself wandering around … Read More »