Weekend Escapade: Hudson Valley, CIA Tour & Pistachio Crema Brunch

Hey everyone —
It’s been one of those weeks: packed, a little chaotic, and I haven’t had much time in front of the computer working on Adopted By Pasta (the cookbook nobody asked for) or this blog. So a big thanks for sticking around (and yes—sorry for the radio silence!).

Since we last chatted, Maria and I carved out a little escape. We went up to the Hudson Valley with friends, and the highlight? A visit, tour, and unforgettable dinner at the Culinary Institute of America (CIA). Bonus: our friend Erica’s uncle, John, has been a professor there for 30 years — so we got a behind-the-scenes vibe (and it was ridiculously cool).

We started with a quick stop in the campus bookstore (so yes, I came home with swag), then joined the tour of the main campus — which is housed in the old Jesuit novitiate St. Andrew-on-Hudson (built in 1903). The chapel, now the stunning dining hall for students, was still in full use. We peeked into kitchens-turned-classrooms, watched students prepping for a reception there that evening — and I’ll admit it: I was a kid in a candy store.

Dinner was at the student-run Italian restaurant, Caterina de’ Medici, inside the Colavita Center. The way it works: students spend half the semester in the kitchen, half in the “front of the house.” We showed up on their second night of service after the swap—and you’d never have guessed. Our server Cyan (maybe a little nervous) was sharp, attentive, friendly, even joined our table banter — and yes, John had been one of her professors. The four-course dinner, paired wines, and laughter stretched into the night. Truly one for the memory book.

We also squeezed in some mountain hiking (and yes—turns out I’m maybe in better shape than I thought), a few wineries, and a brunch I wanted to be memorable. That brunch included a butternut squash frittata, French toast with mixed-berry compote, and the star: Italian pistachio crema. In Italy this nutty green cream often lives inside a cornetto (Italian croissant). My croissant skills aren’t quite there yet, so topping the French toast was the move. Some sausage and fruit rounded it out perfectly.

A Taste of Italy: Pistachio Crema

In cafés across Italy, breakfast tends to be light and delightful—a warm pastry plus cappuccino. One classic filling? Crema al Pistacchio. The pistachio itself has an epic back-story: native to ancient Persia, crossing into Greece, then eventually into Italy—particularly Sicily’s volcanic soils near Mount Etna. That region’s pistachios (especially from Bronte) are legendary for their vibrant green color, deep flavor and craftsmanship.

The cream itself is rich but restrained—ground pistachios, sometimes milk or white chocolate, a bit of sugar—and it celebrates that green nut culture.

So when we poured it over our French toast, it wasn’t just a topping—it was a little piece of Italian breakfast tradition at our table.

Brunch Recipe: Pistachio Crema on French Toast

Ingredients for the Crema:

Shelled unsalted pistachios (opt for high quality if you can)
Whole milk (or a milk substitute)
White chocolate (optional)
Unsalted butter
Powdered sugar (just a bit)

Basic Instructions:

Lightly boil or blanch the pistachios, peel if you like a smoother texture.
Process the pistachios + powdered sugar + a little milk until you form a thick paste.
Separately melt butter + white chocolate + remaining milk; combine with pistachio paste until silky.
Chill until firm (if desired) or serve right away as the creamy topping.

To serve:

Prepare your favourite French toast (slightly stale bread helps absorb).
Make a quick mixed-berry compote: fresh berries, a bit of sugar, a squeeze of lemon, simmer gently.
Top the French toast with a generous dollop or spread of the pistachio crema.
Add sausage & fresh fruit to round out the brunch plate.

Why This Hit Home

It felt like a little slice of Italy tucked into our Hudson Valley weekend.
The rhythm of the meal—savory frittata, sweet berry toast, rich pistachio cream—worked.
It’s doable at home—it doesn’t require fancy pastry chops (yet!).
And it’s rooted in company, travel, and the joy of food with friends—a core “Adopted By Pasta” vibe.

Thanks for joining me on this weekend recap + brunch idea. I’m back in the (virtual) kitchen now and promise: more posts ahead. If you try the crema-&-toast combo, tag me — I want to see how it goes for you.

Until next time—stay hungry, stay curious, and keep finding joy in the kitchen.