Cucina conversations: back to school with amaretti morbidi
Summer has come to an end and so has much of the time we spent together during the days in that season. Instead, Monday to Friday, morning and afternoon, we make our way down tree-lined…
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…
‘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…
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…