Ingredients

Artichokes, almond and boiled lemon salad

Artichokes, named carciofi in Italy, are edible flowers belonging to the thistle family. They...

Chestnut and mascarpone cream

A super easy concoction of chestnut jam, mascarpone and ricotta, this chestnut cream makes for a quick, yet sophisticated dessert with the flavors of fall.

Spaghetti with fresh fava beans & guanciale

Spaghetti with fresh fava beans & guanciale is a traditional recipe for the spring in Central Italy. An easy sauce that makes great use of broad beans which are just in season.

Classic white pasta bake with peas and ham

Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to...

Wholegrain fruit crostata tart

It's that time of the year when one day you wake up and suddenly,...

Creamy Spinach "Vellutata" soup

A creamy vegetable soup which can be made year round with a wide range of vegetables including spinach, squash, asparagus and mushrooms. Easy, quick and delicious

Stuffed Roast Turkey Porchetta Style

Boneless Turkey leg, rolled with guanciale or pancetta, herbs, juniper berries and garlic, and...

Figs preserved in spiced wine syrup

Sometime I wish to have a year that is entirely made of September. This...

Braised Artichokes alla Romana

A traditional recipe belonging to the Jewish Roman cuisine, artichokes alla Romana are slowly braised in olive oil with garlic, parsley, and mint.

Cold wild-fennel and cucumber soup

August is a long, slow month in Umbria. Most of the world seems to...