Month: <span>February 2018</span>

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

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

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

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