Vegan

Lemon marinated zucchini carpaccio salad

A beautiful salad made with raw zucchini, sliced carpaccio-thin and topped with olive oil, fresh lemon juice, pine nuts or almonds and a few drops of honey

Roasted rosemary mushroom parcels

After having been involved with teaching and thinking about food for over than 10...

How to make pickled squash and other holiday edible...

I know it might seem a bit odd to publish a pickle recipe at...

Bandiera, an Italian vegetable stir fry

This is my mum's version of the Provençal ratatouille. A dish like this one...

Garbanzo bean farinata with caramelized onions and rosemary

As you probably know Italians have a long tradition of eating vegan food. You...

Pasta e fagioli for pasta lovers

Pasta e fagioli, simply meaning “pasta and beans”, is a classic and authentic Italian soup made in many ways, with or without tomato, with fresh or dried pasta, with meat in it (e.g. lard or pancetta) or vegetarian.

Panzanella tomato and bread salad

If you ask a food writer who is worth her(his) salt what “authentic” Italian...

Classic Italian sauté mushrooms trifolati

Trifolare is a classic Italian method of  cooking thinly sliced vegetables with garlic, olive...

Quick fresh tomato sauce for pasta

There are two types of basic tomato sauce, one made with fresh tomatoes and...

Sicilian orange, black olives and fennel salad

A delightful fennel and orange salad with black olives, bursting with Mediterranean flavors. The recipe features crisp, thinly sliced fennel ribbons, paired harmoniously with juicy orange wedges and savory olives.