Recipes & Reflections on Italian Food Culture and Beyond. By Oliver Haenlein - Pastaio, Chef and Food Writer, from CED Gastronomy Holidays in Tuscany
· Tue 14 May 2024
How can something with such basic and so few ingredients be so delicious?
· Mon 4 Mar 2024
These works have been vital to our learnings here at Cook Eat Discover! Dear old friends, always sitting nearby, ready to inspire and inform.
· Wed 31 Jan 2024
This is a great dinner party dish. It hits the Venn diagram sweet spot between something impressive that none of your friends can make, and something surprisingly undemanding in terms of time and skill.
· Mon 11 Dec 2023
A delicious meat sauce, plus reflections on how food cultures travel the world.
· Thu 24 Aug 2023
A dreamy summer holiday under the Puglian sun.
· Tue 28 Mar 2023
The last few decades have been a rollercoaster of innovation and hype for the food scene in London. It's been exciting at times, but this winter we decided to go back to something more honest and authentic.
· Wed 8 Feb 2023
Remember how hard it was to find flour during COVID? Well now it's tomatoes we're searching for! Peppers, cucumbers and salads are all also currently in short supply in the UK.
· Tue 8 Nov 2022
This sauce exemplifies the beautiful combo of pork and pumpkin, and is one of our favourite things to make at this time of year. It will go well with most pasta shapes and is also incredibly simple, with just four main ingredients!
· Mon 8 Aug 2022
This risotto has been a real CED favourite in 2022! Zucchini have been abundant in our garden recently, and their fresh and sweet flavour creates a beautiful risotto.
· Wed 16 Mar 2022
This is the ultimate speedy supper, and one of the reasons I fell in love with the food of Italy as a child
· Thu 13 Jan 2022
This soup is a real family favourite - a much loved bowl of comfort that’s popular throughout Italy for a good reason. It’s something we at CED make most weeks at home in the winter months.
· Fri 27 Aug 2021
We've got a little food history, some top cooking and pairing tips, nutritional info from CED's favourite nutritionist Emily Moreton, plus a beautiful recipe from chef Fabrizia Ricotta; he prepares them how his nonna did, and serves them with a beautiful whole lemon sole fish.
· Wed 31 Mar 2021
Wonderful wild garlic was the subject of March's seasonal celebration; make sure you check out our video recipe at the bottom of the piece!
· Mon 15 Mar 2021
CED was thrilled to speak to Francesco, who has become a staple not just of the high-end UK restaurant scene, but on our TV screens too. He told us about his childhood, inspirations, current projects, death-row meal, and even provided us with a special recipe for the feature!
· Mon 1 Mar 2021
This February we celebrated Rhubarb - and we've collaborated with chef and friend of CED Fabrizio Ricotta who's written a recipe for a beautiful rhubarb and custard tart for us.
· Mon 22 Feb 2021
We're delighted to introduce a new contributor to CED Magazine: Alba Gelli, who has written about this ingenious pesto, passed down to her from her nonna.
· Tue 9 Feb 2021
Buying a nice bottle of Barolo can break the bank, but we think we've found a delicious wine at an absolute snip - just a little over a tenner at Lidl!
· Sat 30 Jan 2021
Mid winter can be a bit of a lean period for seasonal veg, but the noble leek is harvested throughout the colder months, and you can make all sorts of delicious things with it. All hail the leek! Check out our video recipe at the bottom of the page for our special leek, sausage and saffron risotto.
· Thu 7 Jan 2021
A light yet absolutely delicious way to enjoy steak!
· Mon 21 Dec 2020
I feel like sprouts are going through a bit of a renaissance. Nowadays, everyone wants a piece of them! When I was a kid, saying you liked Brussels Sprouts would make you as unpopular as saying you didn’t like football. They were infamous.
· Thu 10 Dec 2020
What is it, how’s it different from ice cream, and why is it so damn delicious?!
· Wed 25 Nov 2020
One of Italy’s most exciting young chefs, Paolo tells us his story: What inspires him, what makes Italian food culture so special, and why he’s been delivering cakes to some of the most vulnerable people in his community over lockdown.
· Tue 17 Nov 2020
We're delighted to bring you the first of a new monthly feature: Eat the Seasons!
· Wed 14 Oct 2020
As is the case with many great Italian dishes, this is not a complicated thing to make, but it does need plenty of time to cook so that it can develop its full flavour.
· Tue 12 Nov 2019
Tue 2 Jul 2019
· Tue 22 Jan 2019
· Tue 22 Jan 2019
Many people I’ve spoken to seem to have an irrational fear of making panna cotta. With a faraway look of dread in their eyes, they tell me of the experiences that have scarred them - lumpy bits of gelatine...overset consistencies...thick skins forming on the surface!
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