Aroma Cucina Blog Posts

Blast from the Past!

Never Forgotten: Locanda al Gambero Rosso

By JudithKlinger | Aug 18, 2014

It was a bittersweet dinner at Locanda al Gambero Rosso. A restaurant we’ve loved, that we’ve called our favorite in the whole world, will shut the lights and shutter their doors at the end of August. Our hearts are broken, but we are looking forward to the next chapters in the lives of Giuliana, Moreno, Michela and Paolo.

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You call this sustainable?

By JudithKlinger | Aug 12, 2014

Sustainable is the new organic. It’s the buzzword-du-jour. It’s soft marketing. let’s just talk about small farms and sustainable agriculture, ok? We can get to sustainable bio-dynamic gin and tonics another day. Not that I’m the least bit cynical about marketing techniques.

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Border Crossing: Summer Shrimp Soup

By JudithKlinger | Aug 10, 2014

Who cares if it’s a soup or a salad? Or if it’s a salad with soup on top? It’s summertime, so why not cross the border between the unexpected and the delicious.
A clean, hot seafood broth, with small shrimp, poured over fresh tomatoes, peppers, cucumber and a lot of herbs, served with a side of fresh hot chili sauce. Sounds like summer to me.

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The Mediterranean Are-You-Kidding-Me Diet

By JudithKlinger | Jul 18, 2014

What exactly is this Mediterranean diet everyone speaks of?

Having lived on a Mediterranean island for a few weeks, where eating anything other than the local diet wasn’t really possible, I’m going to say it’s very delicious, but I’m not so sure it travels well.

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2014 Food & Beverage Trends & Predictions

By JudithKlinger | Jan 4, 2014

Predictions:

Chef Tattoos: In a timesaving move, many restaurants will have on-sight tattooing stations for line cooks.

Sustainability becomes a hot button topic as two chef contenders in the reality show “Last One Standing” shoot each other over the final remaining morel in the state of Oregon.

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Pass the Prosciutto – Just in time Holiday Potatoes

By JudithKlinger | Dec 20, 2013

It’s holiday season. That time of year when you are either entertaining, or being entertained and you need to bring something delicious to the next party.
Here’s a simple and delicious way to make potatoes using Prosciutto di Parma. If you use little red potatoes and a chopped parsley as a garnish, it will look extra holiday perfect.

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Kung-Fu-Zen-Grasshopper Cooking or How I Learned to Banish the Recipe

By JudithKlinger | Dec 18, 2013

t’s time to banish the recipe as GPS and tune in to the Kung-Fu-Zen-Grasshopper (c)
technique of cooking. It is time for us to cook in the ways of our ancestors, by using our senses. It is also time to cook in the modern way, which is so, like, totally, about self-indulgent self-pleasuring by making exactly what you want.

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50 Shades of Salt

By JudithKlinger | Oct 20, 2013

Let me see a show of hands. Are you a sweet or a salty person? Potato chips or gelato? And for the smug amongst us who are voting for umami..sit down. That’s a story for another day.

I’m salty. I’ll take a good pickle over a pastry anytime. Which is a good thing because living in Umbria, you better like salt.

Good sea salt is about 20 cents a kilo in Italy, so we
use it with wild abandon. You can pour an entire kilo onto a baking sheet to roast a fish and not blink a parsimonious eye. Which also means you can take salt for granted, and not pay attention to all the flavor possibilities.

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Barcelona: The Bold & The Quirky, 10 Places to Eat & Drink, Part 2

By JudithKlinger | Oct 11, 2013

Maybe it was the louche red swivel bird-cage seats, but this place oozed dark bar cool. Maybe it was the cocktail menu that came with an index listing La Boutique, Twisted Libations, Library & Classics or Swing Collection that made us settle in to make a well considered choice. Maybe it was the cute waiter who clipped a little mag light to my swivel chair so I could actually read the menu, but it all seemed glamorous and fun to me.

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