Cucina conversations: carciofi trifolati

There they were, standing in a bucket with just enough water to keep their stems hydrated. My in-laws had just spent a month enjoying the bounties of nature only spring in Liguria can provide and…

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’)….

Farinata and other food myths

Marco Polo discovered pasta at Kublai Khan’s court in China and brought it back to Europe. Catherine de Medici brought forks, artichokes, peas, asparagus, broccoli, truffles and sorbets to France and changed the way her…

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…