Chris Witham

I’m a 40 something Brit still finding my feet here in the heel of Italy. I’ve been here for a while now. Cooking has always been a big hobby of mine but I’ve never really kept any record of the new recipes I try and I usually cook them a few times and then forget about them. So, as a sort of on-line recipe book, I’ve started a food blog. I lived in the north of Italy for a number of years, so you might find a few of my favourites from there too I’ll also try to keep you informed about the food festivals that are a regular occurrence here too.I’ll attempt to photograph the results with the only camera available to me at the moment, my mobile phone. Don’t expect David Bailey
The recipes come from 3 main sources.

• Local Italian friends
• My translations and adaptations of recipes from the local press/cooking mags
• My translations and adaptations of recipes from Italian language web sites.

But basically it will be what I’ve enjoyed cooking and eating. If the recipe didn’t work, I won’t post it!

Note about ingredients pictures: The ingredients pics are meant to be an illustration only. Refer to recipe for quantities.

Notes about ingredients:

Whenever olive oil is used in a recipe it should be the best extra virgin olive oil you can find.

Parsley should always be the flat leaf variety if at all possible.

Recipes marked as vegetarian often include cheese. You should of course use a vegetarian version if you are, or are cooking for, a strict vegetarian.

Note about recipe quantities. If a recipe is listed as Primo – First course, then quantities given are for an Italian style first course. Here, pasta is only one leg of a very long journey through antipasti, primi, secondi, dolci, frutta, formaggi, caffe, liquore. If you don’t intend to continue to the bitter end, double the quantities

Drop in and see what you think. Any feedback would be greatly appreciated.