Browsing: Roddys

Al cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour)…

As he breaks three eggs into a glass bowl, Lt Columbo tells Joanna Ferris: “I’m the worst cook in the world, but there’s one thing I…

The heaviest cookbook I own is Profumi di Sicilia, which I bought from a secondhand bookshop in Tor Marancia the same afternoon I twisted my ankle.…

The process of making Sardinian pane carasau is similarly hypnotic to pitta: a disc of durum wheat dough is baked on a hot surface until it…

It is the time of year when the fruit syrups get moved to a more accessible shelf at our local supermarket. They have a range of…

This time nine years ago, we had just arrived in Sicily. It was the beginning of our second long summer stay in my partner’s grandparents’ house…

Someone I know and admire very much, and who seems in excellent health at between 82 and 89 years old, has an espresso and a mini…

A book that I hope gets translated into English is Alberto Grandi and Daniele Soffiati’s La cucina Italiana non esiste – bugie e falsi miti sui…