Strawberry tree jam (Marmellata di corbezzoli)

I didn’t notice it at first, the skinny tree with dark leaves in our shared garden at our new home in Settignano, in the hills above Florence. I was too taken by the green vines hanging like a curtain over our entrance, keeping the house cool in the humid Florentine summer. But now that it’s autumn and the the leaves still left on the vines have turned a shade of rose champagne, that skinny green tree is sporting bright vermillion fruit,... Read More

Preserving Italy and Tropea onion jam

I’ve had this cookbook sitting beside my bed for weeks, trying to decide what to cook. I’d pick it up, let a page fall open — almost like letting fate choose the recipe — and get distracted reading. It continued this way for a while. It’s my favourite way to read a cookbook. But the problem for me is that I’m indecisive. Should I make the boozy cherries? That’s how long ago it was when I first started reading... Read More

White peach and basil jam

I’m really trying to stop lamenting about the heat — the relentless, humid, Tuscan heat — but it’s hard when it engulfs you 24 hours a day and there’s barely any relief from it aside from taking cold showers throughout the day. But I know I’ll want it all back as soon as winter comes and I’m chilled to the bone with that damp Florentine cold that is so hard to shake off and I’m yearning for long days... Read More

Ansonica grape jam

I first found crates full of these white grapes with a scribbled sign stating “local grapes, 1 euro a kilo” at the fruit and vegetable shop down the road. Cheap grapes are a sign that we are already well into the vendemmia (grape harvest) season. Being married to a sommelier I probably should have known right away what kind of grapes they were, after all, this part of Tuscany is the only place that grows these. But it took me another... Read More

Caramelised figs

I’ve mentioned it before; I can’t say no to free produce. Especially when it comes from Marco’s cousin, Lorella, and her husband, Antonio, who have a vegetable garden large enough that it basically makes them self-sustainable. They have ducks and geese, walnut trees and vines for making their own wine. And, right next to the cubby house that my daughter thinks is paradise, is a wonderfully prolific fig tree. She had thought about... Read More

Cherry Jam and three months in Tuscany

Where is home? It’s always been a complicated question for me. I never spent very long in one country when I was growing up, living back and forth between Australia and China then going off to study in the US. In fact, the longest I have ever spent living in one place, one country, at one time is Florence. Seven years. Although for the last couple of years I’ve been living in my home country, I still feel most at home still in Florence.... Read More

100 year old apricot jam

This is a 123 year old recipe for apricot jam. It comes from my battered and worn pocket sized edition of Pellegrino Artusi‘s Science in the Kitchen and the Art of Eating Well. I only bought it a few years ago, it’s just battered because I use it all the time. I carry it around in my bag and read it’s old fashioned Italian like a novel. It’s often held open on one page with one hand while the other whisks or stirs. I don’t... Read More

Marmellata di limoni

As much as I am an advocate of simplicity in the kitchen – simple procedures, simple flavours, a handful of good ingredients and a quick, delicious result – there is also something about a process that I have always enjoyed. I find having a patience-requesting, detailed process in front of you actually quite meditative and relaxing, and when there are those rainy days when you don’t want to leave the house and have no where you need to rush... Read More

Italian Table Talk: Sweet Tomato Jam

The tradition of preserving food, whether fruit, vegetables, meat or cheese is so fundamental to the cuisine of each Italian region and is one that still lies very close to the hearts of many, who cannot do without their mother’s plum jam, their nonna’s preserved mushrooms in oil or their neighbour’s own prosciutto. Preserves, the topic of this month’s Italian Table Talk, where four food bloggers discuss an aspect or tradition of Italian cuisine,... Read More

Nonna Genia’s Torta di Pasta Frolla

With the autumn weather in Melbourne getting cooler and a little drizzly, I’ve been craving something sweet lately. Something innocent to nibble together with a cup of tea or a little espresso. I found the perfect thing while thumbing through one of the most treasured cookbooks I have on my bookshelf, Nonna Genia. The classic cookbook of the rolling hills of the Langhe area of Piemonte is full of the centuries old recipes collected by Luciano De... Read More