La Tavola Rurale // The Rural Table
Jessica McCannon MicheliSeasonal plant-inspired home cooking + food as medicine inspired by the territory of Sabina + the rural culinary traditions of Central Italy. Flexitarian + always gluten-free.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 54 | Subscribers | Read | jessicamccannonmicheli.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Roasted Carrots with Chestnut Honey, Salted Butter, Thyme and Toasted Hazelnuts
Indulgent puddles of yellow butter are in order where potatoes from Leonessa and black truffles are involved, but a vegan new olive oil mash can be just as delicious. The carrots are there, sneaking up on the side.
Pasta with Ricotta and Walnuts
Photo courtesy of Camminare nella storia
Pasta alla Gricia and its Origins in Sabina’s Pastoral and Agri-Food Heritage
Gluten-free pasta alla gricia served up at Rieti’s ‘l’Osteria le tre sorelle’.
Spaghetti all’Amatriciana STG and its Origins in Sabina’s Pastoral and Agri-Food Heritage
‘Traditional Amatriciana’ is a recipe closely tied to its production area, reflecting the ingredients used, the preparation method, and the unique socioeconomic characteristics of the Monti della Laga area. In particular, the use of cured g...
Authors
The writers behind this newsletter.
Food writer + plant-inspired home cook interpreting the seasons through the culinary lens of the territory of Sabina in Central Italy. Passionate about preserving rural food heritage + food justice + the universal healing power of good food.
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