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Veal Chops with Sage & Lemon Sauce

0 of 5 10 Minutes

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Goatwith PignaWeb

Stufato di Capra con Fagioli di Pigna – Braised Goat with Pigna Beans

0 of 5 150 Minutes

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 ...

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Coniglio all’Ischitana (Rabbit Ischia Style)

0 of 5

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 ...

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Fusilli with Tropea Onion Sauce

5 of 5 90 Minutes

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 ...

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How to melt and temper chocolate

5 of 5

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 ...

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Christmas Rum ‘n’ Raisin Truffles

5 of 5

Perfect for Christmas drinks or box them as a lovely gift. Click here for ‘How to melt and temper chocolate’.

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Pappardelle con Ragu di Manzo

5 of 5

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 ...

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