Baccalà mantecato – a taste of Venice
Anyone who saw the recent footage of the Veneto seemingly sinking into the sea would have wanted to…
Hazelnut cake- 3 ingredients combined to make an irresistible cake
Hazelnuts are one of our favourite ingredients. Their intense nutty flavour combined with chocolate, honey, pears or cream…
Quest for the foolproof cacio e pepe recipe
Cacio e pepe appears at first glance to be a simple Italian dish. There are only 3 ingredients,…
Panzarotti – a guilty pleasure you don’t want to miss
Having grown up in California, I’ve always been bemused by the idea of deep-fried food having anything in…
Hidden Italy: Abruzzo
Abruzzo is the most unexpected region we have visited to date. The dramatic landscape, the forlorn hilltop towns…
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Asparagus with Parmigiano-Reggiano gratin
The tender tips of asparagus are emerging with much trepidation after a gruelling winter followed by a false…
Polpettone Genovese – potato and vegetable casserole
The translation of the name of this dish is Genovese meatloaf. Except that there is no meat. Now…
Buckwheat and jam cake
Buckwheat tends to be associated with soba noodles, Brittany crepes and kasha (Russian buckwheat grains). While buckwheat is…
S is for Spring – Esse biscuits from Veneto
These delicate, lemony biscuits are a hint that winter is over and Easter is on its way. They…
A taste of Spring: peas with pasta
This is a very simple pasta dish which can be whipped up quickly. In the Spring, sweet peas…
Cannelloni- baked pasta tubes filled with ricotta and spinach
Easter is on the horizon and while lasagne features in many Italian holidays, for Easter there are cannelloni….