So much of why we love food – eating it, making it, talking about it – is because it is emotionally attached to a memory, perhaps a fond ritual, perhaps a specific occasion. So easily triggered by the smell, feel or look of something, the nostalgia is instantaneous and even stronger when it is something to do with our childhood. This is what happens when you talk about merenda, the typical mid-afternoon snack that most Italians tend to associate... Read More
About this blog
Living in Tuscany for over 8 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 first cookbook, Florentine: The True Cuisine of Florence, has just been published.
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