Latte in piedi Dolci al cucchiaio – desserts to be eaten with a spoon, such as zabaglione, tiramisù, panna cotta, budino and, of course, the classic crème caramel are popular in Italy because they’re simple to prepare, they can be made well in advance and they’re generally economical. Cheekily, I’ve given the Italian name above […]
Tortelli con la coda Tortelli filled with ricotta and spinach are made throughout Emilia-Romagna and are formed into different shapes according to where you happen to be in the region. Here in Piacenza, I have to say, tortelli con la coda – literally tortelli with the tail – is arguably the most eye-catching variation. But […]
Acciughe panate croccanti In Italy, fresh anchovies and small sardines are greatly prized. Both fish belong to the category of ‘blue fish’ and have a strong flavour and a high proportion of unsaturated fatty acids. The good news for the cook is that they are so small that you don’t need to remove the spinal […]
Linguine al salmone affumicato Pasta is one of the most versatile ingredients in that you can conjure a sauce or topping from practically any ingredient. At Christmas, one often finds an opened pack of salmon lingering in the fridge, and this recipe by Mario Matassa is ideal for a simple and tasty evening meal. Any […]
Ciambella della nonna The classic ciambella, like the crostata or the torta di frutta, is a simple country cake for which every grandmother in Italy has her own recipe. They are often known as torte di credenza (sideboard cakes), because they are dry cakes made without cream and therefore keep well without refrigeration. As a […]
Zucchine ripiene al forno Courgettes are perfectly suited in the kitchen as a vehicle for stuffing and roasting in the oven. The mixture of beef with onion, parmesan and chopped parsley used in this recipe by Mario Matassa is a classic all-round stuffing mix. Other vegetables that would be equally suited to this recipe include […]
Risotto al gorgonzola e noci cremoso Gorgonzola is a soft cheese with a blue-green mould running through it. It is made in the regions of both Piedmont and Lombardy and is a wonderful all-round cheese – very versatile in the kitchen. It can be served on its own, with just some crusty bread and fruit, […]
Tiramisù con noci e cioccolatto Mario Matassa shares his recipe for this uplifting dessert that can be made with leftover cake! ➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ SETTING 3 hours in the fridge This classic Italian dessert is served in most households in Italy some time over the festive season. Usually it is made with a […]
Gelato al limone Mario Matassa shares his recipe for this refreshing lemon ice cream Whoever said ‘you can’t have your cake and eat it’? On a hot summer’s evening, it can be hard to decide whether to end a meal with a either a refreshing sorbetto or an iced digestivo. With this recipe, you can […]
Peperonata alla nonna con nodini Mario Matassa shares his nonna’s popular summer recipe. This dish was often made for an evening meal, over the dying embers of a lunchtime grill. The sweetness of this Italian grilled peppers dish is complemented well by hot chilli peppers, while creamy nodini adds a cooling finish to the meal. […]