I’ve recently discovered Calabrian cooking. It’s just the tip of the iceberg, but it’s a glorious one, revealing very quickly that although it’s essential and simple, there is nothing simplistic about its flavours, the ancient traditions or the heart and soul that goes into it. Brought together by a mutual love of food and a series of coincidences, my Calabrian friend Anna, whose bucatini alla reggina had me at hello, has done it again with... Read More
About this blog
Living in Florence, Tuscany for 7 years 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 traditional regional recipes. Many are historical, many are Tuscan.
Search articles by tags
antipasto artusi autumn baking basics bread cake cheese city guide cookbooks cucina povera dessert drinks eggs elizabeth david farm florence food history fruit gelato gluten-free holidays Italian Table Talk italy jam mains meat nostalgia nuts pasta pork puglia recipes restaurants seafood soup spring summer traditional travel tuscany vegetables vegetarian venice winter