When the Cucina Conversations ladies and I decided to dedicate this month’s edition of our roundtable to dishes named after body parts, I immediately made a beeline for two books. One was Mary Taylor-Simeti’s Sicilian…
‘No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers’….
The almost eerie perfection of the Baroque reconstruction in Sicily’s Val di Noto. The twelfth century church three metres below street level in the same island’s port city of Messina. The ghost town of Romagnano…
There’s an old Roman saying that goes giovedì gnocchi, venerdì pesce, sabato trippa (‘Thursday gnocchi, Friday fish, Saturday tripe’). Most Roman eateries – from tavole calde to Michelin-starred fine dining establishments – continue to abide…
I am an incurable mangiafagioli or ‘beaneater’. Really though, what is wrong with admitting your passion for one of healthiest, most nutritionally dense foods on the planet? Fibre, protein, folate and iron are just a…