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A QUICK & EASY PERSIMMON RECIPE

A QUICK & EASY PERSIMMON RECIPE

Here in Italy, most of the persimmon (or cachi) trees are still heavy with fruit, their branches bending under the

AMUSING PUMPKINS & PUMPKIN ‘AMUSE-BOUCHE’

AMUSING PUMPKINS & PUMPKIN ‘AMUSE-BOUCHE’

‘I love pumpkins’ pronounced the extraordinary Japanese artist Yayoi Kusama….’I love them for their humorous shape, their generous unpretentiousness and

SMOKY FLAVOURS: Chestnuts & Lapsang Tea with Gluten-Free Cake

SMOKY FLAVOURS: Chestnuts & Lapsang Tea with Gluten-Free Cake

The good thing about the New Year so far is that my skin is beautifully hydrated! This is thanks to

WHITE TRUFFLES & TOPINAMBUR: Jerusalem Artichokes on Fonduta with Crushed Hazelnuts & Truffle Salt

WHITE TRUFFLES & TOPINAMBUR: Jerusalem Artichokes on Fonduta with Crushed Hazelnuts & Truffle Salt

Early autumn mornings were unnaturally quiet for me this year in the Alta Langhe. They lacked those sudden pistol-like cracks

Welcome to EATING CLOUDS IN ITALY! 

This is my new website so please bear with me as I navigate through the set-up! I hope you’ll have a read of my blogs – and I’d love any of your comments or suggestions! I’m working on some recipe cards which you’ll be able to download and I’m also planning to have some short videos. Meanwhile, thank you for visiting and hope to see you again soon!  

A QUICK & EASY PERSIMMON RECIPE

A QUICK & EASY PERSIMMON RECIPE

Here in Italy, most of the persimmon (or cachi) trees are still heavy with fruit, their branches bending under the

AMUSING PUMPKINS & PUMPKIN ‘AMUSE-BOUCHE’

AMUSING PUMPKINS & PUMPKIN ‘AMUSE-BOUCHE’

‘I love pumpkins’ pronounced the extraordinary Japanese artist Yayoi Kusama….’I love them for their humorous shape, their generous unpretentiousness and

SMOKY FLAVOURS: Chestnuts & Lapsang Tea with Gluten-Free Cake

SMOKY FLAVOURS: Chestnuts & Lapsang Tea with Gluten-Free Cake

The good thing about the New Year so far is that my skin is beautifully hydrated! This is thanks to

WHITE TRUFFLES & TOPINAMBUR: Jerusalem Artichokes on Fonduta with Crushed Hazelnuts & Truffle Salt

WHITE TRUFFLES & TOPINAMBUR: Jerusalem Artichokes on Fonduta with Crushed Hazelnuts & Truffle Salt

Early autumn mornings were unnaturally quiet for me this year in the Alta Langhe. They lacked those sudden pistol-like cracks

About me

Faustina Gilbey

Founder & Author

Hi! I’m Faustina Gilbey, and I’ve been on a lifelong adventure of exploration, both in travel and in the kitchen. Italy has become my home, fulfilling a dream I’ve cherished for years. As Marcel Proust said, “my dream became my address.” Traveling the world, I’ve immersed myself in writing, cooking, and the vibrant tapestry of global cuisines. The heart of my culinary journey lies in the bustling markets of India, Asia, the Middle East, Europe and Africa, where I’ve marveled at the artistry of local dishes crafted from simple ingredients, herbs, and spices. Amidst the sounds of sizzling woks and chopping knives, I’ve embraced the vegetarian delights of each culture, savoring the essence of their culinary traditions. Join me as I share tales of flavour, culture, and the joy of discovery from here in Italy and around the globe.

Recent Posts

A QUICK & EASY PERSIMMON RECIPE

  • November 18, 2024
  • 3 min read

AMUSING PUMPKINS & PUMPKIN ‘AMUSE-BOUCHE’

  • October 31, 2024
  • 8 min read

SMOKY FLAVOURS: Chestnuts & Lapsang Tea with

  • January 11, 2024
  • 7 min read

WHITE TRUFFLES & TOPINAMBUR: Jerusalem Artichokes on

  • November 2, 2023
  • 10 min read


Things you see in Autumn - Roasting Chestnuts

Time for caldarroste‘  in Italy…..my favourite autumn/winter street food of roasted chestnuts. These magnificent roasting fires are used in the medieval city of Bergamo, Lombardy and I’ve enjoyed many a bagful of the deliciously sweet, earthy and almost buttery roast ‘castagne‘.