This is a typical Ligurian dish which we discovered during our visit to Apricale earlier this year. The white Pigna bean has now been recognised as a Slow Food Presidia. The ...
Coniglio all’Ischitana (Rabbit Ischia Style) is a centuries old traditional dish prepared due to the abundance of native rabbits on Ischia. These days the rabbits are mostly farmed in cages ...
The recipe for this dish is kind of a guarded secret and after deciphering the few coded hints offered by the locals of Tropea, some online research, sourcing seeds in ...
After trying many tempering methods over my 23 year baking career, I found this method to be the easiest and the cleanest. You will need a digital thermometer to temper ...
Perfect for Christmas drinks or box them as a lovely gift. Click here for ‘How to melt and temper chocolate’.
Pappardelle would have to be one of my favourite pastas. I just love its thick texture and the way it clings to the sauce. Here it has been cooked with ...
Eat, drink, cook and journey through hidden Italy, discover regional wine and food and try recipes that transport the taste, smell and sounds of this fascinating country across the hemispheres to your kitchen.
Eat, drink, cook and journey through hidden Italy, discover regional wine and food and try recipes that transport the taste, smell and sounds of this fascinating country across the hemisphere to your kitchen.
