The new fall menu at bleu includes a dish reminiscent of a Starbucks order
Author: claire lardizabal moser
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Make way for the Miami Bites and Big Cheeze food trucks
Whether you’re craving a grilled cheese or looking to step it up a notch with Cuban-inspired fare, Big Cheeze and Miami Bites food trucks have you covered.
In the past two weeks, two new food trucks have entered the food scene in Columbia. Cuban-inspired Miami Bites and Big Cheeze’s traditional grilled cheese with a twist can be found on a corner near you.
Source: Make way for the Miami Bites and Big Cheeze food trucks
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From garden to table
By Claire Lardizabal
CHIUSDINO, Italy – Mint perfumes the air as you walk through one of Tenuta di Spannocchia’s three gardens. The hard-boiled eggs at breakfast came from the hens, the salad lettuce for lunch was just picked this morning and the rosé wine served at dinner was vinted and bottled here just last year.
As you pass the four lemon trees and step into the garden below, the endless slope of vegetables and herbs can become overwhelming. What don’t they have? I thought to myself as we gingerly tried not to crush rows of potatoes, carrots and basil.
Carmen Zandarin is the mastermind behind all this and has been for the past 12 years. She runs and maintains the gardens with the help of eight farm interns a year. On Mondays, she walks through the gardens then discusses the following week’s meals with the kitchen staff, depending on what’s…
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Do the lampredotto
By Claire Lardizabal
FLORENCE, Italy—I took a deep breath and looked at the hot sandwich in my hands. Between a golden brown panino bun, smothered in parsley sauce, were the cooked innards of a cow stomach. I was about to take a bite of Tuscan street food, lampredotto.
Beatrice Trambusti asked me if I wanted it spicy. Beatrice, along with her mother and brother, opened the Lupen E Margo food stall 30 years ago near Mercato Centrale. I said yes, but only a little, as she added a teaspoon of green chili sauce. Beatrice handed me my lampredotto in a convenient plastic wrap with extra napkins.
Eating lampredotto standing up requires a certain grace. The local Tuscans stared at me as I tried to take a bite, then another, as chunky pieces fell to the ground for the pigeons to devour. I had to sit down to enjoy it.
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Granitas beat the heat
By Claire Lardizabal
FLORENCE, Italy— At the Mercato Centrale, stalls of purses, scarves and various trinkets surround the massive complex while inside local meat and produce vendors thrive. Upstairs, tourists and locals alike can also find the Arà: è Sicilia granita stand for a refreshing, sweet treat. The Sicilian granita is Italy’s own rendition of the slushy, made of sugar, ice and many flavors, but it holds its weight like a sorbet. Granitas can be found all over Italy, but are more popular in southern regions such as Campania because of warmer climates.
The festive Arà stall can be found by the market’s interior stairway. The flavored shaved ice is made every morning and is stored in deep silver cylinders.
Granitas can be served with a brioche or cream for an extra charge. Generous samples of coffee, lemon, almond, strawberry or cherry granita are given on neon plastic spoons. I…
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