acquacotta

Acquacotta – a delicious vegetable soup

This is an adapted version of a traditional Jewish-Italian Purim dish.
February 10, 2021/by Shilpa Baliga
Creamy Artichoke Soup

Creamy artichoke soup

This is an adapted version of a traditional Jewish-Italian Purim dish.
February 2, 2018/by Riccardo

Crunchy brussels sprouts with hazelnuts

They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
January 18, 2018/by Riccardo
Ciambelline al vino

Ciambelline al vino (Ring-shaped cookies from Lazio)

Christmas cookies that aren't full of butter! Here the cinnamon and anise gives these bread-like rings a festive flavour!
November 21, 2017/by Riccardo

Buckwheat crepes with squash and chestnuts

This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
November 20, 2017/by Riccardo
Buckwheat crepes

Buckwheat crepes with ricotta and spinach

These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
November 15, 2017/by Riccardo

Braised fennel, pomegranate and orange

A colourful side dish for the fall!
November 3, 2017/by Riccardo

Hazelnut sponge cake with raspberries and fresh cream

A deliciously light fluffy sponge with a subtle nutty flavour!
June 19, 2017/by Riccardo

Asparagus and sausage sauce for pasta

This is a simple, delicious sauce for when asparagus is in season.
June 15, 2017/by Riccardo

Pici all’aglione

This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
May 10, 2017/by Riccardo

Bianco mangiare (a traditional blancmange)

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
May 10, 2017/by Riccardo

Pizza ebraica – Jewish sweet “pizza”

This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.
January 16, 2017/by Riccardo

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