Tag Archive for 'puglia'

Sunday Farmhouse Supper for November 3, 2013

Antipasto: Crostini of fava beans with brûléed tomatoes and olive oil

Primo: Whole grain tagliatelle with Cannellini beans and fried chicken mushrooms…

This Monday: Paolo Cantele in the House

September 24, 2012 Please join us for dinner on Monday, when Paolo Cantele will be here and we’ll be serving up some of the Cantele estate’s fine selection of puglian wines. The Cantele winery produces 2 million bottles annually, including indigenous Pugliese grapes like Primitivo and Negroamaro as well as international varieties like Chardonnay, Merlot [...]

Toasted Durum Wheat Pasta

The predominant explanation for toasted pasta from Puglia, is that after the wheat fields are harvested and burned to remove the chaff and weeds, gleaners would come and pick through the ashes for the remaining charred kernels of wheat, which they would then mill and make into pasta. Chef Jonah found…

What is spicy, affordable & goes well with hot weather? Puglian Wine!

A consistently hot and dry region, the grapes of Puglia are most often very ripe and high in alcohol. And while Puglia is not one of the prized wine-producing regions of Italy, like much of southern Italy viticulture, it has more recently begun to evolve in interesting ways.

For Puglia, the grape of the moment is…

Dinners From Three Places in Puglia

For twelve evenings in May, within our regular a la cart menu, will be a focused, pre fixe menu from one of three distinct places within Puglia; the sea, the plateau, the home…

Truffle Report #2: Pass the Ginkgo Biloba

Making a slight detour to Puglia for some sun, I drove into Cisternino for their Market Day. I’ve been to Cisternino a dozen time, but it is a maze of little streets. And when it was time to leave, I couldn’t find my car. Really. Seriously.
I tried backtracking, then…

This Just In – Puglian Chicories

Starting tonight through the weekend, we’ll be serving Barciole di vitellone e cicora: scaloppine of Magruder Ranch milk- and grass-fed vitellone stuffed with Knoll Farm puglian chicories. For this dish, Chef Canales will be using chicories that were grown by Rick and Kristie Knoll of Tairwa’ – Knoll Farms in Brentwood. Rick and Kristie grew these chicories from seeds Oliveto co-owner Bob Klein brought back from one of his annual trips to Italy. Bob had stayed with his friends, Armando and Rosalba of Masseria Il Frantoio, Ostuni in Puglia….