This is my Italian teacher’s favourite cake recipe. Annelise is a great cook and a brilliant Italian teacher – we insist that we cook together regularly as part of the course. The lesson after she had given me this recipe, I thought I’d better make it and take it along for a critique, and when I arrived I found that she too had made the cake, so we were able to use it as an exercise in comparatives. I’m afraid I had the advantage, as my cake was still warm and hers had been made the day before.
My ability as a linguist is somewhat limited, but I try hard not to become one of the ‘let them speak English’, brigade. I have grown to love Italy more with each visit. The Italians understand so well how to create the perfect welcome, which normally involves delicious simple fresh food in season, which I find a great inspiration. There is now a growing movement, Slow Food, set up as a protest when McDonalds opened in the Piazza di Spagna in Rome. It has saved many small artisan producers from going out of business, and preaches the gospel that food should be enjoyed in context and at the right pace.