La Buona Tavola

Asparagus & goat cheese ravioli with burnt butter, sage & hazelnut sauce

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...

Leftover Wine? Don't waste it, make ciambelline al vino!

L eftover wine from that party last eve? Don’t toss it – make these simple Italian cookies instead. I first came to learn of these wonderful little...

Da Re: the inspiring, successful story of an Italian family of chefs in Los Angeles

The true American dream is made of a thousand stories about hard-working, committed, honest immigrants who came to the United States for different...
An old fishing boat on the shore of the stormy sea in Pescara, Abruzzo

Looking at the sea from a mountain top: Abruzzo

Up to 1963 the proud region of Abruzzo was not a region in its own right, but cohabited with Molise, even if Frederick of Swabia had already, in 1233...
Pistachio tiramisù is a just as delicious alternative to classic tiramisù © M. Becci

A delicious taste of Sicily: heavenly pistachio cream

A friend recently brought me the precious gift of a jar of Sicilian pistachio cream made from the pistachios of Bronte. Almost as soon as she was out...

Passover in Italy: a beautiful blending of cultures

Jewish populations have called Italy home since Judas Maccabee sent a contingent to Rome in 161 B.C. Although their history is wrought with strife,...

Her Majesty the Cassata: An Italian Easter Tradition

A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...

Easter Cookies - Campanari di Pasqua

Easter is around the corner and there are plenty of Italian traditions that go with it. I would say that for Italians, Easter is the second most...

The story of lorighittas, the Sardinian pasta only women can make

Sardinia, cradle of history and special traditions, holds within also plenty of culinary secrets. Let’s ideally travel to the west of the island. We...

When tradition becomes trendy: the story of Sicily’s tumminia bread

Close your eyes and image Sicily in all its glory, some two thousand years ago. A precious stone set in the crystal blue Mediterranean, she was the...

Recipes for an early spring day: pomegranate panna cotta

The beginning of Spring leaves me craving bright, beautiful sun-filled color in every corner of my world. And my kitchen is no exception. I return...

The delicious world of Valle d’Aosta

Valle d’Aosta: “heaven for men, purgatory for women, hell for mules,” but certainly delicious for our palates! Among mountains and castles, up there...

The thousand secrets of farro

Spelt, known to the ancient Romans as far, used to be their most common and best loved cereal up to the first republican period (509-264 BC). After,...

Chiacchiere e frittelle: Carnevale’s sweet pastries par excellence

It’s coming up to Carnival time and bakeries in Italy have trays of ‘chiacchiere’ in their windows. Think a pastry that is thin, crispy, fried and...

Warm up the Winter with a delicious risotto al radicchio

In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles...