The combination of fresh basil, gently rinsed capers, and sweet cherry tomatoes creates a balanced, aromatic flavour, while Parmigiano adds just enough richness without dominating the dish. This basil &…
This pasta dish is a true dive into the Sardinian sea — simple, bold, and intensely Mediterranean. In Sardinia, Bottarga is most commonly enjoyed freshly grated over pasta, where the…
Often called the “poor man’s caviar,” Bottarga is a Sardinian delicacy made from mullet roe that is salted, pressed, and slowly air-dried until it turns firm and amber-gold. Intense yet…
Salsa Verde made from parsley, anchovies, garlic and vinegar, is a very old and delightful Piedmontese sauce used mostly to flavour meats, especially boiled meats, and also used in combination…
This egg and cheese soup is one of the simplest and most nutritious ones you have ever eaten. Its name is Stracciatella, a typical Roman soup traditionally made to recycle…
