Bigné, also known as Italian profiteroles, are custard-filled pastries are traditionally eaten on St Joseph’s Day in Italy. You can enjoy your profiteroles with any sweet or savoury filling.…
This is a traditional Neapolitan dessert with Arabic origins. …
This is a variation on a popular Tuscan biscuit. …
TO DRINK: Neethlingshof Noble Late Harvest Maria …
Recipe by Neill Anthony …
Anna Montali travelled to Italy to experience the Slow Food movement, whose followers believe in rediscovering the origins of our food and eating responsibly (and deliciously) ANNA MONTALI Do…
This minestrone di verdure recipe is from Osteria Boccondivino in Alba, a restaurant that follows the Slow Food movement. A delicious vegetable soup full of warm, comforting flavours, it’s perfect…
The famous Chianti wines from Tuscany are now found all over South Africa. Try Sangiovese Socrate from Monterosso with this Tuscan pot roast. It is food-friendly and full of…
To drink: A cousin of the Italian grape Primitivo, Zinfandel is a great match with Italian flavours, and its berry and spice flavours stand up well to anchovies.…
Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use a…
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be found…
Simple tips for homemade pasta… by Anna Montali How to make two types of pasta To make the dough for filled pasta such as ravioli or tortellini, use 1…
The perfect roast for Sunday lunch, or a fancy dinner with loved ones – roasted pork shoulder with hazelnut sauce. …