AROMA CUCINA
http://bit.ly/LxCztA
Unlikely partners create a bit of sexy magic. Illusive saffron paired with the pulpy leaves of our hearty celery stalks, and there you have it: a terrific flavor riff on classic risotto milanese. Give it a shot.
Judith Klinger and Jeff Albucher split their life between the slow pace of Montone, Italy and the hustle of New York City. Judith Klinger is a chef, writer, food blogger and creator of Aroma Cucina. Judith earned culinary degrees from the New York Restaurant School, and Ital.Cook, a Slow Food institution located in Jesi, Italy where she attended master classes dedicated to the intricacies of regional Italian cooking. AromaCucina.com has developed an loyal international clientele.
Tuesday, May 22, 2012
Elegantly humble: Celery and Saffron Risotto
Elegantly humble: Celery and Saffron Risotto
AROMA CUCINA
http://bit.ly/LxCztA
Unlikely partners create a bit of sexy magic. Illusive saffron paired with the pulpy leaves of our hearty celery stalks, and there you have it: a terrific flavor riff on classic risotto milanese. Give it a shot.
AROMA CUCINA
http://bit.ly/LxCztA
Unlikely partners create a bit of sexy magic. Illusive saffron paired with the pulpy leaves of our hearty celery stalks, and there you have it: a terrific flavor riff on classic risotto milanese. Give it a shot.
Tuesday, May 15, 2012
The Belly of the Beast: A Pig Primer
The Belly of the Beast: A Pig Primer
AROMA CUCINA
http://bit.ly/Kcg5Xy
Are pork bellies in your dinner future? Before you invest, here's a primer on what you may or may not know: the cliff notes on swine. Everything you need to know about pig, and more, direct from Umbria, arguably porchetta central.
AROMA CUCINA
http://bit.ly/Kcg5Xy
Are pork bellies in your dinner future? Before you invest, here's a primer on what you may or may not know: the cliff notes on swine. Everything you need to know about pig, and more, direct from Umbria, arguably porchetta central.
Monday, May 14, 2012
Rites of Spring in Italy: AROMA CUCINA
Rites of Spring in Italy
Rites of Spring in Italy: AROMA CUCINA
http://bit.ly/L17WGl
The 'firsts' of many yet to come. We are exploding with sensory overload here in Umbria. The beauty, colors, sights, smells, are all extraordinary, and beauty matters (a discussion I've been having with a number of our artist friends). We feel so lucky to share this bounty with good friends. Just seems the right thing to do.
Rites of Spring in Italy: AROMA CUCINA
http://bit.ly/L17WGl
The 'firsts' of many yet to come. We are exploding with sensory overload here in Umbria. The beauty, colors, sights, smells, are all extraordinary, and beauty matters (a discussion I've been having with a number of our artist friends). We feel so lucky to share this bounty with good friends. Just seems the right thing to do.
Tuesday, May 8, 2012
Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.
Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.
Sunday Lunch: Slow Roasted Suckling Pig w/ Friends: AROMA CUCINA
http://bit.ly/IGuSPK
Sundays are for sharing, and share we must! Food and friendships: what could be better? One fills the stomach, the other fills the soul; both with love. Buon domenica tutti!
Sunday Lunch: Slow Roasted Suckling Pig w/ Friends: AROMA CUCINA
http://bit.ly/IGuSPK
Sundays are for sharing, and share we must! Food and friendships: what could be better? One fills the stomach, the other fills the soul; both with love. Buon domenica tutti!
Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.
Recipe for Sunday Lunch: Slow Roasted Suckling Pig Leg With Friends, Fava Beans and a nice Chianti.
AROMA CUCINA
http://bit.ly/IGuSPK
Sundays are for sharing, and share we must! Food and friendships: what could be better? One fills the stomach, the other fills the soul; both with love. Buon domenica tutti!
AROMA CUCINA
http://bit.ly/IGuSPK
Sundays are for sharing, and share we must! Food and friendships: what could be better? One fills the stomach, the other fills the soul; both with love. Buon domenica tutti!
Friday, May 4, 2012
Lemony Spring Asparagus Soup: AROMA CUCINA
Lemony Spring Asparagus Soup
AROMA CUCINA
http://bit.ly/J5QHan
Now here's a soup you CAN have, and one that sticks around, reminding you of what you've eaten! Dress accordingly.
AROMA CUCINA
http://bit.ly/J5QHan
Now here's a soup you CAN have, and one that sticks around, reminding you of what you've eaten! Dress accordingly.
Tuesday, May 1, 2012
A Bowl of Soup You Can't Have: AROMA CUCINA
A Bowl of Soup You Can't Have
A Bowl of Soup You Can't Have: AROMA CUCINA http://bit.ly/IpPbj3
Early Spring greens foraged in the morning by Moreno and liquefied in a bowl by one of the world's great chefs: Moreno's wife Giuliana of Locanda Gambero Rosso. This place is heaven on earth (go into our archives and find our other posts on this extraordinary trattoria). And, it's planting time for the orto. Primavera arriva! Finalmente!
A Bowl of Soup You Can't Have: AROMA CUCINA http://bit.ly/IpPbj3
Early Spring greens foraged in the morning by Moreno and liquefied in a bowl by one of the world's great chefs: Moreno's wife Giuliana of Locanda Gambero Rosso. This place is heaven on earth (go into our archives and find our other posts on this extraordinary trattoria). And, it's planting time for the orto. Primavera arriva! Finalmente!
A Bowl of Soup You Can't Have: AROMA CUCINA
A Bowl of Soup You Can't Have
AROMA CUCINA http://bit.ly/IpPbj3
Early Spring greens foraged in the morning by Moreno and liquefied in a bowl by one of the world's great chefs: Moreno's wife Giuliana of Locanda Gambero Rosso. This place is heaven on earth (go into our archives and find our other posts on this extraordinary trattoria). And, it's planting time for the orto. Primavera arriva! Finalmente!
AROMA CUCINA http://bit.ly/IpPbj3
Early Spring greens foraged in the morning by Moreno and liquefied in a bowl by one of the world's great chefs: Moreno's wife Giuliana of Locanda Gambero Rosso. This place is heaven on earth (go into our archives and find our other posts on this extraordinary trattoria). And, it's planting time for the orto. Primavera arriva! Finalmente!
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