Melanzane alla parmigiana – a classic Italian recipe

As January comes to an end, we propose a classic Italian veggie bake: Aubergine Parmigiana. As usual with typical dishes, this is a homemade classic and every family has their own method and ingredients to make it. My friend Gianfranco from Puglia always says “You can be as beautiful as ever, but if you don’t…

A Classic: Spaghetti alla Carbonara

I won’t dwell too much on the name origin of this Italian classic recipe, for which many are the presumed stories , but none of them sure. What is certain is that this classic recipe from Lazio was popular only after the Second World War, it is one of the most famous recipes in the world, and also one of the…

Imitated crab (sai pang xie) – an imperial recipe from Beijing – revisited

There’s a story behind this imitated crab (sai pang xie) recipe, and it starts with the Empress Dowager Cixi craving crabs. Unfortunately, being based in Beijing means a lack of fresh crabs, so the imperial chefs found a clever way to cook eggs to make them taste as good as crab meat. I love this recipe because you can make a huge quantity of the “crab” without breaking the bank – and the bonus is that there’s no need to get fiddly with crab shells!

Classic pesto recipe – a revisit

Let’s admit it, who hasn’t bought pesto in the shops? I did so many times… I understand many people think it is a complicated sauce to make, but actually it is super easy and a lot nicer when made with fresh ingredients. Recently, I had the opportunity to grow my own basil in the garden and…

Argentinian Pasta: Sorrentinos

When I spent almost two months in Buenos Aires, I have to confess that, if I came across sorrentinos in one of my many meals at Café La Poesia in San Telmo, I didn’t give them too much thought back then. They look like large, round ravioli and often carry similar fillings. Considering that the…

Savoury courgette tart – A simple recipe

I don’t call this recipe a quiche because the method used for the Italian torta salata is slightly different. For these sort of homemade savoury tarts, Italians don’t add eggs to the short crust pastry, unlike the French. Also, a quiche will require the mixture of creme fraiche with the egg inside the filling, while…

Peperonata, more than a side dish

I love this dish because it requires few ingredients and provides a lot of flavour. It is a great side dish to present at a dinner party – but I love it solo or with a naughty slice of cheese on top – just like how I’m making it today, with my favourite smoked provola…

Homemade Sourdough Bread recipe

If you are already baking your own bread, like our Simple Loaf recipe, you might feel ready or curious to take your baking to the next level. Sourdough, with its peculiar bitter taste and its all-natural, simple process, is the perfect step to that next level. When I decided to begin my sourdough voyage, I…

Five Minutes Chocolate Cake – a simple recipe

Back in Italy, the best colazione (breakfast food) to have at home would be a homemade cake shared with the family. True to my origins, I often crave something sweet for breakfast and I get itchy for the next baking mission. This time, I quickly put together some very basic ingredients I had at home and…