Monthly Archives: March 2011
How many salamis are hanging here? There’s no prize for guessing, because I haven’t a clue. I was too tired to count. Ismaele Turli, the butcher, guessed they contained about 100 kg (220 lb) of pork. I wouldn’t be surprised. … Continue reading
Posted in BUTCHER
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Artisan or traditional style?
Last week I went with Debra Kolkka to the Mostra Internazionale dell’Artigianato at Florence. You can read her views o ...
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Weeds for Lunch
Guest blog by Penny Barry
I had an adventure last weekend. Heather returned to Cambridge leaving me with a sub-contra ...
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Use Your Nose
So what did I learn at the first sommelier course lesson? Apart from the party trick of how to open a bottle of champagn ...
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7 Shades of Orange
Blood oranges have character and flaunt their diversity; every morning as I cut open two of them, I watch with anticipat ...
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Meaning in a Glass of Wine
I’m about to embark on a three-month wine sommelier course at Lucca. It’s not that I want to become a wine expert, b ...
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Another Zuppa
I've written about zuppa alla frantoiana, a typical seasonal soup of Lucca, so many times that you'd think I'd be bored ...
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Snow Patterns
The travellers' image of Tuscany is all sunshine, olive trees, vines and cypress-lined roads, and if you come in spring, ...
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Seasonal Eating 5: Pimpinella
L'insalata non è bella se non c'è la pimpinella!
The salad isn't good (beautiful) if there isn't any pimpinella!
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Weaving a life of happiness
If you come on my Tastes & Textiles tour, you’ll meet Romeo and Nadia, two of my local heroes. Not love-struck tee ...
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Orto in February
It takes some willpower to go down to the vegetable garden on a cold, gloomy February day. But as soon as I'm out the do ...
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Moments of Glory
Three times every winter we organise an Advanced Salumi Course. During the course participants learn the theory of Itali ...
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Fare La Scarpetta
Scarpetta means slipper, but fare la scarpetta doesn't have anything to do with making slippers. It means to wipe your ...
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