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The perfect peach...

Lynda Brown: I’m currently eating a very special peach; special not just because it is exquisitely perfumed with a silky soft skin which peels off effortlessly, flesh that melts like butter, and a flavour that defies description; nor just because it is indeed perfect – not a blemish to be seen, and allowed to ripen to perfection; but because of how I came upon it. You see, I’ve just got back from a brief tango-cum-sightseeing tour of Parma - organized by my tango teacher, Sandra Monticelli who comes from Parma - staying in the foothills and eating in local restaurants (and yes, it was everything a tango foodie could wish for).

12 September 2013 | 1 Comments | Recommended by 4

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