Hot bottarga sauce

Hot bottarga sauce applies to the “linguine alla bottarga” recipe, featured in the pasta section of the website  First and foremost, before you attempt this version, have a look at the basic  “Linguine alla bottarga” recipe, featured in the pasta section of the webiste. For carrying out this version, to the ingredients listed in the basic recipe, add the following:… Continue reading Hot bottarga sauce

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Preparing coffee with the moka

Preparing coffee with the moka applies to the “tiramisù” recipe, featured in the dessert section of the website Here, I have gathered some information with the aim of giving a rough guide to those interested in Italian coffee and how to prepare it. Coffee is considered, by most, the perfect accompaniment to end our meals and Italians… Continue reading Preparing coffee with the moka

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About garlic

About garlic  Here, I am not writing about the history of garlic and its wonderful therapeutic properties; if you want this stuff there is plenty of information on internet. What matters to us, when using garlic as cooking ingredients, is to know the way to use it so, here are some tips. Take the galic… Continue reading About garlic

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How to cook perfect spaghetti

How to cook perfect spaghetti applies to all the spaghetti recipes, featured in the pasta section of the website. This link specifically refers to “spaghetti” but, as general rule, the information given below can be applied to all kind of dry and fresh pasta.Take a large pan (higher than wider and better if made of aluminium) and fill with plenty of water. Just to… Continue reading How to cook perfect spaghetti

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Preparing aubergines

Preparing aubergines applies to the “melanzane alla parmigiana” recipe, featured in the vegetable section of the website Aubergines have quite a distinct bitter flavour, which can be reduced by allowing them to drain. The draining time can be 1 hour or 2 hours, sometimes more, depending on what you want to achieve. Sliced aubergines should be laid in a… Continue reading Preparing aubergines

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Using Chilli

In this recipe I used fresh chilli because this is the one most available in any supermarket , but I recommend using Italian whole dried chilli (see below).

Using Chilli applies to the “aglio olio peperoncino” recipe, featured in the pasta section of the website In this recipe I used fresh chilli because this is the one most available in any supermarket , but I recommend using Italian whole dried chilli (see below). I am Italian and I grew up seeing dry chilli in the… Continue reading Using Chilli

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Octopus preparation

Remove the beak making a pressure at its bottom with your thumbs.

Octopus preparation applies to the “octopus with potatoes” recipe, featured in the seafood section of the website Often, when you buy octopus in Italy, fishmongers sell it already cleaned and tenderised. Alternatively, follow my instruction and in a few minutes, your octopus will be ready for cooking. Tenderising the octopus: The best thing you can do is… Continue reading Octopus preparation

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Fish preparation

Fish preparation applies to the “caciucco fish stew” recipe, featured in the seafood section of the website  These are general guidelines about how to prepare the different varieties of fish before cooking the fish stew. SQUID  Start squeezing the squid beak out. Take the beak off and discard it. Remove the skin and discard it. Extract the quill… Continue reading Fish preparation

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Resia garlic – Aglio di Resia – Rosajanski strok

For a while I’ve wanted to write about the “Aglio di Resia” (the garlic from Resia valley) and what my Italian cousin Donatella is doing to bring this wonderful ingredient the fame it deserves, however I’ve always waited and waited, despite her numerous invitations to go there and see what’s going on. That is until… Continue reading Resia garlic – Aglio di Resia – Rosajanski strok

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A Visit to Suzzara

In April I visited Italy just a week, to see the family and relatives. It happens that my brother lives in Suzzara (province of Mantova), just few miles from the river Po, the biggest river in Italy. Despite Suzzara being under the province of Mantova (in Italy provinces are like the counties here in the UK), their… Continue reading A Visit to Suzzara

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Federico’s been baking

Federico has just been working on baking small baguettes with “poolish” a pre-ferment that allows for more complex flavours to develop.  (More photos in the gallery.) Would you like Federico to share the secrets of making these delicious loaves? 

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