The persimmon is a decadent voluptuous fruit. it makes the easiest sorbet or icecream and it tastes divine.
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Red peppers are preserved in many ways, but the Puglian range of relishes, made in quantity in the summer, becomes one of the joys of winter. My favourites, Pipone and Plic e Plac are definitely worth mastering.
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Patience and bay leaves - that's all you need (bar the booze and a bit of sugar) to create this green nectar of a nightcap from Italy's Mezzogiorno.
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Strolling through the crowded main street of Camigliatello, high in the Calabrian Sila, the brilliant green of the citrons (cedri in Italian) stood out vividly against the browns, reds and creams of fresh porcini, cheeses, chillis and salamis…
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All about Trabocco - the strange and ancient fishing contraptions dotting Puglia’s Coastlines
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