Are you looking to raise your culinary skills to the next level? Michela Di Carlo gets a flavour of what’s on offer at some of Italy’s top-rated professional cookery schools 1. Parma, Emilia-Romagna The International School of Italian Cuisine (ALMA) is the brainchild of the renowned Milanese chef Gualtiero Marchesi. It’s been the world’s leading […]
For the latest in Mario Matassa’s series on the secrets of Italian food, we turn to the subject of cheese, focusing on fontina, ricotta, parmesan, pecorino and mascarpone Photos by Mario Matassa According to my doctor, it’s okay for me to eat a little cheese every day – just as long as I always wash […]
The classic dish of spaghetti cacio e pepe makes a perfect midweek meal and is a perfect recipe for showcasing delicious pecorino cheese… Serves 4 Preparation time 5 minutes Cooking time 8 minutes Ingredients: • 320g spaghetti • 250g semi-mature pecorino cheese • 3 tbsp extra-virgin olive oil • freshly ground black pepper Instructions: 1 This […]
Mario Matassa has created a wonderful take on zucchine ripiene – a truly delicious partnership of courgettes and parmesan! Serves 4 Preparation time 10 minutes Cooking time 25 minutes Ingredients: • 4 medium courgettes • 200g fresh breadcrumbs • 2 medium free-range eggs • 60g cooked ham in one thick slice • 80g freshly grated parmesan • […]
This delicious tart recipe by Mario Matassa uses a hard ricotta and it makes for a wonderful picnic accompaniment or weekend lunch… Serves 4-6 Preparation time 5-7 minutes Cooking time 30-35 minutes Ingredients: • 500g Swiss chard (or other greens such as cavolo nero or kale) • Sea salt and freshly ground black pepper • 2 medium free-range […]
Mario Matassa’s take on Gnocchi alla fonduta is a simpler version, but no less tasty… and you still get to try four of Italy’s best-known cheeses on one spoon! Serves 4 Preparation time 5 minutes Cooking time 15 minutes Ingredients: • 50ml milk • 150g fontina, chopped • 150g gorgonzola, chopped • 150g taleggio, chopped • 3 […]
Amanda Robinson on why the Alta Badia area of the Italian Dolomites is gaining a global reputation for its fine food and drink… Photos by Amanda Robinson Over the past few years, Alta Badia has been growing its culinary reputation and, in an area of just 15 square kilometres, there are now six sparkling Michelin […]
The third instalment in Mario Matassa’s new series uncovering the secrets of Italian food involves a trip to the deli counter to discover exactly why cured meats are so cherished by the Italian nation Photos by Mario Matassa Years back, driving through customs, it was common practice for Italian immigrants returning from their annual summer […]
Mario Matassa’s take on bucatini all’amatriciana is a classic from Amatrice in Lazio. Puritans argue that the dish must be made using guanciale (cured pork cheek), but pancetta makes a fine substitute Serves 4 Preparation time 5 minutes Cooking time 1-12 minutes Ingredients: • 320g bucatini pasta • 150g pancetta, diced • 1 small onion, peeled, finely […]
Here’s a fantastic idea for lardo, a cured meat that works well in cooking – Mario Matassa’s recipe is a wonderful combination of flavours Serves 4 Preparation time 10 minutes Cooking time none Ingredients: • 12 small slices of rye bread • 12 slices of lardo • 16 pre-cooked chestnuts • a sprig of rosemary, finely chopped • […]