Spaghettis à la Bastiaise

This unusual pasta recipe comes from Bastia in the  French Département of Corsica which was once ruled by the pre-Italian Republic of Genova.  Bastia is the largest city in the north of the island, and although geographically  closer to Tuscany, it is the main ferry port for travel to the Côte d’Azure.   This dish 

Pissaladière

Pissaladière is the Provençal cousin to Italian pizza. The name is said to derive from Pissalat, which means salted fish (anchovies in this recipe) in Occitan, the Romance language once widely spoken across southern France.   Like Pizza, it has a leavened base, but differs in the topping which consists of slow cooked onions, anchovies

Spaghetti with cherry tomato and zucchine (courgette) sauce

Zucchine (courgettes) are a very versatile vegetable that can be cooked in all manner of interesting ways, including finely julienned, dredged in flour and deep fried as a low carb alternative to chips. In this simple but tasty recipe the diced zucchine give a pleasing flavour and body to a classic tomato sauce made with the

Confiture de Coings (Quince Marmalade)

As autumn takes hold in the southern hemisphere, quinces are now briefly in season. The quince is a member of the Rosaceae family which includes apples and pears, and the fruit resembles large and misshapen bright yellow apples (See Fig. 1 below), often covered with a soft down and strongly perfumed with a very pleasant