Grilled Eggplant with Mozzarella and Turkey Sausage

Last night, I arrived home late, and was hungry… I needed to whip something up quick, yet healthy and light.
I searched through my refrigerator and found Eggplant, Mozzarella and Turkey sausage.
And 15 minutes later….

Continue reading

Cooking with Vittorio….

Earlier this morning, Vittorio, not to get confused with my personal trainer Continue reading

Trattoria Antica Da Amedeo

If you have read my last post about Soave, then you will know that we spent about an hour or so looking for an agriturismo to have lunch.. After being lead on a wild goose chase, we decided to just find a nice place in the center of Soave.

We had thought if we are going to eat in the city center, it will most likely be ridiculously over priced and poor quality of food, but boy were we wrong!

We went to Trattoria Antica Da Amedeo which is located on Via Roma 15 in Soave. Continue reading

Vino in Villa 2015

Hi friends,

I wanted to tell you all about my most recent adventure spent exploring a castle built in the 12th century all while enjoying Prosecco Superiore DOCG.  Continue reading


Bruschetta pronounced “Brusketta” is without a doubt one of the most popular Italian dishes throughout the world. It’s usually considered to be an antipasto “appetizer” but you can even have it as a main course like I did last night.

I had one of those BIG Italian lunches yesterday and wanted something light for dinner, so my husband Marco made Bruschetta for us. Such a treat marrying an Italian man who can cook!

Marco is the Chef at home! Not I.. It’s quite the contrary in most Italian homes.. Usually the wife or mamma is the one who prepares and cooks all of the meals for the family.. Well, I got lucky. What can I say? And just to let you all know, all of the dishes on Inspired in Italy, have been made by Marco.

Marco is currently working on his first cookbook as I type. So, stay tuned for that! I am quite excited about it.

Ok, so I took some photos and videos on how to make Bruschetta.

Lets get started..

What you’ll need :

Tomatoes ~ We used Cherry tomatoes and you can use as much as you’d like..

Bread ~ We used a type of  bread from Puglia, but if you can’t find, you can use a french baguette or an Italian bread.

Fresh Basil ~ DON’T use dried herbs!! You won’t get the same taste or flavor. How much you want to add is totally up to you.

Garlic ~ We used 3 gloves of garlic. The garlic is only used to rub on the toasted bread.

Salt, Pepper, AND Olive oil to taste.

We used this Olive Oil from Puglia and it was amazingly good! And guess what, they ship worldwide! So, if you’d like to purchase a bottle and are not in Italy, don’t worry, you can get it at your doorstep without a problem. I highly recommend that you do. Nothing beats Olive Oil from Puglia.


Chopped Cherry Tomatoes and Freshly chopped basil.

Chopped Cherry Tomatoes and Freshly chopped basil.

Take the bread and put it on the oven rack, and into the oven it goes to get toasted. About 5 minutes.

Before putting the bread in the oven, drizzle Olive Oil on each slice.

Before putting the bread in the oven, drizzle Olive Oil on each slice.

This is how you want your bread to look. A nice golden color.

This is how you want your bread to look. A nice golden color.

While the bread is cooling slightly, mix the tomatoes, basil, olive oil, salt and pepper together with your hands. Put aside.

While the bread is cooling slightly, mix the tomatoes, basil, olive oil, salt and pepper together with your hands. Put aside.

Time to make the Bruschetta now..

Time to make the Bruschetta now..

Ok, so I took a video of Marco making the bruschetta BUT I can’t figure out how to post it on here. Perhaps, I need to upgrade my site.. So for now, I will post the video on Inspired in Italy. So please go and check it out!

Once you take the toasted bread out of the oven, you’ll need to rub the garlic on the bread. And afterwards, you can put your tomato/basil mixture on top of the bread. Garnish with a fresh basil leaf for decoration.

The video I filmed explains all of it, so please be sure to check the link out above.


Buon Appetito a tutti 🙂

Cooking with Nonna ~ Rabbit

Usually once a week we have a BIG, Italian dinner with my in laws. This past week, Luca and I went to my mother in laws house earlier than expected and it just so happened that I was able to watch her prepare her famous rabbit dish..

Now. if  you aren’t fond of rabbit ( like me) you can also use the same base  of the recipe and just add a different meat, like chicken. Make sure you use chicken with the bone in.

If you aren’t aware of how Italians cook, let me tell ya. They do NOT measure anything. So this will be more of a step by step photo recipe..

My mother in law Silvana buys all of her meat from a local neighborhood farmer who raises the animals which include Chicken, Galina ( which is female chicken) and Rabbit.. Early in the morning he kills the animals and then he will make his rounds early in the morning throughout the neighborhood.. I’ve met him once.. He’s an interesting fellow, in his early 80’s probably. He keeps the meat of the day in the back of his car.. The chickens, female chickens and rabbits come in one piece, so it’s your job or responsibility to “butcher” the animal.

Ok, so lets get to the recipe :

Step 1 :

Add some Olive oil in the pan with a few cloves of garlic.



Remember to put the stove on medium to high heat


Step 2 : Place the rabbit ( in this case) or chicken in the pan


Step 3 : After 3-4 minutes turn Rabbit over  to brown on the other side.


Step 4 : Add Salt and Pepper to taste


Step 5 : Add 1 cup of white wine ( not red wine because red will change the color of the meat) and also add water. Remember to keep the heat on medium to high.

IMG_1446Step 6 : Add fresh herbs.. Here, Nonna is wrapping a few twigs of rosemary together with yarn. It’s a great idea when you want the flavor or aroma of the rosemary but not the needles.


Depending on how much meat you are making.. Here, Nonna added 2  twigs of rosemary.


Continue to let boil.



Step 7: Add fresh sage! AND add more water if you see that most of it has soaked up.



Step 8 : Cover and continue to let boil on Medium heat for 30 to 40 minutes. Check occasionally to make sure there is always water in the pan.. If you would like you can also add more Olive oil. It is really your preference.


So you see in less than 9 steps you too can make Italian style Rabbit..

You can see also in the above photo that Nonna added a couple roasted bell peppers to the dish.. If you have you can add but if you don’t don’t worry about it..


So what you’ll need for this particular dish :

Rabbit or any bone in meat

Olive Oil


White wine ( 1 cup)

Fresh Rosemary and Fresh Sage

Salt and Pepper



Here is a great photo of Nonna with her son ( Chef Marco )