Chocolate… who can resist? Well I guess I can’t and I am sure there are people somewhere in the world who do not like chocolate… but for me, give me dark chocolate and I am happy. I seldom eat milk chocolate in fact, and never have been a fan; I do like white chocolate but in truth I do not actually consider it chocolate as such and it’s way too sweet and full of calories. So dark, proper, authentic and…
“The Fragrances of the earth, the taste of the sea” Anchovies are a staple of Italian coastal cuisine. Whether salted, marinated, fresh or in olive oil, they are a versatile ingredient and a beautifully tasty fish, used in a multitude of recipes. A comprehensive and very interesting article recently written by my sister (allow me to blow my own family’s trumpet!) highlights how much they are part of our heritage, and the difference between ‘alici’ and ‘acciughe’ and how far…
Great dairy, no bull… Since my fitness freak streak which started 3 years ago, I am now a regular consumer of yogurts. Usually and mainly for breakfast, is the low fat / zero fat variety, however, in a effort to up the protein and the good fats, I do treat myself to full fat yogurt more often than not. And if I ‘have to have’ calories, then my pots of choice are the scrumptious, delicious ones from the Collective. They…
A delicious antipasto spread with Diforti box
What a perfect summer pairing! Aperol Spritz launches #SpritzSuppers recipes in collaboration with Polpo restaurant A few months ago I attended an interesting event at the Campari UK headquarters where we learned how Russel Norman (of Polpo fame) introduced one of Italy’s most famous aperitifs to the UK. Made with Aperol, Spritz is actually one of the many aperitifs Aperol can help with. I remember for example ejoyig may ‘Apertass’ back in Napoli, whereby Aperol, slightly alcoholic bitter cordial, is…