When burning hot ash rained down and swirling clouds of toxic gases spewed out of Mount Vesuvius some 2000 years ago, the towns of Pompeii and Herculaneum were covered and forgotten. Early last year I was travelling through southern Italy around Naples with a group of university classmates on a study trip visiting pasta makers, […]
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Flaky, sweet, shiny and irresistible the tradition of eating a ‘Galette des Rois’ in early January brings a delicious end to the Christmas season. It’s January 6th and after a quick stop to see family in Paris, I’m driving through a frosty, chilly France en route back to Italy and my life in Piedmont, northern […]
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High on a hilltop in Tuscany sits the village of Buggiano Castello is home to the most exquisite gardens filled with fragrant citrus trees, lemons, oranges, mandarins, pomellos….
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A vigorous swirl of finely battoned turnip in a generous splash of vinegar, rice is best, and chemistry takes over. The once clear bowl is suddenly vivid purple. Let it rest for a few minutes and then a forkful of this fresh, bright vegetable is irresistible. Taking small bites, you feel energised, fresh and wanting […]
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Excited shouts of ‘Le Beaujolais Nouveau est arrivé’ in dodgy French accents will be ringing out today from bars and restaurants around the world from Lyon in France to Toyko and New York as the annual launch of this miracle of wine marketing hits the streets. Simple, fruity and perhaps tasting of bubblegum and figs […]
Read moreA couple of weeks ago I was kindly invited along with Cook_inc. magazine to a fund raising dinner. Money raised will be used for scholarships young given to young Italians keen to become professional cooks and to train with chef and educator Niko Romito. The dinner took place in Locanda Rocco, a beautiful, boutique restaurant […]
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Chefs have a choice. Run with the new, the unknown and the experimental, or fill their menus with dishes that cemented their early reputation. Yes, the favourites remain on the list – why would you want to disappoint long term fans of the dish seeking out signature dishes – think Riccardo Camanini at Lido 84 […]
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There are subtle forces at a play when a table is laid, food plated and served, and ultimately enjoyed. Long before the table is prepared, chefs and craftsmen and women skilled in ceramics have been creating backdrops for your meal. Before the table is prepared, there are questions to be asked. How deep should the […]
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Want to make the perfect Martini? Well it’s all in the squeeze, apparently. Get a sliver of fresh lemon or orange peel about 4-5cm long and about 1.5cm wide at the middle, pinch the longer edges in you fingers and ‘snap’ over your cocktail, says Richard Ehrlich, martini aficionado, prolific food writer and stalwart of […]
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