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...
Swordfish with capers, pine nuts and lemon
This delicious swordfish dish (pesce spada alla ligure) from Mario Matassa is a treat for seafood fans, and a real taste of northern Italy Throughout Liguria, capers, pine nuts and lemons are used to flavour More...
Anchovies alla Vernazza
If you like anchovies (alici in Italian), try this recipe from Mario Matassa, which would also work well with sardines… Anchovies are the most commonly served fish in the Cinque Terre, often simply marinated More...
Trofie with leeks, tomatoes and basil
Mario Matassa’s recipe for trofie with leeks, tomatoes and basil is a delicious taste of Liguria – known in Italian as trofie alle ligure The area around Cinque Terre, Liguria has a long-standing tradition More...
Five foodie reasons to visit Rome
We could give you 100 reasons to visit Italy’s capital, but here we’re focusing on just the gastronomic highlights – here are our foodie tips for Rome! Images by iStock and iStockfood 1 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...
Five reasons to visit Milan
Yes, it’s packed with architectural treasures, fantastic shops and historic sights, but here are five reasons to visit Milan for its food and drink. How many of these have you tried? 1 Milan has lent its name More...
Vero Italiano: classic Italian dishes
Food writer Mario Matassa introduces some Italian classics – traditional dishes that are known all over the world, yet rarely prepared properly outside of Italy – and shows us how they should be made… Photos More...
Emilia-Romagna: University of the Good Life
Think of Italy and its most well-known food exports, and a third of them come from one region: Emilia-Romagna. Alexander James finds out why this part of the country is such a gastronomic hot-spot… Photos by Bologna More...
Asparagus, Broad Bean, Mint and Mozzarella Bruschetta
This asparagus bruschetta is great way to get in two of your five a day. With fresh green veg and creamy cheese, it’s a pretty and flavoursome dish that’s ideal for summer entertaining Makes More...