Chocolate and banana mini yoghurt muffins
In Italy sweet muffins are usually made as a treat for children but they also make an excellent picnic food, says Mario Matassa Makes about 20 Preparation time 10 minutes plus cooling Cooking time 10-15 minutes Ingredients: • More...
Cream cheese and smoked salmon risotto
This creamy, dreamy salmon risotto from Mario Matassa makes a truly delicious midweek meal if you’re looking for something simple but indulgent Serves 6 Preparation time 5 minutes Cooking time 20 minutes Ingredients: • More...
Torta caprese
Katie and Giancarlo Caldesi share this delicious chocolate and almond cake recipe from their book, The Amalfi Coast: A Collection of Italian Recipes… One of our most romantic evenings was in a restaurant More...
Torta mimosa
This torta ‘mimosa cake’ is covered with pieces of sponge cake, reminiscent of the flowers of the mimosa – it is served across Italy to celebrate La Festa della Donna By Mario Matassa Makes one More...
Butternut squash soup with prawns (zuppa di zucca e gamberi)
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 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...
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...
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...
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...
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...