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ITALY IN ISOLATION

COOKING DURING OUR 10-week lockdown in Italy was at once a chore and a salvation.

It was a chore because, of course, it had to be done. And it was a cruel irony, because often the most enduring memories for anyone who has visited Italy (particularly Bologna, where we were based, which is regarded as one of the food capitals of this great nation) are the restaurants. High-end or low, they’re

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delicious6 min lettiCookbooks, Food, & Wine
Welcome Change
SERVES 4 Begin this recipe at least 6 hours ahead. 120g jumbo oats (or porridge oats)30g mixed nuts and seeds (almonds and pumpkin, sunflower, poppy, flax and chia seeds)Juice 1 large or 2 small oranges150ml kombucha or water A handful of rais
delicious7 min lettiCookbooks, Food, & Wine
True Blue
MAKES 15 90g plain flour, sifted90g self-raising flour, sifted45g cornflour, sifted45g good-quality dark cocoa, sifted10 eggs, at room temperature1 cup (220g) caster sugar65g unsalted butter, melted, cooled1 tbs vanilla extract 300g mascarpone225m
delicious1 min lettiCookbooks, Food, & Wine
The Critic’s Picks
The duo behind this project lost all their vineyard’s fruit to smoke taint in 2020, but this white blend from 2019 is perfectly delicious. Think summer stone fruits with a squeeze of citrus. Joadja Distillery was presented with huge challenges follo