Vincisgrassi is the signature dish of a small town Italian town of Macerata. But it is now synonymous with the whole of Le Marche. The bold flavours from chicken hearts, liver, and gizzards are slow cooked with beef and pork to make a rich ragù. Then layered with…
Ever wondered how to cook veal liver? Then Sicilian Fegato all’Agrodolce is one of the best recipes to start with. Fegato all’Agrodolce is a traditional Sicilian veal liver dish. It perfectly blends sweet, sour, and savoury flavours into a single, delicious meal. Sicilian farmers raise almost 60,000 head…
Potacchio Marchigiana is a rustic pot roast from Italy’s Le Marche region. It’s a very old recipe with very few ingredients. And typical of the peasant dishes eaten in this little known region. If you do you happen to come across this recipe in Le Marche, it is…
This chicken liiver and sage risotto recipe is one of my favourite finds from the Friuli region. I love chicken livers. They are full of iron and B-vitamins. They are extremely cheap. And they taste great. And of course, I love risotto. But this dish is more than…
What is Pollo all’ Arancia Pollo all’ Arancia is a zesty chicken dish in a tasty orange sauce. Sicilians love oranges. In fact Sicily grows some of the best oranges in the world. For this reason, they love to use them into their meat dishes wherever possible. Normally…
Pasta alla Norma is perhaps Sicily’s most recognisable dish. To make it, you fry eggplant (sliced or cubed) in olive oil until crispy and golden brown. Then coook garlic and some good quality chopped plum tomatoes in a pan to make a sauce. Add the fried egg plant…
Goulash alla Triestina is a classic Trieste dish which marries the bold flavours of Hungary with the aromatic essence of Italy. Trieste is a prosperous Italian port city nestled on Italy’s north eastern Adriatic coast. It’s a melting pot of cultures which has influenced the city’s culinary heritage…
Frico is at the heart of Friuli’s humble food story. It reflects the region’s impoverished agricultural past. Long winters and challenging terrain meant Friuli’s peasant ancestors had to create dishes from what little they had. In the case of Frico, they would transform two staple ingredients – cheese…
Friulian farmers have been using salame to extend the shelf life of their meats for hundreds of years. So it is no surprise that salame recipes are still a very important part of the Friuli region’s cuisine today. Without doubt, Salame in aceto con polenta is one of…