So let’s say, hypothetically, that you’re a Texpat living in the province of Reggio Emilia (totally hypothetical), and you want to treat your Italian girlfriends to a Margarita Night. It’s not as easy as you think…
I’m just dropping in today for a minute to BLOW YOUR MIND. Ready?
Our cohort of expat bloggers in Italy (#COSI) has bitten off about as much as it can chew this time: Italian regional food wars.
Fossacaprara, in the province of Cremona, is a little town that leaves a big impression. Get ready for August 22nd and the summer festa to end all summer feste.
I occasionally get asked to summarize my vast (ha!) knowledge on life in Reggio Emilia to those who are looking to visit or move here. The following is what I usually tell them… (UPDATE: Plus, get info on our live Q&A session on what it’s REALLY like to live in Italy)
It took six years (to the day) to glean this little pearl of cultural wisdom… just one of many in the long pearl necklace that alternately chokes and adorns my neck.
A surprisingly serious ultimatum from my marito regarding a certain box of artificially flavored yellow yumminess.
If we can’t mess with your food, then you can’t mess with ours. Deal?
A quick #Fitaly recipe that tampers with the most sacred food in Italy – pasta – in order to find a healthier substitute.
If two Italian staples like Buffalo Mozzarella and Catholic Nuns aren’t pure… then how do I know if anything is really pure?
A poorly timed holiday tale about the difference between “aroma vaniglia” and vanilla extract (with recipe tips for expats in Italy).
Beer + Christmas Season + Crazy Italian Ladies = This.
I feel like I’ve climbed Everest. I’ve cured cancer. I’ve solved world poverty. I’ve lost ONE WHOLE KILO in a week, whilst remaining inside the geographical confines of Italy! AND, I am fairly certain I didn’t offend anyone in the process.
A caseifico is a cheese factory (case comes from the dialect for cheese; -ificio is from building “edificio”). Aperto means open. So it’s like an Open House event for cheese factories. Here are my photos and notes for your enjoyment and curiosity.
That’s right. I’m not ashamed. I’m literally stealing the fruits of my suocera’s labor. But it’s ok, she would want me to. Remember, in Italy, food = love.
What do you think – unfairly perpetuating Italian stereotypes or cleverly playing on what some view as Italy’s charm?
It has recently come to my attention that, while I am well aware of what to do when confronted by a grizzly bear, mountain lion, or rattle snake… I am considerably less aware of the protocol for cinghiale (Italian wild boars). I figured I’d do a little research and share the results with you… lest you find yourself in a similar situation.
An analysis of the keys to a fulfilling life, according a Reggiano farmer.
My daily life can no longer support the onslaught of carbohydrates and pork that this country is wielding at me. This is my call for help. (#fitaly)
I would like to put forth a prediction that this refreshing, fizzy, chilled red wine soon gets picked up as the go-to drink in trendy wine bars all over America. Here are my reasons:
The title of this post may be misleading, in that it implies that I already know how to porcini like a pro… Which is not, in fact, the case. It is the quest! Join me…
am I the only one that is finding these two marketing campaigns hilarious?
This post provides photographic and definitive proof that Permigiano-Reggiano is Reggiano first and foremost.
The story of an Italian husband saving his own hide with none other than… food.
Wednesday is market day here in our little town. Yesterday, as I was sharpening my elbows in preparation, I started to reflect on the naïvety with which I approached my first market day almost five years ago.
It’s that time of year again here in rural Emilia… that time of year when La Famiglia gets together for a full day of literally pigging out. The Maialata (‘maiale’ means ‘pig’ and ‘-ata’ kind of makes it a ‘fest’) is a traditional meal that takes place in January, when farmers used to butcher their pigs for the coming year’s supply of prosciutto and salame.
Looking for a fantastic gastro-destination in the province of Parma? We stumbled across this incredible restaurant (which we had heard stories about before) while we were on a weekend trip.
Yes, that’s right… I may have found it. While I cannot claim to have tried EVERY burger in Italy… (someday perhaps)… I will say that I have been grossly disappointed multiple times by restaurants claiming to have the real deal and not following through. My disappointment does not just stem from the simple fact that…