Here’s a version from Tina’s Table of a chunky, chewy fruit and nut-filled “power bar” from a 300 year old bakery in Rome’s Jewish Ghetto on Via del Portico D’Ottavia.
FLOURLESS LEMON ALMOND CAKE
From The Kitchen’s recipe collection, here is a gluten and dairy free cake from Rome, great for the Passover table. Or, great at any teatime table, topped with lemon ricotta and raspberries.
ANCIENT ROMAN HONEY CAKE
Take a trip back in time with this humble Ancient Roman Honey Cake recipe. It gets its small rise from egg whites. For the Passover table, substitute the AP flour with Matzoh meal. To serve, top with powdered sugar and almonds. Great with espresso or tea.
From catholiccourier.com
History on A Plate: 3 Recipes
At Da Vinci’s Table: Renaissance Foodie and Bon Vivant Da Vinci Salad Combine the following ingredients in desired proportions according to your taste:arugulaassorted bitter greensquartered dried figsfennel, slices thinred onion ringsorange slices (blood oranges if in season)pine nuts Leonardo’s Salad Dressing:3/4 cup olive oil1/4 cup wine vinegar1/4 cup chopped parsley1 tsp fresh mint, minced` 1…
On the Trail With the Amazing Gourmet Girls by Martha Esersky Lorden https://www.gourmetgirlsonfire.com When Gail Kearns, Lindsey Moran, and Denise Woolery go camping, they dine in style– and so can you. Now with an innovative cookbook by the Gourmet Girls, you can leave the hotdog-on-a-stick approach to campfire cuisine in the ashes and embrace fine dining al…
Flavors of the Valley: Expo Features Local Food Purveyors and Farm Products
New Faces & New Places to Find Local Food All Year by Martha Esersky Lorden It’s really not that hard to eat local and eat well in the Upper Valley region of the Connecticut River, and the recent Flavors of the Valley expo reminds us of that the food and farm connection is a healthy one…
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