Italy, the home of centuries-old culinary traditions, does not take its cheese lightly. While the casual cheese lover might toss a few pre-cut slices onto a plate and call it a day, in Italy, that’s the culinary equivalent of showing up to a black-tie event in sweatpants.
Pasta is a fiercely protected culinary icon of Italy. Yes, that glorious creation made from simple ingredients—flour, water, the occasional egg, and a sprinkle of Italian magic often in the form of olive oil.
You want to understand lupini? Begin with time. These beans belong to slow kitchens and thoughtful hands.
This is a pasta I return to often. It’s quick to prepare, and the flavour is layered yet satisfying. You’ve got the sweetness of peas and zucchine, a bit of salt and fat from pancetta, the gentle richness of mortadella and some fresh mint zing.
Fresh scialatielli deserves to be honoured with the finest ingredients, and less is more.
There is a phrase in Italian. It is not subtle. Good enough to lick one’s moustache. We say it when the food is so good that decency loses the fight to appetite.
I never make this dish to impress anyone. I make it to honour Pasta Fresca Cinzia, but I not-so-humbly admit the results are always impressive.
Sharing a few of my favourite flavours and healthy ingredients – seppie, ceci and spinaci (Cuttlefish, chickpeas, spinach).
In Italy, a greeting is more than a nod or a passing wave—it’s a declaration. It sets the tone for the relationship, even if that relationship lasts all of 30 seconds at a café counter.