Sweet Tuscan Grape Bread With a Twist
How to make saffron consommé out of home-made chicken stock and a recipe for tortellini, a typical Italian pasta filled with pork, mortadella, prosciutto and Parmigiano Reggiano.
Fresh bruschetta learned from an Italian.
Fresh figs and cinnamon granita and some great addresses in Rome [recipe in French and Italian]
Panzanella Caprese Salad: A luscious salad combining crunchy, salty and creamy with the rich flavor of slow-roasted tomatoes.
Bellinis - for when you’re lost in Venice (literally or figuratively)
Pappardelle with Radicchio, Pancetta and Fresh Oregano.
My replication of the delicious coffee gelato I ate after every meal in Italy!
a roman favorite, cacio e pepe
Genius Recipe: Marcella Hazan's Tomato Sauce with Onion and Butter
Rapini and Pecan Pesto: A versatile, delicate and smooth tasting adaptation of the Italian classic.
Oven-baked Sardines with Fennel and Citrus Fruits from Cook Italy by Katie Caldesi
Panini al latte - Milk Panini: fluffy and light panini, ideal for a party. They are great with jam and butter as well as with cheese and cured meats.
Sbrisolona is a traditional tart from northern Italy, revisited in a vegan and gluten-free version. Without egg-replacer and margarine [text in Italian]
Easy dinner: eggs poached in tomato sauce with garlic, thyme and olives. A take on Shakshuka.
The best pizza you'll ever make: Rome's Forno Campo de' Fiori pizza, at home
Linguine with Trapanese Pesto, Haricot Verts and Potato
Blueberry and Ricotta Cake...Do we have breakfast?
Hand Made Maccaruni with Meatball Sauce: a Calabrian Old-fashioned Recipe
Chickpea Fennel Salad
caprese salad with raw and confit cherry tomato, kalamata olive, basil oil, balsamic reduction, red onion, chervil, extra virgin olive oil [no recipe]
Ragù alla Bolognese ~ Classic Italian Pasta with Heavenly Meat Sauce
Salmon, Shrimp, and Tuna Skewers from Cook Italy by Katie Caldesi
A step by step tutorial on how to make perfect ricotta gnocchi.
Potato mint cannelloni...for Easter
My friend Marco's family recipe for Piadina and Crescione, traditional street foods/sandwiches from Romagna in Italy, often filled with cheese, meats & veggies.
Black Olive Rosemary Focaccia By Tamara Novacovic
Osso Buco alla Milanese, a deliciously tender meat dish traditionally served with saffron risotto.
Homemade Limoncello By Amelia Pane Schaffner
Panna Cotta Tricolore, a sweet way to celebrate 150 years of the Unification of Italy.
pressed picnic sandwich - pesto, prosciutto or salami, basil, cheese. yum!
Saint Joseph italian sweet rice fritters
My favourite bolognese sauce and the feelings it elicits.
Italy meets Norway in this Brunost Panna Cotta with Sticky Toffee Pears