This weekend I had some friends from out of town visiting and wanted to cook something typically Venetian. I planned to serve the mazzancolle in saor from the last post, a risotto al nero di seppia—more about that in a later post—but what about the dessert? Everyone loves tiramisù it’s true, but I am a little bored making it. So I decided to come up with a completely original dessert. Something within the Venetian tradition and connected with the city’s rich history and culture. And so the Tintoretto was born.
Have you ever dreamed the Italian dream? Waking up, let’s say in Florence, on a Saturday morning; taking a stroll to the local market to buy fresh produce; making fresh pasta with your own hands; having an aperitivo with friends before sitting down to enjoy the fruits of your culinary labours?
Last week, I was lucky enough to have been invited to live this experience in the capable hands of Eating Europe Food Tours and the Florence Food Studio at their cooking school in the authentic Santo Spirito quarter of the city. You may remember that last year I reviewed their excellent Other Side of Florence tour.
See Naples and … well, eat! As well as having the reputation for being one of the most lively and naturally beautiful cities in Italy, Naples is also considered by Italians to be one of the foodie centers of the peninsula. I recently spent a weekend in the shadow of Vesuvius and here are my top five must eats if you are visiting the city.
In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer.
Last week I was invited by Eating Italy Food Tours to take part in their new guided tour, The Other Side of Florence. The tour covers two quarters of the Oltrarno area, San Frediano and Santo Spirito on the southern side of the river, and area not usually visited by tourists despite their proximity to the city centre. Most people cross the river only to visit the Pitti Palace, or Brancacci Chapel before returning to the bright lights of the northern side of the river. But in the Oltrarno area you find the real Florence: an area which has surprisingly managed to avoid gentrification to retain its character.
As I said in the last post, the name of this cake, Pazientina or ‘little patience’ possibly derives from the fact that it takes a little while to make. So, as it was my mother’s birthday this weekend, I thought it was an appropriate item to make as her birthday cake.