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BACK TO SEASONAL RECIPES
May 25, 2023

Grilled Beetroot with Labneh and Dill

This is a dish that works brilliantly with some grilled fish but can equally work on its own with a slice of sourdough toast. It is particularly good using new season small beetroots. READ MORE

May 4, 2023

The Secret to Hummus

I’m sure everyone has their own recipe for hummus, but this one is tried and tested and we feel the secrets are: the quality of the chickpeas and using the plumper ones, a load of lemon, a bit of cumin and finally the most important element, the perfect extra virgin olive oil – we use Rosciola from Frantoio Gregori in Le Marche, which is a divine pair for chickpeas.READ MORE

March 22, 2023

Olive Oil Granola

This Granola is a little different and comes from the timeless Nigella Lawson. We absolutely love it because it’s not quite as sweet – it has no dried fruit and it’s a million miles away from the shop bought alternatives.READ MORE

March 6, 2023

Aubergine and Tahini Salad

Roast the aubergines in a marinade of extra virgin olive oil and pomegranate molasses until soft and a little crispy. The green tahini is made of fresh coriander and prezzemolo with a little mint and some lime. Then to serve, some pistachio and crumbled sheep or goat’s cheese.READ MORE

November 26, 2022

Winter Roots

The base notes of winter meet the peppery spice of new season olive oil in some sort of divine marriage.READ MORE

November 26, 2022

Citrus and Hazelnut Slaw

There is something seriously good about a crisp, refreshing salad on a cold day. It livens the tastebuds and contrasts so brilliantly with the richer flavours of the season.READ MORE

October 30, 2022

Caesar Mushroom and Tomino Salad

Should you eat raw mushrooms? No, never… except perhaps when they are Caesar’s Mushrooms (Ovuli in Italian) and your good friends, who are hugely experienced mushroom foragers, have picked them. It’s a gift fit for an emperor and one of the culinary delights of the autumn. If you are willing to risk your life in eating a raw mushroom… READ MORE

Making Sugo for the winter recipe Frantoi,org
October 29, 2022

Sugo di Pomodoro

Making tomato sugo at the end of the summer is a tradition in our family. Mostly, about half way through the morning, everyone asks me – why don’t we just go to the store and buy it! READ MORE

September 12, 2022

Homemade Pici

Pici should be prepared the day you are eating them. They are wonderful with Ragu, or with a simple Tomato Aglione, or alternatively with Cacio e Pepe.READ MORE

November 29, 2021

Chestnut pasta with mushroom and chesnuts

Chestnuts are a quintessential autumn ingredient yet very few people dare to cook with them.  Not the case over here in Italy where they are integrated in to a variety of different dishes at this time of the year.READ MORE

October 29, 2021

Risotto ai Funghi Porcini e Nepitella

Risotto ai Funghi Porcini is a heartwarming dish in the autumn.  It’s often made with dried porcini – but nothing beats the incredible flavour and texture you get with fresh mushrooms in this most seasonal dish.  Adding a little nepitella (calamint in English), lifts this dish brilliantly with its green aromatics (here is a bit more information about nepitella).  This dish should be crowned as the king of autumn. READ MORE

September 27, 2021

Figs and Burrata Salad

As summer drifts into autumn we are in fig season for a few short weeks.  This fruit makes the most wonderful combination with creamy burrata and putting this dish together takes moments.READ MORE

September 1, 2021

Pesto alla Genovese

As the summer comes to a close, it’s a good moment to use the last of your basil to make a delicious pesto before the temperatures drop.READ MORE

April 10, 2021

A Spring Soup

There is a very short period in the spring where all the quintessential vegetables of the season can be found in full flavour: fresh peas, braodbeans and artichokes overlap for a very precious few weeks, usually in April.  This would call for vignarola (you can find the recipe here), the roman spring vegetable stew, but we found in Gill Meller’s wonderful cookbook Root, Stem, Leaf, Flower an even more uplifting alternative, READ MORE

Ajvar from Friuli
November 21, 2020

Ajvar Friuliano

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

November 21, 2020

Liguria’s Farinata

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

October 28, 2020

Orecchiette Cime di Rape e Vongole

Orecchiette alle Cime di Rape is one of the stalwarts of Pugliese cuisine.  This version, with strascinati (a type of orecchiette) and vongole we had in a restaurant we really love, L’Osteria del Porto, in the small fishing village of Savelletri – just south of coastal gem Monopoli. READ MORE

Cime di Rapa
October 28, 2020

Cime di Rapa

Rapini or broccoli rabe: bright green, decisive in flavour and intensely good for you.  Fresh from the orto as we head towards winter and favoured in the kitchens of southern Italy in particular, it’s an ingredient we always looked for when we were in London but that we only really started to use regularly when we moved to Italy.READ MORE

Autumn is the season for pumpkins
October 26, 2020

Pumpkins!

Pumpkins have a high antioxidant content, including alpha-carotene, beta-carotene and beta-cryptoxanthin as well as a high level of vitamin A (which strengthens your immune system) – perfect October food to guide you through the season change.READ MORE

October 14, 2020

Ribollita

Ribollita is one of the quintessential Tuscan dishes, made from bread (preferably stale), beans and autumnal veggies. Ribollita means ‘boiled again’, and whilst very simple, it takes a few re-boilings to make delicious. READ MORE

September 28, 2020

Aubergines

This beautiful fruit is a member of the nightshade family Solanaceae.  For centuries, it was appreciated as a decorative plant because the fruit was thought to be too bitter, but we now know it’s a great source of dietary goodness including vitamins B1 and B6 as well as potassium and magnesium. READ MORE

September 23, 2020

The noble Borlotto

Grown most successfully in the Veneto and specifically in Lamon where they are famed for their production (if you are buying dried Borlotti, then it’s worth looking for the origin Lamon), borlotti beans are high in potassium and magnesium as well as giving a decent dose of iron and vitamin B6. Borlotti are extremely good for you and just the ticket as the weather turns colder. READ MORE

Zucchini summer recipes
September 6, 2020

Zucchini. The never-ending summer story

This wonderful summer squash from the Cucurbitaceae plant family (which includes melons, marrows and cucumbers) is thought of as a vegetable, but is in fact a fruit. You find it in a range of tones, but we prefer the pale green romanesco variety with its firmer consistency and superior flavour both cooked and raw.READ MORE

Frantoi's vegetable saganaki recipe
September 3, 2020

Frantoi’s vegetable Saganaki

We really love visiting Greece, and over the extended lockdown months we often enjoyed bringing the flavours of this extraordinary country to our table – it was our version of lockdown travel. READ MORE

Zucchini Flower Lasagna recipe
August 28, 2020

Zucchini Flower Lasagna

This is wonderful summer dish, rich and satisfying. Eat warm, and pair with a bitter green salad and a cold red fruity wine.READ MORE

Pappa al Pomodoro
July 22, 2020

Pappa al Pomodoro

Pappa al Pomodoro is quintessential tuscan peasant food that you can find on every table during the warm summer months.  It makes a for a perfect fresh and flavoursome starter.READ MORE

May 8, 2020

Spaghetti con Agretti

Like any vegetable that appears in the market for only a few weeks a year, agretti feels like a rare treat. When the weather is such that we can sit comfortably outside for lunch, this makes a great mealREAD MORE

May 8, 2020

Agretti: Spring Magic

Agretti is one of the most unique vegetables you can find in the spring time in Italy. Known as Barba di Frate (Friar’s beard), it’s a collection of beautiful thin emerald green strands, which feel fresh, slightly bitter (agro is Italian for sour), have a lovely mineral saltiness, and if cooked correctly (i.e. not for long) a perfect bite.READ MORE

May 5, 2020

The Green Kings: Artichokes

Carciofo (artichoke) season in Italy runs throughout the winter until the late spring. So in April, we try to take full advantage before they disappear again for a few months.

READ MORE

April 12, 2020

Chickpeas Thoughts and Recipes

Rather like other members of the legume family, chickpeas are rich in protein and fibre.  The protein aspect is good for bone, muscle and skin health and the fibre, as we are all understanding now in this moment of heightened health awareness, is good for amongst other things, your immunity.

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April 11, 2020

Penne ai sapori della Primavera

In this extraordinary moment of life, many of us have necessarily moved from shopping every couple of days to shopping or receiving delivery of a weekly order.  We find this abundant arrival of vegetables in our kitchen hugely uplifting and it drives us to create fresh, delicious dishes that the whole family can enjoy.

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April 8, 2020

Asparagus

Fine weather in early spring tends to bring on the wild asparagus in Italy, one of the most refined shoots of the season. With it’s distinctive flavour, wild asparagus is rich in iron, phosphorus and vitamins A, E, C and B. Not to be recommended for those with any sort of kidney complaints (it has diuretic properties) but other than that extremely good for you. Interestingly, from a number of sources, I read that Asparagus is easier to digest if prepared with Extra Virgin Olive Oil.

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April 6, 2020

Gnudi di Ricotta e Spinaci

Gnudi are light dumplings, truly delicious and easy to make.  In Tuscany we use fresh ricotta during the spring, which is a sheep’s cheese but you could replace with either cow or buffalo ricotta depending on what you can find.READ MORE

February 8, 2020

Chicory

Cicoria in Italy is a wintery-spring staple. Packed full of vitamins and mineral salts (particularly in wild chicory) it is deliciously bitter and a fine side dish accompanying meat, fish or potato based dishes.READ MORE

February 7, 2020

Homemade Tagliatelle al Ragù

Homemade pasta al ragù is a wonderful classic Italian dish and is surprisingly easy to make.  As is often the case with Italian food, simplicity is key – but of course you can add vegetables or other meats to the ragù if you wish. This is a child friendly version.  You will need a pasta rolling machine to make the tagliatelle. READ MORE

November 21, 2019

The Mighty Fennel

There is a time in July when we wander the shopping aisles slightly lost by the absence of our all time favourite food staple. Indeed for about 8 months of the year we always have fennel at home, eating it most days, but its season is early autumn to late spring, along side cavolo nero, trevisano and other winter vegetables. We often feel the freshness of fennel should be on our table in the summer, but we know there is a reason for this.  And this cousin of the carrot is therefore highly appreciated at this time of the year when it is at its new season best.READ MORE

November 21, 2019

Raffaella Cova’s Spaghetti Micol

Raffaella Cova is a wonderful cook who runs beautiful classes in Montalcino. We featured a conversation with her in the past, and today she kindly publishes one of her favourite autumnal recipes: Spaghetti Micol. READ MORE

October 27, 2019

Beetroot three ways

Red, orange and yellow feature highly in our autumn vegetable basket, from pumpkin to pomegranate, we feel blessed to have these rich, earthy, autumnal flavours at our table. Beetroot holds a special place in our heart so we wanted to dedicate a few words to it.READ MORE

July 30, 2019

The Tomato

We are thankfully in the heart of Tomato season.  A moment that should not be underestimated in terms of how wonderful it can be.  I feel as if many of us have become used to eating tomatoes all year round and there’s something fundamentally wrong about this.  Not least because of the flavour, but also importantly because of what a true seasonally ripe tomato can give you.READ MORE

July 29, 2019

Caponata

As you move to the deep south of Italy, the food changes becoming distinctly mediterranean as it combines sweet, savoury and nutty flavours. READ MORE

April 26, 2019

Finally Spring

Finally spring! Frankly we’ve had enough of cavolo nero and cabbage, and long for the fresh flavours of the new season, like freshly podded peas and broad-beans, and the king of vegetables that is artichoke… READ MORE

January 25, 2019

Orange Olive Oil Cake

Breakfast in Italy is mainly a sweet affair. Cornetto (croissant) is the staple food in the morning at the bar with your cappuccino, while at home cake is wholly acceptable. As winter begins to set in, we are eating Orange Olive Oil Cake made with the most sensational oranges from the Librandi estate in Calabria and their exceptional olive oil.READ MORE

September 28, 2018

In the Kitchen: Preserving

When you tune yourself in to the seasonality of fruit and vegetables it’s impossible to resist the urge to preserve the ripest, most delicious flavours of the year. READ MORE

May 25, 2018

Home Made Olive Oil Granola

A trip to Sweden last year made us remember just how good proper granola is, and how the supermarket variety is just never quite right (usually to sweet for our own tastes).  The natural solution: make our own!READ MORE

May 24, 2018

Three Seasonal Recipes, One EVOO

One of the most under the radar oils we bring to you is Tenuta Torre di Mossa from Frantoio De Carlo in Puglia.

This Monocultivar Coratina ripens later than other cultivars giving it a fabulous viscosity which makes it an amazing alternative to butter.  And for this reason it works brilliantly over vegetables.  READ MORE

May 24, 2018

EVOO Pairing: Le Trebbiane

We are often asked to recommend a good, benchmark Tuscan Extra Virgin Olive Oil and one of our favourites is Le Trebbiane from Frantoio Franci.  READ MORE

May 14, 2018

Dill Mayonnaise

An extremely simple but well made mayonnaise can make all the difference to your dish, especially if it’s made with incredibly good Extra Virgin Olive Oil.  It works well with many different fish dishes, including crab.READ MORE

May 14, 2018

Melanzane alla Parmigiana

Frantoio De Carlo, Tenuta Torre di Mossa

We love this dish served with crusty bread and a green salad and accompanied by a chilled glass of Vermentino.  It seems perfect for those evenings when you begin eating outdoors as spring fades to summer.READ MORE

November 27, 2017

Prawns with Bergamot Mayonnaise

Autumn Recipes

Most people know Bergamot because it’s that citrus hint in Earl Grey tea.  Less known is that it is native Italian plant, from Calabria, naturally crossed between lemons and bitter orange.  Its rind is full of oil, and it’s primarily used for this, especially in the cosmetic industry – not just tea.READ MORE

November 27, 2017

Zafferano

November in Italy is the time of the Saffron harvest.  This luxurious and highly prized ingredient is an essential part of the Italian larder, used particularly for its spice and colour.  This week we visited the organic farm Poggio Alloro just outside San Gimignano to discover more about it.
READ MORE

November 8, 2017

Tagliatelle al Tartufo

Autumn Recipes

Truffles are one of the most wonderful culinary luxuries in the world. We are so lucky to live close to one of its most important areas, San Giovanni d’Asso in central Tuscany, and towards the end of October and throughout November we try to have our annual fix. READ MORE

November 8, 2017

Vinegars: the How and the When

Vinegar is fascinating. It has the ability to raise the flavour profile and chemical properties of a dish like nothing else. It is also a great friend of Olive Oil, so we wanted to explore it a bit to figure out how different styles are made and which dressings work well with what.READ MORE

Nepitella
October 10, 2017

Tagliatelle ai Funghi Porcini e Nepitella

One of the idiosyncrasies of living in Italy is that many things are not terribly clear or well explained, but Italians seem to navigate this with ease and are apparently surprised when you ask for help. Things are done in a certain way, even if there isn’t really an explanation for it. READ MORE

Porcini with EVOO
November 23, 2016

Autumn Salads

Autumn Recipes

As the autumn peaks, and the wind and rain bring the yellow leaves down to the ground, we tend to eat more soups, casseroles, meats, to keep our bones warm. But sometimes you need something to lift up your senses and refresh your palate. READ MORE

Black Chickpea Soup
October 25, 2016

Black Chickpea Soup

We spent a great morning with Raffaella Cova recently (see interview here), of www.lunchwithraffaella.com.  Based in Montalcino, Raffaella runs amazing cooking classes and a catering service for events and nearby villas.  Amongst the various wonderful dishes she taught us, these black chickpeas were a complete surprise that we thought was worth sharing.READ MORE

Crostoni for Lunch
September 16, 2016

3 Sourdough Crostoni

Living in Southern Tuscany one should not complain about the food – and we don’t – but we do miss good sourdough, like the one we used to get a Gail’s when we lived in London. So when we happen to be in Florence we always try to pop in to S.Forno in the Oltrarno to pick a couple of loaves – and spend the next few days binging on delicious (non Tuscan) bread!READ MORE

Chickpeas and Peach Salad Recipe
September 1, 2016

Ceci and White Peach Salad

When white peaches, especially the flat ones called Saturnine come in to season, our family goes crazy for them.  The season lasts no longer than 8 weeks so we try to use them as much as possible, also in salads.READ MORE

Prawn and Salmon salsa recipe
August 29, 2016

Salmon and Prawn Salsa

This is a very uplifting dish, that our friend Fay made for us once, and I’ve happily replicated it many times over the summer. It’s spicy, refreshing, easy to make and a very different flavour profile than anything we get in Italy over the summer. READ MORE

August 29, 2016

Frittata di Fiori di Zucchina

Zucchini flowers are a gem of an ingredient, with a lovely subtle taste and beautiful colour. This is a simple dish, delicate and looks beautiful on a summer table. READ MORE

Fratoi - Paccheri with Red Mullet
July 21, 2016

Paccheri with Red Mullet

As summer comes fish takes more centre stage in our family. And this dish is a wonderful way to combine a full tummy with the flavours of the Med. Red Mullet (Triglia in Italian) is a local Mediterranean fish that is often found along the Tuscan coast (and in many local recipes, such Triglie alla Livornese). READ MORE

Frantoi_Roasted_Seabass
June 18, 2016

Baked Seabass fillets

This is too easy not to share. The fish itself takes 10 minutes to cook and 2 minutes to prep (if your fishmonger is filleting seabass, a little longer if you do it yourself). It goes well with roasted new potatoes, roast tomatoes and some greens as accompaniment.  It’s a very light and tasty meal. In Italian seabass is branzino.READ MORE

Frantoi - Pasta alle Vongole
May 27, 2016

Spaghetti alle Vongole

This is maybe one of the easiest and most impressive plates of pasta you can make. As always you need the best ingredients for a true flavour – fresh clams from your fishmonger, one of our maritime olive oils, from Puglia, Sicily or Liguria. READ MORE

Chickpea Puree and Octopus
April 20, 2016

Chickpea Puree with Octopus

This is a delicious dish I had once at Drogeria Franci in Montalcino, in early spring, when you feel you should have freshness but still crave warmth. I used to be quite worried about cooking octopus – it was one of those creatures that looked complicated. But wanting to recreate this dish made me try it, and I was wrong: it’s very easy to cook. And very tasty. READ MORE

Frantoi - Vignarola
April 6, 2016

Vignarola

Vignarola is a traditional spring dish from Rome. It’s not very common, and is, in effect a vegetable stew, but it brings with it all the freshness and flavours of spring. From outside it’s a dish that is difficult to understand because it doesn’t really fit as an accompaniment to a main course of meat or fish (a secondo we’d call it in Italy), but by itself it would not be eaten as main course. READ MORE