Mionetto. More than just a Prosecco. Here we explain why… In the heart of the Veneto Valley, where Prosecco originated, is Valdobbiadene, the home of premium Prosecco brand Mionetto. Founded in 1887 by master winemaker Francesco Mionetto, Mionetto Prosecco is still produced on the original site. The company tells a story of heritage and authenticity, […]
There’s nothing like a fruity conserve for brightening breakfast time – and beyond! The Italians certainly make them well, which is why we’re indulging in a taste of the sweet life… Italian fruit jams never fail to satisfy a sweet tooth. Generally made quite simply from fruit and sugar – and without the water content […]
Enjoy Mario Matassa’s easy recipe for arancini – delicious balls of risotto – they are a great way to use up leftovers… Serves 2 Preparation time 15 minutes Cooking time 30 minutes Ingredients: • 2 free-range eggs, beaten • 50g fine breadcrumbs • 350g cooked risotto • 125g fresh mozzarella, chopped into small cubes • a few […]
A great way to use up leftover polenta, frittelle di polenta works as either an accompaniment or a main dish – Mario Matassa shows us how it’s done… Serves 2 Preparation time 15 minutes Cooking time 30 minutes Ingredients: • 2 large floury potatoes • 200g leftover polenta • 75g Taleggio cheese, chopped • 30g Parmesan, grated • […]
Polpette – made from meat, fish or vegetables – can either be prepared from leftovers or made with fresh ingredients. Mario Matassa shares this classic dish… Serves 4 Preparation time 15 minutes Cooking time 15 minutes Ingredients: • 350g leftover boiled or roast meat (chicken, turkey or beef) • 2 slices of day-old bread • a few tablespoons […]
This Italian omelette recipe from Mario Matassa uses asparagus, potatoes and cheese, but the beauty of the dish is that you can include pretty much any ingredients you fancy… Serves 2 Preparation time 10 minutes Cooking time 10 minutes Ingredients: • 2 free-range eggs • a handful of cooked asparagus stalks, roughly chopped • a few cooked roast […]
Mario Matassa turns to the subject of leftovers. Economical, quick to cook, and packed with flavour, Italian leftover recipes are the perfect way to make the most of what you have Photos by Mario Matassa For Italians, using up leftover food is a virtue, and one that has been transformed into an artform. The Tuscans […]
If you’re seeking some authentic flavours to pep up your favourite recipes, try some of these quintessentially Italian store cupboard spices and condiments For some, a plate of food is nothing without lashings of ketchup or mustard, for others the secret is all in the mix of ingredients with an added pinch or two of […]
Green spinach pasta is probably the most popular and widely used flavoured pasta and this lasagne from Mario Matassa is a great way to showcase its charms… Serves 4 Preparation time 45 minutes, plus resting Cooking time 25 minutes Ingredients: • 350g plain flour • 3 medium free-range eggs • 100g fresh spinach For the sauce • 500ml […]
Cuttlefish (seppia) is very popular in Italian cuisine and its ink can be bought in small packets in supermarkets or Italian speciality stores – here’s a great recipe to showcase its flavour Serves 4 Preparation time 45 minutes, plus resting Cooking time 10 minutes Ingredients: • 400g plain flour • 4 medium free-range eggs • 1 sachet of cuttlefish ink […]