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Column and Recipes by Patrizia Rivani Farolfi

January
  • The Epiphany menu
  • Farmhouse soups
  • Cooking with speck
  • Menu for the great cold

    		•  February
  • Recipes based on apples
  • Dinner for two
  • A lively Mediterranean
        brunch
  • Carnival dishes

    		•
    March
  • Recipes with a hint of yellow
  • A classical Tuscan menu
  • Lots of fresh vegetables
  • Cheese, the main feature

    		•  April
  • A menu in white sauce
  • Happy Easter!
  • Lakeside dishes
  • Rice, the main feature


    		•
    May
  • The flavours of springtime
  • Menu for Mother's Day
  • A light and delicate menu
  • Fresh tastes create an
        unusual menu
  • Root vegetable menu

    		•  June
  • Flavors of the south
  • The menu of the sun
  • Mountain fragrances
  • S. John's night

    • July
  • Picnic for July 4th
  • Pastasciutta
  • Mediterranean cuisine
  • Fresh water fish
  • Sea-fare

    		•  August
  • The menu for the big heat
  • The Ferragosto menu
  • Sea-water dishes
  • Dishes to end the summer


    		•
    September
  • Grape-based dishes
  • Mushroom-based dishes
  • Mountain dishes
  • Pear-based dishes


    		•  October
  • A light October menu
  • The hunter's menu
  • The flavors of the woods
  • Traditional recipes of Lombardy
        and Veneto
  • At last it's time for truffles


    		•
    November
  • All Saints' menu
  • An Indian Summer
  • Food to start off the
        foggy season
  • A traditional yet original menu


    		•  December
  • Waiting for Santa Claus
  • Pork Symphony
  • Christmas draws night
  • Christmas dinner
  • Waiting for midnight

    		•


     
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