Copy editing a new book on the history of Spanish food

Last summer I was asked to collaborate with Spanish food expert María José Sevilla who is writing a book on the history of Spanish food. I have been helping her as a copy editor for an extensive and fascinating book which will be published in 2018. Her book traces the history of Spanish food through thousands of years right up to the exciting developments of the last few decades which have seen Spanish chefs become trail blazers on the international culinary stage. We are now working on the final chapters.

Harvest report for Spain 2015


My report on the Spanish harvest has been published by Wines from Spain. Find out how the regions fared after a very warm year.


Vintage report for Spain 2015



English wines for asparagus

The British asparagus season is well under way. See my selection of some of the best English wines to enjoy with asparagus and ideas for food matching in the latest issue of Great British Food magazine. Click on the PDF below:

 English wines for asparagus

Languedoc-Roussillon: fine wine and food in the deep south

In June this year I visited the Languedoc-Roussillon region to learn more about the wine and food of France’s largest wine region. Find out what the Languedoc-Roussion offers – from fine sparkling, red and sweet wines and delicious local gastronomy to charming Roman cities, ancient fortresses, scenic fishing ports and a stunning interior –  by reading my feature in the autumn 2012 issue of Square Meal Lifestyle:

Verona Blog 2: Risotto all’Amarone

Risotto all’Amarone recipe…

By Gabriele Ferron

For four people:

400g Vialone Nano rice or good quality risotto rice

900ml chicken stock

300ml Amarone* (just under half a bottle)

30g red onion, finely chopped

40g extra virgin olive oil

60g parmesan cheese (or Monte Veronese)

A knob of butter

Seasoning as required


Fry the onion with 20g of the olive oil and set aside. In a deep pan**, fry the rice with the remaining 20g of olive oil for a few minutes and heat the stock in a separate pan.

Add the Amarone to the rice and turn up the heat (to reduce the wine and burn off the alcohol) stirring carefully to combine the ingredients at the same time.

Then add all the hot stock and the fried onion, stir together, cover and lower the heat. Cook for around 14-15 minutes until the rice is ‘al dente’ and soft.

Take the risotto off the heat, add the butter and cheese and the dish is ready to be served. Buon appetito!


About Gabriele Ferron: Gabriele’s speciality is traditional Italian rice dishes. She cooks at Verona’s Antica Botteca del Vino ( and gives cookery demonstrations all over the world.


*A Le Creuset casserole dish or similar works well

**What kind of Amarone? The Amarone is likely to be the most expensive component in this tasty dish and good quality Amarone does not come cheap due to the care that goes into making it. Yes, it’s an indulgence but it’s well worth it. Cantina Negrar’s Amarone Classico, 2008 (In store and on line at, £17.09) is an Amarone that I’m happy to use for this dish and enjoy with the risotto when I serve it up. (PL)