Recipes
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…