What’s the verdict? Italian or British bundle of bolognese? This story first appeared on The Telegraph and was written by XANTHE CLAY. I was brought up on spaghetti bolognese. Slippery tendrils of pasta wreathed in a great mound of meat and tomato sauce, which we didn’t know was called a ragu, was a regular supper. For us […]
Never mind Willy Wonka’s Chocolate Factory – it’s this ten-day carnival of confectionery that you’ll really want to get a golden ticket for. Perugia’s historic squares provide a picture-postcard setting for chocolate tastings, sculptures, demonstrations and other activities designed to tease your senses – and the best part is that bikini season is over, so […]
This is a very old recipe for baked aubergines. Aubergines were introduced to Italy from China or India in the late 1400s by the Arabs. This can either be served as part of an antipasto platter or as a first course. Melanzana scarpone Serves 4 Ingredients 2 large aubergines Vegetable oil, for frying 2 garlic […]
There’s nothing like stepping into a shop filled with the aroma of freshly made chocolate. We take a look at Italy’s best chocolate shops to visit if you’re looking for the ultimate chocoholic’s experience Viziovirt Ù S Polo 2898/A, Venice Mariangela, the owner of this popular chocolate shop in the heart of Venice, aims to […]
Tomatoes are a most versatile fruit – though they have only been in Europe for some 500 years, hundreds of Italian recipes use them. Here are just four ways of using them as a base for a tasty meal… Tomato and ricotta tart – Sfogliatina al pomodoro e ricotta Makes 1 – 28cm tart – Preparation 20 minutes – Cooking 25 minutes Ingredients […]
This month, Mario Matassa continues his delicious journey through the fascinating world of Italian cuisine, tackling, in this issue the all-important first course In a country that is as much defined by its gastronomy as it is by its history, art and architecture, there is perhaps no better place to begin to understand Italy than at […]
Peppery, refreshing and full of goodness, watercress has been farmed since prehistoric times. Its season is now, though under the right conditions it will grow nearly all year round… Spaghetti with prawns and watercress and pumpkin seed pesto OR Spaghetti con gamberi al pesto di semi di zucca e crescione d’acqua Serves 2 (with leftover pesto) […]
We take on watercress this week and this recipe is fresh and delicious! Serves 4 – Preparation 10 minutes – Cooking 30 minutes Roasted vegetable and watercress linguine OR Linguine alle verdure arrostite e crescione d’acqua Ingredients 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 red onion, chopped 2 tbsp olive oil 100g chestnut mushrooms, […]
This is a simple but tasty pizza, which can be prepared and cooked in less than an hour. If fresh porcini are available, use 9oz (250g) of sliced, fresh porcini mushrooms in place of the dried ones Ham and Porcini Pizza Serves 4 Ingredients Dough 1¾ tsp (12g) active dry yeast ¾ cup plus 1 […]
If you didn’t love Jamie Oliver already, you will now, his plan to help victims of the earthquake in Amatrice is brilliant This article was originally written by Daily Mail The UK’s favourite chef Jamie Oliver is encouraging the nation to follow him in making donations from the sales of his classic pasta dish which comes […]