‘…why oh why do I love
Paris?” It’s never the same, but it’s
still Paris, and did we have some fun.
Paris?” It’s never the same, but it’s
still Paris, and did we have some fun.
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.
Thursday, October 23, 2014
Saturday, October 11, 2014
You say Vermouth, I say Vermut
You say Vermouth, I say Vermut
You Say Vermouth, I Say Vermut: Aroma Cucina
A vermouth cocktail well made is a thing of beauty. I highly recommend going to Barcelona and San
Sebastain to be initiated, but you can make it yourself at home. Here’s how.
Sebastain to be initiated, but you can make it yourself at home. Here’s how.
Saturday, September 27, 2014
Secrets and Seduction in San Sebastian!
Secrets and Seduction in San Sebastian!
Secrets & Seduction in San Sebastian! - Aroma Cucina
A belated birthday Basque bash for my bride. Was she
surprised? Nah.
surprised? Nah.
Monday, September 22, 2014
Be Careful What You Wish For
Be Careful What You Wish For
Be Careful What You Wish For: Aroma Cucina
As it turns out, celebrity chefdom isn’t reality. Here’s
what chef Chris Cosentino regrettably experienced with his foray into reality
TV (as shared at #MAD4 ).
what chef Chris Cosentino regrettably experienced with his foray into reality
TV (as shared at #MAD4 ).
Friday, September 12, 2014
Grappa Grab: Cooking with Grappa
Grappa Grab: Cooking with Grappa
Grappa Grab: Cooking with Grappa – Aroma Cucina
Go ahead, be brave. Cook w/ grappa! Here’s 2 great recipes:
Drunken Quail & Intoxicated Mushrooms.
Try ‘em both…Hiccup.
Drunken Quail & Intoxicated Mushrooms.
Try ‘em both…Hiccup.
Tuesday, September 9, 2014
Learn to love Ugly Fruit
Learn to love Ugly Fruit
Learn to Love Ugly Fruit: Aroma Cucina
Uniformity of size/shape = 50%less yield.
Not a good equation if your aim is to reduce waste.
Diversity of size/shape = natural bountiful beauty, and no
waste.
waste.
Better.
Monday, September 8, 2014
Addicted to Love & Eggplant
Addicted to Love & Eggplant
Addicted to Love & Eggplant: Aroma Cucina
Something you can never have too much of: Charred eggplant
dip. Give it a try.
dip. Give it a try.
Friday, September 5, 2014
What is cooking in a mad, mad, mad, mad world?
What is cooking in a mad, mad, mad, mad world?
Attending the MAD conference in
Copenhagen was an honor and an extraordinary experience one needs to
share. It’s food for thought, or visa
versa.
Copenhagen was an honor and an extraordinary experience one needs to
share. It’s food for thought, or visa
versa.
Wednesday, August 20, 2014
Never Forgotten: Locanda al Gambero Rosso
Never Forgotten: Locanda al Gambero Rosso
Never Forgotten: Locanda al Gambero Rosso – Aroma Cucina
Arrivederci Giuliana, Moreno, Michela and Paolo. All our love and best wishes on your next
adventure!
adventure!
Thursday, August 14, 2014
You call this Sustainable? AROMA CUCINA
You call this sustainable?
You call this Sustainable? AROMA CUCINA
Today’s
buzzword-du-jour. Do marketing techniques make you the least bit cynical? Or is
being PC expected of you?
buzzword-du-jour. Do marketing techniques make you the least bit cynical? Or is
being PC expected of you?
Wednesday, August 13, 2014
Border Crossing: Summer Shrimp Soup
Border Crossing: Summer Shrimp Soup
Border Crossing: Summer
Shrimp Soup: AROMA CUCINA
Shrimp Soup: AROMA CUCINA
Soup or salad? Raw
or cooked? A schitzophrenic summer medley.
or cooked? A schitzophrenic summer medley.
Tuesday, July 22, 2014
The Mediterranean Are-You-Kidding-Me Diet
The Mediterranean Are-You-Kidding-Me Diet
‘The Mediterranean Are-You-Kidding-Me Diet’: AROMA CUCINA
http://bit.ly/1yVc8TA Oh, so that’s what I’ve been eating…but that’s
because I’m in the terroir. In reality,
not so easy to follow for most. Read on
and see what you think.
http://bit.ly/1yVc8TA Oh, so that’s what I’ve been eating…but that’s
because I’m in the terroir. In reality,
not so easy to follow for most. Read on
and see what you think.
Saturday, January 4, 2014
2014 Food&Beverage Trends&Predictions: AROMA CUCINA
AROMA CUCINA
Foodie forecasting? Culinary conjecture? Gastronomic guesswork? What’s your hunches on the new and upcoming in our crazy and constantly changing culinary world? Here’s our soothsaying prophecies for 2014.
2014 Food & Beverage Trends & Predictions
2014 Food & Beverage Trends & Predictions
2014 Food&Beverage Trends&Predictions: AROMA CUCINA
Foodie forecasting? Culinary conjecture? Gastronomic guesswork? What’s your hunches on the new and upcoming in our crazy and constantly changing culinary world? Here’s our soothsaying prophecies for 2014.
2014 Food & Beverage Trends & Predictions
2014 Food & Beverage Trends & Predictions
2014 Food&Beverage Trends&Predictions: AROMA CUCINA
Foodie forecasting? Culinary conjecture? Gastronomic guesswork? What’s your hunches on the new and upcoming in our crazy and constantly changing culinary world? Here’s our soothsaying prophecies for 2014.
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