Crudaiola – Raw Tomato Pasta Sauce
Crudaiola is a play on the more common term pizzaiola, which indicates the tomato sauce normally used for pizza; because crudo is the Italian word for raw, the crudaiola is…
Classic Bruschetta in Three Ways
A bruschetta is always a special treat, and the perfect appetizer while waiting for the main meal. In Italy bruschetta are a must: whether you dine at the restaurant or share a…
Fried Mortadella Skewers
A naughty idea for an aperitif: fried mortadella and cheese is not something one should have every day, but it is so scrummy and easy to prepare that it will…
Apulian Focaccia
Apulian focaccia is a flatbread that one doesn’t easily forget: its dough is soft and pliable, and should never be too chewy. Its special consistency is achieved through the use…
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…