By studying dig sites, sagas and ancient cookbooks, a culinary archaeologist is recreating dishes the Vikings ate – and rewriting the popular view of these people in the process.
Nothing is more representative of Ticino life than its "grottos", village taverns whose forerunners were natural caves used to store wine, cheese and meat.
Although chickpeas and beans don't usually belong in a pudding, they are core ingredients in one of the oldest – and, some say, one of the most delicious – desserts in the world.