Until the 1960s, Carpaccio was a Venetian painter whose renaissance canvases are valued as a record of what the city looked like during his lifetime. Today, historians pore over his works extracting knowledge of the minutiae of sixteenth-century Venetian dress and architecture contained in them, including a detailed rendition of the old wooden Rialto bridge. […]
Carpaccio di zucchine: a vegan no-cook recipe Read More »
It’s black summer truffle season here in the Tuscan Valtiberina and these alternative fruits of the forest are everywhere. Less pungent than in some other areas of Italy they are often served grated over pasta or grilled meat in abundance. There’s one restaurant in the village where the set menu looks like its own
Salsa tartufata: truffle sauce (recipe) Read More »
Simple, tasty, vegetarian, and good for you, this recipe for sugo di noci, walnut sauce, is a traditional one in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes.
Nuts about pasta!: Sugo di Noci (recipe) Read More »
At this time of year the hedgerows around Caprese Michelangelo turn white with what seem to be bunches of tiny snowflakes. Luckily they are not since subzero temperatures in May would not be welcome. They are in fact fiori di sambuco or elderflowers. As well as looking pretty, they have a sweet, delicate fragrance that you’d wish
Hugo Spritz: elderflower and prosecco cocktail (recipe) Read More »
This weekend, my friend Claudio was visiting from Venice. As you may have remember from this post, Claudio was born and has lived in Venice all his life, but his parents are from Puglia in the south of Italy. Claudio’s nonne are therefore a great source of typical recipes from the south of Italy, which
Focaccia con cipolla e olive: Puglian onion and olive pie Read More »
Radicchio tardivo di Treviso is an extraordinary looking vegetable, rather like a red and white octopus. Once cut, it is a kaleidoscope of red and white leaves which are extraordinarily beautiful. Grown in the provinces of Treviso and Venice, this plant now has protected name status from the European Union. It differs from other
Quick Guide to Italian Ingredients: Radicchio Tardivo di Treviso IGP Read More »
