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rustica RETRO

on the slow trail in Italy

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contacts and links

email me: alicekiandra.adams@gmail.com

click and follow the links to find out more about:

my food styling work on alice adams food stylist

latteria studio and events like market to table

lubriano and renting our house on airbnb

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daily grams

My brilliant friend @rachelaliceroddy has written a piece for the special @internazionale food edition, #menù. She writes about how foreign writers talk about Italian food, and it is of course bloody good in a very Rachel sort of a way. Just as she manages through her words to enthuse but never to gush, her books’ photographs always feel like a slice out of something real, which is basically what they are. It was a bit of a thrill for me to work with Rachel and @lorenzopescestudio on this photograph for a publication which really has been part of my Italian journey (more on that another time). The Internazionale Menù food edition is at the Edicola now, and if you are learning Italian this is the news magazine to start with; being made up of translated articles from around the globe the Italian is easier to digest. Oh and the recipe for Rachel’s orange and ricotta cake is in there too. #foodunstyling #internazionale #nonèunastoriadamore #threeeditsandcounting
WHAT’S ON. (swipe for pics of some of the events to diarise) Sunday 5 May. Chiaroscuro photography with @labnoon Thursday 30 May. A Turin inspired lunch class with @emikodavies Friday 31 May. Dinner with @carla_tomasi and @vickybennison from @pastagrannies Late May, Puglia. There is a possible last spot on the Artisans and Antiques long weekend with @cristianabiraschi and me. September: Tour Rome and Tuscany stopping at locations like @fattoriapoggioalloro and @savinitartufi with chef @bbondcooks. #whatsonatlatteriastudio #comingup #romeandbeyond
Making the most of the last of the groovy citrus. Speckled oranges with borlotti beans, marinated mackerel and red onion soaked in red wine vinegar and the juice of the oranges. Citrus and beans go so swimmingly together, and I just love mackerel any which way, (this time it was a very lunch friendly pack of marinated fillets from the supermarket). This was a bowl of borlotti, half a small red onion; sliced and soaked for half an hour in red wine vinegar and orange juice, 150 g tinned or marinated mackerel. Dress with sea salt, EVO and vinegar and citrus juice. #mondaylunch #eattheseason #nocooklunches #citrusseason Gorgeous plate from @nat_decor
One, two, three, go. Coffee, mini maritozzi using @carla_tomasi ‘s vegan adaptation of @rachelaliceroddy and @danieletherington ‘s recipe, and we are off and cooking. Thanks all for coming to another beautiful #markettotablerome today, there was lots of other spring wonderfulness but of course I didn’t have the phone to hand. And I only mentioned your name about 37 times Carla. #ourromankitchen #cooktheseason #fromthemarket
There will be HOT CROSS BUNS. And pastiere napoletane, maritozzi, porchetta rolls, Sardinian specialties and loads more. Come and visit the 4th annual ‘banco delle crostate’ at the ANDREA LIBERA TUTTI charity football tournament, this Saturday 13 April, at the playing field next to the Gregorio VII church. Swipe for more. All proceeds go to support accommodation for families with children in treatment at Bambin Gesu hospital. #cakestallstories #easterbaking #andrealiberatutti #bancodellecrostate
Every once in a while it’s nice to jazz things up a bit with a cover. Thank you @lauralazzaroni_ @fededecesareviola and @alberto_blasetti for having me on board to help create the cover for the latest issue of @foodandwineitalia, shot at the @stregisrome, where the mosaic floors did all the hard work as a backdrop to the classic luxury of a hotel breakfast. On newstands this week and full of all the best for curious gourmand travelers, (plus Texan bbq and Vietnam stories for the people like me who can’t wait for the dinner on the terrace season to begin). #foodandwineitalia #covershot #thehotelandtravelissue
My Aunt Lizzie calls fortuitous meetings ‘heavenly knitting’, just about how I would classify the latest instalment in the story of the #neighborhoodoranges project involving an Australian missionary brother with a garden project, four smiling Mexican sisters and an under utilized monastery garden. We are busy making the final batches of orange marmalade for the season, get some friends together and order a batch, it is bitter and sweet and good for the soul. #socialenterprise #helprefugees #socialmediaforsocialgood
A crostata is like a blank canvas, waiting to be filled with the best of the season. At today’s special Market to Table for the loveliest group of my conazionali, we topped a hazelnut crust with macerated Terracina strawberries. The crust was 125 g plain flour, 125 ground hazelnuts, 70 g raw caster sugar, 125 g chilled butter, pinch salt and 1 egg. Filled with a quick (hazelnut) frangipane and baked for 25-30 mins. More variations on the crostata theme on my blog, link in profile. #cooktheseason #strawberriesinspring
All the little things: milk and eggs from the farmer’s shop, local citrus, recycled linen aprons sewn by refugee tailors, sparkling Roman water in glass bottles, interesting local wines and sweeping bunches of herbs fresh from @carla_tomasi ’s garden. #latteriastudio is four, and I am filled with goodness looking at what it has become, and thanks to everyone who helped us get there. #acookingstudioinrome #goodchoices #slowfood #fromtheearthup
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