Category Archives: Recipes

Italian cherry, ricotta and lemon ring cake

 Ciambellone alle ciliegie ‘Ciambellone’ (chahm-bel-ohn-eh) is a tender donut-shaped cake that’s eaten throughout Italy and differs slightly from region to region. Its name derives from Ciambelle, the word used for a vast variety of ring-shaped cakes, breads and biscuits that … Continue reading

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Venetian ‘Zaletti’ Cookies

Biscotti alla farina di mais Okay, I’ll confess right away that this  simple recipe is a touch self-indulgent – it’s a glorious fusion of my two favourite kinds of biscuits: my mum’s locally famous ‘ground rice biscuits’ and ‘zaletti’ (or … Continue reading

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Chunky celeriac, chickpea and cavolo nero stew

Zuppa di sedano rapa, ceci e cavolo nero Here we are then, another chunky stew for you.  Around my neck of the woods, in North East England, Spring generally refuses to spring into life until well into May, and so … Continue reading

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Linguine with red peppers, salmon and ‘balsamic’ almonds

Linguine con pepperoni, salmone e mandorle Well, it’s been a while. You see, on one day in March I somehow picked up a rather gratuitous guitar playing habit (read: obsession). So rather than posting new recipes recently, I’ve been terribly … Continue reading

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Pasta with hazelnut and orange pesto and chargrilled asparagus

Trofie al pesto di nocciole e arancia con asparagi alla griglia Okay, so this one is a bit weird and wonderful. I’ve described the nutty sauce here as a ‘pesto’, because it’s prepared in a similar way and sounds quite … Continue reading

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Pasta with ricotta cream and red onions of Tropea

Cappelletti alla crema di ricotta e cipolle rosse di Tropea Here’s a short and sweet post for a pasta recipe that’s simple and quick to cook. This is as good-looking a bowl of pasta as you’re likely to put together … Continue reading

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Rustic Tuscan soup with cavolo nero, borlotti beans and soft polenta

Farinata Toscana  Food has been one of the most important things in my life for as long as I can remember. I always take enormous pleasure in cooking and observe mealtimes religiously, in accordance with my devout pastafarianism. Nonetheless, as … Continue reading

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Pasta with sardines, almonds, olives and blood orange

Pasta con le sarde, mandorle, olive e arance rosse   Italy is a country rich in food traditions, boasting twenty very distinct regional cuisines. Yet no Italian region’s gastronomy is quite so rich, or quite so distinctive, as the island of Sicily. … Continue reading

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Pasta with spicy ‘nduja

And it burns, burns, burns… Right around this time of year, every year, I feel an overwhelming desire to cook food that’s laced with chilli peppers – or peperoncino as they are known across Italy. To eat fiery chilli is … Continue reading

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Linguine with kale, lemon, ricotta and fennel seeds

Beyond the kale… It couldn’t have happened to a nicer vegetable could it? In just a few years that leafy wunderfood known as ‘kale’ has meteorically risen, from allotment obscurity to super-food stardom. It seems we’ve all gone completely ‘off … Continue reading

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