We’re on holidays | Where we are and what we’ve been doing | Summer cooking and summer recipes
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When I arrive in Piazza Duomo that view takes my breath away. What was your reaction to seeing the Duomo?
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Vegetables in restaurants and vegetables at home | Italian vegetables: overcooked or long cooked? | What it takes to develop a recipe | Zucchini sauce…
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Yes, basically this is like zucchini meet basil pesto meet cacio e pepe.
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For the first 12 years of my life, I lived in a small village in the hills just a 25-minute drive from the centre of Florence: Bivigliano.
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The life and pantry of a cook and professional organiser in Milan | A recipe for the Ligurian farinata | Myriam's preserved lemons
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Postcards is a return to the essentials, to the slowness of a traditional media, of being surprised again when you receive an unexpected message.
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An exclusive gift for you, an Apulian itinerary for curious families written by Giorgia Matrone, a talented Travel Curator
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Livia and the baby artichokes | What I've been listening to | What I've been cooking (and burning)
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Fresh and zesty, this is a spring pasta dish that I prepared often during the asparagus season.
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Conviviality and what I’ve been missing in the past two years without cooking classes | Tuscan fried chicken | Biancomangiare, a Sicilian strawberry…
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A Sicilian pudding, its short ingredient list gives away its uncomplicated nature
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