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Arsenio Sunday: Food for Thought

Later this week we will be posting a recipe for an ancient Tuscan dessert, first mentioned in 1553. We have been experimenting to find which one of our oils is most suited in its preparation. This mystery dish is a sugar-free, gluten-free and yeast-free pudding. Described like this, it seems surprisingly modern and suited to all diets, and yet it has its roots deep in the Italian tradition of Cucina Povera. Up and down the boot regional dishes are utterly connected to the seasonal availability of local produce. We can all learn some lessons from this way of life and of preparing food.

Today we are enjoying some Fritelle di San Giuseppe, a delicacy that is only prepared in the days before and after 19th March which is Father’s Day in Italy.

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