In the 1720s, the Venetian artist Giovanni Battista Piazzetta decided to paint a version of the Supper at Emmaus, an episode from the Gospel according to Saint Luke. In the story, the newly risen Christ appears to two disciples on the road from Jerusalem to the town of Emmaus. The story takes place on Easter […]
Sparasi alla Veneta: Asparagus venetian style (recipe) Read More »
This recipe is from Tuscany. Arista is one of the great classics of Tuscan cuisine. People often assume that, considering it is consists of roast pork loin, the name is related to the Italian arrosto, meaning roast. The truth couldn’t be more different and, as with most Italian dishes, there’s a story. Here
Arista: Tuscan roast pork (recipe) Read More »
This article is about the Veneto. It’s been four months since I wrote my article about my return to my poor neglected Venice, and I’m happy to report that since then I’ve been a regular visitor. And it’s been really interesting to see the way in which the mood of the city changes with the
Spring in Venice and a hoppy risotto: a quick guide to bruscà ndoli. Read More »
This recipe is from Tuscany. Crostini are an important part of Tuscan cuisine and feature as the antipasto on high days and holidays. They consist of small pieces of lightly toasted bread topped with a variety of ingredients. Last summer I did a post about the traditional toppings which you can read here, however you
Crostini agli asparagi: asparagus toasts (recipe) Read More »
One of the things that surprises most English-speaking tourists, when coming to Italy for the first time, is that in restaurants main dishes don’t come with vegetables. That’s not to say that Italians don’t eat vegetables with main dishes, but you have to order them separately. You find them on the menu in a
Finocchio gratinato: oven roasted fennel with parmigiano (recipe) Read More »
This article is about Calabria. ‘Nduja (pronouned ‘in-doo-ya’) is an incredibly spicy salame from the Calabrian village of Spìlinga. It’s made from pork mixed together with a high proportion of Calabrian chile (peperoncino), which gives it a bright red colour and fiery taste. It’s very soft which makes it easily spreadable on bread, which
Quick guide to Italian ingredients: ‘Nduja Read More »
