Raviole are not to be confused with savoury ravioli made from pasta, although the concept is similar. Raviole are made with a sweet shortcrust pastry, flavoured...
When travelling in Italy last year, I asked my friend Laura who lives in Bologna what she thought was the most popular street food where she lived. “Tigelle,...
Traditionally, the sauce would be a meat ragù with peas, but a quicker and equally tasty way is to make a sauce with good-quality pork sausage and peas or to make...
You can vary the toppings on your pizzette and serve them as an antipasto at dinner parties. There are five varieties in this chapter, but please experiment...
You can use vegetable stock to make this dish vegetarian, but I like the depth of flavour you get from using homemade chicken stock. I generally use everyday...
This strudel is best eaten cold, several hours after it is made when the pastry has softened and wrapped itself around the silky apple purée. It is even better...
To make a traditional pollo in potacchio, the chicken must be cooked with very little sauce – the wine, tomatoes and chicken juices make the charred skin very...
This is my mother’s recipe and she swears that the secret to good crostoli is to make the pastry very thin, so that the ribbons of dough cook quickly...
