Hooked on anchovies!

Hooked on anchovies! Anchovies! I could eat them without stopping! I just love their pungent and unique taste and aroma. They were once considered a peasant dish, due to their low commercial value, and were mainly used as an essential element in the culinary traditions of some areas of Italy. Yet they possess some highly

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Go Italian!

The secret of Italian cuisine is simplicity. Italian cuisine is one of the most well-known and offered in restaurants all over the world. Chefs rely on sources of good ingredients more than anything else. Often, when abroad is not easy to source the right product or ingredient for a dish, but the absence of complexity

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Truffles in Umbria

It is well known that a truffle is the fruiting body of an underground fungus. I have to say I love them and every time I end up in the area I go crazy for them. The prized Italian black truffle (Tuber melanosporum) found from December to February can command eye-watering prices. From year to

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Going wild at the table

One particular food concept that has been gathering ground and becoming increasingly fashionable in recent years is the (re)discovery of wild food for human consumption; ‘bringing the woods to the table’. The renewed trend for ‘foraging’, or gathering wild food for free – and the associated arts of preserving and cooking wild food- are really

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A few tips on how to cook perfect pasta

Cooking perfect pasta it is something that sounds undemanding to do, but isn’t! You could say it’s basically just boiling water, but to get it right you must pay attention to certain details. The first rule is to use plenty of water and a large pot: the “guideline”is one litre of water for every 100

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Limoncello… che passione!

It doesn’t really need any introduction. It’s the famous Italian king of the after-dinner tipple, second only to Campari in Italy! Limoncello was created in the early 20th century on the island of Capri by a lady with a beautiful lemon garden. She had the brilliant idea of capturing the aroma of her lemons in a bottle, before

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Romanesco Broccoli, eat your veg doing maths!

It’s delicious! And you could say… it’s mathematical! Romanesco is an ancestor of broccoli and cauliflower. The edible flower bud is indigenous to Italy. It is part of the cruciferous family and to me it is the most charming and beautiful vegetable I’ve ever seen. This “green star” of our kitchen is so fascinating, not

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Good ingredients or good technique?

Cooks cook to nourish people. You have to have an emotional connection with food. Excellent ingredients and good technique are both essential in food preparation. But, to me, if you have bad ingredients you can use a different technique to compensate. You adapt the technique to fit the ingredients. Technique, in my opinion, is more

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Peeling and blanching almonds at home

Almond is a widely cultivated tree in the Mediterranean. The fruit, though called nut is technically the seed of the true fruit of the tree. Almonds are rich in fibre and iron. They have a light-brown, bitter skin, which is edible, but I would suggest best removed whatever your purpose with the almond. Peeling almonds

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