I really love your food writing. Loved this explainer on regionality - my Nonna was an epic cook hailing from north west Tuscany, hence also influenced by Emilia Romagna & Ligurian cooking. Her ragù without fail always used dried Porcini. Thanks for the article & the tips!
Jordon, you're great, an inspiration. I'm very excited to hear all about your adventures around (hopefully on here too as I'm absolutely abhorrent to insta). Especially looking forward to what you end up cooking in Spain (I lived there for a long time) now I'm in Berlin, but also from London (well,Surrey 🙃) Good luck from a fellow food writer
I really love your food writing. Loved this explainer on regionality - my Nonna was an epic cook hailing from north west Tuscany, hence also influenced by Emilia Romagna & Ligurian cooking. Her ragù without fail always used dried Porcini. Thanks for the article & the tips!
Thank you so much! Ahh yea, that makes total sense, I bet it was delicious
Omg. This looks SO beautiful.
❤️
Jordon, you're great, an inspiration. I'm very excited to hear all about your adventures around (hopefully on here too as I'm absolutely abhorrent to insta). Especially looking forward to what you end up cooking in Spain (I lived there for a long time) now I'm in Berlin, but also from London (well,Surrey 🙃) Good luck from a fellow food writer
Top stuff. Recipe makes for a supreme ragu.
No garlic. How have I been so wrong for so long. I resign from cooking……