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Crostini Three Ways: Red Pepper, Olive, and Chicken with Capers

Picture the setting: a big old castellated building thick with stonework southeast of Siena, surrounded by the Italian equivalent of a county park. Three women of ascending age have carved a restaurant out of two rooms on the ground floor, accessible through ancient doors near the car park. We Bullhogs have come here to dine.

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The Antipasto Plate: Piquillo Peppers stuffed with Smoked Paprika Tuna

In a Ligurian delicatessen, with the Mediterranean sun streaming in from the nearby Golfo dei Poeti, one of the festive goodies on the shelves close to a big display counter was bright red peppers stuffed with tuna paste and preserved in olive oil. They were presented in whimsical bottles of assorted shapes and sizes, all […]

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.