secondi

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 …

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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 …

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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 …

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Melanzane ripiene della nonna Checchina: Puglian stuffed eggplants

This recipe is from Puglia.   To fully understand Italian cuisine, it’s important to note the major difference between it and, for example, French cuisine. French cuisine is the cuisine of the chef. Home cooks spend a lot of time trying to live up to the creations and recipes coming out of the important restaurants …

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Florence at Christmas: a photo essay

  The magic of Florence is legendary. The city, with its red-tiled roofs fills the wide valley of the river Arno, straddled by the ponte vecchio, literally paved with gold shops. The enormous cupola of the duomo, also red-tiled, has given Florence one of the most recognized skylines in the world, to rival, Paris, London, New York, but …

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Peposo: Tuscan beef, black pepper, and red wine stew

  Watch me make peposo, an amazing Tuscan winter warmer stew. This dish originated with the workers in the terracotta factories of Impruneta, near Florence, back in medieval times. Like them, I use a traditional terracotta pot, but you could make this in a slow cooker, or a normal dutch oven. Nowadays, some people add …

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