Alessandro Cappellotto

Radicchio di Treviso: The Winter Flower of the Veneto, and a Risotto to Celebrate It

If you walk through a market in Veneto this month, you’ll see them stacked in crates: long, slender heads in deep wine red with bright white ribs, looking more like exotic flowers than vegetables. This is Radicchio Rosso di Treviso, and November is when the season begins. Why Radicchio di Treviso is so good Radicchio […]

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Vin Santo and Cantucci: Tuscany’s Most Famous Way to End a Meal

Blog, Festive, Wine / Alessandro Cappellotto

At the end of a long Tuscan dinner, when the plates are cleared and the conversation has settled into that slow, contented hum, a small tray appears. On it sit a bottle of amber wine, a few little glasses and a plate of hard, almond-studded biscuits. Nobody asks if you’d like dessert. It is simply

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Pumpkin and Sausage Lasagna with Smoked Scamorza (Lasagna alla Zucca e Salsiccia)

Blog, Festive, Recipes / Alessandro Cappellotto

There’s a moment in late October when the first pumpkins appear at Italian markets, heaped in orange and green piles, and kitchens everywhere start smelling of roasted squash and sage. In Lombardy and the Veneto, pumpkin (zucca) is as much a part of the autumn table as chestnuts and porcini. And in Tuscany and Umbria,

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Vendemmia 2026: Inside Italy’s Grape Harvest

Blog, Drink, Italy, Wine / Alessandro Cappellotto

Every autumn, Italy’s vineyards come alive with the sounds of the vendemmia, the traditional grape harvest. Tractors move through the early-morning mist, crates fill with freshly picked grapes, and families, neighbours and seasonal workers gather among the vines before the weather changes. In a country where wine is deeply woven into the culture, the harvest

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Lasagna con Radicchio e Gorgonzola Piccante

Blog, Recipes / Alessandro Cappellotto

Radicchio is the great bitter leaf of the Veneto, where the long, elegant heads of Treviso and the round ones of Chioggia are as much a part of winter as the first fog. Italians love it for exactly the quality others find difficult: a clean, sharp bitterness that cuts through richness. Which is why it

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Farfalle Rigate with Creamy Mushroom Sauce

Blog, Recipes / Alessandro Cappellotto

Some pasta shapes seem designed for a particular sauce, and farfalle rigate with a creamy mushroom sauce is one of them. The “rigate” means ridged, and those fine stripes across each little butterfly (farfalla, in Italian) give the sauce something to cling to. La Molisana cuts its pasta through bronze dies, which leaves the surface

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The Sagra Season: Italy’s Autumn Food Festivals

Blog, Food, Italy / Alessandro Cappellotto

There’s a particular sound that means autumn has arrived in Italy, and it isn’t falling leaves. It’s the clatter of folding tables being set up in a village piazza, the hiss of a chestnut pan, and an accordion somewhere in the distance. From September through November, almost every town, however small, throws open its doors

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Creamy Porcini & White Truffle Tagliatelle

Blog, Recipes / Alessandro Cappellotto

Mushrooms on mushrooms, and worth every bit of it. This is a deeply savoury, quietly luxurious pasta: golden pan-fried mushrooms for texture, a velvety Parmigiano cream for richness, and at the heart of it the Tesori del Matese Porcini Mushroom Cream with White Truffle, which brings the whole dish together. Porcini are the aristocrats of

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Polpette al Sugo di Ciliegino – Cherry Tomato Sauce

Blog, Recipes / Alessandro Cappellotto

Some dishes don’t need reinventing, they need doing properly. Polpette al sugo, meatballs simmered gently in tomato sauce, is one of the great constants of Italian home cooking, the kind of thing every region, every family, has its own quiet version of. This one keeps things lean and simple: good veal, a little bread and

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Spaghetti Aglio, Olio e Peperoncino

Blog, Recipes / Alessandro Cappellotto

There’s a dish every Italian knows by heart, not because their nonna taught them, but because it’s the one thing you can cook at 2am with your eyes half closed and your ears still ringing from the music. Spaghetti Aglio, Olio e Peperoncino is Italy’s great after-midnight ritual. It needs no fridge raid, no shopping

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Radicchio di Treviso: The Winter Flower of the Veneto, and a Risotto to Celebrate It

Vin Santo and Cantucci: Tuscany’s Most Famous Way to End a Meal

Pumpkin and Sausage Lasagna with Smoked Scamorza (Lasagna alla Zucca e Salsiccia)

Vendemmia 2026: Inside Italy’s Grape Harvest

Lasagna con Radicchio e Gorgonzola Piccante

Farfalle Rigate with Creamy Mushroom Sauce

The Sagra Season: Italy’s Autumn Food Festivals

Creamy Porcini & White Truffle Tagliatelle

Polpette al Sugo di Ciliegino – Cherry Tomato Sauce

Spaghetti Aglio, Olio e Peperoncino

Alessandro Cappellotto

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