In Italy, ATM. Always. They call it Bancomat over here. It’s fast. There’s no talking involved. You take the money and run. Yesterday I had to go to the bank in San Marino. In the bank. It’s difficult to get in there. And even harder to get out. Just push the button, you think. No, it’s not that easy. You’re standing outside the Cassa di Risparmio, in front of a security system that’s been in place, not just in San Marino […]
“I don’t like the word cheese,” my wife says. We’re driving home from the grocery store, where we have just bought a couple mozzarella balls to slice and lay over tomato slices at lunch today. I am surprised and delighted. Forty-two years of marriage and I never knew this about her. I tell her cheese seems like a perfectly good word. She shudders just a little. One syllable, it must have Anglo-Saxon roots, I think, also considering the ch in […]
The truth of the matter is, much of what I’m eating today is an excuse to consume olive oil. Salads with spiral-cut zucchini and arugula and tuna–it’s a dish that wants a generous anointing with extra virgin olive oil. Fava beans with chopped tomato–oh, yes, let there be oil. On a steak or a slab of fish, oil provides a definite enhancement. Last night, snacking lightly, I ate a chunk of bread leftover from lunch, giving it a drizzle of […]
Happy to be reading at Hannan House, 4750 Woodward Avenue, Detroit, Michigan on September 16, 2018, 2-4 p.m. Music, open mic first. Then the reading. They say, “He’s funny, warm, and peevish.” Yup, that’s me.
If it’s agriturismo, it’s got to be good Above, a local delight called cassone. The flat bread they make in the Marche and Emilia-Romagna, called piada, is folded over mixed greens or tomato and mozzarella or onion and sausage or mixed grilled vegetables, then grilled and cut. You can make a meal out of cassone. Often, however, they are served as a little appetizer with apperitvo. Shown above, an exceptionally good cassone from Il Sentiero, an agriturismo in the Marche […]
I Malardot–local dialect for malridotto–those who are in bad shape The drive, the ambiance, the food–all well worth it at I Malardot. Start with the food. We’ve eaten at I Malardot 4-5 times now. With confidence, you can begin with a tagliere, mixed sliced meats and cheeses. For primo piatto our current favorite is artichoke ravioli with fosse cheese. That might well qualify as a desert island food for me. I could never tire of eating it.
In Brisighella–breathtaking views, breaktaking food A sign along the road outside Brisighella says: “A town on a hill between Florence and Ravenna.” That makes it sound pretty lonely. There are a lot of hills between those two towns.