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...
Valtellina fruit cake (bisciola della Valtellina)
This tasty cake is also known as panettone della Valtellina, though it is moister and richer than traditional panettone – Mario Matassa shares his recipe… Makes one loaf Preparation time 20 minutes Cooking More...
Country ring cake (ciambella rustica)
The ciambella rustica is a simple country cake made throughout Italy. It tends to be quite dry and so is often accompanied by a glass of white wine Makes one 26-cm cake Preparation time 10 minutes Cooking 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...
Mini mushroom quiche (sformatini di funghi)
Sformatino is Italy’s simple and stress-free answer to the soufflé, and Mario Matassa’s mushroom version is a delicious crowd-pleaser Serves 6 Preparation time 10 minutes Cooking time 35 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...