Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks. Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on
Tag: Lorenza de Medici
The most well known version of Italian polenta, in my experience, is the soft and creamy porridge style – what we call grits in the United States. Savory and hearty for breakfast or as a dish served similar to risotto – topped with braised mushrooms, grilled shrimp, or simply with cheese. If you want a
Many different cuisines do “simple” well. I think it’s because of how regional “cuisines” began in the first place. It was about feeding your family – from milking a cow, killing a chicken, to picking ripe tomatoes and lemons. It’s about what grew and what you farmed. But today in the wide world of all
Not too many people hear these words from one their little kids… “Mom, can you please not make any more frittatas?” Seriously. I guess I got a little carried away for a while making them. I was very creative with frittatas, but still, I guess at least one of my daughters wasn’t fooled. I also