Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the…
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Farmer Emmanuela breeds pedigree cows, produces a dried pasta range using heritage durum wheat, and runs an agriturismo called Masseria Acque di Palermo. ‘You must film my mother’s timballo!’…
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The first time that I traveled to Florence, I ordered a soup at a restaurant near the Piazza del Duomo that was possibly the best soup I’ve ever had…
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I’m captivated by winter chicories; Tardivo and Treviso—with their tangled, tightly bundled, elongated leaves—are varieties that look like sea creatures. Castelfranco radicchio, with its delicate pink-flecked leaves, looks painterly,…
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Love Italian desserts? Try making these limoncello babas at home. An Italian dessert soaked with limoncello syrup. If you know and love The Silver Spoon cookbook, you’ll love The…
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One of our favorite summer dishes from Puglia is this grilled zucchini and feta salad from Masseria Calderisi. The food at the masseria was fantastic, and this fresh zucchini…
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This refreshing vegetarian pasta from Puglia is a classic pasta, perfect for a hot summer day or lunch by the pool. The chefs at Masseria Torre Maizza shared their…
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I was on the jury of a couscous competition in San Vito lo Capo, near Trapani in Sicily. There was always an annual local festa del couscous, then it…
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This is a great way to find yourself with a plateful of succulent, crisp-skinned, self-hot-saucing chicken. There’s very little to it, though you do need a source of proper…
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How could a sauce with just three ingredients (or is it four? or five?) inspire so much debate? Despite it being right there in the name, the origin of…
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Italian food is so special in London. Many Londoners spend holidays in the warmth of the Mediterranean, and hundreds of thousands of Italians have made London their home. The…
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This quick and simple shaved artichoke and burrata salad from Badrutt’s Place in St. Moritz. It’s a crisp and fresh salad that you should make whenever fresh artichokes are…