Settignano - la sosta del rossellino

We’ve moved again. I’m losing count but I think it’s the seventh move since I started this blog which I began while living in a shabby fifth-floor apartment that I fell in love with for its rooftop views of Florence’s Palazzo Vecchio, never mind that it was freezing in the winter and a sauna in the summer (the bathroom may have been miniscule with no water pressure but who could... Read More

white peach jam with ricotta and crostata slices

I’m really trying to stop lamenting about the heat — the relentless, humid, Tuscan heat — but it’s hard when it engulfs you 24 hours a day and there’s barely any relief from it aside from taking cold showers throughout the day. But I know I’ll want it all back as soon as winter comes and I’m chilled to the bone with that damp Florentine cold that is so hard... Read More

Breakfast al fresco at Colle Donatucci

About halfway through a Tuscan summer the heat begins to really take its toll. Oppressive heat, like a hair dryer pointed in your face. Stone piazzas that bake all day in the sun, trapping the heat like an oven. Crowds. Rare air-conditioning. You begin living off things that don’t need any cooking at all: paper thin slices of prosciutto from the butcher and thick slices of fragrant melon. Fresh... Read More

Radicchio at Campo dei Fiori

I’ve always thought of Rome as incredibly romantic. It probably has something to do with watching Roman Holiday over and over again as a teenager. It’s ingrained in my mind: a princess wandering the cobblestones, buying sandals and gelato, losing and finding herself. Of course, life is not a film, and mostly when I am in Rome I end up being overwhelmed by the chaos and the traffic and... Read More

ciliegie sotto spirito

Preserving fruit under alcohol and sugar is an age old preparation, and an enjoyable one at that. The liqueur infuses the fruit, the fruit infuses the liqueur and the sugar adds a bit of sweetness that takes the edge off the strength of the alcohol. Marco’s nonna used to make these in the summer during the height of cherry season and then serve them to anyone entering the house as a welcome... Read More