Articles by date | Articles by topic
12/12/02 -- L'Uccello Ripieno
A stuffed
bird: A delight, and, done the Italian way, it will serve many more
people!
12/04/02 -- Un Natale Toscano
A traditional
Tuscan Christmas feast.
11/20/02 -- Zafferano
Saffron: it's known
for the color it imparts, but it also adds a very special something
else.
10/22/02 -- Zucca
Squash, one of the
classic fall and winter vegetables.
09/08/02 - Testaroli
One of the
finest and best kept secrets of the Val di Luni, the perfect foil for Pesto
sauce and very fine with other sauces too.
08/11/02 - Pecorino Toscano DOP
Tuscany's
pecorino is much milder than Romano, and is equally delightful as an ingredient
or munched with a pear.
07/10/02 - Franciacorta in Tavola
Italy's
great sparkling wine and some recipes to enjoy with it.
06/18/02 - A Tavola con il Re
Recipes by
Giovanni Vialardi, chef of King Vittorio Emanuele II
05/10/02 - Cipolle
Onions: Both herb and
vegetable, and fit for all seasons
04/04/02 - A Spring Meal
An unusual one
course meal with lots of tasty dishes.
03/18/02 - From Cosa Bolle Lite
Recipes
from the newsletter.
03/05/02 - Pani Pasquali
Savory Easter
breads filled with salami, cheese, and other delights to bring joy to the
home.
01/22/02 - Lamb
One of the classic
spring-time meats, especially in the South, and Easter wouldn't be quite the
same without it.
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