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 [...]
While the palaces and gondolas of romantic Venice might not immediately conjure up this modest but tasty dish, it’s worth remembering that the Veneto is a large region, of which Venice plays just a part, which prides itself on a culture of hard work, industry and agriculture. The spirit of the Veneto is traditionally no-nonsense [...]
Known in dialect as scripelle ‘mbusse or bathed crespelle, this dish is reasonably simple to make and has the twin advantages of being a novelty (I’ve never seen the dish outside of Abruzzo) and delicious. As with recipes like tortellini in brodo this dish is best served in the autumn/winter and is often a traditional [...]
While its origins are obviously Hungarian, Gulash is a popular dish throughout Central Europe, and it’s a common dish in the eastern corner of Italy – the Friuli-Venezia-Giulia province. Ingredients For 4-6 people 800grms of stewing steak 500grms chopped onions 70grms of fresh lard (or butter/margarine) 2 tablespoons of tomato concentrate vegetable broth powdered paprika [...]
