Creamy artichoke soup
This is an adapted version of a traditional Jewish-Italian Purim dish.
Crunchy brussels sprouts with hazelnuts
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
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!
Buckwheat crepes with squash and chestnuts
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
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.
Braised fennel, pomegranate and orange
A colourful side dish for the fall!
Hazelnut sponge cake with raspberries and fresh cream
A deliciously light fluffy sponge with a subtle nutty flavour!
Asparagus and sausage sauce for pasta
This is a simple, delicious sauce for when asparagus is in season.
Pici all’aglione
This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
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.
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.
Ricciarelli – Sienese almond biscuits
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.