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GUIDE TO ITALIAN LIVING

Clear, sweet, fresh waters

Clear, sweet, fresh waters

There’s always someone who has discovered some long-forgotten cheese recipe; someone else who has ground a type of grain that no one has grown f...

Pigeon in the Pot

Pigeon in the Pot

Without a doubt, pigeon is one of those animals that provokes the fiercest culinary debate. Some love it, some hate it; some do it rare, some well don...

The End of Emilia

The End of Emilia

It goes back a thousand years, Finale Emilia, and it has been a bordertown for every one of them. Today it divides the province of Modena from the pro...

The Great Watermelon

The Great Watermelon

For Linus Van Pelt, the most hotly awaited moment of the year is “the advent of the Great Watermelon”. This is a subtle modification: in t...

Che pizza!

Che pizza!

The pizza is Italian-ness in a nutshell. It is simplicity, conviviality, cheerfulness, and the pleasure of spending time together. It is one of the fo...

Fritto misto

Fritto misto

One of the funny things about Italian gastronomy is that it comes with a set of truisms, a number of firm beliefs that certain foodstuffs, and certain...

The caprini of Capraia

The caprini of Capraia

The life of a cook is a strange one (and in fact we’re all a bit crazy, but we’ll leave that for another time). Sometimes we feel like we ...

Easter in the kitchen

Easter in the kitchen

Let’s start with a truism. The good thing about Christmas is that it brings the family together, and maybe gifts us a bit of snow and some gorge...

Lenten Diet

Lenten Diet

In Italy, the idea of Easter is inextricably bound up with Catholic doctrine and the liturgy, behind which lie two thousand years of pagan r...

Prosciutto San Daniele

Prosciutto San Daniele

Those who would enter the town must pass through the Porta Gemona (the Portonat, in the local dialect). It was designed by none other than the great s...

Tortèl Dols di Colorno

Tortèl Dols di Colorno

Studying the history of tortelli is a fascinating occupation, because it forks out into countless cultural avenues and nuggets of folk wisdom. Th...

Lampredotto

Lampredotto

“Alright, mate? How do you want it?”“Good and wet!” Standard conversation to be had with one of Florence’s many lam...

The King Trumpet Mushroom

The King Trumpet Mushroom

The King Trumpet Mushroom is a mushroom in a rage. A rage like Rockerduck’s enmity for his sworn enemy Scrooge McDuck, both rivals in ...

September impression

September impression

More than any other, September is the month of transition. Technically speaking, two thirds of it is still summer, but our thoughts have taken a turn ...

Don’t be a boar!

Don’t be a boar!

Can the wild boar be considered one of the cornerstones of Tuscan cuisine?[Stefano P. Frassineti, 2021] To misquote the great Tuscan comic Carlo...

Prosciutto toscano

Prosciutto toscano

Tuscan prosciutto, unsalted bread and a nice glass of Chianti. It seems like the quintessential Tuscan snack, or aperitivo, if we’re going to be...

Pici. But you can call them Pinci

Pici. But you can call them Pinci

Pici, pinci, appicciare...what are you talking about? That would have been the response of any number of Florentines, had they been asked if they kne...

Elaion, treasure from afar

Elaion, treasure from afar

Dozens of questions can be asked about extra-virgin olive oil: many authoritative means of communication have tackled the matter from different points...