Anyone who has visited Italy’s adriatic coastal region of Emilia-Romagna will have encountered this simple flat-bread that tastes so good that it has had poems, books, and songs dedicated to it. Each town in Romagna proudly conserves its own recipe, with the bread differing in thickness and the use of lard or bicarbonates. It’s said [...]
If there’s a vegetable associated with Lazio, it’s probably the artichoke – and this recipe is a great and simple way to appreciate this wonderfully healthy vegetable. Ingredients for Artichokes and Peas 400grms peas (you can use frozen if you like, thawed under warm water) 8 Artichokes 1 Onion 4 spoons of extravirgin olive oil [...]
The mediterranean is rich in mussels, and you’ll find mussel recipes throughout the coastal regions. This particular one is from Liguria, and like many Italian recipes its beauty lies in its simplicity and the use of fresh, high quality produce. Ingredients for an Italian mussel soup 2kg of Mussels 1/2 glass of dry white wine [...]
Necessity is the mother of all invention, as they say, and so it was that Napoleon Bonaparte’s swiss chef Dunand, cooked up the bizarre combination of chicken, eggs and crayfish that would take on the name Chicken Marengo. It all happened after the battle of Marengo (south of Turin), in 1800, when Napoleon routed the [...]
Ribollita literally means reboiled, and its one of those great dishes that every culture has – the one where you get to use up whatever is leftover. The version we’re going to cook today is usually found in Tuscanny, where the essential ingredients of any ribollita are Toscana bread and cannellini beans – after which [...]
