Ernesto Iaccarino’s Vesuvio di Rigatoni
Ernesto Iaccarino's recipe is a showstopper. Rigatoni pasta forms the base for an elegantly rich combination of ricotta, meatballs, mozzarella and Neapolitan ragu.
Luciano Monosilio’s Perfect Carbonara
Make Luciano Monosillo's recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper. Canada's…
Antonella Ricci’s Burnt Wheatberry Cavatelli
Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from across Italy's 20 Regions for a supremely authentic take on Italian. Her artfully composed dishes make the most of texture, flavour…
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 abundance at ours that they almost never see: fresh sweet corn. So while Michelin-starred chef Cerea makes his signature pasta…
Heinz Beck’s Cacio e Pepe with Marinated White Shrimp, Lime and Chervil
The traditional dictates of Italian cookery have it that pasta, seafood and cheese should never mingle. But rules do not apply to great chefs like Heinz Beck, whose three Michelin-starred flagship restaurant La Pergola is widely considered to be the…
Chef Nino Di Costanzo’s Pasta e Patate
This dish from Chef Nino Di Costanzo of Danì Maison in Ischia, Italy is totally unique and a true masterpiece.
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 and flavoured olive oil, the essence of the sea accented with the robust punctuation of bottarga, lifted with chillies and…
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 shallots. Then, instead of folding the rest of his flavours into the traditional muddled whole, punctuates the base with exclamations…
Crispy Duck Salad
Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1 tsp cloves, crushed 4 duck legs 1.5 L (6 cups) duck fat (Or substitute 4 legs pre-made King Cole duck…
Peking-Glazed Duck Breast with Asian Bread Stuffing and Mandarin Cranberry Sauce
Stuffing: ½ loaf egg bread, crust removed, and diced (about 2 cm / 1 inch) 225 g (½ lb) salted butter 1 onion, diced 3 garlic cloves, minced ½ pack Chinese sausage, sliced into rounds 10 shiitake mushroom, stemmed and…
Coffee-rubbed Duck Breast with Black-eyed Pea Ragout, Collard Greens & Sour Cherries
Marinade: 1 L (4 cups) brewed coffee 2 shallots, sliced 3 cloves garlic, smashed 3 tbsp honey 3 sprigs thyme 2 sprigs rosemary 4 bay leaves 2 tbsp juniper berries, crushed Rub: 2 tbsp ground coffee 2 tbsp ground juniper…