Elizabeth Minchilli’s Green Minestrone
Food writer and market lover Elizabeth Minchilli, shares her Green Minestrone recipe to make sure the readers of The Cold Press stay warm this autumn. READ MORE
Food writer and market lover Elizabeth Minchilli, shares her Green Minestrone recipe to make sure the readers of The Cold Press stay warm this autumn. READ MORE
Strazzanti.co is a brilliant Sicilian bakery and food experience specialist based in London. Set up by 3 sisters of Sicilian origin, chef Emilia shares her Pasta alla Norma recipe, just like her nonna made it.
Like almost everything in Friuli, its food is also a combination of influences from the different cultures that make up this stunning region. Here, Italian, Austrian and Slavic food mixes side by side. Ajvar, a typical dip from Friuli, feels strongly Slavic in character, but also deeply Italian.READ MORE
Made with chickpea flour, water and olive oil, versions of this dish have existed in the Med since greek civilisation and possibly earlier. Farinata as we know it today traces its origins to the aftermath of a naval battle between Genoa and Pisa in the middle ages.READ MORE
Trattoria Terra Madre in Alberobello, Puglia, was a revelation to us when we visited earlier this year. Fairytale-ish, with its innumerable trulli, Alberobello is a Unesco world heritage site, that can sometimes feel overrun by the many tourist who visit it year round. Trattoria Terra Madre elevates the food scene in Alberobello exponentially, putting it on the list essential culinary destinations in Puglia.READ MORE