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Titlelife love food – a recipe journal by valeria necchio

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Description life love food: an ode to the italian way of living. regional italian recipes, stories, travel guides and more. authored by food writer and photographer valeria necchio.

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squash cannellini rosemary soup http://www.lifelovefood.co/squash-cannellini-rosemary-soup/
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writes the wonderful molly o’neill https://partners.nytimes.com/library/magazine/home/20001224mag-food.html
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autumn http://www.lifelovefood.co/category/recipes-all/all-seasons/autumn/
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winter http://www.lifelovefood.co/category/recipes-all/all-seasons/winter/
beans http://www.lifelovefood.co/tag/beans/
butternut http://www.lifelovefood.co/tag/butternut/
cannellini http://www.lifelovefood.co/tag/cannellini/
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flourless white chocolate citrus cake http://www.lifelovefood.co/flourless-white-chocolate-citrus-cake/
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my venice food guide (new edition) http://www.lifelovefood.co/a-guide-to-eating-drinking-in-venice/
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turkish yogurt cake with figs http://www.lifelovefood.co/turkish-yogurt-cake-with-figs-torta/
honey olive oil almond cake http://www.lifelovefood.co/honey-olive-oil-almond-cake/
strawberries and cream french toast http://www.lifelovefood.co/strawberries-cream-french-toast/
orecchiette with cime di rapa http://www.lifelovefood.co/orecchiette-with-cime-di-rapa/
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menu skip to content recipes travel venice guide padova sicily tour copenhagen contacts cookbook portfolio  life love food honey olive oil almond cake january 12, 2017 | 6 comments i have just recently come to terms with the fact that, for the biggest part of my life, i missed out on one of the most delicious things nature has to offer: honey. unlike, say,  beetroot, which i continue to dislike no matter how much i try to masquerade it under thick layers of horseradish-injected dressings or to blend it into chocolate cake (i just can’t get past the very earthy flavour), my feelings towards honey have changed with me. they grew as i grew, from childhood to adolescence to adulthood, increasing and amplifying at every stage, spreading like a spoonful of oil on a smooth surface, slowly, unavoidably. and so, i gradually went from being the kid who couldn’t stomach a drop of it to the grown-up addict who eats her weight in liquid sugar, jar after jar after jar. after years of refusal, i’m now making up for lost time by keeping my pantry well-stocked and varied at all times. and although i like to keep things interesting by trying new flavours and brands, i always tend to go back to the same, old trusted ones. orange blossom and acacia honey are my all-time favourites. i use them for drizzling, normally on toast, and often over a layer of fresh ricotta, but also over yoghurt, and porridge and other creamy things that can benefit from some sweetness. saline honey from seaside locations (like miele di barena from the venetian lagoon, still produced on the island of sant’erasmo) is my flavour of choice for dressings and marinades, either for mellowing down the bitter bite of radicchio or for glazing a roasted chicken. and then, citrus, chestnut and prairie honey i find wonderful to bake with – the former to fortify the freshness of a lemon cake; the second to give depth to sweet breads and fruit loaves; and the latter for everything in between. baking with honey is something i came to late in life, but that i’m keen to explore with dedication from now on. what i learnt so far is that it doesn’t work with everything – that it can’t replace sugar every time. but whatever it goes with it turns into a wonderfully floral affair, powerful and yet discreet, sweet but subtle. a cake made with honey will be a little bit denser than your usual cake, but by no means will it be heavy. its crumb will be close, but the texture will be tender. the batter will take an unfamiliar amount of liquid – less than you’d normally use – but never will this lead to a dry result. in fact, quite the opposite: it’ll be moist (that dreaded word we are told to avoid); and it will be moreish, and marvellous. read more labels: all seasons, baking tags: almond, cake, honey squash cannellini rosemary soup january 4, 2017 | leave a reply in these quiet days after christmas and new year, after the excitement of the holidays has subdued, after the feasts and the family, the chatter and the clinking of chalices, i revert to soup – my safe harbour, my antidote against excess. soup seems like a good metaphor for these first days of 2017: unshouty, unshowy, soothing. the same could be said for my kitchen windows, which, like my thoughts, have often been fogged, steamy, and heavy with condensation. perhaps because of this, soup is all i want to eat. and, consequently, it’s all i want to talk about. so there, let’s talk about it. ‘there should be soup all the time, but especially in the winter.’ so writes the wonderful molly o’neill in one of her most touching pieces of prose. it’s almost as if she was spying on me; as if she’d drawn a circle on that fogged up window to peek inside my kitchen, and inside my head. because, you see, i happen to be of molly’s advice. in january, especially in january, when days are still so dreadfully short, soup should be set on the table often, if not daily, to soothe and comfort. it should preferably be very hot, with vapours coming up in swirls, steaming your face, unplugging your nose and fizzing up your hair. it should, therefore, demand patience. yes, patience is key: it makes the first spoonful all the more enjoyable. read more labels: autumn, soups, winter tags: beans, butternut, cannellini, rosemary, squash flourless white chocolate citrus cake november 26, 2016 | 6 comments i spent two weeks at home in veneto in late october and, in retrospect, it seems to me as if all i did was baking. i arrived the day after my birthday (i’ve officially entered the last year of my twenties) and kicked off all celebrations by firing off the oven. then, a week later came mum’s birthday, and with it came more cake. nothing fancy, you see; nothing whose sight had people going ‘oooh, and ‘aah’, and take their phones out of their coat to snap a photo. no, nothing of the like. in both cases, all i produced was a rather unassuming number; minimal cake affairs that could come together easily, and with barely any washing up. practicalities aside, the truth is that neither mum nor i have much of a sweet tooth. we like cakes, but multi-layer frosted cakes are very much lost on us. our preference goes towards crumbly fruit tarts and rustic cakes that are possibly not too sugary.  which is why our birthday cakes often look just like any other cake we’d bake throughout the year…only, with sparklers on top. incidentally, both birthday cakes happened to have ground almonds at their core. one was an apple frangipane tart (more of which in a future post). the other (this one), a dense flourless white chocolate cake scented with citrus zest. that in both cases i reached out for the jar of almonds might as well be a coincidence. more likely, though, it’s a cake genre that just appeals to me and i’m instinctually drawn to. i might just as well blame it on my venetian genes. read more labels: autumn, baking, winter my venice food guide (new edition) november 22, 2016 | 32 comments venice is one of those cities that will never cease to amaze. its beauty – so elusive, always on the verge of fading away – moves crowds. its charm never comes amiss, and yet so much of it is invisible to those who don’t dare to explore a little further. for them, venice will always just be a just handful of gorgeous landmarks that are, alas, often too crowded to be truly enjoyable. but for those who take the time to adventure beyond the beaten track reward awaits, in the form of suggestive alleys, stunning palettes, picturesque canal views, and glimpses of daily life in this charming city. in this sense, one could think of venice as a city with many faces. it has a shiny facade made of glittering palazzi and luxury hotels, fancy cafés and chic restaurants. on the other side of the spectrum is a backdrop of crass vendors selling cheap merchandise. in the middle is its true soul – its most enjoyable side, made of residents, students, workers, normal people. this is the side of venice i encourage people to go and find, far beyond the crowds. that’s the side of venice i wished everybody would see. venice’s food scene reflects this multifaceted soul. on the one hand, you’ll find the finest dining catered to the global elite. on the other, dodgy eateries dispatching rubbery pizza by the slice or microwaved lasagna. but once again, the truth is in the middle, which means that venice’s truest, most exciting cuisine is to be found in neither places, but rather in a handful of osterie, restaurants and wine bars (especially the wine bars! no one does wine bars better than venice) where history and atmosphere meet an active engagement in preserving an aspect of the venetian food culture (being this a ritual, a recipe, or some rare local ingredient) and a continuous commitment to serve good, honest food. this is where i like eating; where i like taking friends; and where i like showing visitors for a deeply venetian experience. with this in mind, i gathered a few of my favourite places to eat and drink in venice and put them together into this venice food guide. the premise is, i don’t believe there’s still such a thing as venice’s best-kept secret. when it comes to good spots to eat in venice, rest assured that every restaurant, every hole in the wall in the city has been written about, reviewed, critiqued, rated, found. you’ll find tourists, few or many, wise or clueless, pretty much wherever you go. and yet neither is this a bad sign nor does it lessen a place’s worth. i’m all for sharing the experience with whoever is interested in discovering part of venice’s culture through its food. this, after all, is the ultimate scope of this guide, which i hope you’ll find useful, reliable and, most of all, enjoyable. read more labels: travel tags: cicchetti, city guide, food guide, venetian, veneto, venezia, venice pumpkin olive oil chocolate cake october 10, 2016 | 6 comments i’m writing about this lovely pumpkin olive oil chocolate cake from my new kitchen in london. now, if i lift my head from the computer screen and glimpse at the little back garden just outside the kitchen door i see a quintessentially english photogram. the weather is cloudy, a bit gloomy, chilly but not cold. there’s a mild wind that makes the vine growing along the wooden fence bounce and dance – a slow waltz, maybe. earlier i saw a squirrel jumping over onto our portion of pebbles. i suspect it’s hiding its acorns in our yard, but i might need to investigate further. it feels good to be here. this autumn feeling has a soothing effect on me – it slows my pace, makes me more focused. i have skipped this season twice this year. now i realise that i missed wishing for the comfort of a woollen blanket, of a pot of stew bubbling on the stove for the good part of an afternoon. i now have many such days to look forward to here. which is why, so as not to arrive unprepared, with me i brought a few recipes to match the spirit of the upcoming season. long braises and spiced cakes i am eager to try. but first, this cake. read more labels: autumn, baking, breakfast tags: cake, chocolate, olive oil, pumpkin 1 2 3 4 … 31 next life love food about valeria sign up to new posts & fresh news your email here search on the blog search for: browse by categorybrowse by category select category news recipes by season all seasons autumn spring summer winter by style baking breakfast drinks eggs meat & fish pasta & rice preserves salads sauces & condiments sides soups starters & nibbles treats travel portfolio popular posts turkish yogurt cake with figs honey olive oil almond cake strawberries and cream french toast orecchiette with cime di rapa instagram facebook valeria necchio / food writing + photography pinterest i write for back to top sign up for the life love food newsletter your email here © life love food - valeria necchio 2017


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