To drink: A cousin of the Italian grape Primitivo, Zinfandel is a great match with Italian flavours, and its berry and spice flavours stand up well to…
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be found at good supermarkets and delis, but you can also use cake flour.
Simple tips for homemade pasta… by Anna Montali How to make two types of pasta To make the dough for filled pasta such as ravioli or tortellini, use…
This caramelised fennel, blue cheese and olive pizza stole a pizza our hearts!
Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially…
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry filled with delectable cream made from ricotta, chocolate, and citrus zest. Impossible to resist!
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full…
Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to
Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold night.