Award winning, Italian food writer Anna Del Conte joins the illustrious list of celebrity chefs conducting demonstrations at the Feast of Dorset (17 and 18 September), regarded by renowned chef Mark Hix as ‘the UK’s best food festival’. Anna will be hosting a unique workshop, ably assisted by her tireless sous chef, granddaughter Coco (13).

Credited by Nigella Lawson as the "cook who changed my life," Anna Del Conte transformed the way the British approached Italian cuisine with her first book, Portrait of Pasta, published in 1976. A native Milanese, Anna used her knowledge of authentic Italian cooking to educate the English that there is more to Italian food than just ‘spag bol’, macaroni cheese and tinned ravioli.

Throughout her lifetime, the Dorset-based chef has won many awards for her writing which documents the history of cooking as well as recipes and articles. Her most recent accolade, the Lifetime Achievement Award from the Guild of Food Writers, was presented to her in June by her adoring pupil, Nigella Lawson.

Above all, her book works as an encouraging reminder of the fun families can have when they take time out of their busy schedules to cook together. At midday on Sunday 18 September, Anna and Coco will demonstrate the fun factor of cooking with children at the Feast of Dorset through their interactive chocolate pasta-making demonstration in the Chococo Workshop Marquee.

Recipe taken from ‘Cooking with Coco’ by Anna Del Conte

Sweet milk gnocchi

This pudding is to a Northern Italian child what rice pudding is to an English child: a sweet, soft, eggy mixture which can be eaten by itself or with some stewed fruit. It used to be one of my favourites, a real treat, since puddings do not appear very often in an Italian home.

Now it is one of Coco’s favourite puddings. The first time I made it for her I followed my mother’s recipe; it was a very sweet pud and Coco was ecstatic. I cut down the sugar and Coco is still ecstatic, although when she makes it with me, she always asks for ‘one more spoonful of sugar, please’.

If I serve the gnocchi by themselves I like to substitute the lemon zest with either the seeds of the ½ vanilla pod or with ½ teaspoon ground cinnamon. ‘Very yummy surrounded by a chocolate sauce,’ suggest Coco (see p.165).