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Italian cuisine

Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

Classic Basil Pesto

Classic Basil Pesto

Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. Our recipe is very much like a traditional pesto (pesto alla genovese).

Cassoeula

Cassoeula – Lombard Pork and Cabbage Stew

Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.

Schiacciata all’Uva – Tuscan Grape Focaccia

Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.

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