As the name implies, we always start with them. Typically savoury, they open the meal. Whether taralli or grissini paired with cured meat, vegetables, meatballs or croquettes, they are never missing from tables.
Romanesco Broccoli, Broccolo Romano in Italian language, is a typical kale from Lazio region, where Rome is located. It is called Romanesco just because it has been known throughout the…
A creamy soup that works fine both served cold as a starter served in small cups or hot as a main course.Vegetables are baked rather than boiled, then blended. This…
Mixed vegetable omelette or dinner-saving omelette, we put together what we had, potatoes, courgettes, pancetta, onion, sage and grated Parmigiano cheese. Truly yummy even eaten cold, frittata works great either…
Pizzelle or Montanare, Neapolitan street food, are small fried mini-pizzas made of pizza dough and topped with tomato passata and a sprinkled of grated Parmigiano Cheese. Makes: 14-15 pizzelle |…
Radicchio – Red Chicory, is a vegetable characterised by its typical bitterish taste. We made it as an Italian Chutney version, great to pair with boiled or roasted meat, to…
