"Skye's recipes, the way she presents and photographs her own work, her signature hosting style, and her dreamy combination of English and Italian heritage led to a Sunday Times column and a tableware range for Anthropologie. Her newest book, The Christmas Companion, is a natural next step for a woman whose home is at the heart of everything. "We always go to Venice at Christmas if we can," she tells me when we sit down to chat."
"There's a real sense of community. You feel the magic of Christmas; Venice lends itself very much to that. In Italy, Christmas Eve is the focal point of the celebrations. "Usually in Venice, we have seafood to start, so something like scallops and spider crab. Then maybe a whole seabass, followed by a pasta - a tagliatelle with shavings of white truffle - then a panettone.""
""I'm biased, obviously, but I find Venice really magical at Christmastime. It's usually quite cold and crisp, and it's relatively quiet. You get those quite dreamy, foggy days. All the bakeries do amazing panettone covered in glacé icing. On Christmas Eve, we always go to midnight mass.""
Skye McAlpine grew up in Venice after moving there with her family as a child and built a culinary career centered on Venetian food and hosting. Her work combines English and Italian heritage and produced a Sunday Times column and a tableware range for Anthropologie. The Christmas Companion emphasizes Venice at Christmastime with cold, quiet streets, foggy days, local panettone, and midnight mass. Traditional Christmas Eve menus feature seafood starters such as scallops and spider crab, followed by a whole seabass and a pasta like tagliatelle with white truffle, finishing with panettone. Home cooking and entertaining remain central to her practice.
Read at CN Traveller
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