Cucina Italiana

Also known as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked crunchy oblong-shaped biscuits that go well with your coffee. Truly simple to make and quite enjoyable.

A classic traditional dish of lamb skewers from the Italian region of Abruzzo. This recipe makes a sublime barbecue dish for summer, often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde).

Zuppa Di Carciofi, is a light and flavorful, broth-based Italian soup, made with simple fresh ingredients. An unparalleled balance between flavor and texture in one of the tastiest soups imaginable.

The most common Italian appetizer or “antipasto”. The bruschetta consists of tomato topping piled on top of baked, crispy bread. An easy, simple and fresh recipe that can be enjoyed anytime of the day or year.

Savory potato cake, a famous age-old dish is a cornerstone of Neapolitan cuisine, revisited in other regions of southern Italy. Considered as a savory flan with an irresistible golden crust that makes a substantial dish on its own.

Made from fresh ricotta, this baked lemon dessert cake resembles a cheesecake. With its signature soft, buttery texture and a rich lemon flavor, this cake is prepared in Napoli for carnivals, and is locally called “Migliaccio”.

Aubergine in the oven with Parmigiano cheese. A classic Southern Italian recipe (Campania, Sicily) when aubergines are in season, serving them with few ingredients and lots of flavor, baked for an absolutely scrumptious vegetable dish.

A Tuscan chopped salad with a hearty Italian bread, with onions and tomatoes that is popular in the summer, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

A simple but delicious Southern Italian pasta recipe inspired by pizza marinara. Although of Neapolitan origin, slightly different versions of alla pizzaiola are traditional in Basilicata, Sicily and Campania.

A traditional Italian dish originating from Sicily, usually cooked with swordfish fillet. Typically, with a sauce consisting of a flavorsome combination of olives, tomatoes, and capers giving it a mellow richness to the dish.

A Sicilian take on traditional pesto, replacing pine nuts with pistachios for a sweet nutty flavor, where there’s availability round the island. The mint basil mix makes this pesto stand out, especially when using quality extra virgin olive oil.

The Italian version of an oven baked stuffed meatloaf, or translated to a ‘big meatball’ A dish of ground meat combined with a variety of fresh ingredients to create flavorsome hand-formed patties.