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The Pancetta vs Guanciale Debate
The debate between pancetta and guanciale in Italy is a topic that sparks passionate discussions, especially when it comes to iconic Roman dishes like carbonara, amatriciana, and gricia. The Origin of the Debate The controversy stems from tradition: authentic Roman cuisine has always favoured guanciale,…
Celebrating the Venice Carnival 2025
Frittelle (Venetian Fritole) Fritole are classic Venetian doughnuts, deep-fried and often enriched with raisins, pine nuts, and occasionally filled with pastry cream or zabaione. Method Galani (Crostoli or Chiacchiere) Galani are thin, crispy fried pastries dusted with powdered sugar, known for their light and airy…
Pandoro with Mascarpone Cream
Pandoro with Mascarpone Cream Pandoro with Mascarpone cream is a festive and indulgent dessert, especially popular during Christmas. It’s easy to prepare in advance, making it a favourite centrepiece for holiday celebrations. To assemble, the Pandoro is sliced horizontally into thick layers, with each slice…
Lasagna with Pumpkin & Mushrooms
Lasagna with Pumpkin & Mushrooms Ingredients – Serves 8 Method
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Ricotta and Spinach Cannelloni
Ricotta and Spinach Cannelloni Ingredients – Serves 2 Method Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small…
Sausage Ragu Cannelloni
Sausage Ragu Cannelloni Ingredients – Serves 4 Method Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook…
Ham and Cheese Cannelloni
Ham and Cheese Cannelloni Ingredients – Serves 2 Method Preheat the oven to 200 degrees C. In a small saucepan, melt the butter over medium heat. Pour in the besciamella sauce until warm. Slowly whisk in the Fontal and the Asiago cheese milk and stir…
Gnocchi with Gorgonzola Sauce
Gnocchi with Gorgonzola Sauce Ingredients – Serves 4 Method While you bring the water for the gnocchi to a boil, prepare the dressing. In a saucepan over low heat, melt the milk, cream, butter and coarsely chopped gorgonzola. Season with salt, freshly whipped pepper and,…
Pumpkin Mezzelune with Butter, Sage and Parmesan
Pumpkin Mezzelune with Butter, Sage and Parmesan Ingredients – Serves 4 Method Cook the pumpkin mezzelune in a large saucepan with boiling salted water. The pasta is ready as soon as it comes to the surface. Meanwhile, melt the butter over low heat in a…
Tortellini Panna Prosciutto Piselli
Tortellini Panna Prosciutto Piselli Ingredients – Serves 4 Method First of all, boil the water for the tortellini in a large pot. Finely peel the onion, and fry it in a pan with a drizzle of extra virgin olive oil, until it begins to brown….
Parmigiana di Melanzane
Parmigiana di Melanzane Ingredients – Serves 4 Use a baking dish approx 20x15cm For the Sauce Method Cut the aubergines into slices. about 1 cm thick, sprinkle them with salt and leave on one side for half an hour. After this time, wash and dry…
Bruschetta with Tomato and Aubergines
Bruschetta with Tomato and Aubergines For 8 Slices Method Toast the slices of bread with a little oil in a frying pan. While you wait for the bread to be golden and crispy, cut the tomato into slices (about 1 cm thick). Take a slice…