Explore recipes and how to guides, as well as thoughts on wild foods, foraging and conservation.
A Chiavarini family favourite, this Italian classica Lemon and Polenta cake has a little bit of an English feel thanks to the extra sweet syrup – delicious!
One of the great things about focaccia, besides how comforting and tasty it is, is that it does not need too much kneading or attention to make it come out great!
Recipe for Ribollita, a deliciously warming and comforting Tuscan dish.
Our recipe of Venison Wellington, a classic dish high in vitamins and minerals and a truly organic source of proteins for your diet.
This dish originates from Liguria, just east of my home of Emilia Romagna. I was reminded of this recipe having just returned from two weeks back in Italy, spending time on the border between the two regions more precisely the remote and enchanting area of Val Trebbia.
Muntjac is my favorite deer to stalk and cook. An invasive species, like the grey squirrel or signal crayfish, they were brought over from the Indian subcontinent by the Duke of Bedford at Woburn.
A recipe of a dish that I love so much and that is the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know of.
It is the time for a real dish of delicious, warm, fatty, peasant food (as if any other kind of recipe is worth writing).
My kids absolutely love this dish as they get to pick the flowers when open and it’s such an easy dish, even your average 4-year-old can’t get it wrong.
We live in peaceful, prosperous times. I don’t know of a single man who has a tougher life than their grandfather. And yet, on closer inspection, the statistics on our wellbeing make pretty gloomy reading. In our busy, civilised lives, we have forgotten how to be acquainted with nature and in turn ourselves.
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