The beautiful region of Puglia is home to the typical foods of the south with an emphasis on seafood, fresh vegetables, legumes, cheese and olive oil. All the traditions of cucina povera (the cooking of the poor) have been handed down over the centuries and were influenced by the various… Continue reading
Sentieri and friends had a fun evening of competitive card playing, drinks and antipasti on February 19th. After four rounds of intense play the new champions were declared — Sharon and Debora each won Sentieri memberships as a result of their formidable Briscola skills. Watch this website for more enjoyable evenings with… Continue reading
… IN TUTTA ITALIA! BY JACK PILIPONIS Like many countries with strong Catholic/Christian culture and traditions, Italy marks the weeks leading up to Lent with colorful, sensual, food- and drink-filled celebrations. In Italy, it’s called “Carnevale,” derived from Latin “carnem levare” — take the meats; in ancient times that… Continue reading
What you call Bolognese sauce in America, we call ragù in Bologna, home to one of the most popular meat-based pasta sauces the world over. Don’t be fooled by those tourist-trap menus baiting you with “spaghetti with ragù alla Bolognese”: ragù is to be consumed chiefly with tagliatelle. Other pasta… Continue reading
“Natale con i tuoi, Pasqua con chi vuoi.” (“Christmas with your family, Easter with whomever you like.”) So goes the saying that Italians like to invoke on Easter weekend and, specifically, on Easter Monday or Pasquetta (literally: “Little Easter”). A national holiday, nearly everything shuts down and Italians go fuori… Continue reading
Put on your masks because today begins the world-famous festival Carnevale! But just what is Carnevale, exactly? Like Mardi Gras, Carnevale is an annual festa that takes place during the two weeks before Lent and is one last chance for a sensory blowout before the Lenten fast begins. Not to be confused with… Continue reading
