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...
Hare and mushroom pie
Mario Matassa’s Torta di lepre e funghi does require some effort, but you will be rewarded with a unique and flavoursome pie Serves 4 Preparation time 1 hour plus marinating Cooking time 2 hours Ingredients: For More...
Rabbit with peppers
Rabbit is a versatile meat that can be pan-fried, roasted or stewed. Remember that older rabbits will taste better after being marinated overnight and cooked slowly. Recipe by Mario Matassa Serves 4 Preparation More...
Vero Italiano: selvaggina
Mario Matassa explains the Italian passion for game and hunting. He braves the cold winter elements to search for his ingredients, then shows us how to transform them into hearty, warming recipes Photos by Mario More...
Buy Italia! Italian jams
There’s nothing like a fruity conserve for brightening breakfast time – and beyond! The Italians certainly make them well, which is why we’re indulging in a taste of the sweet life… Italian fruit More...
Vero Italiano: leftovers
Mario Matassa turns to the subject of leftovers. Economical, quick to cook, and packed with flavour, Italian leftover recipes are the perfect way to make the most of what you have Photos by Mario Matassa For Italians, More...
Spinach lasagne
Green spinach pasta is probably the most popular and widely used flavoured pasta and this lasagne from Mario Matassa is a great way to showcase its charms… Serves 4 Preparation time 45 minutes, plus resting Cooking More...
Cuttlefish tagliatelle with spicy squid sauce
Cuttlefish (seppia) is very popular in Italian cuisine and its ink can be bought in small packets in supermarkets or Italian speciality stores – here’s a great recipe to showcase its flavour Serves 4 Preparation More...
Chocolate pappardelle with wild boar ragù
Love pasta? Adore chocolate? It turns out that the two can be deliciously combined – Mario Matassa shows us how in this meaty recipe that’s bursting with flavour Serves 4 Preparation time 50 minutes, More...
Bucatini with Pancetta, Tomato and Chilli
Mario Matassa’s take on bucatini all’amatriciana is a classic from Amatrice in Lazio. Puritans argue that the dish must be made using guanciale (cured pork cheek), but pancetta makes a fine substitute Serves 4 Preparation More...