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 »
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
Is a decadent and flavourful dish that perfectly balances the creamy richness of cheese with the salty, crispy goodness of Capocollo. Ingredients: Method: Buon appetito!
Pasta with Cream Cheese and Crispy Capocollo Read More »
Another great classic, which will make you look good without too much effort, is the Bresaola rolls. The process is simple. Take the Robiola cheese and put it in a bowl. Work for a few minutes with the help of a spoon to make it smooth and creamy. Adjust with salt and pepper. If you
Bresaola and Robiola cheese rolls Read More »
The combination of these three simple ingredients creates an unmistakable balance of taste. The flavour of the Bresaola, in fact, contrasts with the spicy taste of the rocket, which gives freshness to the dish and finally, as a final reminder, the flavour of the Grana returns to close the bite. Here too the advice is
Bresaola, Rocket and Grana Padano Read More »
A vibrant southern Italian classic — sweet cherry tomatoes, meaty swordfish, olives and capers tossed through hollow Bucatini for a dish that tastes like a Sicilian summer. Serving: 4 Ingredients: Steps: Buon Appetito!
Bucatini Garofalo with Swordfish & Cherry Tomatoes Read More »
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