Working With Roman Artisans Has Its Benefits

Working With Roman Artisans Has Its Benefits

For my second collection of furniture for Ralph Pucci International, I thought of making something from lengths of thin blocks of hardwood. I wanted them to look a bit like butcher blocks but since each length of wood needed to be epoxied to the next, the materials...
Sausage and Fennel Ragout

Sausage and Fennel Ragout

Italian culinary wisdom says sausage and fennel are a match made in heaven. In fact, many Italian sausages are already stuffed with fennel seeds to give the ground pork meat an anise-based kick. This recipe intends to tip the flavor more towards the fragrant vegetable...
Brodo Vegetale: Healthy Vegetable Broth

Brodo Vegetale: Healthy Vegetable Broth

The most important resource in my kitchen is my stock of broth or brodo. When a recipe calls for broth I never use store-bought, ever. The flavor, even of the better packaged organic broths, are mostly salty and have an indistinct flavor that doesn’t seem right....
Chickens in a Nest

Chickens in a Nest

Hardly a new recipe but after two decades of living in Rome I have taken the rationality and structural themes of Italian cooking and applied them to a very satisfying dish. Served with Radicchio al Forno I don’t know of an easier, more satisfying lunch or...
Roasted Radicchio Wrapped in Prosciutto

Roasted Radicchio Wrapped in Prosciutto

“Nothing new under the sun” is mostly true. The wheel was an invention but at that time wasn’t the gear just a wheel with a bumpy edge? Most of my career in design I have looked at strategies or possibilities existing in the world and applied them in...