Recipes

Clams & yellow tomatoes linguine

Clams & yellow tomatoes linguine

I had been thinking about this recipe for a while and now I don't know why I've been waiting so long to cook it! As you can see from the picture I used are very special variety of tomato: datterini from Piana del Sele, in the province of Salerno, southern Italy. These...

read more
Scoglio (seafood pasta)

Scoglio (seafood pasta)

  I definitely adore this seafood dish. Scoglio is a delectable tomato based sauce with plenty of luscious shellfish: king prawns, clams, mussels, squids, shrimps...need I say more? Go ahead and dig in everybody!   1kg scrubbed and debearded whole shell...

read more
Mussels impepata

Mussels impepata

From the Neapolitan tradition, mussels impepata! It can be served both as a tasty appetizer and a delectable second course, during a seafood meal. It's a super easy dish to cook! Before starting I'll give you a couple of tips in case you've never cleaned...

read more
Pasta and Chickpea soup

Pasta and Chickpea soup

If there's one thing that I like more than a good plate of pasta is pasta and chickpeas soup. I simply cannot resist to the creaminess and smoothness of this dish! If you want to taste a good one try this recipe, It will be worth it! 500 g dry chickpeas (or boiled) 1...

read more
Sicilian Caponata with dark Chocolate

Sicilian Caponata with dark Chocolate

Ladies and gentleman, Her Majesty the Sicilian Caponata. The perfect mix between sweet and sour in this explosion of goodness. And if the dark chocolate sounds weird to you, well... try it and I'm sure you will change your mind! 500 g aubergines 2 red...

read more
Ricotta & spinach baked lumaconi

Ricotta & spinach baked lumaconi

I love this funny kind of pasta since I was a child! My granny Ida used to season Lumaconi with a juicy tomato and peas sauce. Today I propose you a truly traditional version, quick and easy to do, with baby spinach and ricotta. If you are wondering where to buy...

read more
Tiramisù

Tiramisù

Tiramisù is the most popular dessert in Italy. Everyone loves it! Fresh creamy layers of mascarpone covering layers of savoiardi (ladyfingers) soaked in coffee. There are two schools of thought on Tiramisù: some use savoiardi, others use Pavesini biscuits....

read more
Basic pasta dough

Basic pasta dough

This is a basic pasta dough that you can cut into the desired shape: ravioli, lasagna sheets, maltagliati and many more! I reccomend you to use a 00 soft wheat flour mixed with durum wheat flour (semola) and free-range eggs. 200g 00 soft wheat flour 200g...

read more
Butternut squash & feta Soup

Butternut squash & feta Soup

A smooth and creamy soup with a scent of Greece and a touch of Umbria. Perfect for the upcoming autumn! 500g butternut squash 200g feta 50g thin slices of "pancetta" bacon 1,5 lt vegetable broth 1 garlic clove 1 onion 1 rosemary sprig salt pepper extra...

read more
Pork tenderloin medallions

Pork tenderloin medallions

I really love this dish as it was on the menu of my wedding lunch. We had the best party of our life that day at Terre di Fulvio, among our beautiful hills in Umbria! My friend Flavia, the lovely owner of the place, kindly sent me the recipe. Today I made this juicy...

read more
Tuna & pinenuts Malloreddus

Tuna & pinenuts Malloreddus

My mother has a Sardinian heritage. Maybe that's why I love Malloreddus so much. Luca left this morning for Uganda: it's my first day alone in Joburg! Today is one to remember so I gave myself a special lunch and will celebrate my roots with these delicious...

read more
Sicilian bell pepper pesto

Sicilian bell pepper pesto

This delicious Sicilian scented pesto needs no introduction. I found those juicy red bell peppers in Jozi Real Food Market and I gave into temptation! You can use it as a dressing for pasta or as a main ingredient in many other recipes! An example? See my...

read more
Contadina Soup (Farmer’s soup)

Contadina Soup (Farmer’s soup)

Trust me, even if you don't go crazy for veggies, this soup will make you change your mind! It is on my comfort food's list and I consider it one of the best alternatives to pasta. The recipe is mine and I think it perfectly exemplify the spirit of the...

read more
Pesto & roasted tomatoes strappatelle

Pesto & roasted tomatoes strappatelle

Last night Luca and I had guests for dinner: two southafricans, one british and one french. So I decided to cook strappatelle (strappare = tear up), a typical fresh pasta from Umbria and season them with pesto and roasted cherry tomatoes. I haven't been making...

read more
Pears and Goat cheese Millefoglie

Pears and Goat cheese Millefoglie

A super quick and easy fresh dessert with delicious caramelized pears and goat cream cheese that you can top with walnuts. I found only pecan nuts in Jo'burg for now but I will keep on struggling to find walnuts! 😉 1 Williams pear 120 g spreadable goat...

read more
Pici with baby asparagus

Pici with baby asparagus

For the dough:200g 00 flour200g semolina1 cup of waterSalt For the sauce:300g asparagus400g whole peeled tomatoes (blended)1 crushed garlic cloveExtra virgin olive oilSaltParmigiano 45'Easy4VegetarianPREPARE THE DOUGH: Combine the flours into a mixing bowl. Add a...

read more
Nutella & pears cake

Nutella & pears cake

3 eggs60ml seed oil150g sugar280g 00 flour80ml milk230g of pear halves in syrup180g Nutella16g baking powder 10' prep 40' cooking Easy 8 Preheat the oven to 180°.In a large mixing bowl, combine the eggs, the sugar and a pinch of salt. Whip with electric whisk until...

read more
Genovese sauce

Genovese sauce

This is one of the pillars of the Neapolitan cuisine. I got the recipe from a neapolitan friend, Gigi. I had this luscious meat sauce with pasta at his place and I was completely speechless! The recipe takes time and patience but it's worth the end result. Season some...

read more
Walnuts & Banana muffins

Walnuts & Banana muffins

3 large ripe bananas250g brown flour120g brown sugar120g seed oil 2 eggs50g walnuts8g baking powder1ml vanilla extract ground cinnamonsalt30'Easy16 muffinsLactose free, vegetarianPre heat the oven to 180°C.Put the sugar, the seed oil and the eggs in a large bowl....

read more
Potato & onion pizza

Potato & onion pizza

The amount of flour is enough for two pizzas 45 by 30cm.For the dough:250g 00 flour250g durum wheat flour (semolina)7g dry beer yeast300/350 ml water at room temperature13g saltSugar, 1 teaspoon35g extra virgin olive oil For the topping:6 medium potatoes1 big...

read more
Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

For the dough:1kg potatoes300g 00 floursalt For the sauce:600g whole peeled tomatoes2 garlic clovesfresh basil300g mozzarellaparmesan cheeseextra virgin olive oilsalt40'easy4vegetarian  Bring a large pot of salted water to a boil. Wash the potatoes and add to pot...

read more
Homemade pizza dough

Homemade pizza dough

250g 00 flour250g durum wheat flour (semolina)7g dry beer yeast300/350 ml water at room temperature13g saltsugar, 1 teaspoon35g extra virgin olive oil25' + 2h raising Easy6-8 Dissolve the dry yeast in a glass with 100 ml of your room temperature water. Add 1 teaspoon...

read more
Butternut gnocchi

Butternut gnocchi

500g butternut 150g 00 flour 1 medium egg 350g potatoes 50g potato starch 3g salt nutmeg black pepper 50' Medium4Vegetarian, lactose freePre heat the oven to 200°C. In a large pan, boil the potatoes in salted water with the skin on for 30-40 min. They must be soft but...

read more
Clams & yellow tomatoes linguine

Clams & yellow tomatoes linguine

I had been thinking about this recipe for a while and now I don't know why I've been waiting so long to cook it! As you can see from the picture I used are very special variety of tomato: datterini from Piana del Sele, in the province of Salerno, southern Italy. These...

read more
Scoglio (seafood pasta)

Scoglio (seafood pasta)

  I definitely adore this seafood dish. Scoglio is a delectable tomato based sauce with plenty of luscious shellfish: king prawns, clams, mussels, squids, shrimps...need I say more? Go ahead and dig in everybody!   1kg scrubbed and debearded whole shell...

read more