Courses

Falsomagro roast beef stuffed with eggs, guanciale and cheese

This is another recipe of the clever Italian mammas of the past. It's called...

Easy Sausage and Lentil Pasta Bake

This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.

Crema diplomatica custard with prosecco strawberries

A light and easy to make strawberry dessert for Easter which requires no baking and tastes fantastic! happy Easter!

Stringozzi pasta, the Umbrian pici

Also named strangozzi, pici, ciriole, umbricelli,  the delicious noodles is a fresh pasta similar...

Slow-dough focaccia

This simple onion Focaccia bread is Umbria's best flat bread. A crispy and light...

Spinach and fennel polpettine (meatballs) in a crunchy polenta...

Having returned from a wonderful holiday, full of energy, ideas and an intense wish...

Torcolo di San Costanzo, a medieval sweet bread from...

My hometown Perugia is well protected from evil. We have 3 patron Saints to...

Tuscan beef peposo stew

This is a guest blog post from my dear friend Gloria, an eclectic, ironic and...

Sartù, a Neapolitan rice timbale

The sartù is one of the most iconic Neapolitan dishes. A shell of rice "in rosso" with tomato sauce, or "in bianco" without tomato hides a spectacular filling of tiny meatballs, sausage, peas, mushrooms, mozzarella, ham. A perfect and different party dish to feed a crowd in true authentic Italian style.

Classic lasagna with meat ragù

LASAGNA. In Italian a "lasagna" is one sheet of rectangular pasta used in the...