Amy Gulick
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Amy, a California native who called Tuscany home for 20+ years, writes about Italian feast day traditions, food folklore, and food-related trends and issues in Italian society. She has also translated several Italian cookbooks and works as an English and Writing professor.
Recipes by Amy Gulick
It’s hard to believe that the cutely-named primo known as gnudi—gnudi is Tuscan dialect for nudi, or nude/naked—were once the purview of home cooks…
With so many Italian specialty products, speculation, anecdote, and long-held rivalries tend to supplant hard facts. The lemon liquor limoncello is…
One of the fascinating features of the cucina povera is its imaginative naming of dishes. Alla contadina (‘in the peasant style’), sugo finto (‘fake…
By: Amy Gulick
Grilled and fried cheese dishes figure prominently in Southern Italian cuisine, often taking the place of meat at the table,…
by Amy Gulick, The Bittersweet Gourmet. Ph. credit (www.deliciousasitlooks.com)
I won’t say this version exceeds saltimbocca alla romana—…
by Amy Gulick, The Bittersweet Gourmet
The cucina povera has been described as the art of cooking combined with the art of getting along (or l’arte d…
by Amy Gulick, from The Bittersweet Gourmet
Perhaps no other vegetable heralds the arrival of spring in Italy so much as the fava bean. Though not…
It’s hard to talk about agretti with precision. What are they, exactly? A marsh grass? A shrub with edible leaves? A succulent? In some parts of the…
by Amy Gulick, The Bittersweet Gourmet
Some family recipes come to be cherished not only for their flavor, but for their almost magical ability to…
User Activity
amygulick replied to a question: I am interested in moving to Italy when with: "Hi Lois,"