Life in Italy, Real Estate in Italy, Move to Italy
An easy recipe for the pesto alla genovese. The garlic is optional. The cheese used is different according to taste (the pecorino gives a more pungent taste than parmigiano). Pesto alla genovese 50 gr basil leaves 1 tablespoon grated pecorino cheese 1 tablespoon grated parmesan cheese 50 gr pine […]
Although this is a dish one can find in Venice today, it is essentially a recipe from the south, around Naples. “Things move around more now than they did when I was growing up,” Francesco says. “And with the wonderful clams we have in Venice, there’s no reason we shouldn’t […]
American ricotta cheese tends to be very wet,” Francesco complains. “I like to add some goat cheese to give it more body, but you can do whatever you want.” This is ravioli at its simplest, dressed up for dinner in nutty brown butter and sage, a finishing touch that ennobles […]
This recipe consists essentially of Francesco’s lush, simple stewed zucchini (zucchini in umido) tossed with fresh futtuccine and garnished with crisp slices of fried zucchini and shavings of Parmesan cheese. Fettuccine with Stewed Zucchini 1 cup zucchine in umido 1 slender zucchini (courgette), sliced paper thin 1 cup (250 ml) […]
I have discovered that fresh cherry tomatoes make wonderful sauces, but other types of tomatoes can also be used as long as they have some flavor. Fresh Tomato Pasta 350 gr spaghetti or other pasta 250 gr cherry tomatoes Extra Virgin Olive Oil 1 clove garlic Basil Red Pepper […]
“I think oven-dried tomatoes make the best spaghetti sauce in the world.” Francesco prefers to oven-dry regular round tomatoes, not the oval plum or Roma variety, which he finds can taste too aggressive and overpower the pasta. “I also like the bright flavor of this pasta better without cheese, which […]
This is a typically Venetian recipe that Francesco brought from home. “I did not serve it in Remi at first,” he says, “because i was afraid it was not really to the American taste.” But the combination of bitter radicchio with the slightly smokey bacon soothed with a bit of […]
This could be considered the signature dish at Remi, created by Francesco Antonucci but inspired by Adam Tihany. Ravioli filled with fresh tuna is spiced, Marco Polo style, with fresh ginger. “This might be the most exotic dish in the restaurant,” Francesco says. Ginger was introduced to Europe in the 13th […]
Summer is time of “sagre” in Italy, because what’s better than traditional food enjoyed in a balmy evening, immersed in a friendly atmosphere? What you may not think about is the whole lot of work that lies behind these events: months of planning, days and days of cleaning, both before […]