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Food is Fashionably Rome

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Who is it that told me that food and fashion have nothing in common? It must have been someone that has never experienced the center of Rome on a sunny, Sunday afternoon!   It is fashionably chic there  to get dressed up..ever so stylish… in the afternoon for a ‘passeggiata’ (afternoon walk) and present a ‘bella figura’ . One just strolls to the most fashionable coffee bars and sips..ever so fashionably slow..their espresso or iced espresso or Granita.



1 1/2 cups espresso coffee

1 cup springwater

3 tablespoons of sugar

1 vanilla stick

crushed ice

Place water, sugar and the vanilla stick in a pan and bring to a boil/ When boiling, remove from heat. Let cool, remove vanilla stick. Place in an ice cube tray ,place in freezer, let mixture turn to ice. When frozen place in ice crusher or chop carefully with knife. Place 3 tblsps of crushed ice in each glass, pour hot coffee over ice.Serve immediately. Top with freshly whipped cream.

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- the book selected as Best Italian Cuisine Book in the USA

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See you September 10-12 at Hudson Valley Wine Festival in Rhinebeck, NY. Book signing and on stage cooking demos from The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition



  1. Kathleen Del VAcchio
    Kathleen Del VAcchio

    Your messages are my favorite things to read! And, just got your book as a gift to give- hated to part with it and will probably get another for myself . Thanks for taking me through Italy with you! Kathleen Del Vacchio

    July 12, 2010
    • Kathleen: thanks so much for reading…and enjoying! Look also for my new book coming up shortly-it is larger and filled with more recipes and stories on Holidays and Special Occasions. As a thank you for your comment, I am having sent to you a limited edition wine tag from The Basic Art of Italian Cooking (mailing to same address as book order). Hope you enjoy! Look forward to hearing from you!

      July 12, 2010

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