Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the salad has become a popular summer lunch.
Prosecco has been produced for over 10 centuries in the foothills of the Marco Trevigiana, running from Valdobbiadene to Conegliano in the province of Treviso.
A recipe for simple Risotto al Tarassaco, flavored with fresh spring onions. Add yellow dandelion flowers and bitter greens to round out the creamy dish.
In this easy Italian dessert, mascarpone is flavored with honey and your favorite liquor, then served with fruit and drizzled with a reduced rhubarb sauce.
Called torta al testo, torta meaning pizza or bread, and testo referring to the heavy iron pan the bread is cooked on, this is one of Umbria’s favorite food traditions.
Mussels with bread crumbs and garlic would be the traditional version, but given the plethora of garlic scapes available right now at farm stands, here’s a new spin on the old.