Sinù FogarizzuA Year of Seasonal Eating — FebruaryThere are two major forces in my life: cabbage in winter and my mother-in-law all year long.Feb 5, 2023Feb 5, 2023
Sinù FogarizzuThings made & eaten / Autumn editionI tend to forget. The process of learning, however, is a cumulative one… it is based, after all, on remembering both the good and the bad.Oct 31, 2022Oct 31, 2022
Sinù FogarizzuQuince Jam, the way I make itI don’t have many memories related to food as a kid, actually, I could count them on the fingers of my hand.Sep 18, 20222Sep 18, 20222
Sinù FogarizzuCommute life: packet lunches & weekday dinnersLunch breaks at the office can make or break my mood.Sep 1, 2022Sep 1, 2022
Sinù FogarizzuGreen Spring: A sensual herb, Murano glass, Venetian ShabbatThere’s a herb that grows spontaneously throughout the lagoon. It comes with a sensual name filled with Ss and Ls… her middle name meaning…May 15, 2022May 15, 2022
Sinù FogarizzuLearning to cook: 6 months recapI baked and ate lots of cake and tell me if that’s not a good reason for deeming a life well spent.Apr 3, 2022Apr 3, 2022
Sinù FogarizzuFrittelle on the First Day of CarnivalIt’s the first day of Carnival here in Venice. The realization strikes me and I’m suddenly wide awake.Feb 12, 2022Feb 12, 2022
Sinù Fogarizzu3 Tips for a Stellar Saor (Venetian Recipe)Saor is super cool, with lots of vinegar and onions, and raisins too. A flagship dish of the Venetian cuisine that was made to last for…Feb 2, 2022Feb 2, 2022
Sinù FogarizzuAutumn pies to warm you up…just straightforward, everyday stuff. The kind of food you might like to come home to after a busy day. — Nigel Slater, The Kitchen…Nov 7, 2021Nov 7, 2021
