Recipes


Like all the baking I do this bread is semi-sweet and made with honey instead of sugar. It has just enough sweetness to highlight, not overwhelm all of the other ingredients. The result is a really interesting cake with complex and balanced flavors. I use honey because, unlike sugar, honey adds not just sweetness but flavor too. Especially if you choose a varietal honey like…

Verbier, Zermatt, Crans Montana, Davos, Klosters, Gstaad, Saint Moritz….. These are all famous Swiss alpine resorts, hangouts for the rich, the famous, and lots more. But Switzerland is littered with smaller resorts little known outside the country, or sometimes even their own Swiss canton. These places have much to offer anyone contemplating a winter alpine vacation. They are usually free of the…

Gelatin made from bone broth is one of the essential ingredients in my kitchen. I make mine using pork. Having raised pigs for years I’ve learned to appreciate the way pork gelatin enriches so many things. It adds body and hearty flavor to ragu, stews, anything braised. I use it to make my favorite head cheese…

Reductiveness (reducing things to their elements) is a fundamental concept in good design and it’s also something understood by artists and writers. Coco Chanel remains one of fashion’s most iconic figures because she knew simple and timeless elegance could be achieved only through reductive thinking. “Before you leave the house, look in the mirror and…

Since we bought Petraia we’ve planted lots of other plum trees. In our frutteto there are biricoccolo, suregio, susincocco, Paviot, Claudina, Sorriso di Primavera, Mascina, Santa Rosa and Mirabella plum trees. Every other year they fruit abundantly, producing sweet, succulent plums. But we only get to enjoy this fruit if we can manage to pick it…

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