A New Year...Un Nuovo Anno...

 I always love that feeling that the New Year brings.  Putting away Christmas and refreshing the decor.  Our weather is such that almost immediately in the New Year,  I am thinking of springtime... Gardening a lot more and cooking lighter foods.  When most of the country is thick in the middle of winter,  I am planting sweet peas... so fortunate for this weather...but I often wish we had four seasons... we have one!  On this lovely rainy day however,  I enjoyed cooking hearty foods,  and I was in the kitchen all day... I didn't have time to make a Panettone before Christmas,  but I did it anyway.  I also made a Savory Butternut and sage Tart,  Corzetti Pasta,  and an Olive and Herb Fougasse.  In the Kitchen... happy as can be!

In Cucina... In The Kitchen...

My kitchen is so much smaller than my previous one... but it's OK.  The main obstacle is only having one oven,  so timing is so important if I am baking an entree,  and bread or focaccia... It doesn't stop me from doing what I love most ,  and I have been doing a lot of cooking and baking.   Whether for a special get together,  a special request from Priscilla (Beef Wellington) or just because...

I Sapori D'Italia... The Flavors Of Italy...

It is so hard to let go of the vacation... Leaving behind family,  and friends after spending such great time together.  Keeping that feeling alive,  for me,  is best done by cooking and recreating those authentic Italian flavors.  Things really taste so good in Italy... different... The Mozzarella,  Burrata, Ricotta... the Tomatoes!!!  Too good.. We do have good products available to us here,   but,  it is not the same.  Driving along the winding country roads through vineyards and centuries old olive groves we saw dairies and  their animals grazing on the beautiful land giving the milk that makes those wonderful Latticini.  It inspires me to continue cooking the way we do and to always keep our culture alive and real.  Food is beautiful on it's own,  but embellishing is something I love to do... Using my Corzetti stamp to make pretty little pasta coins,  or pressing fresh herbs into a Pizza Rustica makes me happy.   On our day in Matera I learned about  the Timbri del Pane Di Matera.  Bread stamps from Matera.  Little works of art,   bearing the family initials  or other familial symbols,  which families would use to identify their bread loaf when they brought it to bake in the communal oven.  I fell in love with these stamps,  all made by hand,   in simple or elaborate designs,  carved from different types of wood.  Mine is the rooster which is so symbolic of Puglia,  and made from Walnut.  I have tried it just a few times so far... it will take (a lot ) of practice to really get the imprint  right on my loaves,  pressing hard enough to see the letters without deflating my loaf. The imprint is just barely visible on this loaf.  The artist who sold it to me said that it would take some practice to know exactly when to stamp my dough,  how hard etc... I will keep trying,  and whether  or not I can get it right,  it will always bring back memories of a great day in  Matera with Priscilla,  Nicola,   Chiara,  and Claudio.

Incontri Primaverili… Springtime Gatherings…

Food, friends and family… lots of that around here lately.  Dining al fresco is always the choice,  even with this unseasonably cool spring weather.  A chilly Memorial Day came and went,  and summer is almost here… hard to believe … not quite ready for that.

Buon Anno ...Fare la Pasta con Mamma... Happy New Year ... Making Pasta with Mom...

Love making Fresh Pasta... doing it with Mom makes it special... At  almost 92, she still has the  touch... We had a lot of fun making Orecchiette and Corzetti.  A great day together...