Friggitelli al forno is a typically Italian side dish using seasonal vegetables good enough to eat on their own. Try this easy to follow recipe which makes a great accompaniment to a summer barbecue.
This time of year in Italy can be hot and I mean really hot. In Venice, temperatures and humidity soar making you want to leave the city and run away to the countryside. From a food point of view your body demands fresh, lean flavours to cool it to the core. Luckily, nature comes … Continue reading Zuppa fredda di melone (recipe)
It has become one of my fundamental beliefs that you cannot find croissants in Italy. There are things that look like croissants, usually called brioche or cornetti, served up and down the country for breakfast in bars, but buy one and you will soon discover the difference between these sweetmeats and the traditional salt-and-butter … Continue reading An Italian croissant?
In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer. The first flavour, which might … Continue reading Gelato malaga: recipe
Until the 1960s, Carpaccio was a Venetian painter whose renaissance canvases are valued as a record of what the city looked like during his lifetime. Today, historians pore over his works extracting knowledge of the minutiae of sixteenth-century Venetian dress and architecture contained in them, including a detailed rendition of the old wooden Rialto … Continue reading Carpaccio di zucchine: a vegan no-cook recipe