I'd like regular ancestral cooking emails!
From Instagram
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One of the reasons I moved my life to Italy in my hands: easily-accessible, local, organic food. Back in the UK, it took a lot of work for me to find UK grown and milled rye flour. Here, near Florence, there’s a fully organic farm, championing ancient grains and regenerative agriculture, literally a few miles from my house. That mans I can make sourdough, 85% wholegrain, rye bread that is hyper-local. It’s what I believe food should be and I feel such deep joy at being part of its creation in my kitchen.

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From Instagram
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I love chestnut flour. This is my first go at a sourdough ‘Pane Marocca’: a Tuscan chestnut flour, wholemeal wheat flour and potato. All ingredients are Tuscan and organic. It is sweet and nutty. This is the closest I have stayed to a recipe (thank you lievitonaturale.org!) for ages and now I’m going to go off on a tangent and change it to suit my two boys: I’ll use spelt instead of wheat (for my husband) and sweet potato instead of white potato (for my son). I think it might even end up as muffins…we’ll see. For now, I’m going to enjoy this one..

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About
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I’m Alison Kay, welcome to my kitchen! I create tasty, real, nourishing food with ingredients local to my home, near Florence in Italy. Food has always played a huge role in my life. I love cooking because… It’s fun! I … Read More

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This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to … Read More