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 […]
Farfalle Rigate with Creamy Mushroom Sauce Read More »
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
Creamy Porcini & White Truffle Tagliatelle Read More »
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
Polpette al Sugo di Ciliegino – Cherry Tomato Sauce Read More »
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
Spaghetti Aglio, Olio e Peperoncino Read More »
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 »
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