Claire Borg spent three weeks cooking in Florence and shopping at the food markets.
Recipes from a Florentine market
- Colli di pollo ripieni (stuffed chicken necks)
- Marmellata di peperoncino (chilli marmalade)
- Peperoncini ripieni con tonno, sott’olio (peppers filled with tuna, preserved in oil)
- Risotto con zucchini (courgette risotto)
- Gorgonzola, pears and walnuts
- Olive all’Ascolana, coccoli fritti and polenta fritta