cheese

Piazza delle erbe padova

Being patient in Padua

  I think it was Woody Allen in his film Midnight in Paris who said that Paris was the only city in the world more beautiful in the rain. Well, unfortunately I wasn’t in Paris last weekend but in Padua and there was a lot of rain. Padua (or Padova as it’s called in Italian) is …

Being patient in Padua Read More »

Polpettone alla Madera: Tuscan meatloaf (recipe)

This recipe is from Tuscany. Polpettone, aka meatloaf, is one of the dishes I remember my mother preparing as a child. She in turn, had been taught to make it by my real nonna, who I never met since she died before I was born. My mother’s polpettone was delicious, roasted in the oven with …

Polpettone alla Madera: Tuscan meatloaf (recipe) Read More »

Crostini agli asparagi: asparagus toasts (recipe)

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 »

Finocchio

Finocchio gratinato: oven roasted fennel with parmigiano (recipe)

  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 »

pasta 'ncasciata

Pasta ‘ncasciata: Montalbano’s favourite

  This post was inspired by my fellow blogger Vanessa who has a site I enjoy very much called Food in Books. It deals with the two things I love more than anything else: eating and reading. Vanessa scours the world’s literature looking for references to food and then she develops a recipe based on …

Pasta ‘ncasciata: Montalbano’s favourite Read More »