Recipes

Ragu alla marchigiana (Marche-style meat ragù) is a slow-cooked sauce. You make it by combining three meats – minced beef, minced pork, and chicken giblets. Then you cook it in a tomato base with white wine and a small bunch of herbs. And as the name suggests, it comes…

Orate all’Anconetana (Ancona style sea bream) is whole sea bream, marinated in white wine and herbs, then grilled over charcoal and served with a cold sauce made from anchovies, hard-boiled egg, bread soaked in vinegar, garlic, and olive oil. It’s a lovely summer dish and perfect for the BBQ.…

Calamari in zimino is a calamari and chard stew from the Ligurian coast. Squid rings cook slowly with chard, white wine and tomato. The base is a soffritto of onion, celery, garlic and parsley. As it cooks, the chard breaks down and the sauce thickens. You finish with maggiorana (marjoram) and serve with…

Guanciale Central Italy’s Cured Pork Cheek Guanciale is Italian cured pork cheek. It’s salt-cured with black pepper and spices, then hung to age for at least 30 days. The result is a rough triangle of dense fat with a seam of deep red-pink meat running through it, roughly…