One thing’s becoming clearer to me the more I cook is that I am not an ideal cookbook user. I usually view recipes in them as “suggestions” and guidelines for how the final result will be, mainly because as soon as I see a picture and description, my mind starts wandering off in a “what-if-maybe” [...]

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So if you’ve read about how celebrating birthdays in the US and Italy is different, you’ll know that usually the birthday girl/boy makes their own cake or brings food/drink to celebrate a birthday with their colleagues*, I thought it only fair to give some presents to my readers, too!
Remember Pocket Coffee**? And what about the [...]

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The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll wait while you go read those posts and catch up.

Making Italian Prosciutto Crudo, Cured Ham in Parma: The Salting
Making [...]

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I spent Saturday with Jessica from Italy Travel Guide in and around Parma for the annual Prosciutto di Parma festival. Here’s a little taste of what we saw:

More tomorrow!

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I acquired two bars of the new and famous camel milk chocolate that is still not officially sold anywhere outside of Dubai. Read on to find out what is so special about camel milk, camel milk chocolate, and how it tasted.

It all started with Chocolate Covered in San Francisco (no website – Yelp page – [...]

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