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.
This time of year in Italy can be hot and I mean really hot. In Venice, temperatures and humidity soar making you want to leave the city and run away to the countryside. From a food point of view your body demands fresh, lean flavours to cool it to the core. Luckily, nature comes … Continue reading Zuppa fredda di melone (recipe)
We've been waking up to temperatures of about -4°C at La Madera this week, proving that the Mediterranean climate is an extreme one. So, while we wait for the return of the 38°C days we experienced last summer, it's time for winter comfort food: and here's some from my childhood, pasta e fagioli, or as they say … Continue reading Pasta e fagioli: pasta and bean soup (recipe)
Farro can refer to wheat from three different plants: triticum monococcum, triticum dicoccum, and triticum spelta. These are usually referred to as farro piccolo, farro medio, and farro grande (small, medium, and large) due to the size of their grains. Farro medio, also known in English as 'emmer', is cultivated in central Tuscany and is considered … Continue reading Quick guide to Italian ingredients: Farro
When I started this blog, I decided to call it Chestnuts and Truffles because these are the two major local products here in this corner of Tuscany. In fact the name Marrone di Caprese Michelangelo, (marrone being a cultivated chestnut) is protected in Italy with a DOP status. I could easily have called it Chestnuts … Continue reading Zuppa di marroni al tartufo: Chestnut and truffle soup