tag:blogger.com,1999:blog-368613712024-03-04T21:40:29.981-08:00Kyle Phillips's Cosa Bolle in PentolaYour Italian Food, Wine and Travel NewsletterAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-36861371.post-31678044445952282012012-10-10T00:00:00.000-07:002012-10-10T00:00:13.644-07:00Almost Wordless Wednesday: Between Here And There
I took this shot during the Pelleginaggio Artusiano in the spring of 2011. The mirror is somewhere between Castrocaro Terme and Portico di Romagna (on the road from Forli to Florence), and I would never have noticed it if I hadn't been walking -- driving or otherwise riding is fine for vistas, but is much too fast for details like this, which was tucked away where only people emerging from Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-25013099628462363492012-10-06T01:53:00.000-07:002012-10-06T01:53:09.696-07:00San Galgano: Of Swords and Stones
SAN GALGANO WAS BORN GALGANO GUIDOTTI IN 1148, son of Gaetano, the illiterate feudal lord of Chiusdino (a town south of Siena), and his lady, Dionisia. He grew up wild, and even the official accounts of his life say he was overbearing in his youth. This probably means he was a hot-headed and arrogant, quick to blows and quite willing to remind his peasants and burghers that Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-10360882513586523852012-10-04T02:10:00.002-07:002012-10-04T02:10:29.112-07:00Almost Wordless... Thursday: Villa Adriana
Folks, I know this blog has been inactive for quite some time.However, About.Com and I cam to a parting of ways this week -- it's a long story -- and since I am no longer writing about Italian food for them I intend to do so seriously here, and also about travel since this blog/newsletter has always covered Italian food, wine, and travel (wine will instead be on the Italian Wine Review).
I'm Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com3tag:blogger.com,1999:blog-36861371.post-64258005542505933212011-04-03T17:14:00.000-07:002011-04-03T17:22:09.039-07:00Il Pellegrinaggio Artusiano, Day 5It has taken me a few days to get to this, and I apologize. Day 5 was different than the others, because for the first time we had a schedule: Elisabetta Cianfanelli, Florence's Assessore al Turismo, was to meet us by Artusi's grave at the Cimitero delle Porte Sante next to the church of San Miniato at noon, and this, for me, posed a problem:The walk from Stefano's locanda in Pontassieve to the Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-4949051693292826822011-03-31T05:32:00.000-07:002011-03-31T05:35:40.641-07:00Il Pellegrinaggio Artusiano, Day 4Considering the sun that had set, beautifully red, the night before, the misty drizzle that greeted us when we arose was a definite letdown. Fortunately Emma's breakfast was as lavish as her dinner, with all sorts of tasty morsels to nibble on. I'm afraid we didn't do it the justice it deserved, but one can only eat so much in the space of 12 hours.In any case, after eating we donned our rain Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com2tag:blogger.com,1999:blog-36861371.post-21538704116508176302011-03-30T15:55:00.000-07:002011-03-30T15:56:30.306-07:00Pellegrinaggio Artusiano Day 3Before talking about today, a few words on Yesterday's dinner. We were staying in the Vecchio Convento, a nice hotel/restaurant in the heart of Portico di Romagna that has wonderful rooms with turn of the last century furniture. For dinner we were joined by about 20 Artusian devotees, some who had driven all the way from Florence, and I have to say the meal was worth the trip.We began with Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com2tag:blogger.com,1999:blog-36861371.post-37093289902119950252011-03-27T10:06:00.000-07:002011-03-27T10:08:22.425-07:00Il Pellegrinaggio Artusiano Day 2Made it, and as before I'll add photos when I get home.Picking up where I left off, last night we had a very nice Artusian dinner, which began with cappelletti in broth, followed by boiled fish -- another pilgrim said trout, but it seemed more of a sea fish to me -- with home-made mayonnaise, followed by a stew, filetto alla finanziera, made with castrato, which is a castrated lamb, served in a Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-65614102219873819632011-03-26T11:41:00.000-07:002011-03-26T11:48:09.901-07:00Il Pellegrinaggio Artusiano Day 1Our walk to Florence begins at Casa Artusi, in Forlimpopoli, which is not, as one might expect, Artusi's home, because that was raised at some point after he moved to Florence. Rather, it was the seat of the Servi di Maria, a Florentine monastic order that was quite powerful and quite active in the Papal lands beyond Castrocaro and Città del Sole, which were the final Tuscan outposts on this sideAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com5tag:blogger.com,1999:blog-36861371.post-40356580497808646092011-03-11T02:20:00.000-08:002011-03-11T02:26:08.679-08:00Il Pellegrinaggio Artusiano!In 1891, Pellegrino Artusi, a 71-year-old retired silk merchant, gave up on trying to find a publisher for his cookbook, La Scienza in Cucina e L'Arte di Mangiar Bene (The Science of cookery and the Art of Eating Well), and self-published it. It took him four years to sell a thousand copies.The next edition sold faster, so he increased the print-run of the third. Then, a miracle happened: The Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-55036377708070800252011-03-03T06:50:00.000-08:002011-03-03T07:34:04.065-08:00Olive Oil, Clusone and More: Being the 175th issue of Cosa Bolle in PentolaGreetings! Sorry to have missed last week, but I was at the Anteprime Toscane, or Tuscan vintage presentations, which were quite interesting. But more of them anon. The latest on Italian food is perfect for Carnevale, illustrated instructions for making what Artusi calls cenci, wonderfully tasty twisty sheets of fried dough liberally coated with powdered sugar, that others in other parts of ItalyAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-3477686812617507482011-02-09T13:00:00.000-08:002011-02-09T14:59:44.768-08:00Valentine's Day, the Lost Ravioli & More: Being the 174th issue of Cosa Bolle in PentolaGreetings! I am still doing administrative things on About Italian Food, and also adding a few recipes. In other words, doing things that aren't necessarily obvious, but that add depth to the site.On the IWR on the other hand, I've posted tasting notes for R, a wine made by the father of one of Daughter C's classmates, and also notes on several Emilian wines sent me by Paola Rinaldini of the Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-28856334073016439102011-02-04T09:00:00.000-08:002011-02-04T09:06:34.512-08:00Tuscany, Sediment & More: Being the 173rd issue of Cosa Bolle in PentolaGreetings! To begin at the beginning, I have been doing administrative work on About Italian Food -- splitting up overly long categories of recipes and whatnot. Not exciting, but with thousands of pages on the site I do have to manage things or they will be impossible to find. The latest on the Italian Wine review is a new feature, the weekly photo (click on the image and you will see a larger Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-18740307254856095692011-01-27T08:52:00.000-08:002011-01-27T09:03:43.106-08:00Politics, Valentine's Day & More: Being the 172nd issue of Cosa Bolle in PentolaGreetings!To begin at the beginning, the most recent additions to Italian food are a few recipes and a list of recipes that I especially like with Polenta, and therefore find uniquely suited to the cold weather we've been having. The latest on the Italian Wine review are instead an overview of the wines presented at Bolgheri this June, which I apologize for not getting up until now, and a post Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-53610958763667480582011-01-24T02:42:00.000-08:002011-01-24T03:20:23.530-08:00Soda & Soda, Bottarga & More: Being the 171st issue of Cosa Bolle in PentolaGreetings! I trust all had the happiest of holidays and apologize for not having posted an issue during the break, but between kids and family things were hectic. The latest on the Italian Wine Review are a look at Chianti Rufina, which also includes a comparison between Chianti Rufina and Burgundy -- the Rufina folks invited several Burgundy producers to their vintage presentation this year -- aAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com1tag:blogger.com,1999:blog-36861371.post-10100052503336514632010-12-16T03:05:00.000-08:002010-12-16T09:38:27.925-08:00Sbrisolona Veronese & More: Being the 170th issue of Cosa Bolle in PentolaGreetings! The latest on the Italian Wine Review are looks at Chianti Colli Fiorentini and Ribolla Gialla. On Italian Food I have posted illustrated instructions for making Zuppa Inglese, and am continuing to work on several image galleries.While we're on the subject of About.Com, I wanted to note that Barbara Rolek, our Guide to Eastern European foods, has put together a nice collection of Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-87408121139304746772010-12-09T02:48:00.000-08:002010-12-09T03:53:12.822-08:00American Ingredients & More: Being the 168th issue of Cosa Bolle in PentolaGreetings! This has been a busy week, though it will be a little while before I have much to show for it (other than an illustrated recipe for Pettole, Apulian Christmas bread fritters, and my impressions of the 2006 Barolo: I spent a couple of days tasting wines approved by the Tuscan regional wine tasting commission, and then, when I saw blue skies on Monday, grabbed the opportunity to go takeAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-2925573814068680792010-12-01T03:58:00.000-08:002010-12-01T04:44:04.907-08:00Riccardo Falchini, Colatura & More: Being the 168th issue of Cosa Bolle in PentolaGreetings! As promised, I have begun to put the images from my new camera to good use, and on Italian Food have posted a step by step dedicated to Recco's fabulously cheesy focaccia. On the Italian Wine review, on the other hand, I have put up a look at Supertuscans and an overview od the Antica Casa Vinicola Scarpa, which -- in addition to classic Barolo & Barbaresco -- makes some excellent Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-66537385351690700962010-11-17T06:41:00.000-08:002010-11-17T06:56:35.487-08:00Espresso Machines, Laudemio & More: Being the 167th issue of Cosa Bolle in PentolaGreetings! Nothing of particular import has happened on Italian Food since the last time -- just some recipes -- though I have recently bought a digital SLR that allows much more control than my old point&shoot digital camera and am in the process of assembling several image galleries. On The Italian Wine Review, I have just put up a look at Supertuscans, wines made outside the strictures Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-9205078927192894422010-11-09T02:13:00.000-08:002010-11-09T02:39:56.182-08:00Formaggio Branzi, Wine Contests & More: Being the 166th issue of Cosa Bolle in PentolaGreetings, and has happened in the past I apologize for the long delay between issues. We shall see if, this time, I manage to establish a schedule and stick to it. While I have been silent here, I haven't been silent overall; all sorts of things have appeared on both Italian Food -- the latest longer thing a look at Porchetta, with pictures that were perfect for Halloween -- and on the Italian Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com3tag:blogger.com,1999:blog-36861371.post-906661328287058732009-11-27T12:28:00.000-08:002009-12-01T16:02:03.173-08:00The Postal Service, Alcohol Levels & More: Being the 165th issue of Cosa Bolle in PentolaI have been writing. Quite a bit, it seems. The latest addition to the Italian Wine Review is a look at the 2009 Carmignano Vintage presentation, while the latest additions to Italian food are recipes, which I won't list, and new shots to the Fruit and Vegetables Gallery: we're up to 92 shots! I didn't expect it to get this big but I keep finding new things to add.Turning to Cosa Bolle in PentolaAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-26462039086666084472009-11-12T06:37:00.000-08:002009-11-12T07:05:37.685-08:00Olive Oil, Stuffed Birds & More: Being the 164th issue of Cosa Bolle in PentolaOlive Oil, Stuffed Birds & More: Being the 164th issue of Cosa Bolle in PentolaThis has been a busy several weeks, and I am also dealing with Dread Swine Flu, which isn't an excuse for tardiness though it does provide some sort of explanation. To begin with, a number of additions to the Italian Wine Review: Barolo, Barbaresco, Gavi, and Bolgheri. All sorts of wines, some of which are well Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-46712285390499102002009-09-17T09:26:00.000-07:002009-09-18T06:49:59.149-07:00Monte Forato, Risotto & More: Being the 163rd Issue of Cosa Bolle in PentolaGreetings! It has (again) been entirely too long since the last issue. I spent August on the coast, at Cinquale, alternating between working on About Italian Food and the Italian Wine Review, and taking daughter C to the beach -- we were with my inlaws, who were quite happy to host us, but are no longer able to take an 8-year-old swimming. Cinquale is on the thin strip of flatland between the seaAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com2tag:blogger.com,1999:blog-36861371.post-53489637691934870702009-07-31T06:35:00.000-07:002009-07-31T06:42:20.166-07:00Barolo And Barbaresco Vintage Considerations, a Vegetable Gallery, School's Out & More: Being the 162nd issue of Cosa Bolle in PentolaGreetings! The month following Alba Wines was quite hectic, and then Wife Elisabetta managed to free herself from work (it's not easy for Italian MDs, who have to arrange substitutes), so we went to France for a couple of weeks and I fell even further behind.To begin with, the most recent things on the Italian Wine Review are looks at Montenidoli, which presented some fine older reds and whites Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-19059132382105218702009-05-04T09:43:00.000-07:002009-05-04T09:52:20.622-07:00Badia A Coltibuono Opens a Window Onto The Past, and Judy Writes a Book: Being the 161st issue of Cosa Bolle in PentolaGreetings! To begin, I haven't done much on the Italian Wine Review and apologize. On the other hand, I've been putting together a fruit and vegetables gallery on About Italian food, which has a ways to go, but is shaping up nicely.Badia A Coltibuono: Older Vintages, Or, A Rare View Into The PastBadia A Coltibuono is one of the older estates in Chianti Classico, and was one of the first to bottleAnonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0tag:blogger.com,1999:blog-36861371.post-23394422938472028762009-04-23T02:41:00.000-07:002009-04-23T03:04:43.673-07:00Michela's Herb Patch, Colle Val D'Elsa and More: Being the 160th issue of Cosa Bolle in PentolaGreetings! This is a bit late, because I was out for a week at Vinitaly, the major Italian wine trade show, and then we had Easter, with all the preparations and activities. Speaking of which, I trust all who celebrated the holidays had pleasant Easters and Passovers.Returning to Vinitaly, it was more subdued than it has been in past years, and a number of winemakers told me that orders were off,Anonymoushttp://www.blogger.com/profile/10696427696950439469noreply@blogger.com0