Pesche Ripiene – Stuffed Peaches

Simplicity. It’s such a reassuring concept. Everyone knows that the simple things in life are often the best, and honestly, who doesn’t need to simplify their lives every now and then? No one needs to overcomplicate their lives. And at this time of year, when the holiday rush and madness seems to be over and – well here in the Southern Hemisphere anyway – the long summer days call out for time to be spent enjoying them, you can relish... Read More

Bellini, for a celebration or two

It’s a time for celebration or two, not only for the festive season and for the well-wishing the imminent year 2013, but we’re also celebrating the arrival of our first baby, a little girl, born just before Christmas. And – for those of us in the Southern Hemisphere right now – it’s also early summer and the beginning of stone-fruit season. It seemed only appropriate to celebrate with something like a shimmering, sparkling, blushing... Read More

A Tuscan Christmas

Christmas is a personal event that changes from household to household almost anywhere you go, but an Italian Christmas is always about being with family and keeping up age-old traditions, especially when they have to do with the food. This Christmas more than other is one where we’re thinking about being with our families, near and far, as we’re about to become new parents. Although this Christmas for us is likely going to be an extremely... Read More

Italian Table Talk: Holiday traditions & Cavallucci

I’m not the first one to say this but it must be pointed out that Tuscan cookies are not pretty. In fact, you could say the same for traditional Tuscan desserts in general. Preferring salty to sweet, Tuscans don’t have a huge repertoire when it comes to desserts, but the sweets that exist usually play an important part during holidays, from the biscotti for All Saints Day, to this traditional bread made at Easter. Another thing you’ll... 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

Italian Table Talk: Olives & Hunter’s stew

After living in Tuscany for so many years, November has come to mean many things to me: rainy days, changing colours in the landscape, vino novello (‘new’ wine, that young, grape juice-like wine produced from September’s harvest), white truffles, a cappuccino in the morning to warm up and above all, the olive harvest and that first press of bright green olive oil. There is nothing like this thick, grass-coloured oil, which I have... Read More

The art of being frugal

There aren’t many of us who couldn’t do with saving a bit of cash, especially around this time of year when, leading up to Christmas, money seems to fall between the gaps in your fingers like water. For us this year, the count down to Christmas is also taking on another meaning as we’re about to become parents. It’s an exciting time but the thought of also not being paid for the next six months or so is daunting, to say the... Read More

An autumn risotto from San Gimignano

I was hooked at my first meal at Poggio Alloro. The family-run agriturismo and organic farm sits on a hill looking directly at the town of San Gimignano. It is one of the most stunning views of Tuscany, one of those views that you only dream about or see in postcards and wonder if there are really places that exist that look like that. The Chianina cows graze on the hill side, the vineyards follow the rolling hills surrounding the property and the... Read More

Italian Table Talk: Chestnut biscotti for Ognissanti

Food is such an integral part of culture – it’s something that I’ve been thinking about lately especially after contemplating whether or not food writing was important. In the article, Michael Ruhlman (author and charcuterie/salumi-maker extraordinaire), poses the question with some pretty convincing points and quotes, such as this one by George Orwell, no less, written about 75 years ago: “I think it could plausibly be argued... Read More

Celebrating 100 with Homemade Nutella Sponge Roll

The 100th blog post. A relatively small milestone in the hundreds of other milestones that I hope to one day reach in my life, but one that should be celebrated with something a little bit more special than usual. I had in mind a cake – after all, what is any celebration without a cake? So I consulted Marco, who must be the only person on the planet who doesn’t like sweets. If I’m going to celebrate, I want him to join in too – he... Read More