Bigoli in Salsa – Anchovies and Onions Pasta Sauce from Veneto
Bigoli – a type of long pasta both fresh and dried similar to Spaghetti, a little thicker than your average Spaghetti and their rough surface generally retains better the sauce…
Red Chicory Jam
Red Chicory, called ‘Radicchio‘ in Italian, is a leaf vegetable characterized by an intense magenta colour and a bitter taste, which becomes more gentle when cooked. The area around Treviso…
Classic Coffee & Mascarpone Tiramisu
Tiramisu was originally conceived in Veneto, a region in the northern east of Italy; it’s a soft dessert made of layers of spongy biscuits and fluffy mascarpone cream. As the…
Oven-Baked Chiacchiere: the Italian Angel Wings
‘Semel in anno licet insanireʼ is a Latin way of saying that means: once a year, it’s okay to go crazy – and which better time to do that than…
White Ragout with Cinnamon for Tagliatelle
A ragout is called “white” when it doesn’t contain any tomato sauce; this unusual version with cinnamon is widespread in Emilia Romagna, Veneto and Piedmont. We suggest to prepare it…