I’m still blown away with the chance to write a cookery book based on the South of Italy. A dream come true, full of hard work and absolute dedication to what I believe in, good Italian food, ‘Cucina Povera’ style.

It’s all good and well saying that I am writing a lovely Italian cookery book, however I very rarely  follow a recipe. When I cook, I simply cook. I don’t think about it. Now whilst writing a recipe I have to stop and think, what am I cooking, the method and every specific ingredient included. I can’t just throw in a handful of this and a smidgen of that. It’s taking me ages to be honest. It’s funny really because I am thinking Italian in the kitchen, every thought is in Italian. Recipes in Italian, method in dialect Italian and taking into account, region, seasonality and fresh ingredients too.

This book will ooze southern style cooking. So no rich food like Osso Bucco in this book, I will save that recipe and more for the Northern cookery book!!

Saying that, Panzanella will be included even though it is from Toscana. It screams ‘Cucina Povera’ to me and is perfect to use stale bread that’s hiding at the bottom of your bread bin.

So now I need inspiration, a little warmth, the aroma of the Mediterranean and a feel of the deep South. Off to Naples I go  in September to soak up some needed atmosphere, new recipes and hopefully pick up a few tips along the way.


The hubby has said it’s a jolly and yes he is probably right, but I won’t tell him that. Its a jolly to the pizza capital of Italy. A stones throw from the Amalfi coast and Sorrento, I can smell the limoncello from here. Is it to early to scream with excitement, I hope not, but I have set myself a target of recipes to have tried, tested and written before I head to Naples, so lots of work to do in the meantime.

I must bring along an extra bag with me as I will need to stash ingredients back to the UK (must find out what I can and can’t bring home first). Eating and drinking from dawn till dusk is a must and I believe its imprinted on my ticket too.

Nonna has been passing down recipes to me along with my lovely mum Solidea. They have both been making these recipes for our family for many years, from traditional taralle to ciambella cake and rabbit, soffrito to parmigiana. Nonna Carmela is excited too, she may see her recipes in print, what an achievement at the age of 85 year old.

When I say ‘Nonna scrieve me una ricetta’ , its not strictly true. They are jottings with vague ingredients and measurements, but it means the world to me. Nonna Carmela has even given me one of her infamous bicchiere glasses that she uses to weigh all of her dry and wet ingredients, no scales in this house.

Anyway must run now, (not literally, that would be wrong) pick the children up from school, bring the washing in, get tea on, gymnastic practice for my girls and then hopefully more writing and jotting this evening with a very strong espresso.

Carmela x