Baked anelletti pasta is a recipe that is traditional to Palermo but it is a dish that holds a special place in the hearts of almost all Sicilians. If you visit Palermo and you hear someone say ‘timballo’ then know they are most probably talking …
Summer is a wonderful time of the year for both sweet and savoury recipes, with Summer fruit often being a protagonist to many dishes. I love creating interesting salads utilising Summer fruit and although I love it all, nectarines are definitely up there with being …
This recipe is also known as ‘Pollo alla Romana’ because it is a classic traditional Roman recipe. It is especially enjoyed during summer, and is the traditional lunch to cook during the national public holiday ‘Ferragosto’ which always falls on August 15th. It is a …
Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I realised I seriously don’t make pasta often enough and so I hope to make an effort to make it more often. …
This past Christmas I made this recipe using duck. This time I used a Guinea Fowl which is known as ‘Faraona’ in Italian. For a long time I just assumed a faraona was a type of chicken, until my butcher explained the difference – I …
There isn’t limit to the imagination when making risotto as far as ingredients go. We all know that the key to replicating beautiful Italian recipes is to respect and follow the seasons. This said, the abundance of pumpkins and Porcini mushrooms at the local markets …
I love that Autumn fills the markets with delicious pumpkins and every year I love to make Pumpkin Soup . Whenever I make soup though I always make too much, but this is a good thing because it means I can freeze some. What also …
Baccalà is simply salted cod. In Italian, when fresh or frozen, cod is known as merluzzo, if cured by air-drying it becomes stoccafisso (stockfish) and when salted it becomes baccalà. The words stoccafisso and baccalà are often interchanged but it’s interesting to understand the difference. …
Fish’n Chips When I think about eating Fish and Chips, I think about eating them on an Australian beach, wrapped in newspaper, as once was tradition. Well if I’m totally honest when I was younger, newspaper was replaced with white butcher paper. The paper …
Summer in Italy isn’t complete without eating a good plate of ‘fritto’, either as an antipasto or as a main ‘secondo’ after a primo of pasta. Often you will find ‘fritto misto’ on the menu which includes calamari, prawns, and a selection of small fish, …