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September 19, 2007


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Simona, So many mornings I awoke to onions cooking as an addition to a dish. Nice post :)

Simona Carini

Thanks Maryann. The smell of soffritto was indeed the first thing I noticed on waking up many mornings, especially on Sunday.


The soffritto's smell is particulat stronge in the middle of the morning, when italian mums prepare the lunch.

o.t.: mi è venuta volgia di provare i cookies con gocce di cacao americani, tu hai una buona ricetta da provare?
Ti stai preparando per la partenza italiana? La mia è tra poco più di una settimana :-)
Un caro saluto!

Simona Carini

Indeed, Francesca. I guess soffritto is the quintessential Italian smell: so inviting! I'll write to you about the cookies.


Sono Paz. ;-)

Ahhh! I'd love to taste any dish you make.

I'd like to be like Montalbano and eat good food to reconnect to the basic elements of life. That's a good thing to do.



I share your love of onion - it takes top prize for most-valuable-veg in my kitchen.

Simona Carini

Dear Paz, I believe that will happen some day and it will be fun.

Hi Kevin. Agree, with onions in the kitchen you can always make something yummy.


ciao, i sauri sono dei pesci azzurri, grandi circa quanto uno sgombro.


I'm still not a fan of raw onions, unless they're a sweet variety, but I do love them cooked in almost any form. This sounds lovely! And I must find those books!


Grazie Giovanna!

Hi Katie: the onions from Tropea are the sweetest variety. I am not sure how available they are around Europe. I cook other kinds of onions.


Oh, this sounds so delightful. I must try it. And, though I'd not really thought about it consciously until now, I guess onions frying in olive oil is a familiar smell for me, too. It certainly is in my kitchen! Thanks for another enjoyable Montalbano post.

Simona Carini

Thanks Lisa. I think it is an inviting smell. By the way, I used the leftover cipollata to make a nice frittata.

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