« insalata di fragole, fave e finocchi / strawberry, fava bean and fennel salad | Main | insalata di patate novelle alla menta / new potato salad with mint »

July 06, 2008


Feed You can follow this conversation by subscribing to the comment feed for this post.


You did a great job, Simona. We usually only make this on Easter with a variation on Christmas.
My family says people die in three's as well :(
Don't mean to be a Debbie Downer haha- It's an Italian thing ;)

Jeremy Parzen

I'm not such a fan of dolci but I LOVE pastiera...

Great post.

Do you like Michele Scicolone's recipe?


Interesting. I haven't ever heard of this type of dessert. Thanks for mentioning the new rules for WHB! I'm thinking about what new herby things I'm going to cook!


Quante belle novità e sperimentazioni trovo nei tuoi post: ammiro molto il tuo senso della "ricerca"


I'm really amazed and also proud! How great it is that you started making your own grano cotto :)
Looking forward to trying the 5th version if you make it when I'm around. :)


Hi Maryann. I have never heard the dying in 3's version. Thanks for letting me know.

Good to know that you like pastiera, Jeremy. If we organize a dinner one day I will know what to make for dessert. My recipe is lighter than the one you mention.

You are welcome Kalyn. I am also still in the thinking phase for my contribution.

Ciao Lenny e grazie. Tu sei una fonte di ispirazione per me.

We'll see I can do next week Marta.


Carissima non mi hai dato il tempo di avvisarti!
Ti stimo molto ed ho apprezzato il tuo valido aiuto spontaneo, quando ne ho avuto bisogno (mi riferisco al pdf che non ero in grado di caricare).
Un abbraccio grande


Grazie, cara Lenny. Aggiungero' il premio agli altri.

Susan from Food Blogga

Hello Simona,

I am so impressed by the dazzling array of recipes and by your engaging write-ups. Well done. Well done, indeed!


Susan from Food Blogga

Oops, I somehow left my WHB comment on the wrong post. Sorry, Simona, I haven't finished my coffee yet. ;) I love this Pastiera post too. Thanks you for the enlightenment and thanks to Marta.


Hi Susan and thanks. I figured your first comment was meant for the WHB roundup. See you soon.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook