Silvia turns ingredients fresh from the sea into tacconcelli with fish ragout, bakes the most remarkable spelt ciabatta, receives an education in lamb offal, and makes her son’s favourite dunking cake.
9 Oct 2014 - 2:38 PM  UPDATED 29 Jun 2016 - 10:25 PM

This week, Silvia Colloca visits San Vito Chietino on the picturesque Adriatic coast, and with the help of her cousin, and ingredients fresh from the sea, learns how to make tacconcelli al ragú di pesce (pasta squares with fish ragout). Silvia then traverses through glorious green fields of spelt and finds inspiration for the most remarkable ciabatta. Influenced by the Italian poet Dante’s gruesome tale, Divine Comedy, Silvia heads south to Urbino for an education in lamb offal. Here, Luca, a local chef demonstrates how to transform a cluster of organs including heart, liver, kidneys and lungs into a delicacy triumphant with flavour and texture. And then in Abruzzo, Silva collects eggs from the freshest and most sustainable source possible – the local hens – and makes her son’s favourite dunking cake, lemon and ricotta ring cake.



Homemade pasta squares with fish stew (tacconcelli con ragù di pesce)

Spelt ciabatta (ciabatta di farro)

Sauteed lamb offal (coratella di agnello)

Lemon and ricotta ring cake (ciambellone di limone e ricotta)