I grew up on Heinz tinned baked beans. Proper tinned ones, straight from the microwave, on white toast. So the first time I made Tuscan baked beans from scratch, I wasn’t expecting much. Just beans, tomatoes, garlic, and sage? But they were completely different — savoury, silky, and…
I ate this Tuscan Wild Boar Ragù dish at a restaurant in Florence. It was so good – the sauce darker and richer than anything I’d ever made at home. And I kicked myself for not asking how it was made. Undeterred, I emailed the restaurant and asked…
These Italian rosemary potatoes (Palate alla rosmarino) taste great and they go very well with almost any meat based main course. Especially in the Autumn and Winter months, when Secondi typically have more robust flavours. These Italian style potatoes are one of the easiest Italian side dishes to…
Stinco di maiale is a traditional recipe from Friuli-Venezia Giulia region. This northeastern region in Italy is famous for its mountain cooking and Central European influences. Here, pork knuckles are slow cooked until tender, with crisp golden skin and rich, savoury flavour. It’s similar to the Austrian Schweinshaxe. But the Friulian…
Trippa con Patate alla Calabrese is a spicy tripe recipe of tripe with potatoes. It comes from the heart of Calabria, one of Italy’s spiciest and most tradition-rich regions. This Italian tripe recipe has been cooking away in the Calabrian hills for generations. Tripe and potatoes simmering gently in spicy…
Trippa all’Aretina (Arezzo tripe) is a tripe dish that is cooked in a meat ragù, finished with lemon zest and juice. It sounds like two separate meals collided in the best possible way – and that is more or less what happened. Arezzo sits in the south-east of Tuscany,…
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…
Every Italian region has its own tripe recipe. And the Marche region is no exception. Trippa all’ Anconetana is a humble yet surprisingly satisfying tripe dish from the port town of Ancona. A place where the Adriatic Sea meets rolling hills and fertile farmland. If you’re a fan…
Trippa alla Ragusana: A Middle Eastern Twist on an Italian Favourite Trippa alla Ragusana is a traditional Sicilian tripe stew from the beautiful town of Ragusa. This dish is flavoured with nuts and cinnamon which give it that Middle Eastern twist that is the signature of so many…