My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on …
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Beef green curry is incredibly delicious and, personally, I prefer it to the more popular chicken green curry. The most important thing is to use the right cut of …
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This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite …
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Ada Catto was head chef at the restaurant known locally as Alla Vedova, ‘The Widow’s Place’, for 30 years. Married to a Venetian gondolier there is nothing she doesn’t …
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A Bloody Mary is never a bad idea. In fact, I enjoy them so much I’ve started exploring how else I can use their key ingredients to create flavour. …
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A proper Bistecca Fiorentina is taken from the Chianina draught cattle native to Tuscany. It’s a Porterhouse cut, so effectively a T-bone taken from the thick end. This means …
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This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it …
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Mont d’Or is a seasonal cheese from the Jura Mountains. It’s produced only in the colder months between August and March. The cows graze on the rich pastures of …
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Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that …
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Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic …