If there is one sweet food that I do love then it has to be fruit mince pies. Maybe it goes back to my childhood days when I can still remember my grandmother making her delectable little pies filled with her homemade fruit mince, the jars of which...
I am a huge fan of paella and there are so many wonderful recipes. Whilst it is traditional for men to take charge of cooking the paella over a paellero, a type of barbeque for cooking the dish, you would be hard pressed to get me out of the...
(Tempura on panel, 209 x 213cm) Also known as The ‘Saint Lucy Altarpiece’ Domenico Veneziano (active 1438-61) arrived in Florence pursuant to a letter of 1438 asking Pietro de’Medici for work. Even Vasari knew little about Veneziano and invested anecdotes in his account of the artist’s life. even going as far...
I don’t know about you, but I love basil pesto and cooking with basil which is always growing in my herb garden. This is a sensational Ligurian green lasagne where basil is the star. A perfect meal for a warm summer’s day or just when you want something different...
I adore this combination and especially the sweetness of the crab and prawn which blends so incredibly well with the garlic and chilli. Have lots of warm crusty bread to hand and get ready to use your fingers – this is not a dish for the niceties of the...
The Black Virgin of the cathedral of Santa María de la Almudena is a reproduction of the original statue that was lost in the Santa María church fire during the reign of Philip II. The current statue dates from the late sixteenth century, although it is believed that the...
If Guiseppe Verdi and the Duchess of Parma were alive today, and they strayed into the Via Soziglia in Genoa, the would certainly recognize one store, that of the confectioner Pietro Romanengo, famous for over 200 years for the most exquisite specialties. Pietro Romanengo’s history began in Genoa...
This is a soup which you really must try. If you are a lover of tapas, as I am, then this will really tickle you tastebuds, with the combination of chickpeas, chorizo and wonderfully sweet prawns, combined with garlic and chilli. There is not much more to be said...
Corsica is a veritable paradise of distillers, macerators, mixers and blenders, and nature has bestowed on them an abundance of lemons, seedless tangerines, oranges, cherries, figs, myrtle berries and, of course, grapes. In the 16th century, when Corsican Muscadets were causing something of a furore in Italy, the...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
