Recipes
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Caffé Sciaccherato
Caffé Sciaccherato means “shaken coffee” and is the Italian equivalent of an iced coffee or “blended latte.” Even when it gets hot outside, Italians still have their espresso – but they simply cool it down with some ice! Like many… Read full article
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Baked Fennel
Finocchio al Forno (Baked Fennel) I grew up eating fennel, raw in salads or cooked. When I moved to the States I was surprised to realize that many people did not know about fennel, had never eaten it or did… Read full article
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Parmigiano-Reggiano Cocktail Wafers
Parmigiano-Reggiano Cocktail Wafers Our recipe this month comes from Nancy Radke, President of Ciao, Ltd. Nancy has the enviable job of promoting Italy’s Parmesan cheese throughout the U.S. for the cheese makers’ consortium – il Consorzio del Formaggio Parmigiano-Reggiano. Nancy… Read full article
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Panzanella, a Tuscan Salad
A perfect way to use up some bread that has gotten a bit old and a great summer salad! So many dishes from Tuscany are For six people: 8 pieces or more (or less) of hard Tuscan bread or any… Read full article
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Creamy French Pumpkin Soup
Creamy French Pumpkin Soup (A note from Rick Price of ExperiencePlus!) This recipe comes to us from Josette Smyrl, coordinator of our France hotels and restaurants from 1995 through October of 2006. This submission, indeed, marks the end of a… Read full article
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Baked Lemon Almond Tart
The past several years, Rick and I have discovered the joys and benefits of almonds. We eat them as a snack, put them in our oatmeal or granola, and add them to salads. This new-found love reconnects me to my… Read full article
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Monica’s Ricotta Mousse
Monica’s Ricotta Mousse If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price: This is an excellent… Read full article