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 Tuscany for nearly 10 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 second cookbook, 'Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast' is on its way (March 2017).
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