Despite being over a decade when I stepped food in Italy, I still remember one of the local pizzeria that we stopped in. In that pizzeria, I had a slice of pizza that defined the gold standard for thick-crust pizza. I was frozen from a night-time wintertime walk to the diner, running on a body clock that was decidedly not dinner-time, and more than a tad grouchy after a walk in subzero temperatures. But the pizza was so astonishing,...

This is another of my milksha-inspired drink. It's a combination of two rich-tasting ingredients in a cup of deliciousness. Still, making this at home entails peeling a taro (you might want to wear gloves because direct skin contact with raw taro can be itchy), steam the taro, mash it then chill it before you can finally enjoy the fruits of your labour. Did this put you off off trying this recipe? (Great going, me.) Maybe it depends...