This fragrant Focaccia is enriched with mashed potato in the dough, borrowing a trick from traditional Focaccia Pugliese focaccia-pugliese to add softness and moisture. We have used wheat flour alongside the…
Risotto con castagne e salsiccia di maiale, a purely autumnal risotto with chestnuts and pork sausage with a hearty and yet subtle flavour. Pre-cooked chestnuts are perfect and also handy…
We will never tire of recommending it: rinds of hard cheeses such as Parmigiano Reggiano or Grana Padano are so cool to eat. And when grilled, they make a very…
Milanese Ossobuco or shortened to Ossobuco, is one of Milanese cuisine’s signature dishes. It is a winter dish of veal cooked in butter and stewed in meat stock and topped with Gremolada,…
Gnocchi alla Romana is one of the dishes that belong to the city of Rome, hence the name. Made with very fine semolina, butter, milk, Pecorino cheese. Very soft and…
