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 [...]
Pesto is one of those dishes that, while it has a clear geographic origin in Liguria, has become not just a national favourite but an international dish – and for good reason. The traditional recipe is simple and easy to prepare. It’s popularity is down to the great taste you get when you use fresh [...]
This is one of the most famous meat dishes from Rome. Abbacchio is the term used for a young lamb – there are a number of competing theories regarding the origins of the word. The first links it to the latin ovacula or ovecula, diminutives of ovis (sheep). The more popular theory is also the [...]
This dish, typical of the Valle d’Aosta, gets its name from the dark colour of the salted beef traditionally used to make it (from Carbone, the Italian for coal). It’s a hearty meat dish, perfect for mountain life. It’s obviously related to the Flemish stew – the main difference being the use of beer or [...]
Spaghetti aglio, olio e peperoncino is one of Italian cooking’s simplest and yet most satisfying recipes. It’s regional origins are lost in time, with various regions claiming it as their own – from Abruzzo through to Lazio or Tuscanny. We’ve included this in the Sicilian section, because of a memorable variation we tasted in Palermo one [...]
