Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli Dolciaria Monti is a family-run tarallificio, like most small businesses in Italy are. Their products are mainly consumed locally but they ship about 30% to other parts of Italy. Nepotism is something that is usually criticized but when it’s seen from…
Inside a Pugliese Taralli Maker: Taralli con lo zucchero
Did you figure out what those sugar-coated delights were? Hopefully the hint of Puglia gave you an indication. I am lucky to spend a lot of time in Puglia, and I love sharing what I see there: going inside a breadmaker’s, going to a festival celebrating mozzarella, an army of orecchiette, or learning how to…
Quinoa and Farro Salad with Salmon, Artichoke Hearts, Tomatoes and Basil
I mentioned Quinoa in April when I talked about LiveStrong Day, and when I made another dish this weekend using Quinoa, I had no idea I would be writing with a similar motive again today. I know Bri from Figs with Bri very little, but I often stop by on her blog. Her story and…
Made in America: Peanut Butter Cookie Recipe
I think peanut butter is about as American as Apple Pie. In fact, peanut butter and apples go really well together (though I’m not sure I’d like the pie). Most Italians are instinctively repulsed by peanut butter, labeling it as “grassissimo” (very fat!) and “pesante” (heavy/rich), and of course, they’re right. But when peanut butter…
Better than Nutella? Deanocciola Chocolate Hazelnut Creams
As creator of World Nutella Day, it’s a given that I find chocolate hazelnut spreads hard to resist. But mix in organic ingredients and a ton of yummy flavor varieties, and what do you have? Nutella Killer, Deanocciola organic chocolate hazelnut creams! I was lucky enough to meet Manuela DeAngelis of Deanocciola at Fa La…
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