Anyone who saw the recent footage of the Veneto seemingly sinking into the sea would have wanted to weep but fortunately the tides seem to have recessed this month. Venice is no stranger to flooding having been constructed over 118 islands with the water managed with engineering since the 12th century but this year’s flooding…
Hazelnut cake- 3 ingredients combined to make an irresistible cake
Hazelnuts are one of our favourite ingredients. Their intense nutty flavour combined with chocolate, honey, pears or cream make a perfect autumn dessert. Hazelnut cake is a traditional cake from Piedmont which is renowned for their hazelnuts many of which make their way into Ferrero Roche. This cake has only 3 ingredients but feel free…
Quest for the foolproof cacio e pepe recipe
Cacio e pepe appears at first glance to be a simple Italian dish. There are only 3 ingredients, although this could also be said of bread (which everyone knows to be more complicated to make well than it may seem). Cacio e pepe appears to be just pasta stirred together with some pecorino cheese and…
Panzarotti – a guilty pleasure you don’t want to miss
Having grown up in California, I’ve always been bemused by the idea of deep-fried food having anything in particular to do with the seaside. In Britain, fish and chips is almost synonymous of the seaside and in Italy a nice fritto misto (battered and deep-fried mixed seafood) is often a highlight of coastal restaurants’ menus….
Hidden Italy: Abruzzo
Abruzzo is the most unexpected region we have visited to date. The dramatic landscape, the forlorn hilltop towns with their maze-like centres, the warmth of the people and the rustic comfort food make it a region we will be back to visit again soon. Despite being about a ninety minute drive from Rome, Abruzzo does…
GDPR
Hi, Thanks for being a loyal email subscriber. I appreciate hearing from you. Your trust is important to me. In preparation for the new European Data Protection laws that take effect this month, I have updated my policies here. I will always treat your data with the utmost care and always take steps…
Asparagus with Parmigiano-Reggiano gratin
The tender tips of asparagus are emerging with much trepidation after a gruelling winter followed by a false start to spring. I not only adore their unique flavour but the joy that asparagus are one of the only foods which even the Queen can delight in eating with her hands. Since we are currently straddling…
Polpettone Genovese – potato and vegetable casserole
The translation of the name of this dish is Genovese meatloaf. Except that there is no meat. Now before my meat-loving friends begin to turn their noses skyward, this dish is utterly delicious and completely traditional. It just happens to be named meatloaf due to its form. As the second part of its name suggests,…
Buckwheat and jam cake
Buckwheat tends to be associated with soba noodles, Brittany crepes and kasha (Russian buckwheat grains). While buckwheat is tends to be associated with wheat, it is in fact not a wheat at all or even a grass. The seeds of the buckwheat are a cereal which are related to rhubarb and sorrel and are enjoying…
S is for Spring – Esse biscuits from Veneto
These delicate, lemony biscuits are a hint that winter is over and Easter is on its way. They are deceptively robust so they actually are the perfect dipping biscuit to accompany tea, coffee or even hot chocolate. Dipped in chocolate, Esse biscuits transform into a decadent standalone treat. Esse biscuits are traditionally made at home…
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