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. A key feature is the mixture of peanut and almond flours. Moist on the inside and crumbly on the outside, this chocolate…
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…
Cantucci Toscani, sometimes called Cantuccini, are crunchy almond biscuits typical of Tuscany, and are baked twice. Hence the word biscotti meaning twice baked. Cantucci are eaten at the end of…
The Sicilian Ragù is basically a mixture of minced meat, tomato sauce and peas. It is a very versatile Ragù, not only for seasoning pasta or rice or even eaten…
