The kitchen is open-
This week, KT lived la dolce vita, tasting our way through Italy's epicurean Emilia-Romagna region. Its geographical diversity across nine provinces of coast, mountains, pastureland and deltas enables the area to produce 47 food ingredients with Protected Geographical Indication status, the most countrywide. We conquered risotto, pasta and polenta - a starch trifecta - along with the local salumi and formaggio. And the Balsamico? Oh my.
Salumi - Prosciutto di Parma | Coppa | Mortadella
Formaggi - Parmigiano Reggiano | Grana Padano
Pera | Aceto Balsamico di Modena | Focaccia | Lambrusco
Polenta alla Bolognese
Ravioli com Spinachi
Frittata algi Carciofo
Insalata di Radicchio
Risotto alla Vongole
Fragole all'Aceto Balsamico di Modena
Gastronomy shares center stage with opera in Emilia-Romagna, birthplace of composer Giuseppe Verdi and tenor Luciano Pavarotti, and where stunning, historic opera houses dot each province. Pavarotti debuted his opera career at Teatro Reggio Emilia. The Teatro Comunale in Modena, where Pavarotti was born and spent his life, was renamed Teatro Comunale Luciano Pavarotti following his death in 2007.
Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.