When it comes to choosing a recipe, length does matter. Short, simple recipes always appeal to me. Carefully chosen ingredients that you can count on one hand. A gentle tousle, a sprinkle of this or some other straightforward preparations and it’s done. The good ones are balanced, even elegant, and seemingly more elaborate than they are. These are worth having up your sleeve. The second thing that matters to me when choosing a recipe is authenticity... Read More
Living in Tuscany for nearly 10 years has taught me a few things about Italian cuisine. One, that it doesn't really exist; rather, there are twenty regional cuisines. Two, that traditions rule. Here, I share the anecdotes, techniques and history behind some favourite regional recipes. My second cookbook, 'Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast' is out now (Hardie Grant Books).
Search articles by theme
antipasto artusi autumn baking basics bread cake cheese city guide cookbooks cucina povera dessert drinks elizabeth david farm florence food history fruit gluten-free holidays Italian Table Talk italy jam mains meat nostalgia nuts pasta pork puglia recipes restaurants seafood sicily soup spring summer traditional travel tuscany vegan vegetables vegetarian venice winter