This Venetian winter warmer is considered a classic of the cuisine of the Veneto. It consists of a thick bean soup into which pasta is thrown to cook at the last minute.
Have you ever dreamed the Italian dream? Waking up, let's say in Florence, on a Saturday morning; taking a stroll to the local market to buy fresh produce; making fresh pasta with your own hands; having an aperitivo with friends before sitting down to enjoy the fruits of your culinary labours? Last week, I … Continue reading Cooking up a storm in Florence: review
Summer is well and truly cooking in Italy, with temperatures temperatures of 28-38°C roasting the Italian people and anyone else brave enough to enter the Mediterranean kitchen. Now is the time to take advantage of the amazing variety of produce that the hot weather brings as well as to eat lighter, more refreshing meals … Continue reading Quick guide to Italian ingredients: friggitelli and San Daniele
It's black summer truffle season here in the Tuscan Valtiberina and these alternative fruits of the forest are everywhere. Less pungent than in some other areas of Italy they are often served grated over pasta or grilled meat in abundance. There's one restaurant in the village where the set menu looks like its own … Continue reading Salsa tartufata: truffle sauce (recipe)
Simple, tasty, vegetarian, and good for you, this recipe is a traditional one here in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes. What are you waiting for? Walnuts, which grow here in abundance, are used in all sorts of recipes from liqueurs … Continue reading Nuts about pasta!: Sugo di Noci (recipe)