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.
Pasta all’Amatriciana (recipe) Read More »
Pasta all’Amatriciana is one of a group of four outstanding Roman first courses. Learn about its origins and how to make it.
Pasta all’Amatriciana (recipe) Read More »
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.
Ravioli di tonno, nocciole, e limone (recipe) Read More »
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.
Crostata ricotta e visciole (recipe) Read More »
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.
Crispeddi di Riso (recipe) Read More »
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.
Biscotti al cioccolato (recipe) Read More »
‘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.
Spaghetti con la ‘nduja: recipe Read More »