Puntarelle are the tender side stems with leaves of Catalogna chicory, boasting a slightly bitter taste and crunchy texture. They are delicious either cooked or raw and when paired with…
The Italian region of Piedmont is famous for its delicious hazelnut cultivar, the ‘Tonda Gentile del Piemonte’: these hazelnuts are so appreciated all over the world that they constantly rank…
The pancetta-onion combination is certainly magical and we added to it a light aromatic note from wild fennel, all as a flavourful condiment for this risotto. Generally Risotto is made…
Torta Barozzi is a traditional gluten-free chocolate cake. One of its main caratheristic is a mix of peanut and almond flours. These flour varieties can be difficult to find but…
Aubergine Parmigiana or simply Parmigiana, is a classic primo piatto rooted in three of the regions of Southern Italy as Campania, Calabria and Sicily. This is the Campania version, precisely…
