Puntarelle, named for its small and spiky-shaped leaves, is one of the key vegetables in the cuisine of Rome and the surrounding Lazio region. A vivid green and long-stemmed variety of…
Strong flavours for these well-balanced potato gnocchi. Not the usual grated cheese though, just freshly toasted breadcrumbs to sprinkle on top. How many gnocchi per person? It depends on what…
Cavolo Nero, also known as Tuscan Kale cavolo-nero-tuscan-kale, is widely used in soups (the most famous is the Tuscan Ribollita), but it is also perfect to combine with pasta or…
Chickpea Pasta, ‘Pasta e Ceci’, is a traditional Italian comfort dish made with chickpeas and short pasta. Every region — and often every family — has its own version, but…
Potato focaccine suit perfectly as an aperitif, as a starter or whatever you like, usually flavored with rosemary or thyme which are perfect, but we decided to use sage, just…
