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vegan

Insalata Gigliese, a summery salad from a Tuscan island

I’m counting down the days until we get back to our favourite annual Tuscan holiday spot, Giglio island, and in the meantime I’m feeling a little bit nostalgic about the cookbook where this recipe for Insalata Gigliese (a deliciously refreshing salad of tomatoes and celery) comes from, Acquacotta. I recently found out that it is getting harder to find copies of Acquacotta because it sadly isn’t going back into another reprint, which is such a shame because to be perfectly honest it is my favourite.
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A spring recipe + a workshop at Anna Tasca Lanza Cooking School in Sicily

{UPDATE: We have moved the date of this workshop forward to 30 August- 4 September 2021!} If you love cooking and all of Italy’s regional food traditions then probably you have already heard of Anna Tasca Lanza cooking school in Sicily. It is run by Fabrizia Lanza, whose mother Anna founded the school in the 1980s. Every year Fabrizia hosts a number of students from all over the world at Case Vecchie, Fabrizia’s beautiful nineteenth century property in central Sicily with organic vegetable gardens, fruit and olive orchards, wheat fields and 500 hectares of vineyard (the Tasca d’Almerita winery).
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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.
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Spaghetti with monk’s beard

The sudden burst of spring produce in the market after a long, monotonous winter of cavolo nero and bright oranges is one of the things that constantly reminds me why I love living and eating in Italy. A wander through the market like any other becomes, in spring time, a new experience. I feel like a fresh arrival, like it’s my first time walking through my local market.
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Raw tomato sauce for hot summer days

Quite possibly the best way to enjoy really good, ripe summer tomatoes – as well as making the most of spending as little time in front of a hot stove as possible – is raw tomato sauce for coating pasta. It’s something Marco makes for lunch on a warm day when he’s craving pasta al pomodoro (his ideal comfort food), but either doesn’t have the patience to cook the sauce or the desire to turn on the stove (except to boil the pasta).
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Zucchini and zucchini flower soup

I would describe the past month (or two or three or five) as one huge juggling act. I’ve been traveling a lot, or working from home, writing, while trying to tend to a three year old’s needs (who, as you can see, if always at my heels), often barely having time to stop and rest, let alone cook (you know what this is like, anyone who freelances and doesn’t set “office hours” for their work).
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Chestnut crepes for breakfast

Although sleep is high on my list of priorities, I find it’s amazing what you can get done when you wake up before the sun does and everyone else (demanding toddler included) is still fast asleep. So I was secretly thrilled when the warm and talented (and one of my most admired photographers) Luisa Brimble suggested that we meet for a breakfast shoot and chat at sunrise the day before I flew out of Sydney to move back to Italy.
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Late summer eggplants – Melanzane Sott’olio

It’s nearly April, when autumn in Melbourne should well and truly be taking over the season but summer is dragging on and after a long, slow heatwave that felt like a giant hair dryer pointed at the city, a bit of autumn weather would be highly appreciated. I’m beginning to crave a refreshing, crisp morning, for example, when you need a nice hot cup of tea or coffee to warm you up and perhaps a floaty scarf to layer over the summer clothes you’re tired of wearing but have yet to put away.
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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.
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Springtime foraging & wild garlic frittelle

There is something enormously satisfying about foraging for food, something that makes you feel that even in the city, you can skip the supermarket and go out and search for your own food in the parks around your suburb. More than just being frugal (although that in itself has its own merits), Nigel Slater put it perfectly when he said, “the pleasure is more the idea of exploiting something that is otherwise considered of little use.” For a novice forager (like myself), edible weeds are one of the easiest things to search out, from the cracks in the pavement to the corners of your garden and probably all around your local park.
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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.
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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, this dish is sometimes also known as sugo scappato, implying that something had ‘escaped’ before it made it to your plate.
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