Chestnut tagliatelle with walnuts and mushrooms is a seasonal recipe that brings you all the taste of Tuscany and the Upper Tiber Valley. Easy to make as a lunch or the perfect posh Autumn supper.
Chestnut tagliatelle with walnuts and mushrooms (recipe) Read More »
A quick and easy pasta recipe showcasing some of the finest ingredients from the Italian city of Parma in Emilia-Romagna. Try it tonight.
Tagliolini alla Parmigiana (Recipe) Read More »
The arrival of carnival in Venice is announced by the appearance of fritoe in the shops. These are sweet fritters, covered with sugar, a bit like a donut, which are traditionally eaten throughout the carnival season.
Venetian word of the day: fritoa 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 »
In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer.
Gelato malaga: recipe Read More »
