Aroma Cucina Blog Posts

Blast from the Past!

Pickled Everything!

By JudithKlinger | Jul 13, 2013

What do you do when your garden is onions all needed to be picked at once, the peppers are crazy cheap in the market, and it is the height of zucchini season? You pickle everything! I’ve pickled onions and green tomatoes before, but I’ve also had trouble controlling the amount of acid or salt. You…

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The Mad Men of Le Forna

By JudithKlinger | Jul 6, 2013

Surely there are plenty of mad women in the village of Le Forna on Isola di Ponza, but it’s the mad chefs of Le Forna that captured our hearts and stomachs. From crusty pizza to oily, inky black spaghetti, to delicately fried fish, to impressive apertivi, to a feast on a boat, these men know how to cook!

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Crossing the Border into Culinary Crazy Land?

By JudithKlinger | Jun 17, 2013

How far would you travel for a superb lemon? Would you consider giving up eating shrimp after tasting fresh red shrimp and knowing this is the best you’ll ever have? Is the market your first stop in a new place even when you only have a hotel room and no kitchen and you feel as though you’ve been denied entry to Paradise? Do people still tell stories about that time in Puglia when you bought out half the fish market and invited a boat load of strangers to dinner? Do you hang around in coffee bars and restaurants eavesdropping to hear what people are cooking? Do you keep track of when peaches are at their peak in different regions of Italy?

When do you cross the line from culinary traveler to Culinary Crazy?

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Introducing the Anchovy

By JudithKlinger | Jun 11, 2013

I know. You say you already know anchovies. You say you don’t like anchovies. What if I said, maybe not and maybe you should reconsider? Allow me to introduce you to Chef Maurizio, of Il Maestrale Pizzeria, in the tiny village of Le Forna, on the small island of Ponza.

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Recipe for Wonderful: Summer Shrimp & Zucchini Spaghetti

By JudithKlinger | Jun 10, 2013

What is a summer shrimp? It’s shrimp that are eaten when the sea is at your doorstep, the air is hot, and the wine is chilled.

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Food Meets Art in Venezia & Bologna

By JudithKlinger | Jun 4, 2013

A weekend adventure that transports and recharges. Bright cones of ground spices seduce with their colors and their aroma. A mosaic pattern on the floor is actually an intricate arrangement of rice, beans and peas. A bowl of black seppia ink pasta coats our lips and teeth, turning us into daytime ghouls. Meals that are more than memories…a moment of pleasure on the lips, a liftime on our hips! Welcome to Venice and Bolgona, exotic plantets of fantasy, light, art, water, fruity white wines, friends and the search for surprise and delight.

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Love in the Spring: Asparagus 4-Ways

By JudithKlinger | May 28, 2013

You have to like asparagus if you are in Italy in the spring. There is no escaping the spears, they are in every mercato, every supermarket, on every menu. Occasionally you’ll spot an exotic white or purple asparagus display, but for every day eating, it’s green asparagus.
In our mercato, you get a tightly rubber banded “mazze” or bundle of asparagus and it has spears from slender and tender to stocky and woody. Which means you can’t cook them all at once, on the same night, in the same dish, because each spear of asparagus deserves to be treated according to its girth.

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Bells & Balls, Part Two

By JudithKlinger | May 24, 2013

Now onto the bells and balls. Those, unfortunately are missing.
Last October the bells started getting erratic, and apparently over the winter, the music died. The official rumor is that there isn’t enough money in the town coffers to fix the bells. The unofficial rumor is that someone with clout thought the bells were annoying and they won’t be repaired.

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Cocktails & Comrades, Bells & Balls A Blog Post in Two Parts

By JudithKlinger | May 23, 2013

When we landed back in Montone, the party was already in full swing. It was a kick to catch up with our Italian friends: the winter was long and wet, the spring has been cold and wet. A few of our transient comrades were already here, a few more arrived as we touched down. Of cocktails and comrades we have plenty!

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