Insalata primavera (recipe)
Insalata primavera, spring salad, with all the colours and flavours of the season combined in a mouthful. An excellent way to taste seasonal peas.
Insalata primavera, spring salad, with all the colours and flavours of the season combined in a mouthful. An excellent way to taste seasonal peas.
In the 1720s, the Venetian artist Giovanni Battista Piazzetta decided to paint a version of the Supper at Emmaus, an episode from the Gospel according to Saint Luke. In the story, the newly risen Christ appears to two disciples on the road from Jerusalem to the town of Emmaus. The story takes place on Easter …
Sparasi alla Veneta: Asparagus venetian style (recipe) Read More »
This article is about the Veneto. It’s been four months since I wrote my article about my return to my poor neglected Venice, and I’m happy to report that since then I’ve been a regular visitor. And it’s been really interesting to see the way in which the mood of the city changes with the …
Spring in Venice and a hoppy risotto: a quick guide to bruscà ndoli. Read More »
This recipe is from Tuscany. Crostini are an important part of Tuscan cuisine and feature as the antipasto on high days and holidays. They consist of small pieces of lightly toasted bread topped with a variety of ingredients. Last summer I did a post about the traditional toppings which you can read here, however you …
Crostini agli asparagi: asparagus toasts (recipe) Read More »
Centuries ago, the Sicilians developed a way of packaging sunshine and transporting it to the colder north of Italy. They created burnished yellow balls, pregnant with the zest of the south and as sharp as the rays of the midday sun. I’m talking, of course, about lemons.