If you’ve never cooked with quinces, be prepared for your whole house to be filled with the most delicious, sweet, fragrance, somewhere between soft fruit and citrus with notes of fresh apples.
One of the things that every one of the nonnas I asked said was a must for Christmas was mostarda. This is a kind of conserve of fruit in sweet and spicy syrup.
On 11 November the Venetians celebrate the feast of San Martin. The festival includes traditional ‘trick or treating’ as well as a delicious sweet. Learn how to make it here.
It's no secret that I love aubergines, or eggplants as some of you call them, or ... well for argument's sake let's call them melanzane, the Italian word. So, it's no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a … Continue reading Torta salata di melanzana: aubergine tart (recipe)
Last year, you may remember, I was in Padua searching for its most famous traditional cake whilst waiting for the rain to stop. It was almost impossible to find the pazientina but a long search led me to one of the last patisseries still making it and the only one I could find. Imagine my … Continue reading Patience rewarded!: Amo Venezia (review)