Wherever did that dictum come from, Italians NEVER mix cheese with fish. If you've been in an out of Italy as frequently as I have, you've learned that Italians NEVER say never--except to cappuccino after 11 a.m.
I just finished Paris Novel which was most delightful! I was quite surprised to see you weave the earlier vintage gown story from the magical shop to create the foundation of the rest of the Paris story.
O dio! Gelato di parmigiano with balsamic on tigelle! Thank you for introducing me to this. And for showing us your fabulous article and describing your Venezia 🥰
Great post! In the recipe, you refer to the grated rind of one lemon. Is that different than zest, i.e., include some of the white pith under the yellow skin?
Did you ever consider that articles such as yours bear part of the responsibility for the increased popularity and spoilation of places, whether it be Burano or a gem of a small restaurant that gets overwhelmed with attention? The law of unintended consequences, I suppose.
Ruth, You’re absolutely right about Burano—the rainbow of homes there can be seen from far away no matter from which direction you’re coming. Sad note just received: my favorite restaurant in Venice, Osteria da Carla has closed as a result of a fire. I’m praying they’ll reopen. It’s a gem—tiny but still a gem. Judy
The best Italian food I've had wasn't made by Italians. Now, I've been to Italian restaurants run by Italian Americans that had good Italian food, but it wasn't the very best. That takes outsiders like Bestia in Downtown LA or Roberta's in Brooklyn. Fresh eyes are needed sometimes to level up in new creative ways.
Wherever did that dictum come from, Italians NEVER mix cheese with fish. If you've been in an out of Italy as frequently as I have, you've learned that Italians NEVER say never--except to cappuccino after 11 a.m.
Depends on where in Italy you are
I just finished Paris Novel which was most delightful! I was quite surprised to see you weave the earlier vintage gown story from the magical shop to create the foundation of the rest of the Paris story.
So creative…and of course the FOOD!!!!!
Many thanks!
Karen Grant
O dio! Gelato di parmigiano with balsamic on tigelle! Thank you for introducing me to this. And for showing us your fabulous article and describing your Venezia 🥰
Ahhh, Burano! One of the ever lengthening list of beloved places we will never re-visit, lest a beautiful memory is ruined. Apropos:
https://open.substack.com/pub/marcoandsabrina/p/venice-italy-january-1996?r=10ijux&utm_campaign=post&utm_medium=web
Great post! In the recipe, you refer to the grated rind of one lemon. Is that different than zest, i.e., include some of the white pith under the yellow skin?
I meant zest. The pith, the white part, is very bitter. Apologies for the confusion.
How surprising to see ads for escort services along side your article. How things have changed in 40 years.
This is so joyful. The world is better because of LaBriffe.
Those Earlywood spatulas are an absolute dream to use!
Did you ever consider that articles such as yours bear part of the responsibility for the increased popularity and spoilation of places, whether it be Burano or a gem of a small restaurant that gets overwhelmed with attention? The law of unintended consequences, I suppose.
Ruth, You’re absolutely right about Burano—the rainbow of homes there can be seen from far away no matter from which direction you’re coming. Sad note just received: my favorite restaurant in Venice, Osteria da Carla has closed as a result of a fire. I’m praying they’ll reopen. It’s a gem—tiny but still a gem. Judy
The best Italian food I've had wasn't made by Italians. Now, I've been to Italian restaurants run by Italian Americans that had good Italian food, but it wasn't the very best. That takes outsiders like Bestia in Downtown LA or Roberta's in Brooklyn. Fresh eyes are needed sometimes to level up in new creative ways.
Beautiful piece on Burano.
Though—parmesan in clam sauce? Are you SURE...?