I am a fourth generation Italian living in America but we have done a pretty good job of holding on to our Italian traditions after so many years in America. Bagna Cauda, Raviolis and Biscotti seem to be the recipes we have clung to. You can read my past posts on Bagna Cauda (a hot Fondue made of butter, garlic and anchovies, typical of the North of Italy) and our family tradition of making homemade Beef and Spinach Raviolis by clicking the links.
Persimmons are a fruit you either love or hate. In the Central Valley of California where I grew up, Persimmon Trees were plentiful, yet mostly unloved by most people. But how can you not admire a fruit that dares to sport a bright orange color during a time when all other fruit trees are shedding their leaves barren of fruit? In fact, I have memories of the bold, plump, orange persimmon fruit dangling on bare branches in the cold months of winter. I remember looking at this strange tree in a field of fog, barren of all leaves but the orange fruit still clings tight to its branch.
Seasons are changing and here in Italy fall is in the air. The mornings have that cool crisp feeling and we are starting our day a little later as even the sun wants to stay in bed longer. This slight change is bridging that gap between two seasons: the waning of Summer and the start of Autumn.
