Explore recipes and how to guides, as well as thoughts on wild foods, foraging and conservation.
This dish originates from Liguria, just east of my home of Emilia Romagna. I was reminded of this recipe having just returned from 2 weeks back in Italy, spending time on the border between the 2 regions more precisely the remote and enchanting area of Val Trebbia.
I love this dish so much, it’s the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know of. Most people I know feed the giant vegetable blimps to the swines as apparently it’s good for the meat. Maybe that’s why I like it so.
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
This 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. Having said that please god don’t let them near the hot oil.
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