Venetian cichéto of the week #1 (recipe)

  Venice is a city that most experience on foot. Even those residents that have boats do an awful lot of walking and most of that on unforgiving flagstones, and bridges that rise and fall five feet in space of a few yards. With all that walking, especially in the summer when temperatures regularly top … Continue reading Venetian cichéto of the week #1 (recipe)

Frittata di maccheroni: fried pasta cake (recipe)

  The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it's already become one of my go-to favourites. As the name suggests―maccheroni in … Continue reading Frittata di maccheroni: fried pasta cake (recipe)

Salsa tartufata: truffle sauce (recipe)

  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)

Hugo Spritz: elderflower and prosecco cocktail (recipe)

  At this time of year the hedgerows around Caprese Michelangelo turn white with what seem to be bunches of tiny snowflakes. Luckily they are not since subzero temperatures in May would not be welcome. They are in fact fiori di sambuco or elderflowers. As well as looking pretty, they have a sweet, delicate fragrance that you'd wish … Continue reading Hugo Spritz: elderflower and prosecco cocktail (recipe)