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Brand Italy – Brands trying to be Italian

UPDATE: Just to clarify: I certainly realize that Italians eat packaged foods and other “porcheria” like anyone else and that Italian companies make (in my opinion) junk (like Barilla sauce, which we...

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Cucuzzieli e Uova

The zucchini are starting to appear in the garden and one of our family favorites and easy-to-make recipes for this wonderful vegetable is something we call “cucuzzieli e uova”… which is also fun to...

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Grispelle & Monacialli

Last year I posted on “Grispelle” and la Grispellissima festival that is held December 8th in Feroleto Antico, where my family is from in Calabria but I didn’t include a recipe… so here it is.  My...

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Curing Black Olives Part II

In my last post on curing black olives I mentioned that I was making them 2 ways: sott’acqua (in a simple brine of salt and water) and al forno (oven dried black olives.)  The black olives “sott’acqua”...

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Buona Pasqua

Back from Calabria and I wanted to send everyone l’auguri per una Buona Pasqua!  (Best wishes for a very Happy Easter.) Here are a few traditional Calabrian foods we will be eating tomorrow at our...

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Wild Mushrooms in Italy

The only thing better than foraging for mushrooms here in the US is foraging for mushrooms in Italy!  I learned to forage for wild mushrooms from my grandfather, father and uncles so when we were in...

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