copyright 2010 Maria Liberati

My flavors have all been packed..well at least the dried ones..my fresh ones will have to wait till early tomorrow morning. I am packing for a week at the beach house..

Dried pepperoncini, dried rosemary, black pepper and its’ grinder, sea salt from Sicily..tomorrow morning awake early and grab a handful of fresh, organic rosemary from the garden,fresh parsley and fresh basil..some fresh lemons from Sorrento..a bottle of organic olive oil from Le Marche..a bottle of balsamic vinegar.

My suitcase of flavors always follow me to wherever I go..so that I can experience the local cuisine. One of the dishes will surely be a linguine with clams-those tiny little clams they have at the sea, a handful of freshly chopped parsley and a spritz of lemon to brighten the dish..

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

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