la Campana – Rome
The meal ended with very tiny, almost fairytale sweet fragoline – served with only a light dusting of sugar and squeeze of lemon.
Why Volterra?
Many reasons. It's a hilltown atop ancient Etruscan cemeteries. With a population of barely 1000, it's walkable, accessible and open-armed. The Saturday we arrived, the old medieval marketplace was filled by a - market - in full swing. Huge porchetta, wild hogs, had...
Why Volterra?: Part II
Views like this.
Etruscan Calories
In the ancient walled hilltown of Volterra, sangiovese grapes sprawled on hillsides, ready to be harvested and we couldn't get enough of the fresh porcinis, wild boar and chianti classico. Centuries of artisanal pride and culinary savvy was showcased in every...
Italy – a few more tastes
So how was this latest trip to Italy? Here are a few choice images - words to follow. Mint tagliarelli with fresh porcinis — at La Bussola in Firenze. Quite possibly the finest plate of pasta I've ever had.
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.