Mario Matassa shares his ‘risotto mimosa’ recipe. The dish is a staple of Italy’s Festa della Donna in March… Serves 4 Preparation time 10 minutes Cooking time 20 minutes Ingredients: • 2 shallots, peeled, finely chopped • 320g risotto rice • 300g asparagus • 2 hard boiled free-range eggs • 1-1.5 litres of vegetable or chicken stock • […]
This Women’s Day cocktail is a variation on the classic Mimosa. Though, of course, we are using prosecco instead of champagne… International Women’s Day is a global celebration of the economic, political and social achievements of women past, present and future. It has its roots in early 20th-century socialist movements in Eastern Europe, with the first […]
Una zucca is usually a pumpkin or marrow but it can apply to anything in the squash family – this flavoursome soup is hearty and comforting at any time of year By Mario Matassa Serves 4 Preparation time 10 minutes Cooking time 30 minutes Ingredients: • a few tablespoons of olive oil • 1 small onion, peeled, finely […]
Mario Matassa takes a look at International Women’s Day. He revels in the mystery of the celebrations and presents some of the classic dishes… Photos by Mario Matassa The 8th of March is the day when women across Italy hang up their aprons, put on their best frocks, and walk out of the door – […]
This Italian hard cheese has long lived in the shadow of Parmigiano Reggiano, but there’s no real reason why it should. We put seven supermarket brands under the spotlight… Grana Padano cheese has a long and noble history: originally made by the Cistercian monks of Chiaravalle way back in the 12th century, it is now […]
Roccocò are typical of the Campania region and some claim they are the southern version of Tuscany’s cantucci biscuits – here’s how to make them… Recipe and photo © Mario Matassa ➤ MAKES: 30 biscuits ➤ PREPARATION: 20 minutes ➤ BAKING: 20 minutes Almond & hazelnut biscuits | Roccocò Ingredients: 250g plain flour 160g caster sugar grated zest of […]
These calzoncelli di castagne are a speciality of the Puglia region, though versions of this pastry are made throughout the country, with different names and fillings… Recipe & photo © Mario Matassa Fried chocolate & chestnut pastries | Calzoncelli di castagne ➤ MAKES: about 20 ➤ PREPARATION: 30-45 minutes, plus resting ➤ COOKING: 20 minutes Ingredients: For the pastry: 300g […]
This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe… Recipe & photo © Mario Matassa Valtellina fruit cake | Bisciola della Valtellina ➤ Makes: One loaf ➤ PREPARATION: 20 minutes ➤ CHILLING: 40 minutes Ingredients: 200g plain flour 50g rye flour 50g unsalted […]
Yes, it’s packed with architectural treasures, fantastic shops and historic sights, but here are five reasons to visit Milan for its food and drink. How many of these have you tried? 1 Milan has lent its name to many famous dishes, and risotto alla Milanese is probably the best known.The saffron-flavoured rice, often served with the hearty […]
For a true taste of Italian Christmas, you can’t beat a slice of classic (or flavoured) panettone – here are seven to help you decide which one to serve this year The origins of panettone go back to Roman times, but it was the bakers of Milan in the early 20th century who made the […]