Mario Matassa’s Torta di lepre e funghi does require some effort, but you will be rewarded with a unique and flavoursome pie Serves 4 Preparation time 1 hour plus marinating Cooking time 2 hours Ingredients: For the marinade: • 350ml red wine • 1 carrot, peeled, finely chopped • 1 celery stalk, finely chopped • 1 onion, […]
Rabbit is a versatile meat that can be pan-fried, roasted or stewed. Remember that older rabbits will taste better after being marinated overnight and cooked slowly. Recipe by Mario Matassa Serves 4 Preparation time 20 minutes Cooking time 1 hour Ingredients: • 4 tbsp olive oil • 2 garlic cloves, peeled, chopped • 1kg wild rabbit on […]
This recipe from Mario Matassa – ‘risotto con l’anatra‘ is a great way to make a couple of duck breasts stretch a long way… Serves 4 Preparation time 15 minutes Cooking time 35 minutes Ingredients: • olive oil • 1 small onion, peeled, finely chopped • 1 carrot, peeled, finely chopped • 1 celery stalk, finely chopped • […]
In Italy wild boar (cinghiale) tends to be cooked very slowly over a long period to avoid the meat becoming tough. Mario’s recipe is a tasty take on a classic dish Serves 4 Preparation time 10 minutes Cooking time 2 hours Ingredients: • 2 tbsp olive oil • 2 garlic cloves, peeled & chopped • 500g wild boar […]
Mario Matassa explains the Italian passion for game and hunting. He braves the cold winter elements to search for his ingredients, then shows us how to transform them into hearty, warming recipes Photos by Mario Matassa Roberto Bassini taught me how to hunt, and the first time we went out I was plagued with conflicting […]
If you’re heading for Italy in the autumn months, you may be lucky enough to stumble across a chestnut festival – wonderful events for foodies to enjoy! Photos by Getty Chestnut festivals take place all over Italy in autumn. As well as the one at Vallerano, there are chestnut festivals at Marradi near Florence, […]
Chestnuts and chocolate are a winning combination in this delicious torta di castagne e cioccolato recipe… Chestnut flour is a great gluten-free alternative, giving cakes and biscuits a delicious nutty background flavour; and in many European countries, such as Italy, France and Spain, chestnut spread or jam is found slathered on bread and croissants at the […]
Julie Friend attends a special food festival in the province of Viterbo, and discovers that here the chestnut is not just for Christmas Photos by Getty unless otherwise stated Clinging to the side of Mount Cimino, in the province of Viterbo, is the hilltop town of Vallerano. Perched 400 metres above sea level, the […]
Milan has something to offer the visitor at all times of the year, but Rachael Martin finds its café culture particularly appealing in the lead-up to Christmas… Photos by Rachael Martin unless otherwise stated It’s late afternoon along Corso Magenta. The streetlights have come on, and the orange Carrelli trams wind their way through the […]
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 […]