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 …
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 …
Crostata di Ciliegie: Cherry Tart – Chestnuts and Truffles TV Read More »
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. …
Crostata ai fichi: An Italian friend once told me there are certain things you just don’t buy. One of them is tomatoes and another is figs. No matter where in Italy you live, some friend or neighbour will be growing them in their garden, and at this time of year people happily swap, or give …
This is an incredible time of year, with fruit and vegetables seeming to come into season with the frequency of trains arriving at Santa Maria Novella station in Florence. This week, it’s the turn of cherries. I have two small cherry trees at La Madera which yielded enough fruit for a cake, but a friend …
