One of the typical products of Emilia-Romanga, scquacquerone is a mouthful to say but delicious to eat. It’s often coupled with gnocco fritto and piadina two of the region’s classic breads.
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Ragù, also known as Bolognese sauce, is one of the best-known but most misunderstood dishes in Italian cuisine. Here, I give my recipe, traditional, authentic, and delicious.
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Bussolai are delicious, yellow, butter cookies from the Venetian island of Burano. Read more about them, and how to get them, in this latest Venetian Word of the Day article.
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Italy is literally stuffed with pastries, from biscotti to zeppole. Here I present ten of my favourites representing Italy north to south. Some are well known, others less so, but all are delicious. Enjoy!
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Bigoli in salsa is the only really traditional Venetian pasta dish. Made with simple ingredients from the Venetian lagoon it’s packed with umami. Follow my instructions to Venetian heaven on a plate.
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To celebrate 500 years of the his birth, the Doge’s Palace in Venice is hosting an retrospective exhibition of the work of Jacopo Robusti, aka Tintoretto. Read my review of this must see event.
Located right on the border with Slovenia, Trieste, in the region of Friuli-Venezia Giulia, has all the characteristics of a frontier town. The city has always been at the centre…
Ragù, also known as Bolognese sauce, is one of the best-known but most misunderstood dishes in Italian cuisine. Here, I give my recipe, traditional, authentic, and delicious.