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,…
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…
Hake Fillet and Polenta
Polenta is the Italian equivalent of oatmeal porridge: corn flour boiled in water until soft and creamy. Polenta is usually served with butter and cheese, or with meat preparations that…