Celebrating the Mediterranean lifestyle one delicious dish at a time.
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
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This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned to make it from a chef in Ortigia and he was adamant about the proper ingredients. I have modified the …
This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers. Serves 8-10 Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients about 15 -20 zucchini flowers 500g (1 pound) …
This simple vegetarian pasta is the national dish of Sicily. It probably originated in Catania in the 19th century and is reportedly named after the opera “Norma” by Vincenzo Bellini. It is traditionally served with ricotta salata, an aged, salted ricotta cheese popular in Sicily, but difficult to find in the U.S., pecorino Romano or …
Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats. Serves: 4-6 INGREDIENTS 1 Loaf crusty Italian of French bread (to make about 3 cups of bread cubes) 1 cup Persian or English cucumber, thinly …
Sweet, fresh cherries and ripe Tuscan melon with cherry/mint dressing make this summer salad a wonderful accompaniment to grilled meats and fish. Serves 6 INGREDIENTS 1 medium Tuscan melon or cantaloupe, seeds and skin removed 2 cups ripe cherries, pitted and sliced in half 2 tablespoons fresh mint, minced, plus mint sprigs for garnish 2 …
This splurge salad is full of summer flavors. Perfect for a casual dinner on the deck or as a starter for a celebration dinner. Serves 6 INGREDIENTS For the Salad: 3 duck legs confit 3 ripe peaches, cut in half and pitted 6 cups radicchio, endive, fresh fennel (any mixture of European greens) 2 cups …
Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml. (1/3 cup) cream 1 shallot 100 gr. (3/4 cup) Butter salt and oil as required 1 glass white wine 100 …
Meat pies with hot-water crust are hearty and delicious. In the middle ages the crusts were thick and hard and not meant to be eaten, just a vessel for the filling. These crusts are tasty; don’t be frightened by the lard, it adds a flavor and texture that cannot be duplicated with butter or vegetable …
A decadent combination of buttery shortbread, soft caramel, and chocolate, these bars originated in Scotland and are so named because they are so rich. INGREDIENTS For the shortbread crust: 1 cup unsalted butter, softened 1/3 cup granulated sugar 1/2 cup light brown sugar, firmly packed 1 large egg yolk 1 teaspoon vanilla extract 1/2 …
Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish to commemorate this, baking sausages in batter to appear like toads poking their heads out of golf holes. We’ve updated the recipe …