Mary Freeland | April 21, 2011
Most Italians are Roman Catholic, and for them and millions of others throughout the world, the forty days before Easter is the Lenten Season. Traditionally, meat is not eaten on Fridays during Lent…which means that during this month even more fish is consumed in any number of wonderful Italian seafood recipes.
Mary Freeland | April 14, 2011
Aside from the pizza pie, the meatball (or polpette) may be the most recognized of all Italy’s culinary contributions. And, like the pizza pie, there are as many ways to make Italian meatballs as there are people to ASK about making meatballs.
Mary Freeland | April 6, 2011
So, do your plans for Easter Sunday include church services, egg hunts, chocolate bunnies and big family dinners? Well, if so, you’re obviously not celebrating the holiday in Florence, Italy. Because if you were, pyrotechnics would be involved.
Mary Freeland | March 2, 2011
Limoncello is an Italian liquor traditionally made from the rinds of lemons, alcohol and sugar. Its history is as vibrant as its bright yellow color, with Sorrento, the Amalfi Coast and Capri all claiming to have been the home of its birth.
Mary Freeland | February 2, 2011
What was made in Italy in the early 1930’s, looks great in your kitchen and makes a fabulous cup of coffee? The Italian stove-top coffee maker – sometimes called a “Moka” or “Macchinetta”.
Mary Freeland | January 6, 2011
If you’ve ever had the pleasure of visiting The Big Easy it’s likely that you are at least familiar with the famous Muffaletta. A stuffed delicacy that draws on the French, Cajun and yes even Italian culinary influences in this lovely cultural melting pot.
Mary Freeland | June 2, 2010
Nestled along the Mediterranean, Tuscany and the Spanish coastal region called Andalusia, share more than just coastline. Influences from the ocean and the common climates infuse both their food and their culture. Much like Tuscany, Andalusia is known for amazing cuisine that takes center stage at seasonal festivals. Among the many celebrations in the Spanish [...]
Mary Freeland | May 19, 2010
As the weather warms and our movable feast grows in both guests and dishes, we thought that offering up a refreshing dish would be a perfect complement to the table. Our dish today can be served with the meal as a dessert or as a wonderful cooling finish to the evening. It can even be enjoyed all by itself as a “grow up” summer treat.
Mary Freeland | April 20, 2010
This beautiful Italian Baroque and Formal English style garden was established in the eighteenth century. The low stone wall on the property is the perfect place to take photographs and look at the breathtaking view of Florence, Tuscany, Italy.
Mary Freeland | April 14, 2010
Sometimes it the small things that make the biggest impact. The scent of a fragrant bunch of fresh picked wild flowers, sitting on a table can transport you out doors. Crisp white linens are a striking canvas to build your feast upon. The finishing touches you add to your decor or the meal can really take you from ordinary to extraordinary. This week’s recipe may be a small portion of your meal but it really does put an exclamation point into the spread.
