Christmas Panettone – Traditional Italian Fruit Bread
Christmas Panettoncini or Mini Panettone – Traditional Italian Fruit Bread
A Week in Ravello – Lemon and Ricotta Tart
Sourdough Starter – Biga or Lievito Madre
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Christmas Panettone – Traditional Italian Fruit Bread
This recipe is for the popular, and incredibly tasty, Italian Christmas fruit-bread: Panettone. These fruit breads are not only simple to make, they also make great Christmas projects… Read More »
Christmas Panettoncini or Mini Panettone – Traditional Italian Fruit Bread
This recipe is a smaller take on the popular Italian Christmas fruit-bread, Panettone. ’Personal Panettone’, I call them, or Panettoncino if you want to be linguistically correct! These… Read More »
A Week in Ravello – Lemon and Ricotta Tart
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor… Read More »
Sourdough Starter – Biga or Lievito Madre
Give us this day our daily bread — and a good starter is what every household needs to make it! First of all, we all need to understand… Read More »
A Week in Ravello – Cooking with Lemons
To see the Amalfi Coast for the first time is absolutely breath-taking; the colour of the sky and the sea seems that much bluer there than it does… Read More »
A Week in Ravello – Ricotta Ravioli with Lemon Brown Butter Sauce
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor… Read More »
A Week in Ravello – Lemon and Rice Stuffed Tomatoes
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor… Read More »
A Week in Ravello – Lemon Granita
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor… Read More »
Cannellini Bean and Artichoke Hummus with White Truffle Oil
The mighty bean: You can boil the tar out of them, serve them with brown rice, and perpetuate that pesky myth that beans are dull and boring or… Read More »
Pâtisson Grillés (Grilled Pattypan) with Garlic and Lemon
The delightful pattypan: Not as popular as zucchini but twice as cute! I know it’s summertime when I start to see pattypans popping up at the farmers’ markets…. Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
