Some people are not interested in the absolute authenticity of Italian food but are more interested in what most closely matches their taste. Authenticity matters to us Italians as food and traditional recipes are holy to us all and the backbone of our civilisation
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This is a great way to cook sea bream because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. Sea bream is of course best when it is wild but farmed gilt head bream is very good, affordable and easy to get hold of. Have a great week!
The sauce was a purée of cavolo nero with lots of spicy green new season's olive oil stirred into it. Well I have to say it was one of the most brilliant pasta sauces I have ever tasted and since eating it, I have made it many many times.
Italian sausages are very special as they tend to be made with a combination of fresh pork and cured, so they have the addition of fennel seed, nutmeg and other seasonings. This gives them huge amounts of flavour so they are perfect to use in a pasta sauce.
This has got to be the most delicious vegetarian pasta ever! The inspiration from this is from Sicily, home to the best aubergines in the world. The dish is called pasta della nonna which translated means grandmother's pasta. You know it's going to taste good with a name like that.
This is such an easy dish and also great to serve to a few people. The proscuitto di Parma has a lovely flavour itself but when cooked with the chicken and thyme it penetrates through the breast making it very tasty and perfectly seasoned with out adding any extra salt.
This is a really great way of serving some delicious vegetables as a starter or just a nibble. The combination of the artichokes squash and mushroom is not just interesting flavour combinations but great textures too. By using milk and flour as apposed to using a batter they are not too greasy and will have a really crisp coating... Have a great week!
Cuttlefish is just as tasty as squid but not as popular. It has a thicker tougher texture than Squid but if you cook it longer it becomes sweet and incredibly tender. I love artichokes and I am a big fan of combining them with fish and pasta because they have so much flavour, you do not need that many of them, they also have a wonderful texture.
This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite.