Lamb Ribs with Hazelnut Breading Piedmontese-Style
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…
Bruschetta, Italian Toasted Bread
Bruschetta (pronounced Brus-Ketta) derives from the Italian word ‘abbrustolito’ meaning ‘toasted’ and is in fact classic Italian toasted bread, traditionally prepared with stale bread from the previous day. Rustic bread,…
Piedmontese Cavour-style Cauliflower with Anchovy and Hard-Boiled Eggs
Cavolfiore alla Cavour, Cavour-style cauliflower is a typical side dish of historic Piedmontese cuisine in which cauliflower florets are seasoned with butter, boiled eggs and anchovies. Oil is inexistent here…
Saffron Pasta with Prawn and Artichoke
How many combinations can you make with pasta? Endless. And with artichokes and prawns? Endless again. We have chosen this combo with the addition of saffron since it suits so…
Extra Virgin Olive Oil Loaf
A very fragrant and simple loaf made with Extra Virgin Olive Oil. Makes a 300g loaf, Preparation 10 mins + 2 ½ hours rising, Cooking about 20 mins 300 g…