Canestrelli biscuits
This recipe for canestrelli biscuits makes it easy to create this tasty Ligurian treat – Mario Matassa shares his technique to show us how its done… These biscotti would traditionally have been twice cooked More...
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...
Vero Italiano: dolci
In his latest instalment in the series uncovering the secrets of Italian food, Mario Matassa looks at the delights of Italian biscuits and cakes to recreate in your kitchen Photos by Mario Matassa There can be More...