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Fettuccine alla papalina -The Pope’s Fettuccine

Posted March 16, 2013 By Adri

Mit brennender Sorge


The Pope's Fettuccine


History is a living thing, and whether ancient or recent, it is an exciting thing. Consider the Catholic Church, from tales of intrigue and blackmail, to Vatileaks, the sexual abuse scandal, and all the way to the Vatican Bank, it has some of the most exciting history of all. Even now she makes history as her princes have joined in conclave and elected a new Supreme Pontiff. Read more… »

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Meyer Lemon Gelato Pie – Happy Pi Day

Posted March 12, 2013 By Adri

It’s Pi Day – 3.14159265359


Meyer Lemon Gelato Pie


March 14 is Pi Day, the day on which the math nerds the world over pay homage to the great mathematical constant. Meyer Lemon Gelato Pie is the perfect way to celebrate. Pi may be constant, but Meyer lemons are not. If you are not up for a frozen dessert right now, buy some Meyers, juice them and freeze the juice. This will delight your family and guests come summertime. Read more… »

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Blood Orange and Solerno Ice Pops

Posted March 7, 2013 By Adri

Ghiaccioli di arancia rossa e Solerno

Blood Orange Solerno Ice Pops

I’m not done with blood oranges yet. No way, and I couldn’t resist this one. I know ice pops in the dead of winter might seem a bit much, but remember I am in Southern California, and we do not do winter. And the fact remains blood oranges are seasonal. So if an ice pop in March is too much for you, buy the blood oranges now, juice them and freeze the juice. In summer your family and guests will thank you. Read more… »

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Pasta e Ceci

Posted February 27, 2013 By Adri

Pasta e Ceci – Garbanzo Beans with Pasta


Ceci Garbanzo


Two and a half years ago when I started writing I compiled a list of ideas, recipes and foods I wanted to write about. On that list was the chickpea. I even called it the lonely chickpea. Well, it just goes to show you that if you wait long enough everything comes into fashion in the U.S. They are a staple of Italian cuisine where they are left whole or pureed, and used in salads, soups, antipasti, fritters, farinata, main dishes and desserts. We rarely saw them here, especially on the west coast, but now every month I see more and more recipes in magazines, books and blogs, television shows and restaurants. From lonely to ubiquitous, this legume has come a long way. Read more… »

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Blood Orange Pudding

Posted February 23, 2013 By Adri

Gelo di arancia rossa


Blood Orange Pudding


Alright, I will admit it. I am a nostalgia freak. Just over a year ago my hometown newspaper axed its stand alone Food Section. Doubtless a victim of the recession and changing reading habits, the Food Section of yore had breathed its last. From its glory days of over thirty pages, through the years the section became smaller, continuing the inexorable march to its current iteration as part of a Saturday lifestyle sampler. Read more… »

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Blood Orange and Bella di Cerignola Salad with Solerno

Posted February 19, 2013 By Adri


Blood Orange Olive Solerno Salad


Gather ye rosebuds while ye may,
Old Time is still a-flying:
And this same flower that smiles to-day
To-morrow will be dying.

…Robert Herrick


It’s as true of blood oranges as rosebuds. Winter will soon be gone, and with it this most glorious citrus fruit. So juice up the Lenten season with blood oranges. There’s no sin in them.

This classic combination of blood oranges, black olives and a vinaigrette is a wonderful luncheon plate. And jazzing it up with a drizzle of Solerno blood orange liqueur updates it a bit. I’ve used black Bella di Cerignola olives. These olives are delicacies. Huge, with meaty flesh that yields to the bite, they come from Foggia in the region of Puglia. Try them once, and you will be hooked. Read more… »

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