Category: Global Dishes

Gelato vs. Ice Cream

gelato

There’s no better companion on a bright, sunny day than a sweet scoop of ice cream or perhaps gelato depending on where you live. Our recent Italian adventures got us thinking about these two great treats. They’re so similar, yet so different. Is there really a difference between gelato and ice cream? Or did we just fall hard for gelato because we were so romanced by Italy as a whole?

Meet Lauren K. Stein & Fresh Made Simple

Fresh Made Simple

We love meeting new and inspiring creative people. We also love food (who doesn’t?!) and are constantly searching for creative ways to share recipes with our Studio Tea readers. Needless to say, when Lauren K. Stein, reached out to us we were thrilled to learn more about her latest cookbook Fresh Made Simple featuring beautifully illustrated, original recipes. Lauren graciously offered to share her recipe for a delicious Italian Cacio e Pepe pasta dish and here she dives into the story behind her work with a little Q&A.

A Lemon Recipe for Every Meal

lemon olive oil cake

Lemons – like olives and grapes – are an iconic Italian crop. Travel through the Amalfi coast and you’ll see lemons everywhere. From lemons at fruit stands to painted lemons hidden in beautiful ceramic pottery, they seem to be everywhere you turn.  Italy is the world’s largest lemon producer and this fragrant, sour fruit plays a big role in the countries cuisine. From limoncello – a lemon liqueur mainly produced in the South of Italy – to salad dressings, marinades, seafood dishes and even desserts, this do-it-all fruit can be found in much of Italy’s famous cuisine.

Kid-Friendly Limoncello

Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Servings Prep Time
10 servings 5 minutes
Servings Prep Time
10 servings 5 minutes
Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Servings Prep Time
10 servings 5 minutes
Servings Prep Time
10 servings 5 minutes
Ingredients
Servings: servings
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Instructions
  1. Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
  2. After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
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Lemon Pappardelle Pasta

Lemon Pappardelle Pasta
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Lemon Pappardelle Pasta
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Rating: 0
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm - approximately 4 minutes for fresh pasta or 8-10 minutes for boxed pasta.
  2. Meanwhile, whisk the olive oil, cheese and lemon juice in a large bowl.
  3. Drain the pasta, reserving 3/4 cup of the cooking liquid. Toss the pasta in the lemon sauce, adding in 1/4 at a time of the reserved cooking liquid until all of the pasta is moistened. Season with salt and pepper. Garnish with lemon zest and chopped parsley and serve hot!
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The Best Appetizer Straight From Italy

Antipasto

On our trip to Italy, our Editorial Art Director Alexis and her family enjoyed a meal together to celebrate reuniting with their extended family. One of the dishes they fell in love with was a grilled vegetable antipasto. The word antipasto means “before the meal” in Italian. The tradition of an antipasto stretches back to medieval times in Italy, when diners used to mingle over finger foods, both sweet and savory, before sitting down to eat. Early recipes include everything from sugared nuts to clotted cream to spiced ham. Now, antipasti platters can have anything from olives, roasted red peppers, marinated artichokes and mushrooms and pepperoncini, chunks of Parmesan, fresh mozzarella, fresh tomatoes, sauteed zucchini, broccoli rabe, nuts, salami, fresh ricotta and bread on the side.  We think there is no better way to start a meal, than with an abundant antipasto platter, artfully arranged with layers of meat, cheeses, vegetables and more. Get our recipe for the antipasto we enjoyed in Savona!

Grilled Vegetable Antipasto

Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
10 minutes
Instructions
  1. Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
  2. Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
  3. While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
  4. Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!
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