food Tag

how to make tiramisu, tiramisu recipe, italian cooking
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Making tiramisu is as easy as… pie?

Tiramisu recipe After so much talk in the past few days of Italian cooking, with its pastas and pizzas and cheeses and prosciuttos, it’s definitely time to finish the week with something sweet. I can’t think of a dessert which is more Italian than a tiramisu (even though I always thought the name made it sound Japanese, right?). There has been a lot to say this week about the three-day cooking experience I did in a Tuscan villa with Eating Italy Food Tours. (If you like, you can read more about that here.) So, rather than give you an extended breakdown of how to make a tiramisu, let me make your eyes water with the pictures of the delicious desserty goodness taking shape. As it turns out, it’s actually not too hard to make. I’ve included the recipe at the end of this post so you can try it out for yourself. Enjoy! Tiramisu recipe Serves 10 Ingredients 500g...

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04 October
how to make ravioli, ravioli recipe, italian cooking
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How to make the best ravioli

A ravioli recipe At Italian restaurants, I always order ravioli when I’m feeling greedy. I look at the other suckers who just have pasta with one sauce and laugh. You see, I have effectively ordered two sauces… just one of them is trapped inside the little pasta packets. Oh, but I never let on what I’m doing. It’s my avaricious secret. So it was quite exciting to learn how to cook ravioli during a Tuscan cooking experience organised by Eating Italy Food Tours. It wasn’t actually as hard as I was expecting, although it was probably the most difficult dish I helped prepare. Still, it was also the tastiest, so it was certainly worth the effort. I will include the recipe and ingredient list at the bottom of this post, but let me talk you through it first of all, so it all makes sense. The first step is to make the dough. We...

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03 October
how to make tomato passata
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Tomato passata the traditional way

Recipe for making tomato passata It’s been done like this in Italy for generations. The tomato passata (the base for tomato sauce) is the core of so many recipes in this country and making it at home is the core of so much family cooking. There’s a good chance you’ve seen this in movies or read about it in books set in a romantic traditional Italy. The whole family gets together on a sunny day towards the end of summer and, like a well-oiled (extra virgin) machine, they make the passata in a production line that would rival any factory. Except, unlike a factory, there’s probably a bit more laughter and definitely more wine. In a villa in the hills above Siena, I am now a cog in that production line as part of a Tuscan cooking experience organised by Eating Italy Food Tours. From the garden to my stomach, we have the...

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02 October