You are whetting my appetite for a trip to Abruzzo. I’m already hooked on adriática seafood and all things Adriatic from trips to Istria and Croatia, but now you have me plotting a whole summer in Italy. 🤍
Thank you so much for the cookie recipe. Our local wine shop just had a tasting experience with those wines . Guess we will have to save some to try those yummy sounding cookies
This may be neither the time nor the place but the mention of Abruezzese cherries and the abundance of cherries that we are blessed with right now sent me hunting for my copy of Preserving Italy. I have two sheets of cherries in the oven already but have a question - at what point are the pits removed? Thank you and wishing for a speedy recovery for you!
Looking forward to an Abruzzo holiday, but in the meantime - I am ADDICTED to the Chicken Ricotta meatballs from Everyday Italian. I have made them countless times for family and fancy meals. Even my one year old granddaughter loves them. The wine cookies are next up! (not for the granddaughter, maybe...)
Thank you, Giulia, for shining a light on Abruzzo and for the opportunity to talk about my favorite region and cuisine, and what's in my pantry!
thank you for sharing your love for Abruzzo and your family stories!
You are whetting my appetite for a trip to Abruzzo. I’m already hooked on adriática seafood and all things Adriatic from trips to Istria and Croatia, but now you have me plotting a whole summer in Italy. 🤍
come come come to Italy soon!
I have a bakery in the US and wine cookies are a big seller. Same recipe only emitting the anise seed. Thank you for sharing
ohhh tell us more about your bakery in the US! What do you make there?
Thank you so much for the cookie recipe. Our local wine shop just had a tasting experience with those wines . Guess we will have to save some to try those yummy sounding cookies
sounds like it's destiny for you to make the wine cookies!
This may be neither the time nor the place but the mention of Abruezzese cherries and the abundance of cherries that we are blessed with right now sent me hunting for my copy of Preserving Italy. I have two sheets of cherries in the oven already but have a question - at what point are the pits removed? Thank you and wishing for a speedy recovery for you!
Just realizing I have my blogs confused! Sorry!
What an interesting, enjoyable interview - a fascinating insight into Abruzzo and its food.
I am in love every time Domenica shares her storie and recipes, so I'm very honored to have Domenica here in the newsletter.
Looking forward to an Abruzzo holiday, but in the meantime - I am ADDICTED to the Chicken Ricotta meatballs from Everyday Italian. I have made them countless times for family and fancy meals. Even my one year old granddaughter loves them. The wine cookies are next up! (not for the granddaughter, maybe...)
These stories are very interesting and they bring Italy home to me. Thank you.
that's exactly our purpose, to make you feel Italy closer!
thank you Barbara, I'm so happy you are enjoying the interviews!