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This post is the third in a series of entries featuring Silvestro Silvestori’s bicycle trip from Marsala to Lecce, Italy (Post 1, Part 2). Follow along with Silvestro to learn about many of the culinary features of Southern Italy. Join our Facebook group for the latest updates!
Silvestro Silvestori owns and operates The Awaiting Table Cookery School in Lecce, Italy. See more of his pictures, get recipes or sign up for a class at www.awaitingtable.com.
 See bottom of post for map attribution. 
Feudo Arancio feels like a New World winery, a four-year-old, massive city-block of a building, modelled after a cloister, located on top of a beautiful hill in a part of Sicily that could be anywhere in the world. That’s assuming, of course, you’re in stunning, rolling wine country, the sleepy horizon broken only with olive, orange, lemon and Cyprus trees. Flash a picture of this to any foreigner and you can bet you’d hear the word ‘Tuscany’, first sentence. What’s odd about Feudo Arancio, is that there are no signs announcing the place whatsoever, not in the parking lot, not on the building itself, not out front, not even once you stumble inside and have actually started doing something that feels a whole lot like trespassing.
Still hungry? Continue reading The South Cycle Series. Sambuca di Sicilia. Southern Wines from Northern Money.
This post was contributed by Ben, Eat With Me’s Master Brewer.
Hi it’s Ben again (Matt’s brother), bringing you another beer related blog post. Earlier, I did a series of “instructional” videos for EatWithMe.com on how to brew beer. Strange as it may seem, those videos highlight an activity that I will never ever do again. No, I’m not quitting homebrewing, but I have decided to never sanitize a beer bottle again. Sanitizing 55 longneck beer bottles is a mind-numbing task that will eat away an entire afternoon even with the help of a partner. In the first stage of sanitation, we (me and my friend Sam) use nearly an entire bottle of Joy soap and a bottle brush to clean away any dirt or grime from each bottle. In the second stage of sanitation, we wash every single bottle with an iodine solution that kills all the bacteria. After all that work, it’s wise to let your bottles air dry so the iodine evaporates and does not become a flavor note in your brew. All and all, it is a royal pain to clean bottles for homebrew.
Still hungry? Continue reading What’s on tap? Building a Kegerator.
I made some homemade pasta recently– once a pretty intimidating process, but with an Imperia pasta maker, not hard at all. I’ve done it once without a pasta maker, but making thin, uniform cuts is significantly harder. A little flour, egg, water, and olive oil, kneaded together, and then passed through the machine can turn into linguine in no time. I dried the linguine for a couple of minutes on a rack and then cooked it. Fresh pasta cooks in about 3 minutes.
 Sweet potato fritter, honey, chili mayonnaise. Boston has some great places to go out to eat, don’t get me wrong, but generally the hype about new restaurants is nothing close to what you’d hear about a similar place in New York City. Things take awhile to catch on here. With public transportation that is not very efficient, urban restaurants tend to be frequented by the people that live in the ‘hood. Things are changing for two reasons: 1) Boston suddenly cares about food. 2) The mess of e-newsletters, blogs (ehhheemm), and Facebook caters to these new restaurants going “viral.”
 Pork dumpling, butternut squash, five spice-pork jus.
Since I’m back in school, I’ve become a fan of quick meals – food that only require <30 mins to cook. This yummy recipe takes less than ten minutes to prepare, mostly because I have a jar of homemade yakitori sauce sitting around in my fridge.
Still hungry? Continue reading Pan-fried Sea Scallops with Yakitori Sauce
Recently I found a great fish market fifteen minutes away from where I live. Given its size, it’s not so much a fish market as it is a fish stall. But, as we all know, great things come in small package! This tiny establishment – aptly named, “Number One Fish Market” – is run by Bobby McNeil, who makes daily run to Fulton Fish Market, and brings the best catch closer to seafood-starved New Havenians. The seafood was so fresh that my housemates nearly refused to cook the mussels & lobsters out of sympathy. Being the only cold-hearted person (or dedicated cook – depending how you look at it) in the house, I had the honor of cooking the delicious mussels.
Beer-steamed mussels
3 lbs of fresh mussels
a bottle of your favorite beer (nothing too dark)
minced shallots (a couple tablespoons)
minced garlic (a couple tablespoons)
butter
1/3 cup of crumbled blue cheese / gorgonzola
1 tbsp. of chopped fresh parsley
salt & pepper to taste
toasted french bread
Still hungry? Continue reading Beer-steamed mussels
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