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 Matassa Roberto Bassini taught me how to hunt, and the first time we went out I was plagued with conflicting […]
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 jams never fail to satisfy a sweet tooth. Generally made quite simply from fruit and sugar – and without the water content […]
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… Spinach (spinaci) is one of the best-loved of all Italian vegetables and finds its way into many different dishes. Part of the reason for its popularity is its […]
Cuttlefish 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 Cuttlefish (seppia) is very popular in Italian cuisine. In the past the ink sac of the cuttlefish was used by artists, thereby giving its […]
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, plus resting Cooking time 2 hours 45 minutes Cinghiale (wild boar) is one of the most prized meats in Italian cuisine, and every time it […]
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 time 5 minutes Cooking time 1-12 minutes Ingredients: • 320g bucatini pasta • 150g pancetta, diced • 1 small onion, peeled, finely […]
Here’s a fantastic idea for lardo, a cured meat that works well in cooking – Mario Matassa’s recipe is a wonderful combination of flavours Serves 4 Preparation time 10 minutes Cooking time none Ingredients: • 12 small slices of rye bread • 12 slices of lardo • 16 pre-cooked chestnuts • a sprig of rosemary, finely chopped • […]
Mario Matassa’s gorgeous, colourful salad is a great way to use Parma ham without overpowering its delicate texture and flavour Serves 4 Preparation time 10 minutes Cooking time 5-7 minutes Ingredients: • 250g mixed grains, including rice, spelt and pearl barley • 2 sweet yellow peppers, diced • 4 small young courgettes, diced • 2 untreated oranges • […]
Intensely flavoured speck works well with soft cheeses, and this recipe from Mario Matassa helps to demonstrate its great versatility Makes about 20 Preparation time 15 minutes plus rising Cooking time 10 minutes for the dough Ingredients: •50g plain flour • 125ml tepid water • 12g fresh yeast • ½ tsp salt For the topping • 8-10 slices of […]
Fancy a tomino avvolti in speck alla grillia? Mario Matassa shares his recipe for this simple Italian delight… Serves 4 Preparation time 5 minutes Cooking time 10 minutes Ingredients: • 4 Tomino cheese, or a similar cheese with an edible rind, such as brie • 8 slices of speck • 12 cherry tomatoes • small head of crisp […]