Cucina conversations: carciofi trifolati

There they were, standing in a bucket with just enough water to keep their stems hydrated. My in-laws had just spent a month enjoying the bounties of nature only spring in Liguria can provide and…

2017-03-31

Reflections on food-blogging, videos and a recipe for rabatòn alessandrini

If there’s one thing I have learnt since starting this blog a little over two years ago, it’s that food blogging is one big learning curve. There was the lesson in deciding what I actually…

2017-03-24

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…

2017-03-06

Cucina Conversations: Fagioli grassi for Carnival

Calabrian proverb: Those who marry are only happy for a day, but those who slaughter their pig are happy for an entire year. It was January 16, the eve of Saint Anthony Abbot’s Day. The family…

2017-02-27

Cucina Conversations: Frittura dolce (deep-fried semolina squares)

Semolina. In English, the coarsely-ground meal resembling polenta milled from triticum durum or durum wheat. In Italian supermarkets, often comes in convenient 250 gram-sized packets for making soups, gnocchi, puddings and Italian babies’ first primi….

2017-01-30

Falling in Love with Franciacorta

We knew we wanted to go away, switch off and relax for a few days after the New Year. The ideal location would be Italian, filled with good food and wine, but not too far…

2017-01-16

A pignatta for Christmas and some lentils to inaugurate 2017

I got lots of lovely presents this Christmas. There was the gorgeous waxed canvas handbag with leather trimming that doubles as a camera bag from TP. Friends, colleagues and students gave me some handmade cards…

2017-01-01

Cucina Conversations: Croccante di mandorle, the perfect edible gift for an Italian Christmas

No matter what I do, Christmas always seems to arrive too quickly. And this year is no exception. At least this time, however, I can say I anticipated the onslaught of additional tasks and deadlines…

2016-12-24

Cucina conversations: too many recipes for bagna cauda

I came close to throwing in the towel with this one. I was going to contact my fellow Cucina Conversations bloggers and say, I’m sorry but I won’t be joining you with an olive oil-related…

2016-12-02