Comments on: L’arte Di Mangiar Bene – The Art of Eating Well…

By: sarah

sarah — Sun, 17 Jun 2012 14:02:55 +0000

I cooked a version of this recipe for dinner. It was sooo delicious! Thank you for the recipe! –> https://renegade-lover.blogspot.com/2012/06/stuffed-squash-blossoms.html

By: PITS, MANILA

PITS, MANILA — Thu, 31 May 2012 20:31:00 +0000

We’ll wait for your blog re the launch … hoping to see a lot of photos …

By: bubbles

bubbles — Thu, 31 May 2012 18:38:13 +0000

hi MM! wow! that book sounds so entertaining and also an inspiration for the “chef wannabe” like myself! =) btw, im going home this coming july in Davao city, and I don’t see squash flowers around Davao city. I want to try and cook this dish to my mom, but im afraid i won’t see any. Can i hand carry the flowers to davao? will the airport people allow me? hehe :) and also does the taste matter if the flowers is a little bit willted when i arrive in davao? ;) thanks MM! :)

By: Marketman

Marketman — Wed, 30 May 2012 22:47:36 +0000

Thel, that sounds quite pricey! This is the book I have (I think there are two English translations) and this used copy is $70 + shipping... Amazon also has many from $25 and up, but used copies. I guess they are out of print, but I would imagine Random House will print more eventually... the original price of the book was $29 or so I think... Also, instead of the hardbound book I have, here is another translation with apparently more of the recipes... it's in paperback and still available for a much more reasonable price... here.

By: Thel from Florida

Thel from Florida — Wed, 30 May 2012 17:57:18 +0000

90% of what I cooked for my kano husband are Italian food. I would like to buy the book by Artusi translated by Phillips so I looked in the Internet. I found the NEW book cost $199. Used one in good condition little bit less. I only want new stuffs and can afford $199, but I’m having a second thought. What do you think MM? Thanks!

By: brownedgnat

brownedgnat — Wed, 30 May 2012 17:48:34 +0000

Perfect timing of this post. I was just at the osteria in Forlimpopoli (on the way to Rimini from Florence) a few weeks ago. Those are some good looking blossoms!!

By: marilen

marilen — Wed, 30 May 2012 16:41:14 +0000

Still anticipating (with great hope, if he finds the time ) the foodie/travel book that MM should publish. Right, gang?!!!!!

By: Marketman

Marketman — Wed, 30 May 2012 10:54:42 +0000

Nadia, yes, they use pork lard in Argao… but perhaps the odd flavor you refer to was the anise seed and possibly hints of tuba or coconut toddy, that also adds to the distinct flavor profile of Southern Cebu tortas…

By: Nadia & Rene

Nadia & Rene — Wed, 30 May 2012 10:33:13 +0000

Hi MM. If you’re referring to the famous torta made in Argao…then the aged lard would probably explain the “funny and very peculiar” taste my husband and I got the first (and last) time we tried it. The taste was exactly that…AGED.

By: ConnieC

ConnieC — Wed, 30 May 2012 09:14:05 +0000

MM, you do have some of Signore Artusi’s ingredients to longevity and happiness: “eating fresh” and LARD ( from pigs who eat right themselves) and giving to others.

I can imagine the unexpected surprise of the sliver of anchovy as you bite into the calabasa blossom. Ah, health issues be damned or else…..I’ll have it behind hubby’s back.