It’s a red-letter day when I finally find black cabbage and cauliflower at my trusted farmer’s market. I eagerly await their arrival each October, the missing ingredients in my summer minestrone or ribollita. a typical October sunrise – view from Genius Loci
Thoughts of Italian food seem to always conjure up the thought of tomatoes and tomato based sauces. Yet, in the winter months, when sun-ripened, natural growing tomatoes are not available, most foods are without tomatoes in any form. Winter lettuces, fruits and greens (with a predominance from the cabbage family) hold center stage and are often combined in unusual and …
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.
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