Give these grilled aubergines seasoned with garlic, parsley and a drizzle of olive oil a serious boost. This type of Italian dressing, typically used for vegetables, is called ‘trifolato’ in…
Slice the aubergines and dress them as mini-pizzas to be enjoyed as starters or aperitifs, accompanied by a flute or two of chilled sparkling prosecco wine and have a blast. Serves: 4…
This feast of sautéed vegetables and pulses is called Vignarola and is a typical side dish from the Lazio region and precisely from the city of Rome. a rich dish…
