LOVING WINE By CHRISTOPHER BURR, MASTER OF WINE.
One small consolation of “lockdown” has been the opportunity to try lots of different wines. Much as we all have our own favourites, it...
THE “FULL ENGLISH PIZZA” IS BORN
During the bloody Battle of Monte Cassino in Italy, one of the crucial battles of War World II, Domenico Antonio Persechini harboured two British...
CALAMARI E CARCIOFI SALTATI
THIS IS A FANTASTIC DISH AND VERY EASY TO PREPARE but to ensure you’re successful with it there are two instructions...
PIZZA “ITALICA”
The dough itself,is generally of a high Hydration 65-68% water on flour and require a flour with a 12.5% Protein content,...
Fillet of cod with chickpeas, mussels and ’nduja
Serves 6
garlic 2 cloves
olive oil
mussels 1kg,...
PIZZA “Penisola”
The dough itself,is generally of a high Hydration 65-68% water on flour and require a flour with...
PIZZA “Sottobosco d’inverno”
The dough itself,is generally of a high Hydration 65-68% water on flour and require a flour with a 12.5% Protein content,...
