Cucina Conversations: castagnaccio for Ognissanti

That time of year is upon us again. It’s the season Giacomo Castelvetro, Inquisition refugee and author of the 1614 manuscript The Fruit, Herbs and Vegetables of Italy, described as per la bocca (‘for tasting’)….

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…

Chocolate and hazelnut baci

Simplicity is not my strong point. In fact, I often complicate matters for myself, whether it’s at work, at home and in the kitchen. Long, multi-step preparations. Laborious cookery techniques. Trying to procure unusual and/or…

Persimmon and walnut cake

There is nothing romantic about the summer heat in a densely populated inland city like Turin. Respite in the form of a breeze (and air-conditioning, as Italians generally don’t like colpi d’aria or ‘hits of…

Italy’s Day of the Dead

The urns of strong men stimulate strong minds To deeds of great distinction O Pindemonte And these urns make sacred for the traveller that earth which holds them – Ugo Foscolo, Of the Sepulchres, 1807…