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…

Crostata di marmellata

My intention was actually to post about a rich ricotta-filled baked good for Easter. Think Neapolitan pastiera, Sicilian cassata or Giovanni Goria’s crostata di seirass[i]. The resolve to make these wonderfully elaborate sweets disappeared fairly…

Lettuces, Rags and Lies for Carnival

“Vuoi una bugia? (Do you want a lie?)” my flatmate asked me one February evening, indicating a platter with some flat, sugar-coated fritters on them. “A lie?” I replied puzzledly. I had arrived in Turin…

Of pigs and panissa

Traditionally, winter is pig slaughtering season in Italy. These days, since the majority of Italians no longer live in the countryside and can easily buy pork and other meats from their local butcher or supermarket,…

Risotto alla milanese

Here I am, finally posting about a risotto recipe, a starter dish I’ve come to love making since moving to Turin (and subsequently, close to the rice fields of Vercelli) in 2007. Yet, I have…