Food & drink
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…
Wine, Women, and… Willpower by Kate Fuscoe November 2025 ‘A Fimmina‘ Sicily’s Mount Etna – A Muntagna (or A Fimmina, in local dialect) – is female. Maybe it’s because ‘Mamma Etna’ provides wonderfully fertile land, thanks to her rich, volcanic soil, or maybe it’s because there’s an ever-present threat of her erupting. Wine, women… Italian…
In 2020, it will be 250 years since Australia was ‘discovered’ by Captain James Cook. We now know that the land mass was already inhabited with more than 500 Aboriginal tribes. In fact, humans had been here for more than 60,000 years. The First Nations have a tradition of using fire to burn vegetation. Known…
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…
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…
When you consider Emilia Romagna, think food. Bologna, Parma, Modena, and Ferrara, are just some of the fabulous foodie destinations to visit. In addition, one of the best food festivals of the year is Emilia Romagna’s lesser-known town of Forlimpopoli. Festa Artusiana is a celebration of the life and works of Pellegrino Artusi, the ‘Father…
One of the best reasons for visiting Liguria (capital, Genoa) is the wonderful food. With its long coastline, the region is renowned for its excellent seafood. Then there are regional products like foccaccia, farinata (a delicious chickpea pancake), Albenga artichokes, salt cod, and, of course, pesto. Pesto championships The capital of the region, Genoa, hosts…
Listed below (thanks to the Italian Tourist Board) are some of the most interesting Christmas markets in Italy. Naple’s San Gregorio Armeno is one of the best, and is open all year. Via San Gregorio Armeno is an entire street of workshops where you’ll find hand-carved nativity scenes, known as presepe. The wood-carving has been…