Recipes

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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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,

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

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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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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Insalata di Riso — The Italian Summer Rice Salad

Blog, Food, Recipes / Alessandro Cappellotto

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

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Parmigiana di Zucchine — Baked Courgette Parmigiana

Blog, Recipes / Alessandro Cappellotto

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

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Melanzane Ripiene in Padella — Pan-Cooked Stuffed Aubergines

Blog, Recipes / Alessandro Cappellotto

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 »

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

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

Lasagna con Radicchio e Gorgonzola Piccante

Farfalle Rigate with Creamy Mushroom Sauce

Creamy Porcini & White Truffle Tagliatelle

Polpette al Sugo di Ciliegino – Cherry Tomato Sauce

Spaghetti Aglio, Olio e Peperoncino

Insalata di Riso — The Italian Summer Rice Salad

Parmigiana di Zucchine — Baked Courgette Parmigiana

Melanzane Ripiene in Padella — Pan-Cooked Stuffed Aubergines

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