Crispy chilli wild trout fillets

trout recipe

This ‘trota‘ dish has a spicy kick. Mario Matassa used wild trout here, but with the addition of more chilli pepper, farmed trout also works well In this trout recipe, which has been adapted from a method for cooking trout in the Apennine mountains above Parma, the fish is coated in flour and chilli pepper, then […]

Tagliatelle with ricotta and walnuts


Mario Matassa’s recipe for tagliatelle con ricotta e noci is a tasty early winter treat that can be found in restaurants across Italy Serves 2 Preparation time 15 minutes Cooking time 15 minutes Ingredients: • 160g egg tagliatelle • 100g walnut halves • 150g fresh ricotta • 2-3 tbsp whole milk • 2 tbsp Parmesan • salt […]

Zuppa di castagne (chestnut soup)

foraging - chestnut soup

Mario Matassa shares a simple but flavoursome recipe for chestnut soup with mushrooms – an Italian autumn classic… Serves 2 Preparation time 10 minutes Cooking time 30 minutes Ingredients: • 200g ready prepared chestnuts • 200g fresh porcini mushrooms • 500ml vegetable stock • 100ml single cream • 2 tbsp olive oil • salt and freshly […]

Stuffed peppers preserve

stuffed peppers

These peppers can be eaten on their own as an appetiser or, more commonly, as part of a classic antipasto. Recipe & image by Mario Matassa Makes 4 x 250g jars Preparation time 20 minutes, plus resting time Cooking time 5 minutes Ingredients: • about 20 small round smooth-skinned spicy red peppers • 250ml white wine • […]

Red onion jam

red onion jam

This recipe for confettura di cipolle rosse makes a sweet jam that goes well with strong cheeses and is delicious with burgers. Recipe and image by Mario Matassa Makes 4 x 250g jars of jam Preparation time 10 minutes, plus 1 hour resting Cooking time 45 minutes Ingredients: • 1kg red onions, peeled • 2 bay leaves […]

Spicy vegetable preserve

spicy vegetables preserve

This recipe for ‘verdure piccante’ is an excellent way of using up surplus summer vegetables. Recipe and image by Mario Matassa Makes 4 x 500g jars Preparation time 20 minutes, plus overnight drying Cooking time 5 minutes, plus sterilising Ingredients: • 2kg mixed vegetables, including aubergines, courgettes, sweet red and yellow peppers, red onions, etc • 1 […]

Stuffed chicken thighs (coscie di pollo ripiene)

chicken - pollo

In this recipe Mario Matassa has used chicken thighs, but if you prefer white meat, you can opt for whole chicken breast (just remember to keep the skin on) Serves 4 Preparation time 15 minutes Barbecuing time 25 minutes Ingredients: • 8 tbsp fresh breadcrumbs • 8 tbsp grated Parmesan • 2 tbsp finely diced cooked ham […]

Grilled radicchio


Mario Matassa’s radicchio recipe makes for an excellent contorno or part of a main of mixed roasted vegetables… Serves 2 Preparation time 1 minutes Barbecuing time 5 minutes Ingredients: • 2 heads of Treviso radicchio • 4 tbsp extra-virgin olive oil • 2 tbsp lemon juice • salt and freshly ground black pepper Instructions: 1 Cut the radicchio […]

Sirloin steak (tagliata) with home-made salsa

sirloin steak

Mario Matassa’s sirloin steak with tomato, red onion and caper relish is sure to become a firm favourite recipe for your barbecue… Serves 2 Preparation time 10 minutes Barbecuing time 7-10 minutes Ingredients: • 1 large tomato, finely diced • 1 small red onion, peeled, finely diced • 1 tbsp capers • 1 tbsp extra-virgin olive oil […]

Mixed fruit salad with basil syrup

Mixed fruit salad with basil syrup

Mario Matassa shares a tempting Italian fruit salad recipe – this macedonia con sciroppo al basilico is a perfect dessert for hot summer days Serves 4 Preparation time 15 minutes  Cooking time 10 minutes Ingredients: • 500ml water • 100g caster sugar • a handful of fresh basil leaves • 250g fresh strawberries, washed, chopped • […]