Aroma Cucina Blog Posts

Blast from the Past!

Cult of the Prugnoli: A Secret Mushroom

By JudithKlinger | May 31, 2012

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

Elegantly humble: Celery and Saffron Risotto

By JudithKlinger | May 21, 2012

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!

Read More

The Belly of the Beast: A Pig Primer

By JudithKlinger | May 15, 2012

Just to confuse you, what’s the difference between:
Pork Belly * Bacon * Ham
Pancetta * Prosciutto * Porchetta * Guanciale
Here’s your quick-guide Pig Primer.

Read More

Rites of Spring in Italy

By JudithKlinger | May 14, 2012

We had a week of firsts. First rites of the spring season, first flowers, first adventures in Umbria. Italy is literally bursting with flowers right now and it’s a marvelous time to be here. Here’s a week in photos from our week of spring in Italy.

Read More

Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.

By JudithKlinger | May 7, 2012

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

Lemony Spring Asparagus Soup

By JudithKlinger | May 3, 2012

Asparagus are everywhere. Wild, cultivated, in the market and in grocery stores; there is no escaping asparagus at this time of year.Let bygones by bygones, and let’s get on with the soup recipe! This is a soup you can have as long as you have fresh asparagus.

Read More

A Bowl of Soup You Can’t Have

By JudithKlinger | Apr 30, 2012

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

IACPNYC Conference Part 2: Food Karma meets Social Karma

By JudithKlinger | Apr 28, 2012

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

Breaking News about Fruits & Vegetables: Is being healthy good enough?

By JudithKlinger | Apr 27, 2012

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.

Read More