Butternut squash soup with prawns (zuppa di zucca e gamberi)

Butternut squash soup

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 sliced • 2 leeks, More...

by Italia Travel & Life | Published 2 months ago
roccoco biscuits
By Italia Travel & Life On Tuesday, March 12th, 2019
0 Comments

Almond & hazelnut biscuits (roccocò)

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… Makes 30 biscuits Preparation time 20 minutes Cooking More...

chestnut chocolate pastry
By Italia Travel & Life On Tuesday, March 12th, 2019
0 Comments

Fried chocolate & chestnut pastries

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… Makes about 20 Preparation time 30-45 minutes, More...

Valtellina cake
By Italia Travel & Life On Tuesday, March 12th, 2019
0 Comments

Valtellina fruit cake (bisciola della Valtellina)

This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe… Makes one loaf Preparation time 20 minutes Cooking More...

Italian ring cake
By Italia Travel & Life On Tuesday, January 22nd, 2019
0 Comments

Country ring cake (ciambella rustica)

The ciambella rustica is a simple country cake made throughout Italy. It tends to be quite dry and so is often accompanied by a glass of white wine Makes one 26-cm cake Preparation time 10 minutes Cooking More...

tortelli with spinach and ricotta
By Italia Travel & Life On Tuesday, January 22nd, 2019
0 Comments

Spinach and ricotta tortelli

Mario Matassa shares this recipe for classic stuffed pasta – these tortelli are stuffed with the traditional combination of spinach and ricotta, but you can experiment with other fillings too… Serves 4 Preparation More...

Brasato, stew with wine
By Italia Travel & Life On Tuesday, January 22nd, 2019
0 Comments

Beef stew with Barolo

In Mario Matassa’s ‘brasato al Barolo‘ the meat is slow-cooked, which makes for mouth-wateringly tender meat, flavoured with this quality wine Serves 4-6 Preparation time 10 minutes Cooking More...

Crostini
By Italia Travel & Life On Tuesday, January 22nd, 2019
0 Comments

Mixed crostini

Crostini are a smaller version of bruschette – here, Mario Matassa explains how to make tomato & aubergine and bean versions of the dish Serves 6 Preparation time 10 minutes Cooking time 10-15 minutes For More...

mushroom quiche
By Italia Travel & Life On Sunday, January 20th, 2019
0 Comments

Mini mushroom quiche (sformatini di funghi)

Sformatino is Italy’s simple and stress-free answer to the soufflé, and Mario Matassa’s mushroom version is a delicious crowd-pleaser Serves 6 Preparation time 10 minutes Cooking time 35 minutes Ingredients: • More...

venison liver crostini
By Italia Travel & Life On Monday, January 7th, 2019
0 Comments

Roe deer liver crostini

The key to this dish is finding the freshest liver possible, so make sure you go to a reputable butcher and order in advance. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 30 minutes Ingredients: • More...