Pan Italian dish with - salsa di tartufo from Umbria, sausage from Reggio and bread from Sardinia

After the Jump..

November 14, 2016 in breakfast, Food & Drink

Ever since I got here to Italy, I have been hearing about how Sardinina is a little different from Italy. Like when most of Italy like to have a sweet cookie or cake for breakfast with the cafe, Sardinians eat salty bread. Also, Reggio Emilians have a savory breakfast, of Erbazzone or Chizze and capuccinoa (more on that in another post sometime). Then, it got mentioned again when I was working with Barilla on a project about breakfast cookies. It seemed an outlier to the normal Italian way of food culture and much talked about for that!

The beautiful fresco of the Military Academy of Modena from the gorgeous piazza Roma

Where are the Tomatoes?

November 07, 2016 in meals, Food & Drink

It is really hard to not talk about tomatoes when in Italy. I thought I had discovered a mother lode in the Brooklyn farmer's market. This year, there was a variety of heirloom tomatoes that were actually affordable (Whole Foods take note!) and, tasted, OMG! Awesome!! I mean, I could not keep my hands off them.

When I came here, I picked up a ripe tomato from the market, sliced into it and ate it with a little olive oil. Then, I died and went to heaven. Or maybe hell

Sausage, peppers, swiss chard and sprouts hash with steamed eggs

From Within A State of Confusion

October 22, 2016 in brunch, breakfast, meals

Life in Italy has been interesting! Last night, we had a small dinner gathering; four of us, from Istanbul, New York, London and Paris, who have been living here in Italy for different periods. Inevitably the conversation turned to a discussion of the very different outlooks here compared to where we all come from respectively. While many things may be ambiguous, one thing is very certain - food here is ah-mazing!!! It rocks my socks off everyday and I feel blessed to have the opportunity to experience the richness and diversity of the regional Italian food.

And, in that spirit, today's recipe is one of my favorites. One I remembered today because today is market day and this was made on the last weekend market day I spent in NYC in September! :)

This fruity frozen dessert pairs beautifully with this gluten free peach pound cake!

Roast Sugar Plum and Ricotta Ice Yogurt

October 15, 2016 in Dessert, Food & Drink

In class recently, we discussed "Flavor" as an objective tool and how to measure it as a function of certain parameters. Our professor, Peter Klosse, a restauranteur and academician, argued that if you can separate Flavor the object from Flavor the experience then we can create a language of understanding that can unite and bring together people! What a wonderfully fascinating idea??!! I was really taken by that concept of using science to find a way to connect and hope to explore it more...

Anyway, ice cream was one of the examples that we choose to look into....

A traditional Reggio Emilia dish of tortelli stuffed with pumpkin puree and amaretti crumbs and sauteed in butter, also reinterpreted as parmesan cream and pumpkin puree fried egg!

A New Life That is.... Italy!

October 06, 2016

I promised you some news and I am finally ready to share. I am in Italy. Living it, breathing it, studying it, embracing it, learning to love it! No, not as as a tourist but as a resident and student.... While I am here, I am hoping to continue keeping this blog up on a relatively regular schedule. But, if I fall off the wagon, it is only because I am somewhere where there is no internet digging up the real story of Balsamic Vinegar or have in head buried in figuring how to make your kitchen connect with you and make your life easier...

NOURISHED BLOG

Featured posts:

After the Jump..

Where are the Tomatoes?

From Within A State of Confusion

Roast Sugar Plum and Ricotta Ice Yogurt

A New Life That is.... Italy!