Try this pasta dish for a taste of late summer Sicily. It uses the pistacchio verde di Bronte DOP one of the island’s most prized and famous products. A perfect marriage with datterini tomatoes and pasta. Che buono!
Fusilli al pesto di pistacchi (recipe) Read More »
After pizza, spaghetti alla carbonara is probably Italy’s most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or
Cooking Carbonara the right way (recipe) Read More »
It’s no secret that I love aubergines, or eggplants as some of you call them, or … well for argument’s sake let’s call them melanzane, the Italian word. So, it’s no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a
Torta salata di melanzana: aubergine tart (recipe) Read More »
An early morning trip to the Rialto fish market in Venice is always a treat. This morning, after coffee and a croissant at my favourite coffee bar in Venice, Torrefazione Cannaregio, I hopped across the Grand Canal at the Santa Sofia, traghetto (a traditional gondola ferryboat) and on to the fish market. I was in search
Mazzancolle in saor: Venetian sweet and sour prawns (recipe) Read More »
This time of year in Italy can be hot and I mean really hot. In Venice, temperatures and humidity soar making you want to leave the city and run away to the countryside. From a food point of view your body demands fresh, lean flavours to cool it to the core. Luckily, nature comes
Zuppa fredda di melone (recipe) Read More »
La dotta, la rossa, la grassa. These are the nicknames given to the city of Bologna by Italians. La dotta (the educated) because it boasts one of the oldest and most prestigious universities in the world. La rossa (the red) because of its distinctive red-brick architecture. And la grassa (the fat)? Because of its
Back to Bologna and real bolognaise (recipe) Read More »
