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.
Christmas crostini
02:12:2011
Once cooled, the bases are spread with a rich and indulgent blue cheese cream, before being topped with caramelised pear slices – soft and hot inside, with a sweet crunchy caramel on their exterior.
Buon Natale!
02:12:2011
There can be few other places on this planet that ‘do’ family meals quite like the Italians.
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!
Perfect pomodori!
10:08:2011
I would find it hard to describe Italian food without mentioning tomatoes. To my mind they are as linked to the cuisine as pasta and olive oil. But Italy isn’t the only country to produce perfect pomodori!
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.
