Gioachino Rossini was born in 1792, just a few months after Mozart’s death, in Pesaro. HIs father was the town’s horn player and his mother was a singer. He entered Bologna Conservatory in 1806 and by 1813, when he was 21, he had written 10 operas, all of which...
As someone who has sailed extensively in Croatia, the islands of the so-called Zadar archipelago are really close to sailing heaven. The archipelago consists of some 300 islands, and it is charaterised by the same haunting beauty that pervades the Kornatis. Dugi Otok (Long Island), north of the...
Pastis gascon is a superfine puff pastry dessert, inherited from the 8th century Moors while en route through Gascony to Poitiers, but it is now considered to be native dish of Gascony, and as such, must be made with Armagnac. It you love dishes with filo pastry, then...
I recently shared with you Maggie’s Verjuice Cookbook, but here I want to share with you Maggie’s Kitchen – a cookbook of pure country delight, celebrating good, fresh, simple food that has become so much a staple of the way that I cook today, thanks to Maggie. The first thing I...
By way of an introduction into some more history pieces I am going to write, I thought I would give you just a little history on the Croatian language…… there will be some more on this in a coming post!! The Croats speak and write Croatian, which...
Here is another of those dishes which is just made to share. Tahchin means ‘arranged at the bottom’ and is composed of a crisp saffron-infused rice layered with chicken, youghurt and barberries. You might have a fight on your hands for the bottom (top) layer of rice...
I put lasagne up there with the best of comfort foods. It is such a perfect dish to share and is always guaranteed to put a smile on the faces of family and friends. Here is a sensational Sicilian Chocolate Lasagne – it might sound strange but chocolate is...
Correggio (c.1489 Correggio, near Modena – 1534 Correggio), born Antonio Allegri, was one of the most important painters of the High Renaissance in Italy. He worked in Rome, Parma and in his native city. He was probably the pupil of Francesco Bianchi Ferrari, but was deeply influenced by the...
According to legend, zuccotto is the first semifreddo in the history of cooking and was originally made in an infantryman’s studded helmt. In the Tuscan dialect zucca means ‘head’. It was originally prepared with ricotta, glacé (candied) fruit, almonds and dark (semisweet) chocolate. I love this dessert – it is quick and...
Here is one of my favourite dishes from Tuscany, the cookbook I shared with you on my blog. This recipe comes from the province of Lucca. This is such a wonderful soup to share with friends (this recipe will serve 6) – just add some Tuscan bread or ciabatta and...
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.
