Christmas in Venice: Salsa di Cren (recipe)

This sweet and spicy horseradish sauce is found all over north-eastern Italy and is a frequent accompaniment to meats or cold cuts. Easy to make and twice as tasty.

Christmas in Venice: Pasta e fasioi

This Venetian winter warmer is considered a classic of the cuisine of the Veneto. It consists of a thick bean soup into which pasta is thrown to cook at the last minute.

Polpette biscotte al finocchio: fennel meatballs (recipe)

polpette

    Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work, … Continue reading Polpette biscotte al finocchio: fennel meatballs (recipe)

Cooking Carbonara the right way (recipe)

  After pizza, spaghetti alla carbonara is probably Italy's most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or … Continue reading Cooking Carbonara the right way (recipe)

Torta salata di melanzana: aubergine tart (recipe)

It's no secret that I love aubergines, or eggplants as some of you call them, or ... well for argument's sake let's call them melanzane, the Italian word. So, it's no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a … Continue reading Torta salata di melanzana: aubergine tart (recipe)