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…

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…

‘Twice-cooked’ piparelli biscuits

There are few things I love more than analysing words and language. It’s only natural, I suppose, after studying languages (Italian, French, Spanish and a little bit of Latin), linguistics and several years of teaching…

Medieval bling

In her introduction to La Serenissima, Venice: Recipes Lost and Found, Katie Caldesi writes, ‘The more I write about food, the more I find myself writing about history. The two are inseparable and although the…