[Thoughts on the Table – 60] The Basic Rules of Italian Food with David Scott Allen

Blogger and photographer David Scott Allen from Cocoa and Lavender is back on the podcast to discuss a guest article I wrote in collaboration with Diana Zahuranec and other bloggers on “The Basic Rules of Italian Food.” For instance, among ... Continue reading

Piadina Romagnola

Piadina is a traditional flatbread from the Italian historical region of Romagna. The name piadina (plural: piadine) is a diminutive form of piada (used interchangeably to refer to the same preparation), which originates from the ... Continue reading

[Thoughts on the Table – 49] Introducing Food Blogger and Recipe Developer Giulia Robert from Alterkitchen

Thoughts on the Table is back with another Cannolo Award winner: Turin born and raised Giulia Robert from Alterkitchen. I’ve known Giulia for more than five years and it was very special to finally meet face to face, albeit via Skype. Giulia has ... Continue reading

Buckwheat Gnocchi with Mascarpone Tomato Sauce

This recipe was inspired by a dish I had last summer at Farmer’s Apprentice, a great Vancouver restaurant. For my interpretation, I made rustic gnocchi by mixing in some buckwheat flour, and used mascarpone as a base for a creamy tomato sauce. ... Continue reading

Oven-Roasted Vegetables Stripes

Roasted vegetables are nothing new, but this particular arrangement makes for a truly spectacular dish which can be served as a main course, accompanied with fresh and aged cheese, as well as a side dish. When I lived with my parents, this preparation ... Continue reading

[Thoughts on the Table – 47] Introducing Food Writer and Cooking Instructor Giulia Scarpaleggia from Jul’s Kitchen

My guest today is Giulia Scarpaleggia from Jul’s Kitchen, an incredible project which includes a blog, food writing, food photography & videos, and a cooking school! Join me to hear from Giulia’s own voice how it all began and how it ... Continue reading

Chard and Spinach Gnudi, the Naked Ravioli

This recipe was adapted from Domenica Marchetti’s “Swiss Chard and Spinach Ravioli Nudi”, part of her great cookbook The Glorious Vegetables of Italy, entirely dedicated to the prominent role of vegetables in Italian food. I chose this recipe ... Continue reading

Passato di Verdure (Strained Vegetables Soup)

Growing up, I was used to my mother’s soup made from chunky vegetables in clear broth. I can’t say I loved it – certainly not as much as I enjoy it now – but I clearly remember liking its strained variant: the ... Continue reading

Squash Risotto, a Comfort Dish for Winter

Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly? Along ... Continue reading