Exploring the wines of the new Tuscan revolution When people think of Tuscan wine, they think of Chianti, and rightly so because the Chianti region occupies the majority of the wine producing area of central Tuscany, and is the third largest Italian region in terms of DOC/G production. Most people are aware also that forty […]
Tuscan wines: Panaccio 2011 Read More »
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
A quick guide to Italian rice Read More »
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
Peposo: Tuscan beef, black pepper, and red wine stew Read More »
0, 00, 1, or 2? Italian flour can be confusing. Put it all straight with this quick guide. Once, I thought I knew flour: plain, self-raising, strong, wholemeal—each with their own uses, each with their own consistencies. And then I moved abroad. It was while shopping in Switzerland that I first noticed alarming range
A quick guide to Italian flour Read More »
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 »
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
All about truffles: white truffle risotto Read More »
