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sance man Urbino in the Marche region. Opposite, clockwise from top left: Piero della Francesca’s The Legend of the True Cross;S ...
122 GOURMET TRAVELLER T he sun is rising and the sky is pale blue, flecked with a few sparse clouds. The land is empty save for ...
Florence AdriaticSea Arezzo Perugia Rome Monterchi Urbino Sansepolcro Tyrrhenian Sea Ce nt ral Italy ...
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GOURMET TRAVELLER 125 but many are still exactly where he painted them – in Sansepolcro and close by within a small triangle, th ...
126 GOURMET TRAVELLER At a grocer’s shop under the castle walls, I treat myself to a souvenir: a bottle of red wine called Gusto ...
The sensational centrepiece of old Arezzo is the canted Piazza Grande, surrounded by buildings from different periods and lanes ...
the Kentucky tobacco that goes into Toscano cigars, which was introduced to Europe long after della Francesca’s death on 12 Octo ...
Getting there The nearest international airports to the key towns on the Piero della Francesca trail are Florence, Rimini and Pe ...
W ro d s K A T EI AP R L A R ec ip es SA R A H C IC O L IN I Ph ot og ra ph y BE N DE AR NL EY Sty ling CLA IRE DELM AR Drinksug ...
At trattoria Santo Palato, Sarah Cicolini embraces the soulful simplicity of Roman dishes and Abruzzo’s peasant classics. Return ...
PREVIOUS PAGES Ditali & fusilliTablecloth and napkin from Spotlight (both used throughout). Dulux Gold Treasure paint from P ...
Beef and ricotta cannelloni SERVES 6 // PREP TIME 25 MINS // COOK 1 HR 30 MINS(PLUS RESTING) “Cannelloni isn’t your everyday pas ...
RigatoniPlates from Papaya. Cutlery from Georg Jensen. All other props stylist’s own. Stockists p176. 1 tbsp black peppercorns 4 ...
165 ml extra-virgin olive oil, plus extra for greasing 180 gm white onion, finely chopped 2 garlic cloves, finely chopped 5 smal ...
2 tbsp black peppercorns 500 gm(61⁄4 cups) Pecorino Romano, finely grated 120 gm Parmigiano-Reggiano, finely grated 500 gm dried ...
1 tbsp black peppercorns 400 gm (5 cups) Pecorino Romano 320 gm guanciale (see note), cut into lardons 500 gm dried mezze manich ...
The culinary traditions of Rome inform the menu at Guy Grossi’s new Perth restaurant, Garum, hisirst outside Melbourne, where pr ...
Wo r d sGUY GROSSI PhotographyBEN DEARNLEY StylingLYNSEY FRYERS Food preparationJACLYN KOLUDROVIC Drink suggestions CARLO GROSSI ...
W hen the opportunity arose to open a venue in Perth, it didn’t take long to agree. I have loved travelling to Western Australia ...
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