Recipes

Zuppa di funghi e castagne (mushroom and chestnut soup) is a Tuscan autumn soup of woodland mushrooms and chestnuts. You simmer them in stock, blend a little of the soup to thicken the broth, and finish each bowl with raw olive oil. A Perfect Autumn Soup This Tuscan mushroom…

Zemin is a chickpea, chard and dried mushroom soup from Liguria. It starts with a slow soffritto of onion, parsley, carrot and celery in olive oil, then the porcini and a big pile of chard go in. Once the chard has wilted, you add the chickpeas and stock and let everything…

Pasta con castagne e funghi is an autumn dish of fresh egg pasta ribbons with chestnut and forest mushrooms. Each Autumn, chestnuts and mushrooms grow in abundance in Italy’s forests and woods. They come into season at the same time, and are often foraged together. Chestnuts and mushrooms are perfect companions,…

Coratella alla Marchigiana is a lamb offal dish with white wine and herbs from the Marche region of central Italy and then finished with beaten egg and grated pecorino (a hard, salty sheep’s milk cheese). The offal used is the full pluck of a young lamb – heart, lungs, liver,…