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Homemade eggless Pasta | Pasta fatta in casa senza uova

Homemade eggless Pasta | Pasta fatta in casa senza uova

    Making pasta by hand is sensual. First you knead the dough, hugging it with your fingers to pull it toward you, then digging the heels of your hands into it and pushing it away, in a soothing rhythm. Then, you let the dough rest for a while and finally, you shape the pasta....
Homemade Egg Pasta | Pasta all'uovo fatta in casa

Homemade Egg Pasta | Pasta all’uovo fatta in casa

  The slapping sound made by pasta dough being rolled was the soundtrack of the Sunday mornings of my childhood (in Italy). When I arrived in the kitchen to have breakfast, I would find the pastry board (spianatoia) on the dining table and my mother working on it with her rolling pin (mattarello) to flatten...
Immersion Hand Blender | Frullatore mixer ad immersione

Immersion Hand Blender | Frullatore mixer ad immersione

In Praise of Blenders “Long live human-powered kitchen tools!” Thus I ended my most recent post, where I talked about two such tools: the food mill and the potato ricer. Lest I pass for a technophobic person, let me here sing the praise of an electrical kitchen tool.     Before I add something to...
  • Graye Collection
    Graye Collection
  • Amarcore Studio Design
    Amarcore Studio Design
  • Sundek Swimwear
    Sundek Swimwear
Passaverdura e schiacciapatate | Essential tools for delicious Italian cooking

Passaverdura e schiacciapatate | Essential tools for delicious Italian cooking

 Italian cooking with the passaverdura and schiacciapatate The aroma of roasting tomatoes filling my kitchen is one of my favorite smells. I first learned to oven-roast cherry tomatoes. With them, I prepare a personal interpretation of the famous Caprese salad or special crostini recipe, to name just two dishes. I then moved on to larger tomatoes that...
Salt and Pepper | More than just spices

Salt and Pepper | More than just spices

  Sale grosso is what my mother added to the water when cooking pasta and sale fino is what she used to season food. That is the world in which I grew up and reaching for these two kinds of salt is what comes natural to me. In recent years, however, I have slightly expanded...
Great Courses Demand Grated Cheese

Great Courses Demand Grated Cheese

Grated cheese is an important ingredient in my kitchen: first of all, grated Parmigiano-Reggiano, then Montasio, Gouda, and other cheeses.   I use only authentic Parmigiano-Reggiano and whatever cheese I choose for a specific dish, I grate it immediately before use. To support my position, I am calling Gordon Edgar, cheesemonger at Rainbow Grocery in...
Cutting Board & Mezzaluna | Traditional Italian kitchenware

Cutting Board & Mezzaluna | Traditional Italian kitchenware

Among the traditional italian kitchenware my mother had, there was one item that particularly fascinated me: the mezzaluna (literally: half moon). She used it very rarely and I was not allowed to touch it — two facts that contributed to make it even more special to my eyes. And it is a special tool, efficient...
Pastry Board and Rolling Pin | Italian Kitchen Items

Pastry Board and Rolling Pin | Italian Kitchen Items

Spianatoia and matterello (a pastry board and rolling pin) were two important items in my mother’s kitchen. She mostly used them to make pasta all’uovo (egg pasta), one of her specialties. In my childhood kitchen, when not in use, both items were inserted in the kitchen table, underneath the table top, like special drawers. My mother had...