Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Soffritto: The Flavour Base of Italian Cooking If there’s one smell that instantly brings you into an Italian kitchen, it’s soffritto.A simple yet brilliant mix of finely chopped carrot, celery,…
Cime di Rapa aka Broccoli Rabe, Turnip Greens or Rapini, a vegetable eaten in spring/summer in different parts of Italy, especially in Central and Southern Italy where they are called…
Discover the history, varieties and traditions of Italian artichokes, from Romanesco and Tuscan violets to Sardinian thorny artichokes and more.
Cavolo nero, Tuscany’s favourite winter green: its benefits, how to cook and store it, and delicious ideas for bringing authentic Italian flavours to your table.
