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.
Bruschetta (pronounced Brus-Ketta) derives from the Italian word ‘abbrustolito’ meaning ‘toasted’ and is in fact classic Italian toasted bread, traditionally prepared with stale bread from the previous day. Rustic bread,…
Meaty Portobello mushrooms stuffed with a cheesy mash potatoes Pancetta-flavoured make for an easy starter or a main course. Serves 2-3, Preparation 15 mins, Cooking 25 mins 4-6 medium-large Portobello mushrooms…
Smooth and tasty, these ricotta and tuna meatballs are ideal as finger food, an appetiser or even a main course. You will make them in no time. Serves: 4 |…
Friggione, salsa tradizionale di pomodoro e cipolle marinate, originated as a peasant dish, part of cucina povera of Bologna, today considered one of the excellences of the traditional Bolognese cuisine.…
The Octopus and Potato Salad is an Italian delicious dish made with tender octopus and boiled diced potato, olives sometimes, all dressed with parsley, extra virgin olive oil, garlic and…
