The last few months have been tough for me. My grandmother passed away unexpectedly in November. She was truly one of a kind. She was warm, loving and welcoming. She was really the embodiment of the

Synopsis: [This paragraph was proofread in the previous post.] It was assembly day at my high school, so we students left early. Due to increased demand and external circumstances, the public bus

Synopsis: It was assembly day at my high school, so we students left early. Due to increased demand and external circumstances, the public bus service was overloaded. Some of my classmates and I set

Reader discretion is advised. The content you’re about to read contains graphic descriptions/details of extreme violence and death. Do not proceed if you’re underage or sensitive to these topics. Oh.

As if the day couldn’t get any worse, one of my teachers wanted to talk to some of my classmates and me after the assembly. Needless to say, it was a waste of time. Anyway, after we’d finished with

I apologise in advance. I’m afraid part two will be the same as part one: full of mistakes. At least, I hope I didn’t repeat the same mistakes. As I tried to process the news, I looked around me.

One of Akiko’s posts has inspired me to share a personal anecdote. I must say that my story is nowhere near as interesting as Akiko’s. Please, don’t fall asleep😕. That would be very rude indeed! It

Hey everyone, let's wish Uly and Yumi's daughter a happy (belated) birthday. Let's do it in the comments section of this post ( https://journaly.com/post/40469 ), where Robin, the founder of

Linda is going to Italy tomorrow, so I've had to omit a lot of things. Dripdrip, there's meat in the first paragraph. Lampredotto Lampredotto is the quintessential Florentine street food and is made

In this post, I’ll be introducing you to none other than her majesty Bistecca alla Fiorentina, the most renowned Italian beefsteak. It’s a sacred food in Florence, so don’t mess with it. Dripdrip,

This is the second and final post on traditional Tuscan first courses, so stay tuned for the second courses. Dripdrip, there’ll be meat and game in this post. For info on what DOCG and DOC mean, go

Pici all’aglione I already talked about pici all’aglione in a previous post (https://journaly.com/post/39938). Gnudi As the name suggests, gnudi is a naked dumpling, consisting of the filling without

In this post, I’ll be introducing you to two traditional Tuscan soups. Disclaimer: fish will feature in the second paragraph. Pappa al Pomodoro This is more than just a tomato soup. For locals, pappa

The following applies to the whole of Italy, not just Tuscany. If you want to order a charcuterie board—a selection of cured meats and cheeses—in a restaurant, look for something called tagliere on

Welcome to the first part of my mini-series on Tuscan food. For information on what DOP and IGP mean, go to the bottom of the post. Crostini Neri This is a famous starter. It consists of a thick

Ladies and gentlemen, I’m afraid we’re going to have to take a little detour from the fresh pasta mini-series. But fear not, I’ll pick it up after we’ve finished with the new, unexpected mini-series.

STROZZAPRETI (ROMAGNOLI) Region: Emilia-Romagna. It’s made with water and a mixture of 00 and semolina flour. The shape is loosely twisted and of medium length. Strozzapreti is actually a funny name

Welcome to the second instalment of my series on Italian food. In this post, I’ll be presenting some of the most popular types of fresh pasta in Italy. I’m sticking to the culinary definition I

What’s the first thing that comes to mind when you think of fresh pasta? Outside of Italy, most people probably think of egg pasta, such as tagliatelle and fettucine. However, egg pasta is just one

A few months ago, I wrote a post saying that I would be starting a new series on Italian cuisine. Unfortunately, I haven't got around to it for a number of reasons, so I figured it was high time I