I was recently having a chat with someone about what a typical Italian meal is. Specifically a typical Sicilian meal. But if you know anything at all about Italian food you know that there is no such thing. Dishes change not only from region to region, but also from town to town and from season to season. This is a very difficult idea to explain to someone who is coming to Italy on their first (and possibly only) trip and wants to make sure to eat all the greatest hits. The problem is that playlist is most likely based on a lifetime of going to Italian restaurants outside of Italy.
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?
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.
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.
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.
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Your voice can be heard among the starry illuminations, howling at the moon.
Incredible newsletter as usual Elizabeth. Thank you so much for including our book, can't wait for you to hold it! Xx
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?
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.
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.
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