Tomatoes are a fantastic ingredient to grow yourself, and you can get great results in small spaces, or indoors. Nothing beats the smell of toms ripening on the vine, and the difference in flavour between a homegrown tomato and a standard shop-bought one is out of this world!
The arrival of August is always welcome to a gardener. Plant growth begins to slow, and it is finally possible to stand back and admire the garden.
Pasta is perhaps the ultimate comfort food. In Italy, it’s often eaten at least once a day, and for many Italians a meal would feel incomplete without it.
Italian tomatoes are integral to the country’s cuisine, and different types have different culinary uses. Here is a guide to the most popular ones.
Olive oil Here’s the rule: extra virgin for salads and dressings, and straight-up olive oil for cooking. But what’s the actual difference? Extra virgin olive oil comes from the first press of olives. This makes for a grassier flavour and colour. It tastes stronger than olive oil made from later pressings, so less should be Read the full article…