Traveling With Grace

Questa e una antica ricetta Romana che abbiamo cucinato per il corso di Storia del Cibo con Roberta Lazzarini. Volevo condividere questa...

A fine dining experience at De Vulgari marked the culmination of the semester long question, “Can food be art?” De Vulgari, meaning “the...

Our final pasta making class was a really exciting time for me because Merinella at Migliore Olive Ascolane went out of her way to make...

Sourdough is part of a strong foundation for the Mediterranean Diet that requires some skill to master as it tends to be a fairly needy...

I recently dove into some local history by visiting the Musei della Cartiera Papale with our group. The Papal Paper Mill Museum,...

On Tuesday we returned to Chiara’s lovely space to have another olive oil tasting, this time more in depth. We were presented with three...

What’s better than stuffed olives you ask? That’s easy, it’s fried stuffed olives! Olive all’Ascolana are a traditional dish originating...

Il Frantoio-Biofattoria Aleandri (Olive Oil Press-Biofactory) is a family-owned business that has a rich history of olive oil production...

The Joy of Wine (a play on Joie de Vivre)

Strolling the streets of Venice felt less like a stroll and more reminiscent of salmon rushing upstream to spawn. It was fairly anxiety...

Do not panic wine connoisseurs, I don't mean that wine is worthless. In fact, wine from the winery Tenuta Cocci Grifoni is exceedingly...

Our small group of three arrived in the charming, medieval city of Ascoli Piceno late in the afternoon on Wednesday. Upon arrival we...

We stepped off the bus in Rome and were immediately swept up in the touristy hustle and bustle. A McDonalds loomed at every corner,...

I'm in the midst of preparing to depart for Rome on Sunday! Packing and unpacking, checking and rechecking, it's tedious work and I'm...