Italian Table Talk: Street food of the Tuscan Coast

Street food is one of the best ways to get to the nitty gritty of not only a city’s cuisine, but even its character, its history and its habits. It’s also a might fine way to eat your way through a city without burning a hole in your wallet and it happens to be the theme of this month’s Italian Table Talk, a discussion amongst four food bloggers of Italian cuisine’s true facets. Discover Venice’s bacari for some cicchetti with... Read More

Elizabeth David’s Chocolate Cake

Where does one start with a woman like Elizabeth David? Well, perhaps we can start with something this perfect flourless chocolate cake. A slight crust on top, moist inside, this barely-an-inch-tall cake is decadent, yet light, and disappears when it hits your mouth like a kiss. This cake must have had such an impact on ordinary British kitchens in 1960 when this recipe came out in Elizabeth David’s French Provincial Cooking. She is truly one of... Read More

Artusi’s November: Pumpkin Pie

I’ve said many times how much I love autumn, particularly for the season’s food. It just feels natural to be a little more indulgent at this time of the year, allowing yourself plenty of comfort food or that extra slice of pie. Pumpkin has to be right up there as one of my favourite autumn vegetables. Just before leaving Italy a few weeks ago, we had pumpkins coming at us from all directions, most notably from my husband’s nonna’s... Read More

Chestnut crepes: Preserving the taste of autumn

Chestnut flour is a great reminder of autumn that easily stretches out my favourite season to last throughout winter. Readily available throughout Tuscany, chestnut flour is produced locally all over the region from Prato to Amiata to be made into pasta, bread and pastries. It is also the essential ingredient in one of my favourite cold weather snacks, Necci. Chestnut flour has a naturally low moisture content, which means in centuries past it was... Read More