Festive flavours
12:12:2011
My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.
Twice-baked brilliance
23:08:2011
A method used originally for preservation and now, as far as I can tell, as an excuse to make dunking a biscuit in a drink acceptable in public!
Inimitable Italy
10:08:2011
I experienced an infectious lust for life and a passion for simple pleasures – for friends, family and tradition. This passion was evident in no small part in the glorious food I was offered in Italy.
A taste of Sicily
09:11:2010For an easy dessert, beat some ricotta cheese and double cream together until smooth, then stir in the finely grated zest of an orange, a little caster sugar to taste and a pinch of ground cinnamon. Serve with biscotti and a glass of sweet Marsala.
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