Recent Posts

Risotto with celery and Italian sausage

Risotto with celery and Italian sausage

Risotto with celery and Italian sausage is a simple yet tasty recipe using ingredients that are very common in the Po valley. Italian sausages are quite different from those English-speaking countries are used to, which are quite mild and are eaten even at breakfast – […]

Veal ossobuco with saffron risotto

Veal ossobuco with saffron risotto

Veal ossobuco served with saffron risotto is another great classic of Milanese tradition. Ossobuco literally means “hollow bone” and this cut of meat is prized not only for its delicious, moist meat but also for the final “prize”as I call it, which is the abundant […]

Baccalà alla Vicentina – Salt cod stew with creamy polenta

Baccalà alla Vicentina – Salt cod stew with creamy polenta

Baccalà alla Vicentina is a wonderful cod stew recipe from the town of Vicenza in North East Italy. Baccalà means salt cod, although in Vicenza this word actually refers to dried stockfish. Whether you’re using salt cod or dried cod, this recipe calls for a […]

An Italian Christmas -Braised beef in red wine with creamy polenta

An Italian Christmas -Braised beef in red wine with creamy polenta

Braised beef in red wine, or brasato al vino rosso, is a brilliant winter recipe that makes use of the tougher cuts of meat through a very long, slow cooking. The original recipe is from Piedmont, in the North West of Italy and it requires […]

An Italian Christmas – Pandolce Genoa cake

An Italian Christmas – Pandolce Genoa cake

Pandolce is a fruitcake originally from Genoa in the North-West of Italy which is traditionally eaten at Christmas. Its signature ingredients are candied citrus peel – orange and lemon – and sultanas, which give it a distinctive flavour that resembles very closely that of a […]

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 […]