Ok I know, there are a lot of gimmicks out there these days, and every one is serving the next weird combination in a mason jar or on a shovel or something so I would understand if you'd dismiss this recipe as another bit of hipster whimsy. Lord knows that when i first dreamt up the idea i thought of them as gimmicky, and it took me years to actually give it a real chance. But the more I made them and the more I've developed the recipe I think they're not only delicious but a really interesting bit of culinary logic.Read More
Our adopted home of Tuscania is about 80km north of Rome and 30km south of Tuscany, in an area known alternatively as Tuscia, Maremma, or that stuff you pass as you leave Rome to go to Florence. As such the culinary roots of the area are an extensive tangle of Roman specialities like pasta (cacio e pepe, amatriciana and our favourite mystery, carbonara) combined with some of the canonical Tuscan dishes like cacciatore, acquacotta and porchetta. There are also some pretty incredible offal and organ dishes within this library that, while not for everyone, are still a really worthwhile thing to try out.
For a little town there's a lot to choose from, and recipes will very according from one family to another. And trust us, this is in no way a definitive list; we'll keep adding as we go and if anyone has a dish that is a must, we'd love to hear from you.Read More
I was really delighted and frankly surprised by all of the feedback that our post about preparing and using tallow (or Sego in Italian) received since we published it. It's great to think that people are perhaps warming to the idea of learning about different fats again and that some of the stigma attached to using animal fats is perhaps starting to be lifted. That, and they did look cute wrapped up in their hipster brown paper.Read More