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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Stop the world I need a break…to cook a delish meal!

We live in a fast-paced world: our perception of time has changed and it seems that the present, now, has become the new yesterday – we think we don’t have enough time and our days are a race against the clock. Life is speeding up and we cram the hours to fit in as much

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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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Prelibato!

Is the weather really that bad in England? Winter is grey, drizzly and gloomy. Summer is full of expectations that never really become a reality. It’s rarely warm and events are often rained off. I’m not going to dwell on or complain about the topic of weather but there are some days like today –

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“Il pacco da giu'” The package from down South

As an Italian living abroad for three years now, I am one of those people who are still, in spite of everything, proudly clinging to the tradition, food and way of doing things in my country of origin. It’s not easy to start over in a different country, it requires open-mindedness, a capacity to adapt,

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Saffron: the most expensive spice in the world

Umbria, “the green heart of Italy”, long famed for its mystical and holy places is  becoming renowed equally for its valuable niche produce: spelt, lentils, potatoes, charcuterie, cheeses and last but not least, saffron. Saffron comes from the Crocus sativus flower and the threads are found in the blossom of the flowers. They are harvested,

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Lunch Clubs

Lunch Clubs. I like the word already…a social organization for midday meal. Food! Lunch Clubs at Jordans Village in Buckinghamshire, are held monthly in the Hall of the village; people of all ages from in and around can meet have lunch and a chat together. They enjoy a main course and a pudding choosing to

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Culinary Luddism

Luddism was a movement born in England at the beginning of 19th century. It was a of philosophy that opposed modern technology. The “Luddites” were textile workers and self-employed weavers who protested against the use of machinery in a “fraudulent and deceitful manner” to circumvent standard labour practices. They were fearful that the years they

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