A Guide to Grana Padano - where it comes from, where to buy it and how to use it

I have written, at length, about the virtues of Emilia Romagna’s glorious, grainy parmigiana reggiano. I have vehemently championed the restorative properties of a good ricotta and I’ve waxed lyrical about my unwavering adoration for Puglia’s big, beautiful buratta.

Well, dear readers, I have a new favourite cheese to talk about which is, ironically, also the oldest cheese there is to talk about.

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How to eat Pizza in Naples

One does not go to Naples and pass up a pizza. Forgoing a pizza in Naples is akin to visiting Athens and deciding against a visit to the Acropolis or going to the pub and ordering a sparkling water. It is morally reprehensible. 

Yes, you can find a decent slice of pizza elsewhere. But we are, after all, still living in a world where *voice rises to feverish pitch of indignation* people are happy to replace pizza crusts with a series of mozzarella stuffed cheesy balls and where ‘meat feasts’ and ‘barbeque chicken supremes’  actually exist. 

So my budding pizza purists. You know where you need to go to get the proper stuff. You need to go to Naples. 

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