


Classic Tomato Sauce
Best in the summer and early fall when you can still get good tomatoes. Take 500g of plum tomatoes and cut them finely. Skin and dice finely a small onion. In a frying pan, sauté the onion in olive oil for five minutes, then add the diced tomatoes. Cook for a while,...
Spaghettini ai frutti di mare
Umbria is the only region on the peninsula that doesn’t touch the sea, but you can still get great seafood at the Mercato coperto. This is Franci’s recipe: in a large frying pan sautee but don’t burn 3 cloves garlic, and a small white onion cut finely with 1C olive...
Panzanella Recipe
This is a way poor people used to use up stale bread. I admit my recipe isn’t the classic one, but it’s still good. The night before you want to make this dish, cut good white bread in cubes and put in a plastic bag (leave the bag open). The next day chop coarsely 6...