I grew up in Florence in a classic Italian family that is still extremely, sometimes infuriatingly fussy about the food they eat. They will admit only the best ingredients, and those are usually grown on the family estate, situated on the hills around Florence.
My parents still produce their own wine, olive oil, vegetables and fruit for themselves and others to enjoy.
I learned cooking when I was a little girl from my mother and my grandmother.
My recipes are made with local ingredients from the Cotswolds and Italian ingredients, including some from our family estate. I make all the dishes myself, including the bread and pasta, which I roll out by hand with the wooden rolling pin.