And here we are again with the lemons. These days, they’ve taken the form of limonata, and lots of it. The stickier it gets in New York, the more of this we drink. There’s nothing quite as refreshing and evocative of summer pleasantness as a chilled glass of that ubiquitous sparkling Italian beverage. With the stickiness here to stay, and our small fridge taxed by … Continue reading limonata.
Frank Caputo makes twenty pounds of hand made mozzarella every two hours, seven days a week. He’s been doing it for some 20+ years. Go get some. Now. (But first, read about it over on Serious Eats.) Continue reading caputo’s.
Dan returned from Japan this week, and his only request for his first meal home was something non Asian. Of course, this meant an Italian dinner was in order, and we whipped up some of his favorites: a slow-simmered Bolognese, and another classic, tiramisu. Clara spent a year studying the art of food – ahem – semiotics, in Bologna, in the food-famous region of Emilia-Romagna. … Continue reading tiramisu (senza gli uovi!)