You’ll love this Sour Cream Pesto Dip with Prosciutto Dippers. Fresh homemade pesto is folded into sour cream and served with crisp mustard, Parmesan and prosciutto pastry twists—perfect for parties. I’ve made this dip for years. It started when Nathan and I were living with his family in Edinburgh and discovered how irresistible fresh pesto … Read more
Pizza Scima is a traditional unleavened flatbread from Abruzzo. Made simply with flour, white wine and olive oil and finished with flaky sea salt, it’s quick to prepare and incredibly moreish. Serve warm with cured meats, cheeses, olives and a drink for an easy antipasti-style treat. Pizza Scima (pronounced sheema) is unlike the familiar leavened … Read more
This spinach pizza features a light, fluffy yet crisp crust topped with wilted baby spinach, sweet red onion and generous amounts of Gorgonzola and mozzarella. It’s an easy and delicious twist on pizza night that’s sure to please.
Pizza is a universal favorite, especially for lovers of Italian flavors. Homemade cheesy pizza is hard to beat. Adding spinach may feel new, but the combination of tender spinach and bold blue cheese is surprisingly excellent.
This creamy roasted red pepper pasta is a quick, flavourful weeknight dinner made from roasted red peppers, cherry tomatoes and garlic. The vegetables caramelise in the oven, producing a rich, sweet sauce that becomes velvety when finished with mascarpone. Serve with plenty of Pecorino and crusty bread to mop up every last bite.
Select Mimosa combines Venetian Select aperitivo with orange juice and Prosecco to make a lively, refreshing mimosa—ideal for celebrations. Salute! Unlike better-known aperitivos such as Aperol or Campari, Select is a bitter-style aperitivo most popular in Venice and worth seeking out for its distinct flavor. Made from around 30 botanicals—including rhubarb root and juniper—Select balances … Read more
Melanzane a Funghetto is a classic Neapolitan summer dish: fried eggplant pieces finished in a simple cherry tomato sauce with garlic and fresh basil. It’s quick to prepare, full of bright flavour and wonderfully versatile—serve it as a side, toss it with pasta, or spoon it over crusty toasted bread. Quick recipe snapshot Traditional Neapolitan … Read more
Bruschetta al pomodoro – a classic Italian tomato bruschetta made with ripe, juicy tomatoes, fresh basil, and extra virgin olive oil. Served on char-grilled, garlic-rubbed toasts, it’s always a crowd-pleaser. Bruschetta al pomodoro is the perfect way to enjoy abundant summer tomatoes. I prefer ripe plum tomatoes for this recipe: they are juicy, deep red … Read more
Learn how to make a bright, refreshing Italian Rossini Cocktail. This simple strawberry bellini combines a silky fresh strawberry purée with bubbly Prosecco for an elegant drink that’s ideal for brunches, parties, and special occasions. If you want a straightforward Prosecco cocktail that’s a little different from a peach bellini or a mimosa, the Rossini … Read more
Pasta e Ceci is a warm, comforting Italian soup made from pasta, chickpeas, vegetables and rosemary. Simple to prepare with wholesome ingredients, this dish is ideal for chilly days and delivers rich, homey flavour with minimal effort. Pasta e Ceci appears in many regional variations across Italy and even within households. The essentials are a … Read more
A bright, flavorful Bresaola salad combines peppery arugula, crisp apple, crunchy radishes and slightly bitter radicchio, dressed simply with olive oil and white wine vinegar, and finished with shavings of Parmigiano Reggiano. It’s quick to assemble and full of balanced flavours.