I was surprised recently to see this image appear every time I went to the Wix website: Heidi Klum, holding underpants. It’s a delicate subject, underwear. Personally, I’d rather talk about something else. Wix is a let-us-host-your-website site. You would think images would scroll, to advertise a technical feature of their web-composition kit. They don’t.…More
Tag Archives: Tuscany
Bird Beans (Fagioli all’uccelletto)
I can’t get enough beans, ever. This dish resembles, probably badly, a Tuscan bean dish called fagioli all’uccelleto. I’m translating that roughly, and probably badly, as “bird beans.” For this dish you need: dried beans, tomato, sage, garlic, and love. The recipe calls for cannellini. I usually substitute Michigan navy beans, whose goodness is unsurpassed.…More
Panforte: a chewy flavor bomb
While we’re in Italy, Tizi lays in supplies–treasures. Mainly chocolate. Over time we’ve put providers on our maps, in Rome, Florence, Siena, Venice. When we’re hanging out in San Marino and Pesaro, which is usually the case, her go-to place is Cioccolatteria & Confetteria Talmone. Now we have a new place, in nearby Fano. But…,…More
Dubious Beef–a long table in Panzano
So you’re standing outside a restaurant in Italy. Its PR machine has been humming for months, no, make that years. The restaurant has been featured on Chef’s Table, in Food and Wine, who knows where else. You’re standing outside enjoying a glass of their Tuscan wine, actually a third or fourth glass. It’s a small…More
Pass the Olive Oil, Please
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…More