Ingredients 200 grams chickpeas, 200 grams thin noodles, 1 clove garlic, a twig of rosemary, tomato paste, extra virgin olive oil, salt and pepper. Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with Read more…
On any trip to Italy, it’s a good idea to keep your eyes open for signs and posters advertising a “festa” or “sagra” — these local festivals take place all over Italy between late Spring and late Autumn, and they provide visitors with a great chance to participate in community Read more…
On a glorious afternoon this fall I fell in love with Italian tradition once again. Basking in the beautiful sunshine, I spent time with my friends learning about and tasting olive oil, at Podere Gli Scassi. While this age-old tradition is special in its own right, I met a man Read more…
Although the weather was still warm and sunny here in the Garfagnana, I knew it was autumn from my sudden craving for a thick vegetable soup. Since you might be feeling the same, here is the story of my soup. It isn’t a recipe, because it must be composed of Read more…
A CHEF’S HI-LIGHT OF LUCCA (half day morning) A culinary journey through the winding, cobbled streets of Lucca with tastings of local produce at Roberto’s Delicatezze and Il Forno di Guisti. Visit the authentic wine-cellars of Enoteca Vanni (voted one of the top 3 wine shops in Italy) for a Read more…