#ItalianFlavors :: A weekend in Trento traveling + cooking

The spirited venison fillet by Chef Orsola Ciriello Kogan. In the kitchen of Palazzo Roccabruna, Trento | Photo: ©ValentinaAffusto
The spirited venison fillet by Chef Orsola Ciriello Kogan, Trento | Photo: ©ValentinaAffusto

Thanks to the Istituto di Tutela Grappa del Trentino (Institute for the protection of Grappa of Trentino), and AIFB (Italian Association of Food Bloggers, of which I am a member), I’m back from a wonderful trip to Trento where the Institute organized a Food Contest dedicated to cooking with local grappas: La Grappa del Trentino nel piatto. Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking

Trabocchi Coast and “Christ of the Deep”

“I must down to the seas again, for the call of the running tide
Is a wild call and a clear call that may not be denied;
And all I ask is a windy day with the white clouds flying,
And the flung spray and the blown spume, and the sea-gulls crying.”
~John Masefield, Sea Fever: Selected Poems

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Portrait of an artisan :: Master ébéniste Antonio Palmerio

His longing for knowledge and books has made him proficient in many subjects, chemistry, architecture, art, literature. When he retired, he could combine all his passions together into woodworking… Read more: Made in Italy :: Zì Tunine, wikipedia man on Appetibilis | Saperi e Sapori del Territorio
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Travel Italy :: La Grande Quercia, Atessa (Chieti)

In front of you, hillsides covered with wheat, interspersed with brush spots and olive tree plots and the village of Atessa just behind your shoulders. My idea of wheat field had to be rethought: how can you call a “field” a stretch of land that is as steep as a mountain slope?… The post was first published on Appetibilis | Saperi e Sapori del Territorio – Read more: La Grande Quercia :: Harvesting time and family recipes
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Sweet notes from Abruzzo :: The “Pasticciotto” Ladies

The main ingredients for pasticciotto are short crust pastry and a filling of almonds, lemon peel and sugar syrup. The making of the pasticciotto is a feast of its own, ladies gather around a long table and spend time telling stories, updating each other and… The post was first published on Appetibilis | Saperi e Sapori del Territorio – Read more: Le signore del “pasticciotto” di Bomba :: “Pasticciotto” Ladies from Bomba
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