A repost of a popular video I made a few years back to show how they celebrate November 2 in Umbria. These almond biscuits from Umbria are traditionally served on November 2, the feast of All Souls day, hence the name which means beans of the dead. Fave dei Morti Ingredients 250g (2 2./3 …
Fave dei Morti: Almond biscuits – Chestnuts and Truffles TV Read More »
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.
One of the hallmarks of Tuscan regional cooking is that a lot of it makes use of stale bread. I recently wrote an article about it outlining some of the traditional soups and salads from the region all with stale bread as their main ingredient. However, it’s not just savory dishes which use it. …
Pinza di Claudio: chocolate, nut, and bread cake (recipe) Read More »
Well, it’s almost Easter and time to break free of the restrictions of Lent and celebrate with all the wonderful Easter food we’ve been dreaming of. Here in the Tuscan Valtiberina, Easter is of particular importance, especially in the town of Sansepolcro, whose name means Holy Sepulchre, referring to the tomb of Christ. In …
This recipe is from Tuscany. The colomba is to Italian Easter what the panettone is to Christmas. The name, which means dove, comes from its shape, representing the Holy Spirit, who in the New Testament of the Bible appears in the form of a dove. Like the panettone, the colomba is ubiquitous in the …
La Colomba Marietta: Italian Easter cake (recipe) Read More »
Casatiello is a Neapolitan Easter bread, chock full of delicious salame and cheese and topped with symbolic eggs. Easy to make and stunning to see.
