If there is one dish that signals summer has truly arrived in Italy, it is this one. Insalata di riso appears on every Italian table from June to September — packed into containers for the beach, served at family lunches under the shade of a pergola, brought to picnics, prepared on Sunday and eaten happily […]
Insalata di Riso — The Italian Summer Rice Salad Read More »
Courgettes are at their absolute best right now — sweet, tender, and bursting with flavour, which makes this the perfect moment to put them centre stage. A lighter take on the classic aubergine parmigiana, this version swaps in courgettes for a dish that feels just as comforting but a touch more delicate. Layers of tender
Parmigiana di Zucchine — Baked Courgette Parmigiana Read More »
Some of the best Italian cooking asks nothing of you except good ingredients and a little patience. These stuffed aubergines are a case in point — hollowed out, filled with a savoury mixture of breadcrumbs, Parmigiano, capers, and anchovies, then cooked gently in a fragrant tomato and basil sauce, all in a single pan. No
Melanzane Ripiene in Padella — Pan-Cooked Stuffed Aubergines Read More »
This rolled courgette frittata is one of those dishes that looks far more impressive than it actually is to make. Light, savoury, and rolled with melting Asiago and speck, it works beautifully as an antipasto, a light lunch, or a stand-out addition to a summer buffet table. Serve it cold in neat slices, or warm
Rotolo di Zucchine e Asiago — Courgette and Asiago Roll Read More »
It’s a simple yet flavourful Italian pasta dish that showcases the rich, spicy flavour of Capocollo from Calabria. Ingredients: Method: Buon appetito!
Fusilli con Capocollo Calabrese Read More »
There are few pasta dishes as instantly satisfying as spaghetti alle vongole. Briny clams, white wine, garlic, a little chilli, and good olive oil — that is all you need. It is a dish born on the Neapolitan coastline, eaten at rickety tables a few steps from the sea, and it tastes best when kept
Spaghetti alle Vongole — The Classic Italian Clam Pasta Read More »
Crispy on the outside, creamy and savoury within, arancini are one of Italy’s most beloved street foods. These golden rice balls — stuffed with rich ragù, melting mozzarella, and sweet peas — have been a staple of Sicilian cuisine for centuries. The name means “little oranges” in Italian, and once you see them fresh from
Arancini di Riso — Sicily’s Golden Rice Balls Read More »
When most people think of a barbecue, they picture burgers, hot dogs, and bottles of ketchup. The Italian version — the grigliata — is a different thing entirely. Slower, more convivial, and built around the quality of a few well-chosen ingredients rather than a crowded grill, it is less of a cooking method and more
The Italian Barbecue: How Italy Does Grilling Its Own Way Read More »
Tuscan sausage and beans, the Florentine way This is one of those dishes that proves great cooking doesn’t need to be complicated. Fagioli all’uccelletto — white beans slow-cooked in tomato, garlic, and sage — is a Florentine staple, and when you add good pork sausages to the pot, it becomes one of the most satisfying
Salsiccia e Fagioli all’Uccelletto Read More »
Nduja (pronounced en-DOO-ya) is a fiercely spiced, gloriously spreadable salami originating from Spilinga, a small town in Calabria — the sun-scorched toe of Italy’s boot. Made from a generous proportion of Calabrian chilli peppers blended with pork fat and various cuts of cured meat, it has an intensely red, almost volcanic colour and a texture so
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