My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on …
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This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite …
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Ada Catto was head chef at the restaurant known locally as Alla Vedova, ‘The Widow’s Place’, for 30 years. Married to a Venetian gondolier there is nothing she doesn’t …
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A proper Bistecca Fiorentina is taken from the Chianina draught cattle native to Tuscany. It’s a Porterhouse cut, so effectively a T-bone taken from the thick end. This means …
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Stories abound about the origins of this dish—who was Norma?—but the name of this recipe most likely came long after its “invention.” Indeed, pasta with tomatoes and …
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Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need …
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One of the best things we ate in Milan was a pasta dish at Rovello 18. Their Chitarra con Guanciale, Puntarelle, e Pecorino is a super simple pasta that …
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This recipe originating from Italy’s Emilia-Romagna region is so easy and requires just a handful of ingredients, making it ideal for those nights when you want a homemade meal …
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I have eaten a lot of carbonara in Rome in the name of perfecting this recipe, so I hope my larger dress size is worth it! Some have been …
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This dish is also known simply as polenta e schie indicating how important it is that these prawns, tiny grey shrimp that are fished out of the Venetian lagoon, …
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Pappa al pomodoro is one of the most representative recipes of Tuscan cucina povera. The main ingredients are stale Tuscan bread—a bread that, according to the rest of Italy, …
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Buccellati, cookies stuffed with dried fruits and nuts, are the most traditional Sicilian Christmas sweet and are made all over the island, in different shapes and with all kinds …