Plump mussels are cooked briefly in garlic, chilli, anchovies and a splash of vinegar, then allowed to rest overnight to soak up the flavours. Eat them as an...
One of the pastry shops I visited in Otranto was selling ‘mostaccioli’, diamond-shaped chocolate-covered biscotti traditionally eaten at Christmas (not to be...
Is it a gubana, presnitz or putizza? These three typical cakes of Friuli-Venezia Giulia have a lot of similarities: essentially their fillings (nuts, dried fruit...
The ciambella is now on high rotation at home, but with woody pine nuts rather than sugar granules on the top. For me it’s a ready-made breakfast or morning tea,...
In Solignano al Rubicone, Italy, they make cheese that is buried in the ground while it ages. It develops a delicious woody flavour that is perfect for this...
The broth is special; it is made using a whole organic chicken, chopped into pieces and cooked for at least 3 hours. The broth is pale golden and sumptuous in its...
If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go a step further (like I do) you...
Here fresh young broad beans combine with leafy greens and eggs to make a superb weeknight dinner. It is an omelette of sorts, one that tastes of spring.
Bocconotti come from the word ‘boccone’, which means ‘a bite’, so it’s no surprise that these cakes are bite-sized. They are delightful mini chocolate pastries...
This tart is typically made for Easter and is best eaten when the ricotta has completely cooled, allowing you to really savour the aniseed liqueur in the pastry...