Maritozzi with whipped cream

When it comes to Roman food, there is one place I like to go first — the blog of Rachel Roddy, Rachel Eats. Her book, Five Quarters, is coming out any day now and I’m pretty sure its going to be a firm favourite that doesn’t even make it to the bookshelf, it’ll just sit permanently on the kitchen counter next to my other most well-used cookbooks. We had a little chat about maritozzi, these delightfully sticky, sweet Roman... Read More

Ada Boni’s eggless, butterless chocolate cake

I’m always looking for interesting recipes in old cookbooks, things that are perhaps a bit forgotten and old fashioned or even a bit quirky. Even the classic things that haven’t changed for decades or centuries interest me for the fact that they don’t change. It’s something of a passion of mine and I’ve managed to make it the theme of my new column for Cucina Corriere, the food blog of Italian newspaper, Corriere della... Read More

Millefoglie – A thousand layers

Usually, things are planned. Books are thumbed through, blogs are scrolled through, the fridge and pantry rummaged through. Menu planned. Ingredients bought. Recipes tested. But, less often, things are unplanned and just happen. Unexpectedly coming together. Something of the sort happened with this dessert, millefoglie – known better by it’s French name, millefeuille, meaning a thousand layers. It may be French but it’s the go-to dessert... Read More

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 French macarons, those overly fashionable discs of colourful meringue sandwiching sweet, fudgy ganache filling). ‘Italian macaroons’, much more like a good old fashioned coconut... Read More

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 of year, when the holiday rush and madness seems to be over and – well here in the Southern Hemisphere anyway – the long summer days call out for time to be spent enjoying them, you can relish... Read More

The language of food

The Italian language is fascinating and beautiful, but even more so for a food lover. Dialects and slang all add to the mix, making it even richer than what the basics cover. The brilliant Italian-American linguist Mario Pei knew a thing or two about this. The Roman-born, American-bred Columbia University Language Professor wrote over 50 books on the subject of language. I experienced nothing short of an epiphany when I was reading something... Read More