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How to eat Italian persimmons

How to eat Italian persimmons

One of autumn’s many gifts in Italy is the kaki fruit, or persimmon. These bright orange fruits, simply called cachi in Italian, must be eaten when fully ripe. They have a super-thin skin that reveals a soft, jam-like, impossibly sweet flesh underneath. One thing that have […]

Pane dei Morti – Bread of the Dead

Pane dei Morti – Bread of the Dead

Pane dei Morti, or Bread of the Dead, are sweet biscuits traditionally eaten in Milan and Lombardy for the Day of the Dead, or All Souls’ Day which is celebrated on November 2 every year. The celebration follows Ognissanti, or All Saints’ Day on November […]

Asparagus risotto with Parma ham

Asparagus risotto with Parma ham

Asparagus risotto with Parma ham brilliantly combines three delicious ingredients, with the saltiness of the ham balancing the mildness of rice and asparagus. This recipe has always been a favourite in my family, although its origins are a bit unclear. I suspect that unlike many other […]

Apple strudel

Apple strudel

Apple strudel is a classic recipe of South Tyrol in the North East of Italy. This Alpine region borders Austria and is culturally very close to it. People from South Tyrol are comfortable speaking German as much, or even more, than speaking Italian, and there […]

Spinach and potato gnocchi with Gorgonzola sauce

Spinach and potato gnocchi with Gorgonzola sauce

Gnocchi are the ultimate comfort food. Their creamy, smooth texture makes them them the perfect primo piatto for when you’re really hungry. In this recipe I have added spinach to the classic potato gnocchi dough, which teams beautifully with the Gorgonzola sauce. Gorgonzola is a […]

Tortelli di zucca – Pumpkin tortelli with butter and sage

Tortelli di zucca – Pumpkin tortelli with butter and sage

Autumn is here, bringing us great seasonal ingredients such as pumpkins and squash. So no better time to try this pumpkin tortelli recipe. This ever so popular dish of stuffed egg pasta is original of Mantua in Lombardy. The stuffing gets its peculiar taste thanks […]

Pesche ripiene – Baked stuffed peaches with amaretti

Pesche ripiene – Baked stuffed peaches with amaretti

Stuffed peaches baked in the oven used to be a favourite among desserts at my parents restaurant, and it’s not difficult to see why. This concoction of peaches, amaretti biscuits, cocoa powder, sugar and butter is as easy and quick to prepare as it is […]

Trippa – Beef tripe stew

Trippa – Beef tripe stew

Beef tripe stew is one of those humble traditional dishes that I have talked about before and that make up so much of Northern Italian food tradition. Tripe, an offal meat, is the stomach of the cow. Tripe recipes abound all across Italy. Some dictate […]

Erbazzone – Spinach and pancetta savoury pie

Erbazzone – Spinach and pancetta savoury pie

Erbazzone is a savoury pie filled with either spinach or chard, which have been sautéed with bacon and shallots. This recipe is typical of the Emilia Romagna region, and specifically of Reggio Emilia, where my dad was born. He used to talk about this dish […]

Sarde in saor – Sweet and sour sardines

Sarde in saor – Sweet and sour sardines

Sarde in saor, or sweet and sour sardines, is a dish typical of Venice which involves marinating the fried anchovies in vinegar, with abundant onions, raisins and a scatter of pine kernels. The origins of this preparation lie in the need for fishermen to find […]