Carnival fried dough, the Tuscan cenci, delicious feather light fried dough
One of Winter's treats - Parma Ham Parcels Filled With Savoy Cabbage
Pappardelle with Hare Sauce from Country Cooking of Italy by Colman Andrews
Food prop experiment part 1 - Peppery Peperonata With Leeks and Olives
Italian Wedding Soup with Homemade Chicken Meatballs
Slices of bread, covered with a thick meat sauce, topped with cheese, breaded and fried.
The recipe with step by step instructions for Cazzilli - Crocchè di patate, a very popular street food from Palermo!
Pomegranate Martini - A refreshing drink made with orange liqueur, vodka and pomegranate juice: perfect for Christmas or New Year's Eve!
Il Siciliano Cocktail - The recipe for a refreshing drink inspired by Sicily: Grand Marnier, orange juice and lime.
Cooking for myself - Eggs and Tomatoes With Olives and Capers On Couscous
It's the small things that make a difference - Pasta With Meat and Fennel Ragu
Tuscan Peasant Cooking at its best - Eggs, Peas and Pancetta
Baked Squash Stuffed with Cheesy Bread Soup.
Fig and Brie Pizza (recipe in french)
Insalata Caprese (or Tomato Mozzarella Salad), a colorful, healthy, and easy to make Italian salad
A traditional Italian bread recipe and video tutorial.
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?