A lesson in Bruschetta

One of the world’s simplest of pleasures – fresh bread and tomato – is also one of the most mispronounced. La Bruschetta is a much loved menu item in places far and away from Italy’s peninsula but it suffers from being misspelled and mispronounced to the point where the mispronounced version is becoming the accepted norm. Even well-known chefs on well-known television shows who ought to know better are using the wrong words and there should... Read More

Granita al melone e peperoncino

Tuscany in July is one sweltering place to be. Long days, the hot sun scorching the pietra forte stones of Florence or the crackling, dry fields of the countryside and constant temperatures in the high 30s. The conditions call for either staying high in the hills or spending your time very close to the sea, if not right on the water’s edge, where you’re more likely to get relief by a breeze and cooling evening air. My other favourite remedies... Read More

Italian Table Talk: Street food of the Tuscan Coast

Street food is one of the best ways to get to the nitty gritty of not only a city’s cuisine, but even its character, its history and its habits. It’s also a might fine way to eat your way through a city without burning a hole in your wallet and it happens to be the theme of this month’s Italian Table Talk, a discussion amongst four food bloggers of Italian cuisine’s true facets. Discover Venice’s bacari for some cicchetti with... Read More

San Vincenzo: The kitchen or the fishing boat

“So, would you like to be in the kitchen or on the boat?” Sometimes an amazing opportunity pops up, offered to you unexpectedly, like a chef offering to talk to you about local fish and its preparation on his boat rather than in the kitchen. The person asking is Fulvietto Pierangelini, chef and owner of Il Bucaniere restaurant in San Vincenzo, a beach resort and port town on Tuscany’s Etruscan Coast, a place I hold very close to my heart. At... Read More

Artusi’s Nocino – a spicy walnut liqueur

Saint days are not only times for rituals, celebrations and traditions but they are also handy seasonal reminders, like a bookmark in the calendar. San Giovanni or St John the Baptist day, June 24, is a perfect example. Being near the summer solstice, it’s a day that signifies midsummer and celebrates the bountiful summer season. St John the Baptist is Florence’s patron saint so on June 24 the Florentines are gearing up for a day off with... Read More

Crostone di salsiccia & stracchino

Melbourne’s winter is certainly making itself felt with what feels like a constant, grey drizzle. Thankfully the sun has come out today to warm our shoulders a little and put a smile back on people’s faces, but the chill in the air remains. To be honest, the cold, wet days remind me of early winter in Florence and although I’ve been complaining about it, there is something comforting in the nostalgia that the weather brings. One of our favourite... 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

Italian Table Talk: The Longevity of Tuscan bread

If there were one defining ingredient in a Tuscan kitchen, one absolutely essential part of every single meal, it would have to be bread; not just any bread, but pane toscano, Tuscan bread. It’s a large, rustic, usually oval-shaped loaf baked in a woodfired oven with a hard and crunchy outer shell and an inside of bland (yes, bland), springy white bread. It has the physical characteristic of only staying soft for one day, but once stale it lasts... Read More

Food Revolution Day: Crespelle Verdi di Pesce

Having grown up and lived in four different continents with friends in different parts of the world, I’m getting used to simply keeping in touch from a distance. But I often dream of being able to just have dinner with them all, say, on a whim, and easily have everyone show up in the one place at the one time, ready to share stories and dishes. So we’re making it happen. It just happens to be that the place is online and the time is Food... Read More

Gelato in Florence & Fior di Latte al Rosmarino

There are many rituals closely associated with Italian eating habits – the morning espresso or pre-dinner aperitivo, for instance, the post-dinner digestivo or post-dinner, post-coffee ammazzacaffè, ‘coffee killer’. But one of my favourites is the post-meal passeggiata, gelato in hand. It’s a ritual that’s hard to keep up living outside of Italy, unfortunately. For one, there’s not enough strolling that goes on these days on a regular... Read More