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Lazio’s charming Civita di Bagnoregio.
This very humorous look at driving in Naples turns out to be staged, but it still very very funny.
Some thoughts as the the 450th anniversary of the birth of Galileo approaches.
favorite places, walks, eats, recipes & more!
Archive for the ‘Lazio’ Category
A Charming Hilltop Town in Lazio, a Humorous Take on Driving in Naples, Thoughts on Galileo
Friday, February 22nd, 2013blogged by Gillian
Italy Hotline Recipe: Quick Roman Broccoletti (Rapini with Olive Oil, Garlic and Chili Pepper Flakes)
Wednesday, February 13th, 2013
Dear Food Lovers!
Broccoletti are a traditional Roman favourite and we’re sharing our recipe with you today. Green, healthy and utterly delicious they make a great side dish and are also very satisfying on their own, as a quick lunch.
Ingredients
Roman broccoletti (they shrink a lot so don’t worry about buying too much; they keep well in the fridge)
Olive oil
Garlic (to taste)
Salt, pepper
Chili pepper flakes (to taste)
Cooking Instructions
Remove the thick stems and any wilted-looking leaves, and wash the broccoletti
Heat olive in large pan over medium heat. Saute garlic and throw in the broccoletti, stir a little.
Pour in a little water, add salt, pepper, the chili pepper flakes and cover with a lid.
Keep the lid closed for about 2 minutes, then remove it. Allow most of the liquid to evaporate, about another 2 minutes. Take care not to burn the garlic or the broccoletti.
Your broccoletti are now ready to eat, buon appetito!
blogged by ally
Recipe of the Week: Saltimbocca alla Romana
Monday, February 11th, 2013
Saltimbocca alla Romana
Good evening, everyone!
Most of Italy’s snowed in – though Rome is just rainy at the moment – so we thought some Roman comfort food would be appropriate. This is the recipe for Saltimbocca alla Romana by our Rome Chef, Francesca. We’ve lived in Rome for a long time and had this dish in many, many restaurants. Francesca’s is still the best we ever tasted. Saltimbocca alla Romana is delicious and easy to make – happy cooking!
Saltimbocca alla Romana
Ingredients:
4 veal escalopes, or pork if you prefer not to eat veal
4 thin slices prosciutto or parma ham
fresh sage leaves
plain flour
salt, pepper
butter
one glass white wine
Place one sage leaf, then one slice prosciutto on each escalope and secure with a toothpick.
Coat in seasoned flour. Heat butter in a frying pan until golden, fry escalopes on both sides until browned, add white wine and let bubble for a couple of minutes.
Serve hot. Can be kept warm in a heated oven for about 15 minutes.
blogged by ally
The Narrowest Alley in Italy, Hidden Gems in Lazio and Puglian Delights
Wednesday, January 23rd, 2013
See if you could squeeze through this tiny space near Abruzzo.
Lazio is home to many fresco filled palaces and dramatic gardens, here are two that we love.
A trip to sunny Puglia sounds like just the thing to plan for on this wintery morning,
blogged by Gillian
Italy Hotline Reads: The Christmas Eve Edition
Monday, December 24th, 2012
Two delicious accounts of how to make Christmas tortellini.
A Roman holiday essential eating guide
Spend Christmas in magical Venice, at least virtually.
Watch the arrival of the Vatican Christmas tree.
blogged by Gillian
A Gladiators Tomb, A Venetian Plan and How to Speak Italian, Without Words.
Wednesday, December 19th, 2012
The armor recreates the scene well, as does the camaraderie between fighters
A Gladiator’s tomb is discovered near Rome
Speak Italian without saying a word
Venice’s own Pierre Cardin has plans for modern project in an abandoned part of the watery city.
blogged by Gillian
Italy Hotline Reads – The Olive {Mostly Oil} Edition
Monday, December 17th, 2012
The ‘olive dolce’ or sweet olive is lightly brined and very fresh
This years olive oil harvest is finished. Here are some of our favorite links about the olives, this years harvest and the golden oil.
Elizabeth Minchilli shares her Umbrian olive oil harvest.
Listen to another harvest experience. This one in the Veneto.
Not all olives end up as oil. Read about the curing process and the conflict between science and tradition.
blogged by Gillian
Italy Hotline Kicks off the Holiday Season
Monday, December 10th, 2012
The Christmas season in Italy officially begins on December 8 with the La festa dell’Immacolata. To kick of the season, here are the first of Italy Hotline’s curated Christmas links
A contest for the ultimate panettone in Milan
Christmas markets and traditional foods in Umbria
Celebrating the holidays in Italian
blogged by Gillian
Olive Oil and Chestnuts and an Overshadowed Ancient Site
Thursday, November 22nd, 2012The ‘olive dolce’ or sweet olive is lightly brined and very fresh
It is new olive oil time in Italy – This website is filled with information on history and methods and towns to visit.
Herculaneum is often skipped for the better known Pompeii, Elizabeth Poveledo tells you why you should visit.
The annual chestnut festival near Lucca
blogged by Gillian
Italy Hotline Reads – The Food Edition
Monday, November 5th, 2012
New Olive Oil, The Origins of Carbonara, A Northern Twist on a Roman Classic and an Autumnal sweet
A twist on a classic Roman dish reinterpreted with a northern staple and to aid the Parmiganio-Reggiano cheese makers in Emilia-Romagna.
It is new olive oil time in Italy. Bruschetta is a wonderful way to savor these first, flavorful days.
Carbonara is a Roman classic, and there is much discussion about the history and originas of this famous dish. Here is another one.
This past weekend in Italy was the fesival of Ognissanti – All Saints Day. Emiko Davies shares an autumnal recipe.
blogged by Gillian
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