Bonet: crème caramel’s Piedmontese cousin

In The Oxford Companion to Food, Alan Davidson wrote, “In the latter part of the 20th century, crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due…

Cucina Conversations: castagnaccio for Ognissanti

That time of year is upon us again. It’s the season Giacomo Castelvetro, Inquisition refugee and author of the 1614 manuscript The Fruit, Herbs and Vegetables of Italy, described as per la bocca (‘for tasting’)….