Salvia fritta is one of the recipes that brings back childhood memories as I would be sent to collect the biggest leaves while olive oil was already warming up to deliver the delicious crispy crust enveloping the distinctive flavor punch of sage…even the thought of it makes my mouth water!
The first thing I do every year after I get back from apple picking is to bake this apple cake as taught me from my nonna Mirella. It’s both an harvest celebration and a way to spend time relishing memories of the time we spent together baking it.
These easy walnut and honey cookies come from Pitigliano, the “Little Jerulasem” of Tuscany. A recipe traditionally used during Rosh Hashanah by the Jewish community living in this small Maremma town.
