This Apulian caponata is a version of this one of Sicily’s essential dishes. It is a vegetarian eggplant stew–more like a relish, really–made of eggplant, onions,...
As our beloved Pellegrino Artusi claimed, “Cooking is a troublesome sprite”. Clear of any more or less pleasant surprises that can happen to those who...
Wider than “angel’s hair” pasta but thinner than tagliatelle noodles, tajarin (tagliolini noodles in the Piedmont dialect) were made in the Langhe and Monferrato area...
Pignolata, also known nationally and internationally as Struffoli is a very popular dessert in Southern Italy at Christmas time. It is not hard to make...
These mini savoury panettoni are a bit time-consuming but not hard to do, you can decide whatever stuffing you love. The classic recipe included prawns...
This creamed codfish version is another example of the extreme variety and richness of Italian cuisine: stockfish and salted codfish were introduced to Southern Europe...
Come to my kitchen to create and enjoy the dishes you had savoured in Florence restaurant with me, in a totally customised experience!