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)

In Bologna (with no spaghetti)

This article is about Emilia-Romagna.                                               A recent ad on Italian TV said, 'If Italy was a house, Emilia-Romagna would be the kitchen.' Many Italians from other regions might throw up their hands in … Continue reading In Bologna (with no spaghetti)

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

Quick guide to Italian ingredients: Finocchiona (fennel salami)

  Salami is one of the most famous of all Italian ingredients and forms part of antipasto platters and pizza toppings up and down the peninsula. Travelling around Italy however, once again, you notice that every region has its own variations and varieties. Perhaps the most famous Tuscan salami, and certainly my favourite, is finocchiona, … Continue reading Quick guide to Italian ingredients: Finocchiona (fennel salami)