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  Posted: Apr 20, 2012 9:35 PM FEED
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The Magnolia is blooming in the front garden.

More posts from this user

Posted: Oct 17, 2017 1:03 PM
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Today for lunch at the little apartment in Claustro Pepe. Cicoriella con aglio, olio, pomodorini and peperoncino. Wild chicory with garlic, olive oil, cherry tomatoes and and chili. My sweet neighbour Grazia called me down to her apartment today to show me how she prepares these wild greens. We trimmed a big bag of the chicory leaves and then she sent me upstairs to my own kitchen with the cleaned cicoria, some tomatoes and garlic from her brother's garden and some explicit cooking instructions. Boil the greens, but not too long. While the greens are boiling, half the tomatoes and squeeze out the seeds, peel and slice the garlic. Add the tomatoes and garlic into a pan with a good glug of olive oil and a pinch of chilli flakes. Sauté while your greens are boiling. Add the boiled greens to your stewed tomatoes and garlic. Add salt and braise the cicoria for a few minutes. We ate this on top of day old slices of Altamuran bread, with lots of local olive oil and chunks of one year old pecorino cheese. This is the kind of lunch that make me really happy.
Posted: Oct 16, 2017 9:43 AM
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On our daily shopping rounds. Cheese and yogurt from @cheeseinside @caseificiodicecca A beautiful little shop with the most delicious cheese.
Posted: Oct 15, 2017 7:56 AM
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A shepherd and his sheep on the "Balcone Della Murgia". Yesterday we drove to the town of Minervino with a group of friends. I spent hours walking the landscape gathering wild thyme, rose hips and searching for the elusive wild cardoncelli mushroom (I found 5!). At one point I could hear the sound of a bell and looked up to see a shepherd and his flock traversing this extraordinarily beautiful landscape.
Posted: Oct 12, 2017 11:09 AM
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Our antipasto at lunch today in the little apartment. Olive dolci con pomodorini. "Sweet" olives braised slowly, gently and patiently in olive oil. When they are plumped and warmed add some halved cherry tomatoes, a handful of parsley leaves, salt and a few grinds of pepper. A recipe taught to me by Zia Rosa, @francesco_creanza's aunt, who cooks traditional dishes like this with so much care and love.
Posted: Oct 10, 2017 4:11 PM
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5 Lark
Lunch today in the little apartment in Claustro Pepe. Risotto with zucchini flowers and parmigiano and a couple of good grinds of black pepper. Not pictured are the crostini topped with most creamy and delicious Gorgonzola I have ever tasted.
Posted: Oct 10, 2017 6:49 AM
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Today at the market in Altamura.
Posted: Oct 1, 2017 1:07 PM
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Taking a break for a picnic under the olive trees while scouting locations for next year's workshops in Oria, Puglia. Dates for 2018 coming soon.
Celebrating a special birthday in a special place with special people.
Posted: Sep 23, 2017 9:55 AM
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Candlelit feast in Altamura. The perfect end to a wonderful season of workshops. Sending love and gratitude to everyone we worked with in France and Italy and all our new friends from around the world. It has been a magical three months. xo. Special thanks to @ilnidodeifalchi.it for hosting our Italy dinners in your beautiful space!
Posted: Sep 22, 2017 9:45 AM
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Our kitchen pantry is fully stocked in anticipation of the final dinner with our lovely participants. Our own tomato sauce (in Peroni bottles), locally made orecchiette, wild asparagus and arugula, fennel, eggplant, zucchini and tomatoes are all on tonight's menu. Such gratitude for this place and these people.
Blue skies and olive trees. View from our picnic lunch spot today.
Posted: Sep 21, 2017 3:38 PM
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Today our friend Santina came over to our claustro to teach us how to make scamorza cheese. She is so talented and also so patient, a very good teacher and passionate about food and her culture and history. One of my very favourite people. Photo by @francesco_creanza
Posted: Sep 20, 2017 5:06 PM
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After a morning spent at a local bakery learning about the famous DOP bread of Altamura, we returned to the little apartment in Claustro Pepe to tie on our aprons and cook a lunch all together. @francesco_creanza invited his dear Zia Rosa to teach us her secrets in making a most delicious eggplant parmigiana. Buonissima!