Aroma Cucina Blog Posts
Blast from the Past!
We’re back!
Woo Hoo! We’re back in the blog world. Back in Aroma Cucina land. Back in Italy. Back in Montone!
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Donazione della Santa Spina 2012
Congratulations to Borgo del Monte on winning this year’s Palio! Maybe we didn’t win…but we sure had a good time!
Being a part of the community of our del Verziere rione is a precious honor. Being the Castellana of our rione will be a memory I cherish forever.
OK, and now it’s time to start planning for next year! Viva del Verziere!!
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Festa in Montone: The Die is Cast
And so, in the words of Julius Ceasar, crossing the Rubicon, “Iacta alea est”. The die has been cast. Each rione has given its all, its best effort. A year’s worth of plotting, planning, scheming, writing, painting sets, and rehearsing lines is over. The plays have played, and tonight, with much drumming and fanfare, the winner of the Palio will be announced.
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Festa Time in Montone
Raise your glasses today, and salute the Commune di Montone, who really know how to throw a Festa..and may the best rione (Del Verziere!) win!
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4th of July List
All the summer things I miss and All the summer things I have right here in Italy! Happy4th!
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Never Eat the Same Gazpacho Twice
We’ve slid off the spatula of our searing African weather, into the low boil of Italian summer heat. After the abrupt shift to summer, we’re now getting the chance to become adjusted to our new life style. Which means we barely want to eat anything more than prosciutto and melon, or gazpacho. Gazpacho with caviar. Cucumber & pistachio gazpacho.
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Fish, Flowers & the Art of Frying
Fried fish tastes goooood.
Fried flowers taste goooood.
I know fried food has a bad rap, but it tastes so good. Would it be alright in moderation? Would it be alright when there are sparkling fresh little tiny fishes in the market and the zucchini flowers are prepubescently perfect?
World Pasta Championship goes to Yoshi Yamada!
As part of the “Italian Cuisine in the World Forum”, Academia Barilla hosted a World Pasta Championship at their beautiful campus in Parma. You have to love a town where the directions to the Academia are, “Follow along the Strada del Parmigiano…”
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The Cook, The Recipe, His Wife & Her Music
I’ve been thinking about recipes.
And I’ve been wondering, how do you use a cookbook? Do you use it like a bible? Do you read it like a detective novel? Are you a voyeur?