Renegade Colomba

Yes Colomba is an Easter tradition in much of Italy. (There is also Torta Pastiera, Agnello Pasquale and other non-sweet dishes like lamb.) But where many of the typical Easter dishes vary from region to region, Colomba, like Panettone, has infiltrated most of the country, and has transformed into many different iterations, including many non-classical versions. For those who want something different – these two producers offer … Continue reading Renegade Colomba

Golossary: Granita

Italian for slushy, but so much better! Theory is that the Arabs brought this sweet icy concoction to Sicily where they mixed their flavored syrups with the snow and ice of Etna and without a doubt, Sicily still has the best granita to be found. Paired with brioche, it makes a typical summer breakfast both cool and refreshing, and appealing in the hot Sicilian summer. … Continue reading Golossary: Granita

St. Joseph’s Day Frittelle

March 19 is St. Joseph’s day, when Italians celebrate Fathers’ Day. It is also a day when they eat Frittelle di Riso throughout Tuscany. These delectable treats were once reserved for this special day; now you see them throughout the Carnevale season and leading up to Easter, but you see them especially on St. Joseph’s Day when all the bakeries offer them. Fritelle di Riso come … Continue reading St. Joseph’s Day Frittelle

Golossary: Cenci

Cenci, Chiacchere, Crostoli, etc. – What’s in a name? These carnival treats go by a different name in every town. They may be called cenci in Florence, but chiacchere elsewhere. Chiacchere is one of the more common names and a particularly evocative one. “Chiacchere” is to chat or chatter, and the name comes from the sound of the pastry bubbling in the hot oil. Lucca … Continue reading Golossary: Cenci

Septime

Spare industrial chic, this beautiful unpretentious restaurant offers incredible value. Consider it one of the leaders of the bistronomique movement. The constantly changing fixed price five course lunch is a steal for this now starred restaurant. Service is friendly and accommodating. Garden fresh vegetables are a focal point. Raw Albacore is anchored by colorful roasted beets. Foie Gras in Lobster Broth, is a decadent duo, … Continue reading Septime

Golossary: Fritelle Veneziane

Travel around Italy, especially in the weeks up to Carnevale, and you will see fritelle for sale in many of the pasticcerias. Taste one or two and you will soon learn that the fritelle in Florence are very different from the fritelle in Venice. One could create a Carnevale tasting tour of Italy just sampling all the different fritelle and cenci throughout the boot. Whereas … Continue reading Golossary: Fritelle Veneziane

Golossary: Fritelle di Riso

A bit similar to beignet, fritelle di riso are a special bite-sized seasonal treat that you can find in the period between Christmas and Carnevale; and which make a special one day appearance in March for the day of San Giuseppe or Father’s Day. Soft cooked rice is mixed with eggs, milk, sugar, olive oil, orange zest (or lemon) and raisins and then fried and … Continue reading Golossary: Fritelle di Riso