A rustic cake from an Alpine border region
Use green tomatoes to make a galette, a pesto, and fry them to make a frittata.
A surprising sweet Swiss chard tart from Lucca, a delicately sweet, spiced cake.
A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, and cooking right now.
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 …
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.
Two podcast episodes about summer effortless cooking and a recipe for a fresh Tuscan panzanella with tomatoes and mozzarella.
A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, and cooking right now.
Mozzarella in carrozza is a smart way to upcycle stale bread and old mozzarella.
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…
A Sicilian dessert with with the shortest ingredient list that you can customise according to season and personal preferences.
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