Amy Gulick
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Amy, a California native who called Tuscany home for 20+ years, writes about Italian feast day traditions, food folklore, and food-related trends and issues in Italian society. She has also translated several Italian cookbooks and works as an English and Writing professor.
Articles by Amy Gulick
The perennially popular Italian folk tune 鈥淏ella Ciao鈥 has roots in 19th-century farm laborer protests in northern 天美传媒, but this simple yet stirring鈥
Arguably no gastronomic product is more strongly connected to Milan than panettone, 天美传媒鈥檚 beloved Christmastime fruitcake made with candied fruit pe鈥
While 天美传媒鈥檚 cast of Christmas characters includes some very familiar figures 鈥 Babbo Natale (Santa), naturally, and La Befana, the frumpy Chris鈥
On August 10, Italians celebrate San Lorenzo (Saint Lawrence), patron saint of cooks, brewers and vintners, butchers, bakers, confectioners, restaurat鈥
Recipes by Amy Gulick
A refreshing and pretty twist on the classic spritz. Use peppermint, spearmint, or other variety of fresh mint to make the liqueur. For very鈥
Versatile mackerel or sgombri in Italian are a great fish for grilling, baking or frying. Like all oily fish, sgombri should be consumed as鈥
Purists will scoff, but you really can make lasagna out of just about anything. The vegetarian version here gets all its wonderful flavor from fresh鈥
Meaning something like 鈥榮mall bundle鈥, involtino is the diminutive of the Italian word involto, which in turn is rooted in the Latin involvo and鈥
If you鈥檝e got a backyard sage plant, soon enough you鈥檒l be up your elbows in fresh leaves. This resilient aromatic perennial鈥攍ong used in cooking,鈥
These gnocchetti or 鈥榣ittle gnocchi鈥 are another great way to use up old bread, made much in keeping with the spirit and practice of the Italian鈥
Photo By Emiko Davies
The cucina povera has given us some remarkable Italian dishes. From stale bread-based specialties like pappa al pomodoro and鈥
The clam known as vongola verace in 天美传媒 (Venerupis decussate) is from the large Veneridae family and is without a doubt the most prized clam鈥
Popular in Sicily, where it's known as c'anciova e muddica, this pasta dish combines savory and sweet flavors with the crunch of 鈥
This dessert is a sweet twist on the classic orange-and-Campari flavor combination so popular in drinks like the Negroni, the Americano, and a spritz鈥
For a small town, Vicchio del Mugello in northeast Tuscany holds a goodly share of historical fascination. Among its notable sons are Giotto and鈥
Ponce is one of those fun Italian words lifted from the English language 鈥 from the word punch, in this case 鈥 just like bistecca, taken鈥
Zabaione is an Italian dessert made from egg yolk, sugar, and sweet or fortified wine such as Marsala, Moscato, or Porto. Countless variations exist鈥
Much is known about Giuseppe Mazzini鈥檚 fondness for coffee, chocolate, and sweets. Perhaps apocryphal, a rather beguiling quote about chocolate is鈥
Calamari, one of various types of squid popular in Italian cuisine, takes its name from the Italian word for inkwell, calamaio, given the creature鈥檚鈥
Canederli are a dumpling-like dish popular in South Tyrol, otherwise known in 天美传媒 as Alto-Adige, where German-speaking Italians know them as Kn枚del鈥
In 天美传媒, the four most common porcino varieties grow under chestnut, beech, oak, and pine trees in not-too-densely forested areas, thriving on a鈥
Ricotta has been around for a long time. The Romans and Etruscans made a form of curd cheese obtained from boiled milk, likely ricotta鈥檚 antecedent;鈥
A sformato or sformatino is a custard-like dish that takes its name from the Italian word sformare, meaning to 鈥榰nmold鈥 or 鈥榯urn out.鈥 They can be鈥
Unknown to鈥攐r at least uneaten by鈥攁ncient Greeks and Romans, eggplant was introduced to this part of the Mediterranean world by the Arabs during鈥
User Activity
amygulick replied to a question: I am interested in moving to 天美传媒 when with: "Hi Lois,"