italy on my mind

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Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
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About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

Contact me

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Recent posts

Hazelnut cheese biscuits – a recipe from Istria
Istria – news, Livia’s ricotta cake and virtual events for my book launch
Mini crescent rolls with jam – baking from Carpathia
A week of lockdown lunches
Torta di nonna Tilde with orange custard

Instagram

Mornings like these - waking up to lemon ricotta a

Mornings like these - waking up to lemon ricotta and olive oil cake for breakfast

It has been an incredible few weeks - we are out o

Istria has started being shipped to those who pre-

Istria has started being shipped to those who pre-ordered in the USA and also in US and Canadian bookshops., I am so happy to see your stories and posts with it (thank you for sharing!) - I am looking forward to seeing you make some of the recipes. When you do, please don’t forget to tag #istriacookbook . In the meantime here is a photo I took on my last trip to Istria, a colourful church in Albona/Labin

My newest cookbook purchase is “An A-Z of Pasta” and it is by one of my favourite food writers and cooks @rachelaliceroddy - it is already heavily bookmarked. I eat pasta 5 times a week, so I expect to cook my way through the book or at least through the bookmarked recipes (there are about 30) in the next few months. I mostly make my own pasta but occasionally buy and to pair all the sauces in the book with the shapes as Rachel suggests, means I might be buying it a bit more regularly - these are brass-extruded conchiglioni from @pastagentile with ricotta, pancetta and peas. There is lemon zest in the ricotta and I added a good drizzling or excellent quality extra virgin olive oil at the end. Heavenly, just like Rachel’s new book #anatozofpasta

Spiced chocolate and sour cherry cake for morning

Spiced chocolate and sour cherry cake for morning tea yesterday - based on a recipe by Caterina Prato in her 1893 cookbook. I adapted the recipe after much testing and several modifications (including decreasing the amount of cloves in the original recipe from 2 grams to 1/4 tsp - my mouth was numb the fist time I made it!!) It is now deliciously balanced and fragrant and in my new cookbook “Istria”. I gave half to my neighbours (who tell me it is one of their favourites) but luckily there is still a slice left for today’s morning tea. Happy Sunday !

Italy how I miss you

Italy how I miss you

Spring is my favourite season for vegetables - so

Spring is my favourite season for vegetables - so happy to be eating so much asparagus - last week it was in risotto, grilled and in an omelette. And remember to store the spears in the fridge uncovered in a jar of water - keeps them fresh for many days

The most comforting of meals - “gnocchi di gries

The sweetest gifts are those made by hand. On the

The sweetest gifts are those made by hand. On the weekend I was lucky enough to receive two batches of delicious edible gifts: sugary fried frittole from istriana @adrianachristianson (they tasted just like home); and a selection of sweet and savoury Jordanian delights from @jhann79 THANK YOU

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