Bucatini with pancetta, tomato and chilli
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 Sserves 4 Preparation More...
Lardo and chestnut antipasto
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 Sserves 4 Preparation time 10 minutes Cooking time none Ingredients: • More...
Mixed grains, vegetable and Parma ham salad
Mario Matassa’s gorgeous, colourful salad is a great way to use Parma ham without overpowering its delicate texture and flavour Sserves 4 Preparation time 10 minutes Cooking time 5-7 minutes Ingredients: • More...
Speck and robiola bites
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 More...
Grilled tomino cheese wrapped in speck
Fancy a little ‘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: • More...
Calamaro ripieno (stuffed squid)
Mario Matassa shares his recipe for stuffed squid – it can be eaten hot or cold but do remember to trickle a little extra olive oil over the squid just before you sit down Serves 4 Preparation time 15 minutes Cooking More...
Zuppa di pesce recipe
Zuppa di pesce (fish soup), is an Italian staple with endless variations. Although this dish looks elaborate it’s really very simple, as Mario Matassa demonstrates… Serves 4 Preparation time 5 minutes Cooking More...
Mussel and clam antipasto recipe
Mario Matassa’s seafood antipasto is delicious and versatile – try it without the tomatoes (just wine, garlic and parsley)… it’s delicious either way! Serves 4 Preparation 5 minutes Cooking 7-10 More...
Sicilian stuffed sardines recipe
Mario Matassa’s recipe for sardines includes sultanas and pine nuts. You’ll have to remove the fish’s head but don’t be too fastidious about the bones. Just take out the main spinal bone and the More...
Baked sea bream with potatoes recipe
The variations of recipes for sea bream (orata) are countless, depending on where in Italy you happen to be. Mario Matassa’s – baked in an oven with potatoes – is a classic version… Serves 2 Preparation More...