Melanzane di Mauro: recipe

                                              Aubergine, eggplant, melanzane: they sound good in any language and, in my opinion, taste even better. These have been my favourite vegetables since I was a child and my mother used to … Continue reading Melanzane di Mauro: recipe

Semifreddo con saba (recipe)

                                            Is it ice-cream? Is it gelato? No, it's semifreddo, a deliciously simple dessert made from freezing whipped cream. It has quite a light consistency, caused by the air in the cream and all … Continue reading Semifreddo con saba (recipe)

Zuppa Inglese: not just a small trifle (recipe)

  This weekend I was invited for barbecue at my friend's house to celebrate the finishing of some extension work. I wanted to take a dessert, and so still influenced by my trip to Modena, I decided to take the most Modenese of desserts, a zuppa inglese.     Zuppa inglese, the name of which means 'English … Continue reading Zuppa Inglese: not just a small trifle (recipe)

Pasticcio di tortellini: tortellini pie from Modena

  Ever since I came back from Modena, I've been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I've found in Italian cuisine … Continue reading Pasticcio di tortellini: tortellini pie from Modena

Tortelli di zucca: pumpkin pasta from Modena (recipe)

  Tortelli is a word used mostly in north-central Italy to describe two very different pasta shapes. In Tuscany, it's used to describe a shape like ravioli. In the province of Arezzo, where La Madera is located, tortelli di patate, ravioli stuffed with mashed potato—eaten boiled or often deep fried—are a local tradition. Elsewhere, such as in Emilia-Romagna, … Continue reading Tortelli di zucca: pumpkin pasta from Modena (recipe)