It is often the most simple things that give us the biggest pleasure. (Okay, that may be a controversial statement – feel free to disagree!) This treccia di salmone e formaggio is just Continue reading
Pizze e rustici
Tramezzini tricolore – one bowl and no kneading focaccia-style sandwiches
There are foods that belong to your childhood that you simply cannot forget. What’s yours? Tramezzini tricolore (a type of focaccia style sandwiches) is definitely one of those for me.
They used to appear regularly Continue reading
Stella di pasta sfoglia ripiena – stuffed puff pastry star
Christmas is in the air: bright lights, shop windows and supermarket shelves all shout “It’s Christmas; hooray!”- type subliminal or not so subliminal messages at you. Mince Continue reading
Focaccia pomodorini e rosmarino – focaccia
Nothing beats a good home-made focaccia. It was always on the table when sharing a meal at my Italian home with my family. It is relatively easy to make and it goes well with Continue reading
Pizza di scarola – escarole stuffed pizza
The day has come. It is time to introduce you to something you may have never come across. Pizza di scarola. The reasons for that are that escarole is not so easy to find here in the UK (but not impossible) and that it is such a local, traditional pizza that very few, unless they have been to Naples, have encountered it. Continue reading
Pizza chiena – stuffed meat, cheese and egg pizza
Pasqua (Easter) is approaching and this means different things for different people around the world. On my small, crazy and messy planet Easter is about going back to Naples and spending time with my family, seeing my cousins and nephews and… and… yes, I can read your mind. You know what is coming. For millions of Neapolitans, Easter means Continue reading
Babà rustico – savoury brioche
“How the hell do I explain what a babà rustico is?” I asked myself before deciding to share the recipe of babà rustico. The babà rustico is, quite simply, a pillar of Neapolitan cuisine. The original version is the sweet one sunk in rum and served with cream and fruit or with chocolate. This version is savoury Continue reading
Montanare – small fried pizze
Here I am, feeling a bit nervous about writing my first blog post! Technically, it’s not my first, as I find myself writing or setting up quite a few at work. But this post about montanare marks the beginning of a special journey: one that started last November when I decided I would write a cookery book. I wonder what kind of cocktails I had that night before going back home… Continue reading