Pasta all’Amatriciana (recipe)
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
recipe
Ravioli di tonno, nocciole, e limone (recipe)
Try these delicious tuna and hazelnut ravioli served simply with butter and lemon juice. It will act as a stunning starter or as a super main.
Crostata ricotta e visciole (recipe)
Crostata ricotta e visciole is a classic cake from the Jewish ghetto in Rome. It’s like the best cheesecake you’ve ever had and remarkably easy to make. Here’s the recipe.
Crispeddi di Riso (recipe)
These honey soaked, crispy Sicilian rice fingers, flavoured with orange and cinammon, are tradtiional for 19 March, the Feast of San Giuseppe Father’s Day.
Biscotti al cioccolato (recipe)
Cantucci or biscotti di Prato are a common sight on Italian Christmas tables. Try my recipe for a double chocolate version, ideal with a nice hot chocolate or cup of espresso.
Spaghetti con la ‘nduja: recipe
‘Nduja is one of the latest Italian ingredients to reach almost cult status abroad. But what do you do with it? Try this simple and spicy pasta sauce.