Up in the Dolomiti mountains, Canederli Soup and a Fresh Porcini Mushroom frittata after a long day of hiking
My current drink of choice:
Traminer Wine from Alto Adige, Italy
I really wish I could:
Bake
My "Go-to" dinner party dish:
Brie en croute...here in Italy it is exotic! I buy the "pasta sfoglia" dough pre-made and fill it with IKEA preserves. Gooseberry is great.
My favorite comfort food:
Matzo ball/Kreplach soup
My top 5 favorite restaurants:
Trattoria Leoni Rotiglio e Gabriella, Riola di Vergato, Italy (the most decadent fresh made pasta you'll ever eat), Le Cambodge, Paris Origins 99%, Barcelona Any Mexican place in San Francisco
My most tattered cookbooks:
The Repubblica newspaper released the Encyclopedia of Italian cooking series...the Pasta and Vegetable Volumes have been really useful