Cambio di Stagione ...

... or how to embrace spring in your homemade cakes and desserts. Plus my March round-up and a recipe for individual Nespole (Loquat) Galettes with a Sour Cream Flaky Dough

Hello, and welcome to Newsletter No 23 here on Substack! Thank you for stopping by. If you are already subscribed, thank you for supporting my work, it means the world to me! If not, grab a seat if you are interested in recipes as well as tips and tricks to make the most of our increasingly eclectic pantries and a good dose of my at times random musings about all things food - and make sure you hit that subscribe button if you don’t want to miss any future posts!

In a previous life I spent a lot of time in Italy. Even before I lived in Rome for close to 2 years, I spent years travelling back and forth between the UK and Italy and lots of time travelling all around Italy. Inevitably, and more so as my Italian continued to improve, I tried to absorb everything there was to know about Italian food and culture, including important rituals like the Cambio di Stagione.

Literally the “change of season”, Cambio di Stagione refers to the change from your autumn/winter wardrobe to your spring/sum…