La colomba pasquale / the Easter Dove During this past Easter, I discovered yet another regional speciality. The pagnotta (left), made only during this Christian celebration, originated from a little place called Sarsina (province of Forlì/Cesena),…. continue ›
I recently did a tour for a great group of Aussie high school teenagers. When speaking with their lovely (and cool) English teacher who was accompanying them through Europe, she told me an amusing…. continue ›
I am hopelessly in love with the piadina, the large flat round bread (25cm circa in diameter) of the Romagna region, north of Tuscany (the region is Emilia-Romanga). It was love at first sight and I…. continue ›
The Italians are passionate about many things and gelato (literally in English ‘frozen’) is seriously high up on that passion list of theirs. Eaten by all ages, it is a national obsession. That it is…. continue ›
I LOVE PROSECCO! I truly am in love with prosecco and I know that many others share this love! Its charms claim many victims here. I was not overly affectionate towards the bubbly before coming…. continue ›
The gastronomic adventure never ceases here in Italy. I have just spent the weekend in Sardegna and discovered two new types of pasta typical to this lovely wild island: fregola and culurgiones.Culurgiones is a type…. continue ›
The advertising campaign for the Pringle potato chips ‘once you pop you just can’t stop’ perfectly describes my cantucci addiction. I confess to being shamelessly hooked on cantucci. I cannot stop at one, or even…. continue ›
Pandoro being warmed by the fire. What will be on the table in Tuscany on the 25th December, Christmas day? Here is a pretty typical menu for this region: to start with a big plate…. continue ›
The little wine bar section of the Frescobaldi restaurant, entrance from via della Condotta. The other day I dined for the first time at the Frescobaldi restaurant in central Florence, a stone’s throw from the…. continue ›
Baccala or salted codfish One of the many loves that I have developed and nurtured since moving to Italy isbaccalà. I get very excited every time I see it on the menu, especially as it…. continue ›
