Petti di Pollo alla Fiorentina is a simple dish of chicken breast, dredged in flour and pan fried in butter. The recipe originates from Florence, and whilst flouring meats and cooking in butter isnt unique, this method does reflect the approach of Tuscan peasants to make something tasty…
This Spaghetti alla Napoletana recipe is a very simple dish of Napoletana tomato sauce stirred through spaghetti. When we were kids, we would eat spaghetti from a tin on a regular basis. It was easy (and cheap) for my mum to empty a couple of tins into a…
Zucchini a scapece is a simple dish of fried zucchini in white wine vinegar and fresh mint. The bold, tangy marinade turns the humble zucchini into a delicious side dish which you can serve with a variety of other dishes. Origins of Zucchini a Scapece The name “scapece”…
This Napolitana sauce (also spelled Napoletana) is a simple tomato sauce from Naples in southern Italy. And you only need 5 basic ingredients: crushed tomatoes, garlic, fresh basil, olive oil, and salt. It takes 30 minutes to make and tastes way better than sauce from a jar. Use…
Caprese salad is one of my favourite antipasto dishes. It is a very simple antipasto from the island of Capri in Italy’s Campania region. But today this is served all over Italy. This very quick and tasty salad is perfect for a summer party. It only has a…
Crostini neri is a rustic Tuscan chicken liver pâté. You cook chicken livers gently in butter and boost the flavour with anchovies and capers. You then spread it on toasted crostini. It has a thicker texture than French pâté. And it is a fantastic addition to any antipasto…
O Ruot’ ‘O Furn is a traditional Neapolitan Easter lamb dish from Italy’s Campania region. This one pot family recipe includes lamb baked with with potatoes, tomatoes and peas and it is a family favourite at the easter table. Lamb is synonymous with Easter. As in most countries,…
Trippa alla Romana (Roman-style tripe) is one of Italy’s best known tripe dishes. Beef tripe slow-cooked in a tomato sauce until tender with pancetta, finished with fresh mint and Pecorino Romano DOP. It comes from the working-class food tradition of Testaccio, the neighbourhood built around Rome’s historic slaughterhouses, and…
When it comes to authentic regional Italian cuisine, the Marche region of Italy often flies under the radar. This is mainly because it sits largely out of sight between the Apennine Mountains and the Adriatic Sea. But if you know where to look, Marche can offer some fantastic…