Review: 'Simple food, quality ingredients, reasonable prices - bravo!'
Many years ago, I took a cookery course with Paolo Tullio in the kitchen of his home in Annamoe, Co Wicklow. For a couple of months, I drove down there once a week and, in the company of half a dozen other women, one of whom went on to become a close friend, learned how to make fresh pasta, prosciutto, pizza and a selection of classic Italian dishes. I still have the sheaf of recipes that Paolo handed out, but I must confess that I never did get into the routine of making pasta from scratch. Truth be told there was a lot of chatting and story-telling, followed by a good lunch and not too much serious cookery instruction.