Easter colomba

Surely the best thing about colomba, the Easter equivalent to panettone, is the sugared, toasted almond topping that covers the whole thing and crumbles when you cut it, so you sort of have no choice but just to pick up the crusty sugary bits and eat those on their own. I’d always thought that colomba would make a very good baking project but was somewhat intimated by getting the right shape ... Read More

clementine jellly

What would you do – you’re driving past hundreds of citrus trees. With a better look, they’re mandarins, or, more precisely clementines. On the roadside is a truck selling crates of them for 1 euro a kilo. You stop, right? And buy a crate of 10 kilos. Even though you have to get on a plane the next day. I couldn’t help myself. Marco, who I had already made turn 180 degrees to drive... Read More

radicchio cream with mascarpone and walnuts

Of all the vegetables, radicchio just has to be the prettiest of all, don’t you agree? I have always loved gnarly Florentine tomatoes and purple-tinged artichokes too, but they’re beautiful for their rustic, imperfect nature. Radicchio, on the other hand, looks like each leaf was painted by an artist. Have you seen the ones with watercolour-washed, pale pink leaves, the ones with almost-white leaves... Read More

Masseria Potenti Puglia workshop

One of the highlights of 2017 for me was hosting a food and styling workshop in late October together with two warm and talented women, Saghar Setareh of Labnoon and Alice Adams of Latteria Studio in Rome (for a group of equally wonderful women), in the most stunning location — Masseria Potenti in Puglia’s wine country of Manduria, in the province of Taranto. I remember the excitement... Read More

ostro-ricotta gnocchi MG_8866

I have known, and admired, Julia Busuttil Nishimura, for many years now and always felt connected through our love of Italian food, Tuscany (Julia lived in Florence and in Orbetello, just 10 minutes away from where we lived in Porto Ercole while I was writing Acquacotta) and Japan. So I have been eagerly awaiting her debut cookbook, Ostro: The Pleasure that Comes From Slowing Down and Cooking with... Read More