Phoebe Hunt
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Phoebe is a freelance food and travel writer living in Florence. She’s written for a number of British and international magazines, including GQ, Conde Nast Traveller, Gentleman’s Journal and Country Life. Phoebe studied Sanskrit and Hindi at Oxford University, where she started her journalist career with a questionable weekly cocktail column for The Cherwell. She also runs a sustainable chocolate company called The Real Peel Co. You can follow her Italian adventures and food pilgrimages on her Instagram account @phoebetravelpig.
Articles by Phoebe Hunt
“Is olive oil in coffee a thing in Italy?”
You might be forgiven for Googling some variation of that upon hearing about the launch of Starbucks…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
It’s 1982. Stefano Dallari, a young dentist from Reggio Emilia, has found himself on a training placement in Ladakh, northern India. He is researching…
The founder of Jul’s Kitchen lets us in on her secrets to Tuscan cooking, La Cucina Povera and the joy of good, simple ingredients when you know how t…
Don’t know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, wor…
All eyes are on this tiny island of the Bay of Naples right now, as Procida gears up to be Italy’s Capital of Culture in 2022. But with just 10,000 in…
Though nominally part of Italy, Sardinia is wildly different when it comes to the language, the culture, and even the terrain. It’s no surprise t…
The latest trend in “Astrotourism” across Italy has thankfully got nothing to do with the rather exclusive million-dollar space travel being touted by…
Santa Maria Novella station—sometimes referred to as Stazione Centrale and abbreviated as Firenze SMN—is Florence’s major national and regional train…
From hand-making hats with Florentine straw to becoming a millinery favorite of the British royal family, Marzi has carved out a path in the very best…
Italy’s bee population, like those across much of the world, is in crisis. Pesticides, intensive agriculture, and mass-production of honey are continu…
Nowadays, when Michelin-starred chefs garnish a dish with delicate nasturtium flowers or wild fennel, it’s difficult to imagine these foraged goodies…