Gnocchi … a new take on an old recipe
This recipe is based on a nineteenth-century one by food guru Pellegrino Artusi. Whilst firmly grounded in Italian tradition, it’s been updated for the twenty-first century. Buon appetito!
potatoes; gnocchi; starters; italian
A quick guide to Italian rice
Know your baldo from your arborio? What’s the difference between roma and vialone nano? And which rice is best for risotto? Find out with this quick guide to the top Italian rice varieties. Until relatively recently, people in the northern regions of Italy didn’t really eat pasta. After the introduction of the maize plant to …
Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV
This hand-rolled pasta is popular all over Tuscany with local variations on the name. My local town of Anghiari calls them bringoli and even has a festival dedicated to them in early November. Visit the festival and watch as I show you how to make them, just like an Italian would, in the video above. …
Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV Read More »
All about truffles: white truffle risotto
As you may have seen from this week’s video, on Saturday I attended the annual white truffle festival in Città di Castello, the area around which is renowned for the quality of its truffles. A facebook friend of mine recently asked me ‘Why are mouldy old lumps scrabbled from the autumn ground the source of …