Early to mid-March is the much-anticipated beginning of artichoke season – the “mamme” as they are called in Tuscany or the”cimaroli” as they are called in Umbria: the very first, central, round-with-no-choke artichoke of the plants. While there are many delicious ways to cook these delicacies, one of our favorites is a simple version, taking advantage of the super-sweet …
Mary, born and raised in California, graduated from the University of California. While studying art history in Italy, she met and married Maurizio. Mary is in charge of Reservations, enjoys sharing her unique expat perspective and her 40 years of acquired Italian culinary skills with guests.
Sign up today (never any obligation to purchase) to receive our Club Newsletters, updates, special offers and discounts.
