Cloisonné chef

Oven. Check. Long-handled utensil for adding items to, and removing items from the oven. Check. Lovely discs, topped with various ingredients in need of baking. Check. I’m not actually making pizza, but enamelling does feel a bit like I’m cooking up a miniature storm in the kitchen. The fact that il forno means both oven and kiln helps to reinforce the association. My toppings, however, are pure silver wire and ground glass powders of various hues, and my base is copper rather than dough.  Continue reading “Cloisonné chef”

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La dolce vita

It feels like an eternity since I was last in Italy and yet, on the other hand, it’s almost like I never left. The emotional upheaval of leaving loved ones in Ireland was gradually tempered by the frantic forward momentum of our return here. We flew from Dublin to Heathrow three weeks ago, and London was a full-throttle working week en route to Italy, gone in a blur of snatched reunions. We made our way to northern Italy, stayed in Bolzano for four days, where Ollie attended a conference, and I fell in love with the pristine Alpine air from the snow-dusted Dolomites surrounding the picturesque city. Continue reading “La dolce vita”