Pastiera Napoletana is a classic Easter dessert, most commonly made using cooked wheat. Here we propose a version made with arborio rice and home-made candied orange. This dessert can be made a few days before Easter to let the flavours intensify;
Pettorano sul Gizio, Abruzzo, Italy I love when photographs capture a sensing that transcends the view. This golden shaft of light speaks of the power to break things open - as viewing art in Italy so often fractures what I once thought I knew.