La dolce vita, done differently

I’ve always loved my visits to Italy; they are normally food and wine-related. There’s always something new to discover, or a regional version of a dish that can be added to your repertoire. When I made minestrone at college for the first time I thought that was it, but oh no – there are a great many variations and seasonal and regional twists because, after all, it’s a hearty peasant dish that uses up available ingredients. In the summer months, use vibrant peas and beans; in autumn and winter, it’s the time for carrots, squash, pumpkin or swede.