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

Farfalle Pistacchi e Pancetta

One month ago I became a mother for the first time. It’s hard to believe that time has flown by so quickly. The days seem to have blended together into one big blur of deliriously sleepless nights and endless hours spent staring at my baby daughter. So many things have changed in a way that I couldn’t have predicted earlier, things that were easily taken for granted – feeding myself, for example, has taken a back seat to making sure... Read More

On nettle pasta & acquiring food skills

Making fresh pasta from scratch is something I’ve only recently acquired. Or to be really honest, it’s something that my husband Marco has acquired. Whenever there is bread making or pasta making involved, he’s my man. There’s just something about him and dough. Maybe it’s those big, slightly rough hands – they may not be delicate enough for, say, cake decorating, but he’s much more a fresh pasta and bread lover... Read More

Zia Nerina’s Ragu alla Bolognese

Bologna is only 100 kilometres from Florence yet it is a food-world away. The home of mortadella, tortellini, lasagne, cappelletti and tagliatelle pasta – served of course with the most famous pasta sauce in the world, ragu alla bolognese – Bologna is in many ways the centre of Italian cuisine. It helps that this food-centric city is in Emilia-Romagna, a region also blessed with other staples of good Italian food including the balsamic vinegar... Read More

Sugo Finto with Handmade Pici

This age-old Tuscan dish has a name that illustrates that wonderful connection between food and language that Italy is so good at. Sugo finto, literally “fake sauce” or, more appropriately, “fake ragu” (as ‘sugo’ is used as often if not more than the borrowed word ‘ragu’ in Tuscany), is so-called because it is a meatless ragu. Born of the poor peasant kitchens when meat, particularly beef or veal, was a rare and special ingredient,... Read More

Braised pork cheek ravioloni

I’ve been a bit obsessed with pork lately, especially since organising a dinner party for my fellow pig-loving friends using a different cut of pork in each course and writing about the results in a series of articles for Food52. My husband Marco and I created a menu featuring a fair bit of offal in hearty, traditional southern Italian and Tuscan recipes (an unusual mix, but oh do they know what to do with pork!). One of the best things about organising... Read More

Calabrian Simplicity: Bucatini alla Reggina

At first I didn’t hear the staccato sound of the double ‘g’ when my Calabrian friend Anna suggested she would make me bucatini alla reggina. To non-Italian speakers, it may not seem like much but it can make all the difference. I heard bucatini alla ‘regina’, which would mean the ‘Queen’s bucatini’. It made sense to me at the time, there are plenty dishes named after the Savoy Queen of Italy, including two old classics, pizza... Read More

Squid Ink Pasta and the Man Behind it All

Here and there I’ve mentioned something about the man who cooks many of the dishes on these pages, but maybe I don’t credit him enough: my husband, Marco. Anyone who knows him is always surprised to hear that when we met he had never cooked a thing before in his life. Now, we argue over who gets to have more bench space in the kitchen. Born in San Miniato, a hilltop town between Pisa and Florence, surrounded by vineyards and forested hills that... Read More

Artusi’s December: Ricotta Tortelli

At some point between Christmas and New Year’s, in a haze of inevitable over-indulgence, I find I begin craving a night in, perhaps mostly spent on a cozy couch, with a steaming mug of herbal tea and my ideal comfort food. Tortelli or their littler versions, tortellini, have to be one of the ultimate comfort foods. They hold a place in the hearts of many Italians, especially at this time of year where this pasta often makes an appearance at the... Read More

Artusi’s October: Chicken gnocchi for the soul

It’s been a long summer in Tuscany this year but finally the temperature is dropping with this perfectly crisp, cool autumn air. Where in the summer heat I wilt, I feel at the same time invigorated and comforted by autumn. I like to lie in bed for a few extra minutes just to enjoy being warm under the fluffy covers. My morning ritual now begins with putting the kettle on for a big, steaming mug of herbal tea to warm up. And I begin craving soup.... Read More