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BURNT WHEATBERRY CAVATELLI W/BROCCOLI, ANCHOVIES, TOMATOES + BLACK OLIVE BREAD CRUMBS

Superstar Italian chef Antonella Ricci hails from beautiful Puglia. Her family's celebrated restaurant “Al Fornello da Ricci”  has been open…

Ricotta Gnocchi with Peppers and Spinach

Chef Caterina Ceraudo showcases a delicious recipe of Ricotta Gnocchi with peppers and spinach.

Once Upon a Time There Was a Trout Tartare

Fresh dill, cream and edible flowers make this the lightest trout tartar you'll ever taste.

Taleggio Casoncelli with Cream of Corn and Sausage

Generally speaking, we envy Italy its markets. But at this time of year, there is one thing we have in…

Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni

This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock…

Giancarlo Perbellini risotto

Shallot Risotto with Smoked Bottarga, Foraged Mushroom Emulsion & Crispy Bread Crumbs

In this recipe,  the brilliant, triple-Michelin starred Italian chef Giancarlo Perbellini builds a beautifully creamy risotto with stock and sweet…

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