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 the great-grandfather of Italian cuisine, Pellegrino Artusi, whose nineteenth century cookbook Science in the Kitchen and the Art of Eating Well is one you’ll still find in practically every... Read More

Florence’s Lovely Bits

When I was still newly, madly in love with Florence, only four months into the relationship, I was taken around Venice for an afternoon by a friend of a friend, an American and a Venice-lover. It turned out to be Eric Denker, art historian from the Smithsonian and the National Gallery, who must have been Venetian in a former life, such is his knowledge and passion for the city. We argued over which was the more spectacular city, Florence or Venice.... Read More

Braciuole nella scamerita, an Artusi classic

After a good five weeks away at our “other home” in Tuscany, Melbourne’s autumn is being particularly kind in letting me ease into the idea that winter is on its way. With crisp weather that doesn’t bite you if you don’t do up your coat or you forget your scarf, trees slowly dropping their beautiful yellow leaves like slow motion confetti and even some gorgeous sunny days, the only thing I can really complain about are the shorter... Read More

Spiced walnut linguine, a recipe that tastes of history

It goes without saying that Florence is a city that lives in its past. In every nook and cranny, history – a fantastic, unique history that influenced the way the entire world saw things – seeps out onto the well-trodden stone streets and into the every day. On some occasions all it takes is walking right through the centre of town, passing over literal layers of history in a square like Piazza della Reppublica, the spot where the medieval mercato... Read More

Italian Table Talk: Breakfast in Florence & Crostatine

Breakfast is such a cultural eye-opener, at no other meal time do you get such a view of a place or a person than through their first meal of the day. For some, it’s a strictly savoury affair, often resembling lunch or even dinner, for others it’s always sweet or perhaps all it consists of is a cup of coffee. We’ve decided this month to make breakfast the topic of Italian Table Talk with Giulia whipping up a fresh batch of cornetti... Read More

Back to Florence, a panino in one hand and a wine glass in the other

It’s been a year and a half since we left Florence ‘for good’ and settled into a new and starkly different life in Melbourne. A lot has happened in that time that probably wouldn’t have happened if we’d stayed in Florence, which is a reason why we left – so that things might happen. Marco has worked with three of Australia’s best chefs and their restaurants as a sommelier. I’ve been working as a freelance... Read More

The art of being frugal

There aren’t many of us who couldn’t do with saving a bit of cash, especially around this time of year when, leading up to Christmas, money seems to fall between the gaps in your fingers like water. For us this year, the count down to Christmas is also taking on another meaning as we’re about to become parents. It’s an exciting time but the thought of also not being paid for the next six months or so is daunting, to say the... Read More

Schiacciata all’uva – Florentine grape bread

This is one of those things that you crave for many months of the year but can only find for a fleeting moment. Then you have to wait patiently for the rest of the year before they will appear again in bakery shop windows. You can of course make it at home (that’s what the recipe is for!), but grapes – and the best ones to use for this delicious treat, local Tuscan wine grapes such as canaiolo or American concord grapes, called uva fragola... Read More

Pan di Ramerino – Rosemary & raisin buns

These lovely little buns with a delightfully sticky top, fragrant with fresh rosemary and studded with sweet, zibibbo raisins, have always been a little indulgence of mine. Often written also as pandiramerino (which looks like you’re saying it so fast that you don’t even need to take a breath), pan di Ramerino, means literally “rosemary bread”: pan (pane or bread), di (of), ramerino (rosemary, which is actually rosmarino in Italian... Read More

The Perfect Bistecca Fiorentina

Whenever someone asks me about the quintessential Florentine dish, two things immediately come to mind, which should also be an indication of the carnivorous Tuscan diet. The first is panini al lampredotto – tripe sandwiches, which are not everyone’s cup of tea (but they should be!). The other is the colossal bistecca fiorentina – Florentine steak. Curiously, the Italian word bistecca is actually borrowed from the English “beef steak.”... Read More