An Italian tripe recipe from the Tuscany town of Arezzo , and made with tripe, meat ragu and flavoured with lemon.
A humble plate of tender green asparagus, topped with fried eggs and a generous grating of Parmigiano Reggiano.
Agnello cacio e ova, is a rich Easter lamb dish from the Abruzzo region of Italy. Lamb is slow cooked lamb and served with an egg and cheese sauce.
A tomato based Napolitana sauce is made with just a very few simple ingredients – garlic, tomatoes, basil, extra virgin olive oil and salt and pepper.
A rustic Tuscan pâté of chicken livers flavoured with anchovies and capers traditionally served on toasted crostini.
O Ruot’ ‘O Furn is a traditional one pot Neapolitan Easter lamb dish from Italy's Campania region with potatoes, tomatoes and peas.
Trippa alla Romana is an iconic Roman dish. And it is perhaps the best known regional Italian tripe recipe. It is made with tender tripe simmered in a rich tomato sauce and flavoured with freshly chopped mint.
Fava 'Ngreccia is a fantastic side dish of fava beans (broad beans) flavoured with anchovies, capers and garlic from Italy's Marche region.
Zuppa Lenticchie alla Molisana is a simple hearty lentil soup from Italy's Molise region and traditionally is made with Capracotta lentils.