Recipe – Focaccia

Focaccia I love authentic focaccia made with a generous amount of olive oil and had such fun working on focaccia recipes for our Month on the Italian Riviera inspired by Lucio Galletto. Lucio uses more water and oil in his recipe than many I’ve seen and I think that’s what makes his focaccia so delicious. […]

Recipe – Pane Carasau with Rosemary, Olives & Pecorino

I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau … especially the way chef Giovanni Pilu serves it, sprinkled with olive oil, salt and rosemary and crisped in the oven. Add a few olives, a chunk of Pecorino and your favourite aperitivo (here are mine) … and I just might […]

Recipe – Pita Crisps

Pita Crisps With this not-even-really-a-recipe, you’ll never buy pita crisps again, nor will you ever waste a piece of leftover Lebanese bread! Perfect with hummus or any dips, crumbled over salads, alongside soups or just as a moreish snack on their own with a glass of the gorgeous copper-hued La Nebbia Col Fondo naturally sparkling […]

Recipe – Chive Pull Aparts

These pull-aparts are simply a scone dough rolled up with a savoury filling – so the trick is not to handle the dough any more than is necessary. Use any filling you fancy, such as chopped herbs, ‘nduja, cheese, anchovies, tapenade … and serve alongside your favourite soup or as a snack with a glass […]