One day, when I’m living in a whimsically decrepit villa in southern Italy, backing on to woodlands and looking down towards the ocean, I’ll grab my whittled walking stick …
Italian
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This is restaurant Pierluigi’s twist on the classic Spaghetti Ajo e Ojo. Plump pink scampi are tossed with lemon zest and mint leaves to create a joy to look …
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Broccoli and potato is a reminder for me of how powerful smells can be in holding and evoking memories. It’s one of those beloved smells of my childhood, like …
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Aldo and I once went into a fine foods providore sort of deli looking for ’nduja. He was about two and a half. As always, I let the little …
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Huge spider crabs are eaten as crab salad or tossed with pasta and often served in their shells. These crabs can also be found off UK shores but we …
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My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on …
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This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite …
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Ada Catto was head chef at the restaurant known locally as Alla Vedova, ‘The Widow’s Place’, for 30 years. Married to a Venetian gondolier there is nothing she doesn’t …
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A proper Bistecca Fiorentina is taken from the Chianina draught cattle native to Tuscany. It’s a Porterhouse cut, so effectively a T-bone taken from the thick end. This means …
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Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that …