I get mail. Lots of it. Most of the information I send back I’ve already talked about in my post Help! How to Live and Work in Italy, but of course, everyone’s situation is different. Therefore I’m going to answer a lot of these questions here on the blog so that everyone may benefit. Please do…
New Mexico: Chiles and Rocky Sunrises
Not sure if any of you missed me, but two weeks from my last post, I find myself in a completely different situation. Here, I find scorpions floating in the toilet, I chase cottontail rabbits with my camera and never get close enough, a roadrunner perches on the dividing wall in the backyard, and I…
Inside a Pugliese Tarallificio: Boiling and Baking Scaldatelli
Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli So last time I told you that the scaldatelli weren’t ready for the oven yet. That’s because they need to get boiled first! The scaldatelli are loaded onto racks and dipped into boiling water for a few minutes. After being removed…
Inside a Pugliese Tarallificio: Preparing Scaldatelli
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…
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