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…

Bagnet verd (Piedmontese green sauce)

I have a confession to make. Unless I’m baking or recipe-testing for this blog, I don’t always take out my kitchen scales to check how much an ingredient weighs. And I don’t think I am…

My Kitchen Shelf: Giuseppe Chioni’s Arte culinaria

After Italy’s defeat at Caporetto by the German and Austro-Hungarian armies in October 1917, over three hundred thousand Italian soldiers were taken prisoner. The Italian government and military forces, embarrassed by how easily the weaknesses…

Homemade Almond Milk

No, I haven’t suddenly realised the errors of my ways after advocating the consumption of offal in my previous post and gone vegan or dairy-free. My motto is, and always will be, all foods are…

Saturday tripe

I was a very picky eater growing up. There were so many things that I wouldn’t touch then. Fish (with the rather curious exception of fish fingers and canned tuna), onions, butter, anything leafy and…