Vampires beware Pici all’aglione, this is one for the garlic lovers and one that lovers must share. So simple like so many Italian recipes but oh so delicious. Just a few ingredients but it packs such a punch in flavour, hot with garlic, tart, sweet and tangy with tomato and added umami from the parmigiano,…
Torta al Testo, the Umbrian flatbread You will find flatbreads in one form or another in every country, cuisine and regional food in the world I think, this one is Umbria’s. The Torta al Testo is an ancient Umbria recipe, it’s name comes from the metal plate that is traditionally cooked on, a cast iron…
Some good things come out of Tuscany We love Umbria, that is why we chose to live here, we love the food, the people, the countryside and just about everything else. Umbria is refereed to as Tuscany’s lesser known neighbour, and I am pleased about that. I would hate it to be overrun by hoards…
A childhood memory Heinz tomato soup was me and my Mums favourite when I was young. I have very fond memories of coming home from school for lunch break and sometimes, special days, my Mum would have a bowl of Heinz tomato soup ready with a crusty white roll and butter, I loved it! I…
Down the hot sauce rabbit hole I am a fairly recent student to the wonders of Mexican cuisine, a couple of years ago I bought my first cooking book on the subject, TACOS by Alex Stupak and I was hooked. Mexican, like Italian, is very much regional, yes, you will probably find tacos recipes in…
My chilli (con carne) The only thing that is certain about the origins of chilli is that it did not originate in Mexico. From tales of a Spanish nun ‘appearing’ to native Indians in the 1600s and giving them a recipe for chilli: chilli peppers, venison, onions, and tomatoes, to an old legend from the…