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…

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…