Artusi’s December: Ricotta Tortelli
At some point between Christmas and New Year’s, in a haze of inevitable over-indulgence, I find I begin craving a night in, perhaps mostly spent on a cozy couch, with a steaming mug of herbal tea and...
View ArticleHomemade ricotta, the real deal
There is something magical about the process of cheese making; the same kind of magic that I witnessed when I developed my first photograph in the darkroom and watched an image appear from seemingly...
View ArticleLa Latteria, Mozzarella laboratory
‘Laboratory’ is the key word to use for this little piece of fresh cheese heaven, where the magic of cheese making – and especially, mozzarella making – happens on a daily basis in the tiny backroom of...
View ArticleCrostone di salsiccia & stracchino
Melbourne’s winter is certainly making itself felt with what feels like a constant, grey drizzle. Thankfully the sun has come out today to warm our shoulders a little and put a smile back on people’s...
View ArticlePizza with Homemade Mascarpone & Speck
This is a recipe that combines three favourite things. Pizza. Speck (or prosciutto if you can’t find it). And mascarpone. But not just any mascarpone — homemade mascarpone. Because homemade is so...
View ArticleAutumn in Val d’Orcia
It’s no secret that autumn is my favourite month in Tuscany. It’s partly the relief from the relentless heat of summer, that feeling that you can finally breathe again, and partly, well, mostly, it’s...
View ArticleRicotta gnocchi, a recipe from Ostro
I have known, and admired, Julia Busuttil Nishimura, for many years now and always felt connected through our love of Italian food, Tuscany (Julia lived in Florence and in Orbetello, just 10 minutes...
View ArticlePecorino e Vino: A cheese making and wine culinary retreat, 22-27 June 2020
{UPDATE: SOLD OUT!} I’m so excited to be able to announce that for our new culinary workshop next summer∫, we have Cressida McNamara from Pecora Dairy on board to teach cheese making. Together with me...
View ArticleSavoury bread pudding cake with prunes, caprino and pumpkin
Back home from a whirlwind trip to Venice with a new set of Covid-19 regulations that means it’s time for a lot of baking (and staying at home). This is a savory bread pudding cake, which as far as I...
View ArticleArtusi’s April: Gnocchi alla Romana
As Easter normally falls in April, Artusi‘s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that...
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