Every cuisine has its secret. For Italian cuisine it’s simplicity: fresh, quality ingredients, perfectly paired to produce terrific tastes. The conservatism of the Italians when it comes to food can be quite frustrating, but there are really some dishes which cannot be bettered, so why tinker?
Pranzi presti: quick lunches #1 Read More »
Nothing is as Italian as pasta, or is it? Its origins remain unclear and many other cultures, most notably the Chinese, have similar foodstuffs in their traditional repertoire. Did, as the legend says, Marco Polo first bring pasta back to Italy from China in the 12th century? This seems unlikely since Marco Polo was
Mezzelune ai gamberoni: king prawn pasta (recipe) Read More »
Caprese, as in Caprese Michelangelo (the name of my village) means ‘of the goats’. The village coat of arms contains a goat, and indeed legend has it that after his birth here in the castle, Michelangelo was left by his father, to be raised by the wife of a goat herd, before taking him off
Torta Caprese: goat’s cheese, egg plant, and tomato tartlet Read More »
Nothing says Tuscan summer quite as much as a glass of limoncello. In restaurants in an around our village, it’s customary for the waiter to leave an ice-cold bottle, adorned with Swarovski crystals of condensation, on the table with your after-dinner coffee. If you’re lucky, the restaurant may serve home made limoncello, recognizable by its opaque colour,
When life gives you lemons … Read More »
When the seasons change in Tuscany it happens with a bang. In the case of autumn, quite literally. Every year on August 31 we are treated to a thunderstorm which sends cool winds down the valley on September 1, shushing the leaves from the trees. This week it was the turn of spring. Overnight the
Un aperitivo Toscano: Welcome to spring! Read More »
A morning baking and an afternoon exploring one of the most beautiful small towns in Tuscany. What better way to spend a Sunday?
Crostata di Fragole: Strawberry Tart Read More »
