We visited Abruzzo in a camper van nearly 20 years ago and ever since then we’ve been meaning to get back. With the highest peaks in the Apennine range this region boasts vast expanses of wilderness and, for a country as urban as Italy, Abruzzo is sparsely populated. But the biggest draw for us was its spectacular landscape. For one…

It was big news back in 2009. On April 6 that year Abruzzo suffered a deadly earthquake that devastated the region leaving 308 people dead and thousands more homeless. It’s epicenter was near L’Aquila, the region’s capital, but it also affected many other surrounding communities. You don’t hear much about L’Aquila these days, the tragedy seems largely…

A basic dough for flatbreads of all kinds. This recipe is easy and it produces excellent results. And its great for a heatwave. Lately we’ve been experiencing Europe’s worst heat wave of this young century so I’ve been trying, as much as possible, to stay out of the kitchen. We’ve been eating a lot of pizza, flatbread and…

I’ve been serving sesame snaps made with our honey for years and I’ll admit I’m a bit an addict. Like most of our recipes, this one is a little difficult to pin down because it abides in a perpetual state of evolution. Each time we make them I tweek the formula a little. But in the past few months they’ve been getting…

It’s one of our signature dishes.  It’s different every day, depending on what the orto is giving us.  Right now its all about beans and zucchini. zucchini and their flowers, green beans, nasturtium flower, fresh dill and coriander flowers, borage,new zolfini beans, buckwheat & polenta crack……  

When we bought La Petraia 14 years ago and planted our first orto we were warned about growing root vegetables. “Don’t bother” they told us, “those won’t grow here”. Petraia means “place of stone” in Italian and the prevailing wisdom was our rocky soil would be inhospitable. I was heartbroken. I adore potatoes. And turnips and parsnips and…

    07.07.15   menu     PRIMAIA 2012 fritto misto of fresh garden herbs, flowers and vegetables polenta crack with sangiovese gelatine and fresh sheep’s milk ricotta   ETERE 2014   focaccia with new blue potatoes, zucchini & their flowers, basil and yellow tomato farro monoccco, asparagus, chick peas, lovage, mint, buckwheat   UNO…

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