A Quantum of Sunshine

Editor’s Note: The following post is by Dr Claude Giffonaci, whose feet scarcely touch the ground in his relentless search for combining place with pace. His thirst for adventure is quenched only by the finest wines, richest bouquets and newest experience. After three days rest and reparations in my hideaway sanctuary in Spreewald just outside of Berlin - contemplating sunshine and catching up on my colleagues most recent exploits in Casino Royale – a sudden message had me call my accountant,

Spumoni Ice Cream Terrine

When I asked my Chief Culinary Consultant last week if he had any ideas for new ice cream flavors since I still had two more Fridays left for celebrating July’s National Ice Cream Month, he offered up quite a few great ones, but the one we both got excited about was spumoni. I haven’t had spumoni since I was much younger, and was excited to tackle this traditional Italian frozen dessert. Little did I know when I decided to make this that in addition to another baking project I would also be tack

Bicycling Magazine gets hungry

Photo credit: Deft Chef At Incanto, Chris Cosentino uses locally raised ingredients–including his own—to create classic Italian dishes By Michael Frank When Cosentino couldn’t source the meat he wanted for his restaurant, he didn’t change his recipes—he changed the system. That’s typical of the 37-year-old executive chef of the widely acclaimed Incanto, in San Francisco’s Noe Valley, which specializes in Italian cuisine—and an array of meat and fish dishes that some would te

M Foscari - excellent ‘new’ Mediterranean restaurant

In case you missed it in yesterday’s paper - I will assume most of our blog readers did - I’ve found a very nice Mediterranean restaurant. M Foscari was for 16 years called Foscari’s Italian Cuisine, but this spring reconceived its menu to incorporate foods of Spain, France, Morocco, Tunisia and Greece, among others. In the process, they also reduced the prices and downscaled the portions a bit, and the upshot is, you can dine small-plates style and try a little of everything. As I say in th

More Food Porn: Linguini with Red Pepper Pesto and Italian Sausage

Honestly? Italian cuisine is lyrical and melodic, and it comes across as a tune almost everyone can sing. What other cuisines can come close?

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