Love it or loathe it – the umami flavour of anchovy
The anchovy is everywhere now, lacing salads, pizzas and appetizers. But in the past it was often denigrated in the West as bitter, putrid and ‘a worthless little fish’
There are no ‘correct’ recipes when it comes to pasta
Luca Cesari argues that pasta is a living thing, changing with the times, and has never been bound by tradition, as the vigilante nonnas insist
