Aroma Cucina Blog Posts
Blast from the Past!
I swear I’m not trying to rub it in, but unless you are in central Italy, right now, and unless it rains again, you probably won’t be able to taste the elusive prugnolo mushroom.
There is a prugnolo cult in Umbria. Small signs pop up on restaurant windows simply announcing ‘prugnolo’. Nothing more. No dish is mentioned, no hint that it’s a spring mushroom; it’s an insider thing. That would be an insider who is willing to pay for her pleasure.Read More
Like a marriage between a nobleman and a peasant, elegant saffron marries with the humble celery leaf, creating a bit of risotto magic.
Shall we yank back the misty veils of history, and get real?
I’m standing in our orto where most of the celery had wintered over and is now very robust. Which meant, I better chop some of this down and start using it!
Carpe Diem! Sometimes you have to seize the moment, and when the local EuroSpin had a suckling pig leg on sale, it just had to come home with me. And you can’t eat pig leg all by yourself, because wouldn’t that just make you a little piggy? Which meant we had to invite some friends over, which suits us just fine on a Sunday afternoon. See how one little impulse buy has so many pleasant consequences!Read More
This bowl of soup is why people get on a plane and travel. It can only be served in one place on earth and it tastes of that unique place and time.
You can’t make this soup at home. You can make a variation, but never this soup. In fact, this soup only exists for one day, one batch at a time.Read More
We were going to need a culinary event producer to help us make this conference a reality.
What does it take to produce a Conference? Think of a series of interlocking gears, and each piece needs the other piece in order to turn. The producer provides the means to keep the gears turning.Read More
News Flash: Until fruits and vegetables taste good, and are affordable people won’t eat them.
How do we create the desire in people to eat more vegetables? How do we make vegetables sexy and in demand? Who does PR for the artichoke? Who speaks for the carrot? And silly, childish, cartoon vegetables are not the answer. And neither are shrill spokespeople who intone the wisdom of plant eating from a pillar of self-congratulation.