christmas
Braided fig and nut pastries for Christmas morning (treccia con fichi e noci)
There is a bar I pop into now and then that always has a pastry in the counter that I almost never say no to — they call it simply a fig and walnut pastry (treccia con fichi e noci) and while it’s different to this (that one has something like a frangipane type base and a deep caramel flavour), it definitely inspired the braided shape of this pastry. The thing is that making pastries at home means you get to eat them while they are fresh... Read More
Chestnut panforte, a gluten free and vegan treat
This is a slightly untraditional variation on the most traditional recipe I know for panforte — a sweet, dense, spicy medieval cake from Siena. The recipe comes from the bible of Tuscan cooking, Paolo Petroni’s Il Grande Libro della Vera Cucina Toscana and every time I make panforte (since I first posted about it back in 2011) I make some kind of variation on his recipe. To be honest, I usually don’t deviate from it much unless... Read More
An Acquacotta-inspired Christmas
Some of my favourite ingredients from the Maremma, in southern Tuscany, are also those flavours that I love at Christmas — I’m talking about chestnuts, dried figs, nuts and chocolate, and game like guinea fowl. They are ingredients that make this season’s table feel special yet not over the top. I’d rather be comforted by a Christmas meal than overwhelmed by one and these dishes, for me, do just that. These recipes are essentially... Read More
A Tuscan Christmas Gathering
Last weekend Giulia and I hosted out first Tuscan Gathering, an excuse to cook and eat and drink for hours and wander the woods or fall asleep in front of the roaring fire, an excuse to get together with friends near and far (and to connect in person, as many ‘friends’ are those that we know only via social media, which happens so often these days). It was an idea inspired by the seasonal gatherings that I’ve seen friends, The... Read More
Cinnamon christmas cookies
Every year when Christmas rolls around I try and make some sort of handmade gift to give out to people. One year I went mad making spiced jams and herb salts. Biscotti and other cookies always go down well. Last year I tried my hand at Sardinian nougat, one of my favourite handmade gifts to date. There’s something about a handmade, home made, edible gift. You can give them to many people, they don’t cost the earth yet they’re made... Read More
Millefoglie – A thousand layers
Usually, things are planned. Books are thumbed through, blogs are scrolled through, the fridge and pantry rummaged through. Menu planned. Ingredients bought. Recipes tested. But, less often, things are unplanned and just happen. Unexpectedly coming together. Something of the sort happened with this dessert, millefoglie – known better by it’s French name, millefeuille, meaning a thousand layers. It may be French but it’s the go-to dessert... 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
