The Romance of Italy and its Delectable Cuisine

Cacio de Peppe in Rome

Italians are incredibly proud of their heritage and their food traditions.This was ever so apparent to me as last fall when I was on a tour of northern Italy with the First Congregational Church of Stratford, Connecticut. I had been to Italy three times prior, but was even more mesmerized by it's grandeur this time. Most likely due to the incredible tour guides who delighted us with relevant anecdotes about Italy's rich history and architecture,.

Luckily for us, the tour was only a few weeks prior to the catastrophic flood in Venice, and the subsequent outbreak of the Corona virus. My heart broke for the wonderful people of Italy, and now what we are all facing in the world as of today.

Twenty-one of us toured the very best of Venice, Florence,

Pantheon, Roman Temple in the Piazza della Rotonda

Tuscany and Rome. From its rich history to its awe inspiring, ancient architecture to its simple, yet elegant cuisine, it was definitely one of my most incredible trips.  I could go on and on all day about the fascinating history and jaw dropping architecture, but I'm here to tell you about the food. It's all about seasonal ingredients prepared in a simple way. There's nothing fussy or fancy about Italian food, it is very fresh, yet elegant. Coupled with that amazing Tuscan wine... need I say more? Bounissimo!!

Michaelangelo's David

You can't go wrong with fresh pasta and any one of the amazing sauces.  The homemade

Ponte Vecchio, Florence

pastas were fabulous and truly works of art. Native Italians are not real meat eaters- rather, they prefer more fresh fish and pasta. However, they touted Florentine Steak which we highly anticipated after admiring the sunset from one of the bridges overlooking Ponte Vecchio. It wasn't as spectacular as the sunset I captured when I was there in 1985, but still very memorable. The steak dinner didn't live up to the hype, but Michaelangelo's David did! Standing two stories tall, he is truly magnificent! We also made a trip on our free day to Osteria All'antico Vinaio, the infamous sandwich shop in Florence. The long line was well worth the wait. We enjoyed them with some Chianti at the Piazza de Michaelangelo which overlooks the city of Florence. It was breathtaking.

View from our hotel in Venice

The stop at Harry's Bar in Venice for a Prosecco before our gondola ride was worth every Euro- small and quaint with impeccable service. The gondaleers are highly adept at navigating the narrow canals and we were very lucky to be serenaded with the song Volare by Gondaleer. The pasta in Rome was absolutely to die for and just as memorable as seeing the Pope give his message during our Papal visit to St. Peter's Square.

Italians are proud of their land, and they all share their joy and delight in a place that speaks of what they are and of their flavors in the simplest of ways. Here are two of my favorites:


Cacio de Peppe

6 oz. spaghetti
3 T. butter, cubed
1 t. freshly ground black pepper
3/4 c. freshly grated Parmesan
1/3 c. freshly grated Pecorino Romano

Bring 3 quarts water to a boil. Season generously with salt and cook pasta until it is al dente.

Cacio de Peppe

 Reserve 3/4 c pasta water and drain pasta. Melt 2 T butter in a large, heavy skillet over medium heat. Add pepper and cook, swirling pan until toasted, about 1 minute.  Add 1/2 c pasta water and bring to a simmer. Add pasta and remaining water. Reduce heat to low and add cheeses, stirring and tossing with tongs until cheese melts and coats pasta. Add more pasta water if pasta seems too dry. Garnish with grated cheese and fresh basil leaves.


Ragu alla Bolognese

1 lb. meatloaf mix

Ragu alla Bolognese 

1 lb. tomato puree (could be either fresh or canned)
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 clove garlic, smashed
1 c dry wine (either red or white will do)
salt and pepper
olive oil

In a large saucepan, add about 2 T olive oil and gently fry celery, carrot, onion and garlic until aromatic- about 10 minutes over medium heat. Add ground meat and season with salt and pepper. Stir well and when cooked, pour in the wine, taking a sip for yourself. Cook until wine evaporates and then add in puree. You can also add just a pinch of thyme and/or red chili pepper flakes at this point if you desire. Reduce heat and simmer 1 1/2 hours. If sauce is too thick, you can thin it with chicken or vegetable broth. Toss with fresh pasta and top with freshly grated cheese. 

This recipe is from Fattoria il Poggio, a vineyard in Tuscany, where we enjoyed a tour, lunch and wine tasting.

Boun Appetito!!