Christmas Panettoncini or Mini Panettone – Traditional Italian Fruit Bread
Christmas Panettone – Traditional Italian Fruit Bread
Italian Country Bread made with Starter (Pasta Madre)
Sauteed Cicoria (Chicory or Dandelion Greens) with Lemon
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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 »
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 »
Italian Country Bread made with Starter (Pasta Madre)
We all need to understand one basic thing in life: there’s no need to ever buy bread from the shops when you know how to make your own. It’s… Read More »
Sauteed Cicoria (Chicory or Dandelion Greens) with Lemon
I had the pleasure of sampling cicoria (pronounced chi-ko-rea) for the first time when I was in Rome last summer. At first sight on the table, to North… Read More »
Christmas Panettone – Traditional Italian Fruit Bread (Vegan)
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 (Vegan)
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 »
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. 
