Blog Posts by Giuliana
Wild Leek Risotto
The wild leek, or ramp, turns up in farmers markets in the spring. The leaves are broad and bright green, and the slender bulbs are white. The whole plant smells strongly, somewhere between onions and garlic, but when you cook it, the flavors soften beautifully.
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Pasta Aglio Olio Goes Japanese
From the instant that we decided to have a blog on our site a year ago, I have had two blog ideas that I just can't get out of my head. The first will be "coming soon": all about the old-school Second Kitchens I admired so m
Baccalà: Step by Step. How to Prepare your Christmas Eve Baccala
Baccalà: Step by Step Read more »
WELCOME to Cibo Chat!
Welcome to our first attempt at blogging. Admittedly, we are a couple years behind, but some things just have to simmer on a low flame for awhile—so maybe we should start out by saying , you can’t rush a risotto, and there’s no hurrying a blog. Read more »
