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White Asparagus, Ham and Bozner Sauce: a recipe from the North of Italy

Last week I went in the most northern part of Italy, to visit my relatives. In this season, there you can find a seasonal jewel: the White Asparagus. White asparagus are renowned and quite expensive for their high quality. Their characteristic is the lack of colour since they grow under the ground and therefore without…

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Cantuccini

Cantucci are typical Tuscan cookies. They are made from dough and cooked like a finger roll. They are unique because they are double cooked.

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Orecchiette with Fresh Tomato & Mushroom Sauce

One of my favourite short pasta shapes is orecchiette, which means “little ears”. The original recipe from Puglia combines orecchiette with “Cime di Rapa” – a variety of the same family of broccoli from the heel of Italy’s “boot”  However,  it’s also perfect with tomato and vegetable-based sauces because it’s ear-like shape holds the sauce very well. So what are you…

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Chicken Breast “Al Cartoccio”

In one of my shopping expeditions, I bought some free range Chicken breast from my friend Ray at People’s Park in Dun Laoghaire. I want it to cook the chicken breasts in an innovative but traditional way, so decided to prepare it “al cartoccio” as we say in Italy… I started to experiment and came up with…

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Oven Baked Tomato Risotto

Do you know how to make a traditional Italian oven-baked risotto? A delicious and easy-to-prepare dish that makes a great presentation. Its wonderful smell evokes powerful childhood memories of a typical Sunday lunch with my family… This recipe concentrates the incredible Mediterranean flavours and scents and it’s a good source of energy. Moreover, it’s a great…

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Asparagus Patè Crèpes

It doesn’t quite feel like spring is officially here until asparagus has been spotted, does it? In Italy, the harvesting season takes place from the end of March until May and we’re looking forward to eating as much asparagus as we can until its brief season is over! I love crèpes because they are a…

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Spaghetti Aglio Olio e Peperoncino – Garlic, Oil and Chilli Spaghetti

This is the most basic Italians recipe: simple and speedy but with gorgeous flavours! Spaghetti Aglio Olio e Peperoncino: Spaghetti with garlic, olive oil and chilli! You only need four ingredients, and it is a perfect meal-saver when you give an invitation to your friends to come over, but your fridge is empty! High-quality ingredients are…

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Roast Beef with Apple and Balsamic Gravy

Roast Sunday lunch is not just a traditional dish, but also one of my favourites! Today I want to show you few secrets to give a personal touch to your Sunday roast making two different sauces with Malpighi’s IGP Silver Balsamic Vinegar of Modena. One of them is a thick and delicious gravy, the other one is an…

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Arlecchino Black Squid Ink Spaghetti

Spring is the ultimate season for fresh produce. Give to your table a multicoloured look with this super delicious Arlecchino Spaghetti! Why “Arlecchino”? Arlecchino is one of the most famous characters of the Carnival of Naples who wears a multicoloured suit. We’re going to toss our Black Squid Ink Spaghetti with a fresh dressing full of colourful vegetables,…

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Mushroom and Black Olive Patè Strudel

Do you want some yummy Italian appetizer idea? Dig into this savoury pastry sheet filled with mushrooms, cheese and Black Olives Tapenade. A combination of ingredients that run together, amplifying each other’s flavour… Crispy on the outside, tender on the inside. This mushroom strudel is the perfect appetizer for your lunch or brunch! I also want to share with you a simple recipe to make a home-made…

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