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a story from The Guardian › International
A traditional Italian cake-tart that uses crumble as both a base and a topping, sandwiching a delectably wobbly lemon filling
Apparently, when behavioural scientists conduct salivation experiments usi…
3 months ago
Slow-cooked vegetables and spices combine to create a warm, mellow and aromatic stew
Despite being paid to cook and write about food, working at home surrounded by cook books and exposed to more than …
A thrifty and delicious store-cupboard meal
I have known for months, maybe even a year, that a tin of tuna had fallen down the back of the cupboard. It was only when a tin of sardines followed it, and…
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a story from The Guardian › International
It’s crumble time, and in Rome that also means super-juicy persimmons join the usual suspects in this classic winter pud
Every couple of weeks, I catch the number 8 bus (standing in, yet again, for th…
4 months ago
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a story from The Guardian › International
Livornese cacciucco mingles cultures and seafood for a richly flavoured soup that’s just made for sharing
According to the cultural association Livorno Euro Mediterranea, the name of the city’s sociab…
found
a story from The Guardian › International
A bejewelled and honey-basted fruit cake that makes a lovely Christmas centrepiece and celebrates the life of late writer Gillian Riley
The Oxford Companion to Italian Food by the food historian Gilli…
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