Letters from Tuscany
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A rustic cake from an Alpine border region
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Use green tomatoes to make a galette, a pesto, and fry them to make a frittata.
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A surprising sweet Swiss chard tart from Lucca, a delicately sweet, spiced cake.
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A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, and cooking right now.
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This has been my birthday cake for decades. It is a classic sponge cake, sliced into three layers, soaked in alchermes, and filled with vanilla pastry …
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These peaches are dangerously good. It’s the ideal after-dinner dessert in summer when you don’t want to burden a perfect meal with a heavy dessert.
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Two podcast episodes about summer effortless cooking and a recipe for a fresh Tuscan panzanella with tomatoes and mozzarella.
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A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, and cooking right now.
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Mozzarella in carrozza is a smart way to upcycle stale bread and old mozzarella.
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Here’s the cake I baked to celebrate my 40th birthday. It has everything I love in a cake: it is bursting with fruit, and it has a rustic texture given…
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A Sicilian dessert with with the shortest ingredient list that you can customise according to season and personal preferences.
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Almost every Italian region that faces the sea has its own version of fish soup. Today I’m sharing a Tuscan fish soup from the Argentario, in Maremma
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