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Growing up around olive oil: “My grandfather and uncle made oil and always took me to the mill; it’s a world that has always fascinated me. Pressing olive oil was ...
Learning to make a quiche crust from scratch is a really useful skill, and simpler than you might think. With just butter and flour and a few minutes of ...
Onions are my current obsession: I cry while cutting them, having tuned into the latest 6pm death toll, and my other half thinks I’m just preparing dinner. One bone-chilling ...
“The new Caffè Italiano concept was thought up by Umberto Montano, the food entrepreneur behind the Mercato Centrale brand. There’s a Neapolitan-only pizza corner headed up by Guglielmo Vuolo, Sicilian ...
Carmelo Pannocchietti, chef patron of restaurant Arà: è SUD, serves up his take on Sicily's classic parmigiana using Ragusano cheese.
“I started cooking because I was really into it, then I studied I.T. at university and I became passionate about being in the kitchen. I’ve been lucky enough to find ...
“Focusing on seasonal produce was a choice we made to respond to what’s going on right now in the restaurant world; there’s a real need to do something original. Much ...
Waste not, want not. Chef Andrea Campani, of Florence's Il Borro Tuscan Bistro gets creative with cold cuts by rehashing leftover chicken into a delectable chicken dog.
‘Eat them now or wait for another year’ sums up the agretti affair. Depending on the weather, these grass-like leaves appear in greengrocers for six weeks or so every spring. ...
Topinambur is a beautiful word, conjuring up a wonderful world of princes and castles, unicorns and open-top silver carriage rides while snowflakes flutter on our faces. Then reality bites that ...
Forgive me while I wax lyrical about purple potatoes—again. One lunchtime, my excitement at this tubular discovery resulted in my foisting violet mash on The Florentine’s team at our usually ...
A post-Christmas return from England leaves me gasping for greens. Potato-ed out but curiously craving more starch than usually features in my predominantly Tuscan diet, my mind turns to a ...
Don’t tell anyone, but I’ve got a new dealer in Maremma. An asparagus dealer. Her name is Irma and she defines herself as an “asparagaia”. The adjective is interesting ...
Farro is one of the oldest grains grown on the planet, but recently it has been overlooked in favour of on-trend grains like couscous, quinoa and amaranth. I have a penchant ...
There are few things as comforting and satisfying as apples in desserts, in any form—balanced between sweet and tart and particularly delicious while still warm. By the time their autumn ...
Homemade bottled tomato sauce, that Italian tradition that encompasses everything we think of about Italian food: family, seasonality, self-sufficiency and copious amounts of pomodoro. It’s about preserving the glut of ...
ph. Emiko DaviesUnder Spanish rule for 150 years, the southern Tuscan town of Orbetello has long been famous for its bottarga, made with mullet roe, and its eel dishes, such as its anguilla sfumata (spicy, smoked eel) and scaveccio (which takes its name directly from escabesce, the Spanish method of
Chestnut orchards cover extensive portions of the Mugello, a vast, lush valley tucked into northeast Tuscany’s Apennine mountains, yielding the chestnuts and chestnut-based products like flour and honey that are ...
Well known for being tricky, rife with double meanings and open to various interpretations, the Italian language never ceases to surprise and delight me. What do Michelangelo’s 20 seated nudes, ...
