Rachel Priestley, a cook and wine and food consultant, has opened Italian restaurants and wine bars in Italy and in Vienna. Passionate about Italian food, she has spent 10 years living and working in Italy, including six years in Tuscany. She exports a line of gourmet artisan-produced Italian products and fine Italian wines into New Zealand, where she produces a range of products. She divides her time between Tuscany and New Zealand. You can contact her at firstname.lastname@example.org and follow her on twitter: @ProdigaDaughter.
I love this time of the year: the autumnal colours intensify as the evenings begin their shorter fall into dusk. The shades become stronger just before nightfall, and we see more of that amazingly intense hue of the sky, il cielo azzurro, that powerful blue the heavens offer around sunset,
Colonnata, a very small town high up in the white marble mountains of Carrara, near the Tuscan coast, is known for its lardo, the cured back fat of the pig, a high-energy food developed out of necessity: to keep workers sustained during their several-day shifts working in the
As spring turns into summer, walking along the Arno—fresh in the morning, with beautiful sunsets in the evening—gets me thinking of the sea, for it is not far away, and the late spring breeze wafts its aroma inland. I love eating seafood at this time of
One of my favourite things to do at this time of the year is to go to the Sant’Ambrogio market to see what the beginning of spring mushroom season has to offer. My first experience of mushrooming in Italy occurred when I lived in the mountain town of
My memories of Easter as a little girl growing up in New Zealand involve camping, trout fishing and Easter egg hunts. To me, Easter meant a short break from school and an active home life, usually a long weekend road trip with family, and hot cross buns, chocolate and marshmallow
When I moved from New Zealand to Italy in 2001, I missed many things from home. Not only was the spoken language different, but the difference was deeper than vocabulary: the sentence structure of Italian was so unlike that of English; Italian has both formal and informal address, expressed in
took a foreign friend to a local trattoria on my side of the river, diladdarno, to sample a favourite local
dish, fritto misto alla fiorentina.
When he heard my order, he wondered why on earth anyone would want to deep-fry
a beautiful fiorentina steak and, even more perplexing,
English, we categorise game into two distinct categories: furred game and
feathered game. In Italian, the feathered game is called volatili (fliers). Christmas Day calls for a flier.
Or maybe two!
morning walks take me past the restaurant Fuori Porta and into the back of the
wonderfully memorable food-filled weekend with friends in the countryside near
Siena has confirmed for me, once again, that Italians are the most
food-passionate people in the world. Some of the guests brought their own wines
and olive oils for me to taste, and we talked about the
With autumn truly upon us and the colours in the
fields and markets changing, so are the flavours of our table. Now that the wine
harvest is done and while the olive groves await harvest, it's time to store
some of our autumn harvest-as well as eat some.