I must admit, I do have a weakness for chicken livers. They have a richness of flavour that gives them a meatiness that you dont get from other parts of a chicken. So when I see an Italian chicken liver recipe, it always gets my attention, and this…
Vitello Tonnato is a unique dish of delicately poached veal dressed sliced very thinly and then dressed in a creamy tuna sauce. When I first looked at this recipe, I raised my eyebrows at the thought of veal and tuna, but the harmony of flavours is nothing short…
Lolli con le fave is a traditional Sicilian Springtime recipe, consisting of a fava bean sauce stirred through pasta, and finished off with a pinch of chilli. This humble yet tasty fava bean pasta dish is made from just a handful of simple ingredients. In Sicily, lolli con…
Paccheri allo Scarpariello is a pasta dish from Naples. Neapolitan Paccheri pasta tubes are stirred through a rich sauce of cherry tomatoes flavoured with garlic and a pinch of chilli. The History of Paccheri allo Scarpariello The word Scarpariello means “shoemaker-style” in the local Neapolitan language. This is…
In This Guide What is Friulian Food? History of Friuli Food Friuli’s Provinces The Diverse Terrain of Friuli Regional Produce Friuli food is distinctive and shaped by a mix of Alps, Adriatic and Central European cultures. Signature dishes include jota – a bean and sauerkraut soup, frico – a potato and cheese…
Fava ‘Ngreccia is a fantastic side dish of fava beans (broad beans) from Italy’s Marche region. It is flavoured with anchovies, capers and garlic. And it goes well with almost any meat or fish dish. But it also tastes pretty good on its own. I must admit I…
Trippa alla Ragusana: A Middle Eastern Twist on an Italian Favourite Trippa alla Ragusana is a traditional Sicilian tripe stew from the beautiful town of Ragusa. This dish is flavoured with nuts and cinnamon which give it that Middle Eastern twist that is the signature of so many…
Zuppa Lenticchie alla Molisana is a simple lentil soup. It comes from Molise, Italy’s smallest region. Molise is known for its simple, rustic cuisine. And it doesn’t get much simpler than this soup. It’s traditionally made with Capracotta lentils, pancetta and tomatoes. A Brief History of Zuppa di…
Risotto Montasio e Pere is a delicious bowl of creamy risotto with autumn pears. It is eaten all across northern Italy. Especially in the Friuli region where pears are a staple crop. And where you can buy the amazing Montasio cheese everywhere. Friuli’s varied climate is perfect for…