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Fritole venessiane: Venetian carnival fritters (recipe)

In Renaissance Venice, the period from 26 December until Ash Wednesday was one of chaos. The city was full of parties, festivals, but also of general misrule and often violence—tolerated by the authorities as a way for society to let off steam and a way to ensure good order for the rest of the year. …

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Pasta e fagioli: pasta and bean soup (recipe)

  We’ve been waking up to temperatures of about -4°C at La Madera this week, proving that the Mediterranean climate is an extreme one. So, while we wait for the return of the 38°C days we experienced last summer, it’s time for winter comfort food: and here’s some from my childhood, pasta e fagioli, or as they say …

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Tozzetti all’anice: Aniseed biscotti – Chesnuts and Truffles TV

  Tozzetti are the Umbrian version of cantucci (aka biscotti or biscotti di Prato) and are slightly different containing hazelnuts as well as almonds and being flavoured with aniseed. I first had these at the Saio Winery in Assisi, where they served them as part of the food to taste with their wine. Cantucci are traditionally dipped in …

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Salsa all’aglione: Garlic and tomato pasta sauce

In my video about bringoli, I promised you a sauce recipe to serve with them, and here it is. This is one of the most traditional ways to serve pici, pinci, bigoli, or bringoli—as I said in the video, take your pick. All’aglione translates as ‘with a lot of garlic’ and that’s the key to this …

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