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.
recipes
Fave dei Morti: Almond biscuits – Chestnuts and Truffles TV
A repost of a popular video I made a few years back to show how they celebrate November 2 in Umbria. These almond biscuits from Umbria are traditionally served on November 2, the feast of All Souls day, hence the name which means beans of the dead. Fave dei Morti Ingredients 250g (2 2./3 …
Fave dei Morti: Almond biscuits – Chestnuts and Truffles TV Read More »
Welcome to vegitalian food!
Starting tomorrow, I am going to be publishing a series of traditional Italian recipes suitable for vegetarians or, as you might call it, vegitalian food.
Bigoli in salsa: Venetian pasta (recipe)
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.
Tortelli di zucca: pumpkin pasta from Modena (recipe)
It’s pumpkin season again and the shops are full of all shapes and sizes of squash ready to be made into soups, risotti, gnocchi and so on. Italians love pumpkin, or zucca as they call it.
Gnocchi … a new take on an old recipe
This recipe is based on a nineteenth-century one by food guru Pellegrino Artusi. Whilst firmly grounded in Italian tradition, it’s been updated for the twenty-first century. Buon appetito!