Coming out of lockdown and a recipe for pasta with peas
In the past couple of weeks, Italy has been taking baby steps towards some semblance of normality. Provided we wear masks, we can now venture outside our homes to go for a jog, take our…
More about radicchio (and what it’s like to be pregnant in Turin)
If you were to ask one of the people who knows me best what I enjoy eating most I’m sure they’ll respond with the word insalata or salad. And by salad, I mean raw, simple…
Banana bread, another taste of home
I recently bought a new cookbook, Julia Busuttil-Nishimura’s Ostro. Initially, I was attracted to the Melbourne-based Maltese-Australian cook, teacher and author’s interpretations of Italian dishes, as she has spent a lot of time studying and working…
Cucina Conversations: Another Taste of Corsica
Corsica. It’s officially been a part of Italy’s northwestern neighbour France since 1769. Yet, two months after my family’s second visit (see this link here for more about our first visit) to the Île de Beauté,…
Tomatoes, leftover bread and a cookbook giveaway!
Except when I’ve been on duty for cooking classes, I’ve been taking it very easy in the kitchen lately. In great part, it’s due to the heat. Why cook when you can have tasty, nutritious,…
Nocino: an Italian midsummer walnut liqueur
Patron saints. Every Italian town has one and a local public holiday for celebrating their heavenly protector to boot. Turin, my adopted city of over ten years, is no exception. Here, San Giovanni Battista or…
Cucina conversations: salame del papa
I must admit, I had a difficult time choosing which Italian Easter dish I wanted to write about for this edition of Cucina Conversations. Initially, I thought about preparing one of the ricotta-based specialties typical…
Cucina Conversations: Bugie, Revisited…
Sometimes I question the worth of my food-blogging past-time. It takes up a lot of what little free time I have between writing, recipe testing and photographing, not to mention broadcasting what I’ve been up…
Cucina Conversations: Piedmontese Stuffed Onions
Leftover bread. It’s January’s topic for the Cucina Conversations roundtable and this month, Carmen, Daniela, Francesca, Flavia, Lisa, Marialuisa and I are sharing recipes from around the boot which include the staff of life. From…