cakes

A quick guide to Italian flour

  0, 00, 1, or 2? Italian flour can be confusing. Put it all straight with this quick guide. Once, I thought I knew flour: plain, self-raising, strong, wholemeal—each with their own uses, each with their own consistencies. And then I moved abroad. It was while shopping in Switzerland that I first noticed alarming range …

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Crostata di Ciliegie: Cherry Tart – Chestnuts and Truffles TV

  I’m delighted to present to you my first video recipe for Chestnuts and Truffles TV on YouTube. I really enjoyed making this video since I was able to go into a lot more detail about techniques, particularly with the pasta frolla, or shortcrust pastry, than you can in a recipe. You also get to see …

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Panina di Subbiano: Saffron and sultana bread

Italians like their recipes and ingredients to have an origin. Knowing where something comes from give a sense of tradition and authority very important in Italian cuisine. Thus salsa amatriciana  comes from the town of Amatrice, parmigiano-reggiano, is named for the twin provinces of Parma and Reggio d’Emilia, and risotto alla Milanese, comes from the city of Venice. …

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