After reading your piece, I have an uncontrollable desire to jump into the kitchen and prepare Pansoti and Agnolotti del Plin. It's been at least 10 years since I've had both gems...
What an amazing trip you’ve been having and cannot wait to hear more about it! Especially those fantastic recipes you share… I must say out of everything you shared in this particular newsletter, the filled pastas are what I would love to learn how to make - especially the pansotti (which I miss dearly after having not been in Liguria for so many years). Regardless, I’ll be thrilled with whatever you share with us! 🍝🍷🥰
No we cheated and used Betty Crocker boxed pie crust mix. I had some frozen artichokes and mozzerella. Made our artichoke pie today. Thanks for the motivation! So Good and brings me back to a special place.
Bringing back memories with the Torta di Carciofo (Artichoke Pie) and the Torta Salata alle Verdure. Our family also had a version that used scallions. A holiday favorite of my fathers generation. You have motivated me to revisit these recipes today!
Sounds like a delicious tour, Domenica! These were three regions I foolishly neglected in all those years I was living in Rome. Will get there one day soon!
I feel like these used not to be places that most people went to, unless you were from around there. I’ve seen more of Italy than my mom ever did. All three regions are vastly different, one from the other. And all worth visiting, of course.
I love the way the Torinesi look so elegant as they sit outside enjoying their bicerin or a glass of vermouth or tiny cups of zabaglione. Just the right amount of indulgence, if you ask me!
Fun! Anyone know how. to adjust the audio voice? This version male which feels
different than having Dominica reading it to us !
Do you mean you’re listening to the newsletter? I’ve wondered whether I should start recording an audio version to go along with the written…
yes! love listening to them as i wind down the day❣️not sure why this issue came in a male voice
Interesting! I’ve never done the reading and had no idea there was a listening option beyond me doing it. Maybe I should start?!
After reading your piece, I have an uncontrollable desire to jump into the kitchen and prepare Pansoti and Agnolotti del Plin. It's been at least 10 years since I've had both gems...
The regional food maps are quite nice.
Daniela’s illustrations add so much to the newsletter. I really enjoyed the weeks spent in the north. Also happy to now be back in Abruzzo!
What an amazing trip you’ve been having and cannot wait to hear more about it! Especially those fantastic recipes you share… I must say out of everything you shared in this particular newsletter, the filled pastas are what I would love to learn how to make - especially the pansotti (which I miss dearly after having not been in Liguria for so many years). Regardless, I’ll be thrilled with whatever you share with us! 🍝🍷🥰
Pansoti are at the top of my list for a class. Would be lots of fun. Stay tuned x
Can’t wait! 👏👏👏
No we cheated and used Betty Crocker boxed pie crust mix. I had some frozen artichokes and mozzerella. Made our artichoke pie today. Thanks for the motivation! So Good and brings me back to a special place.
I’m here for that kind of “cheating.” Sounds delicious.
It took me a minute but I am
now a huge fan of vitello tonnato. I was in Milan mid-summer this year & I ate a plate of it every single day
That’s what I would do. I’m going to take another crack at making it. May have to invest in a meat slicer to achieve the proper thinness 😂
Wonderful thoughts. Appreciate your work.
Thank you so much!
I’m sure I’d like to learn more about all of these, Domenica, though, as I love to bake, the breads grab my interest most. Just a marvelous post!
Thank you, Ruth. I am looking forward to trying to recreate the focaccia.
Omg it all looks so good, and your travel pics are so wonderful. And love the map drawings. The thin focaccia particularly intrigues me!
The thin focaccia is really unique. The cheese inside has a slight tang that offsets the richness.
Yum!
Bringing back memories with the Torta di Carciofo (Artichoke Pie) and the Torta Salata alle Verdure. Our family also had a version that used scallions. A holiday favorite of my fathers generation. You have motivated me to revisit these recipes today!
Scallions sounds like a great addition. Did you make yours with a puff pastry crust?
Sounds like a delicious tour, Domenica! These were three regions I foolishly neglected in all those years I was living in Rome. Will get there one day soon!
I feel like these used not to be places that most people went to, unless you were from around there. I’ve seen more of Italy than my mom ever did. All three regions are vastly different, one from the other. And all worth visiting, of course.
You had me at “land of chocolate”
I love the way the Torinesi look so elegant as they sit outside enjoying their bicerin or a glass of vermouth or tiny cups of zabaglione. Just the right amount of indulgence, if you ask me!
This is gonna be some book, Domenica! 🤩 I wish I had that cheese focaccia right now. Gorgeous post, Domenica!
Thanks, Jolene. Much left to do and not enough time, of course 😅
I’ve loved following your adventures and especially all these meals!
That torta with the carciofi is a dream.
And I’d love to give those pansoti a try!
Thank you ~ the pansoti are high on my list!
Gelato al Cioccolato e Barolo Chinato?! Perfection! Any chance we'll be in La Morra during the food-writers' tour in May?
Will be in the area, not sure about La Morra itself. Make sure you get over to that gelateria to try that flavor. It’s fantastic!
I love it!! All sounds delicious! This (Canadian Thanksgiving), was the same
time we were travelling two years ago! I miss the gelato most but the
walnut sauce and foccacia in Genoa memories have my mouth watering!
Nice selection of recipes! Thanks. Looking forward to next week.