November 2022 News from Elizabeth
Links, Thanksgiving Ideas & Negroni Sbagliato
It’s hard to believe that it’s been 13 years since I wrote my first blog post. When I first started my blog, in 2009, I barely even knew what a blog was. Back then the more famous ones seemed to be mostly about politics. I knew that a few people like David Lebovitz, Heidi Swanson and Deb Perelman were blogging about food, but I didn’t really know that much about the format. I still had one foot firmly planted in the magazine and book world (after a 20 year career) but the blog thing offered me a new way to share what I had to say.
Just to show you how much hasn’t changed since 2009: In my very first post I begin by complaining about the traffic in Rome. Also? The first comment is from my mother which tells you about the size and nature of my audience back then (mostly my mom and sisters). But there are also two recipes, both of which I actually still make quite often this time of year.
But a lot has changed in the last 13 years. For the first 6 or 7 years or so I was posting at least 3 times a week. It became my full time job. While I didn’t actually make a living from the blog itself, it did lead to things that brought in income. I’ve written 3 books that developed from my blog. I also launched a best selling app (retired last year). But mostly the requests from those I met through the blog - and on ever growing social media platforms - encouraged me to start leading food tours.
I don’t post 3 times a week on the blog anymore, and in fact it’s more of a website than a blog. But I do still continue to share my stories every single day. Because for me it’s always been about the stories anyway. Whether it’s through magazines (remember those?) ; videos (yes I have a YouTube channel) my blog which I continue to update a few times a month (and which I am very happy to have as a sort of diary of these past 13 years) ; through this newsletter or through the ever changing landscape of social media (am loving TikTok these days and post stories on Instagram daily). The delivery system might shift, but they are still words and images that allow me to share my life - and the food and the people that enrich my world - with you. Thank you for watching, reading and listening.
WHAT’S NEW
Sophie and I are just finishing up our week long tours for the season. We both loved our time in Parma (Sophie is actually still there as I’m writing this.) Our tour to Parma feels SO different to us from our other tours to Puglia, Sicily and Umbria. Sophie and I were chatting on the phone last night and I think we love the Parma tour so much because it feels almost like another country to us. I know many people think of Italy as homogenous, but not only are the different regions extremely different from each other, the divide between north and south is huge. For us (and Domenico too, since he joined me on my tour there last week) we agreed that it feels almost like we should have shown our passport to arrive there. Anyway, I love Parma more and more each time I go there and can’t wait to organize more trips. I’m heading there in March with Melissa Clark and then again in September (all sold out). I’ll be posting new dates for 2024 soon in my Premium Newsletter and may even squeeze in one more trip in September 2023. Make sure you’re subscribed to the Premium Newsletter to find out first.
It was so rewarding to partner with Dr. Annie Fenn for her Brain Health retreat to Sicily last month. Although I wasn’t there with the group, I planned all the fun and delicious things they did and ate while Annie brought her knowledge and experience with nutrition as it relates to brain health and viewed it through the lens of the Sicilian diet. We’re already cooking up another retreat together so make sure you are signed up to Annie’s Newsletter too.
You can always find our full schedule of tours here. For now 2023 is sold out. I’ll be posting 2024 dates soon.
WHERE I’VE BEEN
In October I travelled to Lecce, Monopoli and Parma and I’ve updated my guides to eating in those cities. You can find them here:
WHAT I’M READING
Currently reading and loving The Fifth Season by N.K. Jemisin which is a science fiction novel that takes place….I’m not quite sure where it takes place. It’s weird and wonderful and I love the writing style
A really intersting look at ‘best before’ dates you see on food. Mostly they are creating a huge amount of food waste.
I know I shouldn’t be bothered anymore by these things, but why call something Alfredo when in fact the recipe is anything but? This pasta recipe actually sounds delicious and I can’t wait to make it, but it is WHY call it Alfredo???
WHAT I’M WATCHING
Is anyone else ugly crying watching From Scratch? And I haven’t even gotten to the truly sad parts yet.
I just watched the first episode of Inside Man on Netflix. So disturbing! But Stanley Tucci is magnificent.
WHAT I’M EATING
I’m definitely getting excited to be in the States for Thanksgiving. It’s our first time there for this holiday is years. We’ll be at my sister’s house, and I can’t wait for both the meal and being with the entire family. I was going to to post a round up of Thanksgiving friendly recipes from my blog but then realized I’ve done that already! Many many times! (remember I’ve had 13 years). Here are the links in case you need Italian-ish inspiration for a very non-Italian holiday.
Thanksgiving Centerpiece & Dessert
Last minute Thanksgiving Ideas
WHAT I’M DRINKING
By now you must have seen the viral TikTok of the Negroni Sbagliato. Frankly I barely know who these actresses are (I haven’t watch House of the Dragon yet) but I do know that it made many people (me included) crave a Negroni Sbagliato. And it’s actually a great cocktail to batch for Thanksgiving. A bit less of a whammy than a Negroni, so people don’t start out by falling over quite so fast.
Negroni Sbagliato for a Crowd
Serves 12 to 24 depending on how much prosecco you use.
1 bottle of Campari
1 bottle of Sweet Red Vermouth
1-2 bottles of prosecco
This is prettiest served in a punch bowl. If you’d like you can make one of those big pretty ice molds by filling a bundt pan with orange slices and cranberries and water and freezing it.
At least 24 hours ahead of time make the ice mold and chill the bottles. When your guests arrive pour the Campari, Vermouth and Prosecco into the punch bowl and add the ice. If you use only one bottle of prosecco I think it will be too strong for novices. You can use the 2nd bottle of prosecco or else some seltzer. Serve in glasses garnished with orange slices.
PS: That photo above isn’t a Negroni Sbagliato, but you get the festive idea!
AND FINALLY…..
I hope you have a great holiday if you are planning on traveling to see family. In the end I didn’t get my act together to organize a get together in New York. Sorry! I’ll plan ahead next time and for sure will oragnize something soon.
x,Elizabeth
Love your newsletter and all your posts! Thank you so much for sharing your beautiful country with all of us🥰
100% ugly crying watching “From Scratch”.