Baked Sea Bream
This recipe is very quick to prepare – and quick to disappear from the plates, too. Light and delicious, it’s the ideal way to enjoy some fresh fish. If you…
Fresh Stuffed Tomatoes
Summer in Italy is sometimes hard to stand: there’s scorching heat in the air and everything is sticky with humidity, and if it feels so much like an oven outside,…
Pizza-Flavoured Portobello Mushrooms
Portobello mushrooms, like all mushrooms, are very versatile. Stuffed, griddled, sautéed, au gratin or baked, they always inspire me with delicious new ideas. In today’s recipe, they make for a…
Stuffed Cuttlefish
We love this recipe for stuffed cuttlefish: it looks impressive on the plates, and it’s delicious – and you can use the sauce to season some fresh pasta, to serve…
Parsley and Vinegar Sauce from Piedmont
This sauce is called ‘bagnet verd’ in the dialect of Piedmont, which means ‘small green bath’. It’s a great way to bring an interesting twist to boiled meat or to…