Tripe: the not so favourite ingredient

Tripe. The very word itself usually causes a scrunched-up face on the person whose ears have been subjected to the offensive word. What exactly is it about the suggestion of tripe,  or any sort of offal for that matter, that causes such displeasure? Is it because it’s identified more closely to its origins than, say, processed ham or a hamburger? Surely that’s a good thing – knowing where your food comes from and what exactly is in it. Ok,... Read More

The Artist’s Table

The Artist’s Table When you live in a city where the stones of nearly every building have witnessed the hand prints or the footsteps of famous artists and architects, you can either get used to it quickly and forget about it or continue to marvel at the history of the place with every step that you take when you pass through the city. I’m of the latter party; it was one of the things that first struck me on my very first visit to Florence as a... Read More

Artusi’s May: Tuscan Chicken Liver Pate

Artusi’s May: Tuscan chicken liver pate If there was one defining Tuscan recipe for me it might just be the recipe for chicken liver pate served on crostini, generally known in Italian as Crostini di Fegatini, Crostini Neri or Crostini Toscani. This favourite Tuscan antipasto is rustic, tasty, cheap and sensible (why throw away a perfectly good part of the chicken?) and it features on the menu of literally every trattoria in Tuscany, not to mention... Read More

A Taste of Florence

Any food lover is likely going to love to eat their way through Florence, but many of city’s most traditional dishes are probably not what you think they are. The Florentines, like most Italians, have a very important relationship with their cuisine. They have very strict rules about what can be eaten when, with what accompaniments and in what particular order. You can even tell what month of the year it is by looking at a Florentine menu. It is... Read More