Blog
An idea for a wedding cake
I have a confession to make. I rarely cook the recipes out of food magazines, even though I’ve been collecting and reading them (devouring is probably a good word here too) since I was about sixteen. I have always just like looking at the pretty pictures and getting inspiration to make my own things. This [...]
Juls’ Pappa al Pomodoro
It’s hard to imagine the days before I met Giulia (you may know her better as Juls from Juls’ Kitchen) and we weren’t yet friends, messaging each other constantly and plotting our next meal together. Between Florence and her countryside home in the S
Sarde in Saor
By far one of my favourite Venetian cicchetti is sarde in saor – fried fresh sardine fillets marinated in softly cooked white onions, usually with vinegar, raisins and pine nuts, all preferably prepared the day before serving. Found in the bacari n
Italian Table Talk: Carnival & Berlingozzo cake
For a celebration known as Fat Tuesday, you might think that the traditional recipes would be a chance for gluttons to gleefully stuff their faces with, well, fatty things. Mid-week, no less. Well it’s sort of true. Martedì Grasso (also known as Mar
Artusi’s Almond Milk Gelato
After last week’s Amaretti Ice Cream Sandwiches, I’ve still got this thing for almonds. And ice cream. Or more precisely, gelato. In this case, it’s almond milk gelato, scented with a splash of orange blossom water – a 120 year old recipe from my f
Amaretti Ice Cream Sandwiches
The very first recipe I ever made out of Ada Boni’s classic recipe book, The Talisman, was probably also one of the easiest: amaretti biscuits, or what my 1950 English translation of The Talisman calls ‘Italian macaroons’ (not to be mistaken for Fren
Farfalle Pistacchi e Pancetta
One month ago I became a mother for the first time. It’s hard to believe that time has flown by so quickly. The days seem to have blended together into one big blur of deliriously sleepless nights and endless hours spent staring at my baby daughter.
Artusi’s Semolina Cake
There are times when something sweet, comforting, even old fashioned, is exactly what the doctor ordered. For me, it could be a sponge cake with fresh whipped cream and strawberries, an apple and rhubarb crumble or a short, crumbly crostata with home
Italian Table Talk: Lardo di Colonnata
If you’ve ever sat down to an antipasto of Tuscan salumi (the Italian word for cured meats in general; not to be confused please with salami!), you’ll know that Tuscans are serious about their cured meats. It’s the topic of this month’s Italian Table
Pesche Ripiene – Stuffed Peaches
Simplicity. It’s such a reassuring concept. Everyone knows that the simple things in life are often the best, and honestly, who doesn’t need to simplify their lives every now and then? No one needs to overcomplicate their lives. And at this time o
