Panzarotti (deep-fried pizza turnovers) Print Prep time 1 hour 20 mins Cook time 20 mins Total time 1 hour 40 mins Historically, it was rare to have an oven at home and food to be baked was brought to the baker to be placed in the oven. Everyone could deep-fry however, so…
Esse (lemon and vanilla shortbread biscuits) – Veneto
Esse (lemon and vanilla shortbread biscuits) – Veneto Print Prep time 30 mins Cook time 20 mins Total time 50 mins These delicate, lemony biscuits are a hint that winter is over and Easter is on its way. They are deceptively robust so they actually are the perfect dipping biscuit to accompany tea,…
Pan di ramerino (rosemary and raisin rolls) – Toscana
Pan di ramerino (rosemary and raisin rolls) – Toscana Print Prep time 24 hours Cook time 30 mins Total time 24 hours 30 mins Our favourite Easter breakfast though is pan di ramerino, sweet rosemary and raisin rolls. One could consider them a slightly exotic version of hot cross buns. The smell of these…
Pizza alla Nutella (Nutella pizza)
Pizza alla Nutella (Nutella pizza) Print Prep time 4 hours 40 mins Cook time 15 mins Total time 4 hours 55 mins This is the best way to use up any excess pizza dough. Melted, gooey Nutella on freshly baked bread topped with crunchy hazelnuts, what more could you want? Shaped into heart,…
Torta di pistacchi (pistachio cake) – Sicilia
Torta di pistacchi (pistachio cake) – Sicilia Print Prep time 15 mins Cook time 30 mins Total time 45 mins This recipe produces a delicate pistachio-flavoured sponge cake sandwiching pistachio cream. This is the cake I eat when I want to remember the Sicilian sunshine on my face and the taste of the…
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna Print Prep time 3 hours Cook time 25 mins Total time 3 hours 25 mins This is the vegetarian version of a classic Emilian dish that includes chicken giblets, sausage, minced veal and liver in the filling. The vegetarian version…
Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata
Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata Print Prep time 10 mins Cook time 3 hours Total time 3 hours 10 mins This recipe from Basilicata produces a succulent pork roast rolled around a stuffing made of garlic, parsley, pancetta, pecorino cheese, chilli and nutmeg. The roast…
Strascinati (cavatelli or orecchiette pasta)
Strascinati (cavatelli or orecchiette pasta) Print Prep time 45 mins Cook time 1 min Total time 46 mins Strascinati are pulled pasta shapes popular in southern Italy. They can be pulled over grooved boards or baking boards using a knife, iron or fingers. Orecchiette (particularly popular in Puglia) and cavatelli are the two…
Torta di mele e Nutella (apple Nutella cake)
Torta di mele e Nutella (apple Nutella cake) Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins There is nothing more comforting than a slice of warm apple cake on a brisk day. What I like about this recipe is the very high ratio of apples to…
Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania
Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania Print Prep time 1 hour Cook time 20 mins Total time 1 hour 20 mins The triumvirate of tangy tomato cutting through the creamy mozzarella perfumed with herbaceous basil is never better than in the summer. This…
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