Blog

Biscotti di Meliga – another polenta cookie

Not too long ago I posted a recipe for polenta and elderflower cookies, a lovely little gem found in my go-to cookbook for inspiration, Artusi‘s Science in the Kitchen and the Art of Eating Well from 1891. It will please those that need gluten-free recipes as it’s made entirely with polenta (or cornmeal as some [...]

biscotti di meliga - polenta cookies

A column for Food52: Regional Italian Food

It’s been busy over here lately, with lots of researching and recipe testing going on in between nap times and the demands of a nearly eight month old (none of which I am able to do without the help of Marco, my husband and number one pasta maker), b

pici hand rolled pasta

Pasta e ceci

It was my first time being recognised out on the street by a reader of my blog, a moment that made me feel a little bit the celebrity for the rest of the day. There I was on a drizzly winter’s day at my local farmers’ market, having a morning snack o

pasta e ceci feature

Italian Table Talk: The aperitivo

It’s early evening, you’ve finished work and are ready to wind down. Perhaps you’re also a tiny bit hungry, or, at least, are at that point where you start imagining what you’ll be eating for dinner. You’re on your way home and perhaps it’s a place o

Aperitivo - Venice Caffe

Marmellata di limoni

As much as I am an advocate of simplicity in the kitchen – simple procedures, simple flavours, a handful of good ingredients and a quick, delicious result – there is also something about a process that I have always enjoyed. I find having a patie

marmellata di limone

Frittata di spaghetti

There’s a lot to be said about leftovers – thrifty, comforting, time-saving and, in many cases, even more delicious than in their original state, as is the case with stews, ragus, and anything where flavours left mingling for days only improves the d

frittata di spaghetti feature 2

Slow-braised stuffed squid & The Jewelled Kitchen

They say that whatever country the Arabs passed through, they left a part of themselves in its kitchens. Although this references trade routes and voyages of over a thousand years ago, I like to think that this is still true in a more modern sense, l

blog slow braised squid lunch feature

Cooking with lemon leaves

We moved house a few months ago – our first time living in a house, rather than a shoebox sized apartment, as was always the case in Florence. It’s a lovely old double brick house with stained glass on all the doors, wrought iron fireplaces and har

lemon leaf feature1

The Art of Eating Well – A Tuscan Getaway this Fall

I’m very pleased to announce a new and exciting collaboration coming up in October this year – an incredible, six-day gastronomic getaway in Tuscany and the opportunity to be immersed in age-old traditions of Tuscan cuisine following the lead of th

villa campestri olives

Polenta and Elderflower Cookies

Every now and then along comes a recipe that you may have glanced at, skimmed through, perhaps even mentally bookmarked, but between one thing and another maybe you’ve never found the time, the inspiration or the energy to actually make it. Maybe you

polenta cookies with elderflower feature