Tomatoes and Ferraris are an Italian boy’s best friends.
Perilla Please!
I was recently in Seoul, South Korea, and became addicted to fresh perilla leaves, used as an edible wrap for rice and its spicy condiments. Their exciting flavour is the …
Olio Nuovo!
The new season’s olive oil is finally out and it’s delicious just like this, on a piece of ‘pane abbrustolito’ — toasted over a wood fire. Green, grassy and fiery …
Enologica Rocks in Bologna
Enologica, a three-day wine and food event that features the wines from Emilia Romagna was held in Bologna this year. It was a great place to sample lots of the …
Blackened Pods
These were amazing: fresh soya beans still on their stems held over burning straw until their pods were scorched and the beans were just tender…Korean food is fantastic and I …
Spaghetti with soul
This is Antonio Pisaniello’s scrumptious courgette and cheese sauce for spaghetti, from Trattovia restaurant, Ponteromito, Campania.
Etna comes to London and we sign the cookbook
This week Giuseppe Russo, of the wine estate Girolamo Russo on the northern slopes of Sicily’s Mount Etna, came to stay in London for a few days. He presented some …
The ASK Italian Cookbook
It’s finally out! The new ASK Italian Cookbook I edited this spring is about to be available from ASK restaurants and top booksellers, including Amazon. It’s being published by Viking-Penguin …
Radio interview
The radio interview I recorded in New York recently has been broadcast on Heritage Radio and is available here. My great friend Mitchell Davis hosts Food Matters, a weekly programme …
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