Years ago in Sicily I experienced freshly made ricotta and I have remembered its unique flavour ever since. So during our recent trip to Modena, we made time to visit Matteo Panini who produces 12 wheels of cheese a day from his organic herd of cattle, and were lucky enough to try his ricotta, which is made from the whey after the Parmesan has been made – and it evoked the buttery, creamy memory of that fresh ricotta all those years ago.

A few weeks ago I went on a trip to the Emilia-Romagna region with George Bennell from the Fresh Olive Company (fresholive.com), in order to check out his balsamic-vinegar producer Marina Spaggiari. Marina makes the most delicious traditional Modena balsamic vinegar for the company Nero Modena (neromodena.it). Their Tondo balsamic has a dark and even colour, thanks to extended ageing in the cask, and is ideal with grilled meats and fish dishes, as well as strawberries, pears and figs.

Winter doesn't have to be about exclusively eating warming stews, braises and heavy stuff. Salads with seasonal wintry ingredients can be enjoyed equally as much as lighter, summery salads. And although I admit that it sounds unlikely, roots and tubers, either raw or slightly cooked, make delicious salads, especially with a few winter leaves thrown in.