Recipes

Trippa alla Napoletana belongs to an honest old Naples tradition of cucina di recupero. A tradition of wasting not one part of an animal. Tripe came from the local butcher, already cleaned and cut, wrapped in paper. It cost little but fed many. Ask anyone who grew up in Naples…

Pear and gorgonzola risotto (Risotto con Pere e Gorgonzola) is a creamy, fragrant dish that comes into its own in Autumn, when pears reach their best. Pears and gorgonzola have long been friends, as the fruit’s sweetness balances the cheese’s saltiness. Gorgonzola can only be produced in specific…

I grew up on Heinz tinned baked beans. Proper tinned ones, straight from the microwave, on white toast. So the first time I made Tuscan baked beans from scratch, I wasn’t expecting much. Just beans, tomatoes, garlic, and sage? But they were completely different — savoury, silky, and…

I ate this Tuscan Wild Boar Ragù dish at a restaurant in Florence. It was so good – the sauce darker and richer than anything I’d ever made at home. And I kicked myself for not asking how it was made. Undeterred, I emailed the restaurant and asked…