Frittata di maccheroni: fried pasta cake (recipe)

  The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it's already become one of my go-to favourites. As the name suggests―maccheroni in … Continue reading Frittata di maccheroni: fried pasta cake (recipe)

Quick guide to Italian ingredients: friggitelli and San Daniele

    Summer is well and truly cooking in Italy, with temperatures temperatures of 28-38°C roasting the Italian people and anyone else brave enough to enter the Mediterranean kitchen. Now is the time to take advantage of the amazing variety of produce that the hot weather brings as well as to eat lighter, more refreshing meals … Continue reading Quick guide to Italian ingredients: friggitelli and San Daniele

The Other Face of Florence: Review

  Last week I was invited by Eating Italy Food Tours to take part in their new guided tour, The Other Side of Florence. The tour covers two quarters of the Oltrarno area, San Frediano and Santo Spirito on the southern side of the river, and area not usually visited by tourists despite their proximity … Continue reading The Other Face of Florence: Review

Casatiello: Neapolitan Easter bread (recipe)

This recipe is from Campania.   This is the first in a week of Easter themed recipes since we're only ten days away from the big day. I've already shared my recipes for pastiera napoletana and torta pasqualina on the Great Italian Chefs website, so now it's time for some Easter recipes here. When I … Continue reading Casatiello: Neapolitan Easter bread (recipe)

Quick guide to Italian ingredients: ‘Nduja

This article is about Calabria.   'Nduja (pronouned 'in-doo-ya') is an incredibly spicy salame from the Calabrian village of Spìlinga. It's made from pork mixed together with a high proportion of Calabrian chile (peperoncino), which gives it a bright red colour and fiery taste. It's very soft which makes it easily spreadable on bread, which … Continue reading Quick guide to Italian ingredients: ‘Nduja