Working With Roman Artisans Has Its Benefits

Working With Roman Artisans Has Its Benefits

by | Jul 26, 2016 | CasaMia, Op-ed, Rome

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

by | Apr 18, 2016 | CasaMia, Recipe, Rome, Tips

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

by | Mar 4, 2016 | CasaMia, Recipe

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

by | Jan 22, 2016 | CasaMia, Recipe

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

by | Jan 15, 2016 | CasaMia, Recipe

“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...
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