Food
Or, ‘What’s in a name?’ by Kate FuscoeNOVEMBER 2025 The Diavolo is in the Detail There’s a moment when you discover that details are important. In wine-making, they’re essential. But, apparently, elsewhere too. I was a guest of Etna Days – the 4th edition of an event that promotes and celebrates winemaking in the Etna…
Interview with Nobuyuki ‘Nobu’ Matsuhisa at the Cala Di Volpe, Sardinia When Nobu arrives at the Cala di Volpe in Sardinia, it’s an event. Hotel Cala di Volpe is one of the most famous hotels in the world. It was founded back in 1962 by His Highness Prince Karim Aga Khan IV. The Prince (who…
Capital of Culture Parma is the Italian Capital of Culture in 2020. Throughout the year, events will be held all around the university city in Italy’s Emilia Romagna region. Happy as a pig… Tastebuds should be tingling as soon as you arrive in the ‘Food Valley’ where the pig (il porco) is king. Who hasn’t…
Cooking Science and the Art of Eating Well In La Scienza in Cucina e l’Arte di Mangier Bene (1891), Pellegrino Artusi considered the scientific role of food in well-being. Was his interest sparked by a near-fatal visit to Livorno in 1855? After eating a bowl of ‘minestrone’, Artusi suffered terrible stomach pains. Days later he discovered…
Swoon over Chianti’s rolling hills covered in serried vines and bordered by pencil-thin Cypress trees. Explore exquisite medieval walled villages, and luxuriate in ancient spas, then release your inner gourmand with fine Tuscan DOP food and wine. A tip: when eating out or buying produce, look for the DOP (denominazione di origine protetta) label. Only…
Tuscany’s DOP (Denominazione di Origine Protetta) is the ‘protected status’ label applied to Pecorino cheese, Prosciutto ham and Chianti olive oil. The DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) labels are applied to wine, and are intrinsic to Italian heritage food and wine. In ‘Food Heroes‘, Georgia Pellegrini explores…
For a cheap, delicious, spicy, warming, hearty and healthy winter soup, this recipe for pumpkin soup is an absolute winner. And it only takes 15 minutes to make! Add chilli for heat, and turmeric as it’s an excellent anti-inflammatory and antioxidant. Don’t peel the pumpkin as it contains plenty of vitamin D (essential at this time…
It’s a fruit. You’ve never heard of it? Not surprising, as it’s one of the rarest fruits in the world. However, thanks to the inclusion of pompia in various Sardinian desserts and liqueurs, the fruit survived. Its scientific (and pretty accurate) name is Citrus monstruosa. But it could just as easily be known as Citrus…
Warning: this basil pesto bears absolutely no resemblance to any pesto you’ve even eaten from a jar. The traditional pesto of Genoa is tangy (basil, garlic), nutty (pine nuts), salty (Pecorino), and fabulously slithery (plenty of extra-virgin olive oil). 40gm basil leaves (ideally home-grown) 120gm Pecorino cheese (or similar, such as Parmesan), grated or cut…
An evening with Gennaro Contaldo at Cucina Caldesi proved entertaining as well as useful. One of Gennaro’s rules is to always use seasonal products so, around about now, that includes the pumpkin – three of them in fact: The pumpkin is a member of the plant genus Cucurbita L. and includes squashes, pumpkins, courgettes and…