Ligurian panissa salad
I’ve gradually transitioned to working from home over the past couple of years. This means minimal commuting and to my great relief, far less office politics to put up with. There’s no more need to…
Chocolate and hazelnut truffles: an edible Christmas gift idea
Sometimes your skills and your passions come together and sometimes in the most unexpected ways. In September 2017, I began offering cooking lessons (such as my Market-to-Table and Pasta-Making experiences with Bonappetour) to visitors to…
Cucina Conversations: Another Taste of Corsica
Corsica. It’s officially been a part of Italy’s northwestern neighbour France since 1769. Yet, two months after my family’s second visit (see this link here for more about our first visit) to the Île de Beauté,…
Nocino: an Italian midsummer walnut liqueur
Patron saints. Every Italian town has one and a local public holiday for celebrating their heavenly protector to boot. Turin, my adopted city of over ten years, is no exception. Here, San Giovanni Battista or…
Cucina conversations: salame del papa
I must admit, I had a difficult time choosing which Italian Easter dish I wanted to write about for this edition of Cucina Conversations. Initially, I thought about preparing one of the ricotta-based specialties typical…
False friends, the trouble with translating and two cicoria recipes
Beware of false friends. And no, I don’t mean the kind that are nice to your face but are mean behind your back. Though, you should probably watch out for those too. What I mean…
An ode to bitterness and radicchio
She’s sitting on her high chair, eager to join the grown-ups around her for dinner. It’s been a few weeks since I started introducing solids to her diet. I’ve opted to take a less consumerist,…
Learning to love pumpkins, what to make with them and another giveaway!
Growing up, Sunday dinner was almost always held at Nonna Sarina and Nonno Eugenio’s. And Sunday dinner almost always consisted of a roast veal or lamb, with some crisp potatoes and pumpkin to accompany the…
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…