Recipes

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…