If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
I love how you describe the unpredictability of Italian cuisine and the relationship with seasons. I feel I expore Italy a bit through your eyes because it's certainly impossible to see and know all of it, there are so many regional and town differences. As it should be. The relationship with seasons is one thing of Italy I hope never changes.
Love love love your posts. I do have a question I hope you can answer. If you attend a large party in Italy is coffee served and how is it done to accommodate a large group. I am talking about 80 or so people. I don’t think there would be coffee urns like are used in the US?
It depends. But if people want espresso and it's in a place that has an espresso machine, then they make each one separately. But if it's a home, then you can use a large moka pot, or several.
Ciao Elizabeth, very much enjoyment this news! I love Heidi Swanson’s style and healthy tastebuds since she began writing. I’ve got to make that Meyer Lemon focaccia. Best to check her out on Insta.
The darn Washington Post won’t share the uova en trippa recipe as usual, without a $12/month subscription. We’re lifelong NYTIMES people and they’re generous with a few recipes without subscription.
Oh I’ll try. We used to subscribe to everything. Jim is a Poli Sci professor/attorney so reads reads reads. I liked the article a lot tho. Was going to post it on our ItalianAmerican FB page but they’d be upset they couldn’t open the recipe lol
I’ve been to Italy. I’m an Italian from NYC. Understand where you are coming from. Each part of Italy has its own foods 🇮🇹🍝🍕. You have succeeded in making me very hungry. In NYC you can find many of these variations. There’s no better food in the world 🌎.
I love this post, especially how you describe the endless variations on seasonal/regional Italian meals. As a forager, I've only found wild asparagus a few times in my life. Such a thrill! I mostly stick to the mushrooms that grow in the mountains near me--morels, chanterelles, and the occasional porcini.
I would love to master mushroom foraging. I think I have to find someone to take me, since making a mistake with mushrooms can be so dangerous. Unfortunately no easily recognizable morels or chanterelles here.
Do yourself a favor and forget about it, leave it to the real foresters, trust me heartache, stomachaches abound, todays marketplace has a real abundance of such lovely fungi really ample fungus among us hah you are like Jesus saved
Yes, I forage in my own yard for spring greens. Later in summer for wild blackberries.
Oh, I have a question: when I visited cousins in Spadafora, Rosa made a very special dish. But I had no idea what it was. It was tubes that were stuffed. The tubes may have been squid? Is that served stuffed? Of course I was too shy to ask in my almost nonexistent Italian. But I liked it.
If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
Hi David, this is the second comment you've posted here. Usually substack comments relate specifically to the topic in the newsletter. While I support your work as a poet, maybe don't fill this space with links back to your topic, which is unrelated. We are all trying to keep this space spam free. Thanks.
Incredible newsletter as usual Elizabeth. Thank you so much for including our book, can't wait for you to hold it! Xx
Can't wait!!
Fine writer and reader of Substack—we are starting a movement to get a poetry section added to the platform. Can I ask, are you with us?
https://substack.com/profile/10309929-david/note/c-15579327
If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
Thank you for your time and support.
Love and appreciation,
David
I love how you describe the unpredictability of Italian cuisine and the relationship with seasons. I feel I expore Italy a bit through your eyes because it's certainly impossible to see and know all of it, there are so many regional and town differences. As it should be. The relationship with seasons is one thing of Italy I hope never changes.
Foraging sounds good, but I am sure of I did it I would poison myself!
Love love love your posts. I do have a question I hope you can answer. If you attend a large party in Italy is coffee served and how is it done to accommodate a large group. I am talking about 80 or so people. I don’t think there would be coffee urns like are used in the US?
It depends. But if people want espresso and it's in a place that has an espresso machine, then they make each one separately. But if it's a home, then you can use a large moka pot, or several.
Thanks. That’s what I thought but wanted to confirm it. Hope to see you in Italy one of these days.
Ciao Elizabeth, very much enjoyment this news! I love Heidi Swanson’s style and healthy tastebuds since she began writing. I’ve got to make that Meyer Lemon focaccia. Best to check her out on Insta.
The darn Washington Post won’t share the uova en trippa recipe as usual, without a $12/month subscription. We’re lifelong NYTIMES people and they’re generous with a few recipes without subscription.
Sorry. I think by giving your email, you have access to 10 articles a month free.
Oh I’ll try. We used to subscribe to everything. Jim is a Poli Sci professor/attorney so reads reads reads. I liked the article a lot tho. Was going to post it on our ItalianAmerican FB page but they’d be upset they couldn’t open the recipe lol
I’ve been to Italy. I’m an Italian from NYC. Understand where you are coming from. Each part of Italy has its own foods 🇮🇹🍝🍕. You have succeeded in making me very hungry. In NYC you can find many of these variations. There’s no better food in the world 🌎.
I love this post, especially how you describe the endless variations on seasonal/regional Italian meals. As a forager, I've only found wild asparagus a few times in my life. Such a thrill! I mostly stick to the mushrooms that grow in the mountains near me--morels, chanterelles, and the occasional porcini.
I would love to master mushroom foraging. I think I have to find someone to take me, since making a mistake with mushrooms can be so dangerous. Unfortunately no easily recognizable morels or chanterelles here.
Do yourself a favor and forget about it, leave it to the real foresters, trust me heartache, stomachaches abound, todays marketplace has a real abundance of such lovely fungi really ample fungus among us hah you are like Jesus saved
Washington Post, surely you can do better, such a rag......com'on elizabeth you can do better
Yes, I forage in my own yard for spring greens. Later in summer for wild blackberries.
Oh, I have a question: when I visited cousins in Spadafora, Rosa made a very special dish. But I had no idea what it was. It was tubes that were stuffed. The tubes may have been squid? Is that served stuffed? Of course I was too shy to ask in my almost nonexistent Italian. But I liked it.
Fine writer and reader of Substack—we are starting a movement to get a poetry section added to the platform. Can I ask, are you with us?
https://substack.com/profile/10309929-david/note/c-15579327
If so, please consider clicking the above link and liking the Notes post—leave a comment or even share within your own community. Poetry lives on in the minds of hearts of writers, it breathes on the page.
Your voice can be heard among the starry illuminations, howling at the moon.
Thank you for your time and support.
Love and appreciation,
David
Hi David, this is the second comment you've posted here. Usually substack comments relate specifically to the topic in the newsletter. While I support your work as a poet, maybe don't fill this space with links back to your topic, which is unrelated. We are all trying to keep this space spam free. Thanks.
Apologies and heard :) good day to you!