Follow this clear step-by-step guide to make fresh homemade Triangoli Pasta filled with a savory mushroom and Taleggio cheese filling. The delicate triangles are finished in a simple butter sauce and topped with Parmigiano Reggiano for an irresistible plate of pasta. Triangoli are an easy filled pasta shape, ideal for beginners. Similar to ravioli but … Read more
Swap the usual tomato sauce for a roasted red bell pepper sauce and discover a simple, creamy, and flavour-packed pizza topping — no cream required. This pizza with sausage and roasted red pepper sauce is quick to assemble, full of character, and perfect for an easy weeknight or a special pizza night. Sausage is a … Read more
Quattro stagioni, or four seasons pizza, is a classic Italian pie topped with artichokes, mushrooms, olives and ham. It’s an authentic, flavorful pizza that’s both delicious and enjoyable to prepare at home. Traditionally the pizza is divided into four sections, each representing a different season with its own toppings. You can plate it this way … Read more
These delicious Italian stuffed peppers are filled with anchovies, garlic, basil and cherry tomatoes. A quick, flavorful lunch or dinner you’ll want to make again and again. I love these Italian stuffed peppers. Even if you’re not an anchovy fan, the anchovies in this recipe add a deep, savory note without tasting overly fishy or … Read more
Carbonade Valdostana is a warming, hearty beef stew from Italy’s Aosta Valley. Rich and comforting, this winter dish is simmered in a full bottle of red wine and scented with festive spices like cinnamon, cloves and nutmeg, along with juniper berries, sage and bay leaves. Serve it over creamy polenta or mashed potatoes for a truly cosy meal.
Learn how to make a classic Italian soffritto using carrot, celery and onion. This simple base adds real depth to soups, stews and sauces, giving your dishes authentic Italian flavour. The word soffritto comes from the verb soffrigere, meaning to gently fry or sauté. In Italian cooking it refers to a finely chopped mix of … Read more
Roasted Butternut Squash tossed with fresh rosemary, finished with creamy gorgonzola and crunchy walnuts. This effortless side feels special and works beautifully with roast dinners or as a seasonal salad addition. Butternut squash is one of my favourite autumn ingredients. When it’s in season I use it in soups, risottos, creamy pastas or simply roasted … Read more
Linguine alle Vongole is a timeless Italian seafood pasta featuring fresh clams, garlic, white wine and a squeeze of lemon. This straightforward recipe delivers vibrant, balanced flavours and is perfect for a quick weeknight meal or a relaxed dinner with friends. Serve with chilled white wine and crusty bread to soak up the savory sauce. … Read more
Ciambotta is a classic southern Italian vegetable stew that celebrates summer produce. Built from zucchini, eggplant, bell peppers and tomatoes, it’s light but satisfying, full of texture and fresh flavour.
We give the classic White Russian a delightful Italian twist by adding Frangelico, a rich hazelnut liqueur. This cosy after-dinner cocktail combines coffee liqueur, vodka and a splash of heavy cream, finished with shaved dark chocolate for an indulgent touch. Frangelico is one of my favourite liqueurs — delicious neat, stirred into an affogato or … Read more