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- Category: News
- Join me in Venice on the Lagoon Workshop, 25-30 April 2027
- My new cookbook, The Japanese Pantry, and where to celebrate with me
- Scribehound, a new place for food writing
- Mele al forno, baked apples and The Tuscan Year
- All my recipes in one place
- How to eat and travel more sustainably in Florence
- Workshops at Enoteca Marilu
- Market Day Cooking Classes at Enoteca Marilu
- A forgotten castle in Tuscany: Castello di Fighine
- Homemade tofu recipe from the mountains of Nagano
- Introducing Gohan: Everyday Japanese Cooking
- My ultimate panna cotta
- A pampering stay in Sicily’s south – Adler Spa Resort Sicilia
- Introducing our Seasonal Tuscan Workshops
- A winter weekend in Turin
- Quick chicken ramen inspired by “Magic Ramen”
- Braided fig and nut pastries for Christmas morning (treccia con fichi e noci)
- Yamaura, a hidden gem in the mountains of Japan
- A Puglia guide to summer in Taranto
- Fabrizia’s Sicilian Involtini di Carne and a Summer Bounty Workshop
- A stay at Adler, the original spa resort in the Dolomites
- The Lagoon Workshop, a deep dive into the heart of Venice
- Brodo di pollo, chicken broth for winter solstice
- Involtini di cavolo con patate e funghi
- San Miniato’s White Truffle Festival 2021
- San Miniato Dining and White Truffle Guide 2025
- Cibrèo, a forgotten Florentine dish
- The 11 best panini in Florence that aren’t *that* panino
- An effortless flourless chocolate cake from Anna Tasca Lanza, Sicily
- Tomato paste making at Anna Tasca Lanza, Sicily
- Riccardo’s Lost Recipe – Torta con i ciccioli
- An idea for a cherry semifreddo
- Fish soup on Giglio Island
- Farm to Table at the Adler Ritten Lodge in the Dolomites
- Insalata Gigliese, a summery salad from a Tuscan island
- Making our home in Tuscany: How it’s going
- A spring recipe + a workshop at Anna Tasca Lanza Cooking School in Sicily
- Sausage and Mushroom Lasagne di Pane Carasau
- Nonna Vera’s Almond Cake and a new cookbook
- Bitter orange marmalade from San Miniato
- A dreamy weekend at Adler Resort in Bagno Vignoni
- Four excellent ways with radicchio
- Lina’s pollo in galantina, an Italian family classic
- Making Prosciutto di Cinta Senese with Sergio Falaschi
- Truffle, artichoke and anchovy (ancient grain, sourdough) pizza
- Chestnut panforte, a gluten free and vegan treat
- Garibaldi Innamorato’s Zuppa Corsa, a fish soup from the Tuscan coast
- Introducing the new edition of Florentine
- An Autumnal Sicilian workshop, 7-12 September, 2026