PEPPER PARMIGIANA
For me everything starts in the moment I encounter the fresh ingredients at the market. I glance at them a certain amount of seconds,...
CAPPONE
A capon, castrated rooster, is more flavourful than a chicken, with tender and juicy meat. As a kid I was used to go to the henhouse with...
ZEPPOLE, frittelle di pasta cresciuta
Yes, it’s Christmas and it’s finally time for my grandmother Adelina’s zeppole, fried dough! She loved to prepare them with fresh seaweed...
Spaghetti Clams & Zucchini Cream
Dinner on Christmas Eve, La Vigilia di Natale, in Italy is a fish meal. It begins with Pasta con le Vongole e Zucchine, a tradition in...
Tortellini
Do you know about the origins of the TORTELLINI SHAPE? Everything begins with a vicious war between MODENA and BOLOGNA, started with the...
Ricotta cream with Amalfi Lemon Jam
Did you know Ricotta cannot really be considered a true cheese, as it is obtained from the whey without the curd? While on the Amalfi...
Pasta with Mussels, Cherry Tomatoes & Caramelised Garlic
Gragnano, next door to Naples, that's where the dry pasta made with durum flour originated. Pasta makers were drying their pasta on the...
Vermicelli with Colatura and Sundried Tomatoes
Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient...
MUSSELS AND SHRIMP on a Singer...
Have you ever had a dinner sitting at a vintage Singer table? I really think it’s a romantic, nostalgic moment and the sweet, fleshy Mediter
Mantova pumpkin cream with roasted radishes
Mantova Pumpkin is the queen of Italian pumpkins and its seeds mustn't be absolutely wasted, they need drying and than after having put...
