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Beyond the cheeseboard

A wonderful salad that balances sweet, salty, sour and savory - perfect for a light summer lunch.

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Take carbonara up a whole level with this duck prosciutto and pink pepper recipe, the richness and smokey flavour of the duck and the heat of the pepper makes for something sublime. 

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10 Mins Cooking Time, 20 Mins Prep. A simple pasta recipe, traditional Italian garganelli with Grana Padano, Prosciutto and Radicchio, inspired by an original recipe by Chef Michael White.

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A light, heavenly souffle omelette with some of the worlds best cheese and prosciutto - what are you waiting for?!

Ingredients (serves one)

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Our own recipe, this is the easiest brunch you'll ever make that looks like you spent hours slaving over it. Perfect way to take cheese and prosciutto up a notch.

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Gnocco Fritto!

November 24, 2015

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Recipe  

Gnocco Fritto

A sumptuous, hot carb fix. Gnocco fritto is what everyone in Emilia Romagna, so the area where Parma Ham and Culatello were born, eats to accompany cold cuts. 

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Whats up DOC(G)?

November 04, 2015

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Knowledge  

Italy has the most protected foods and wines than any other European country (yes, more than France). This conveys just how much the Italians love their food and wine; and keeping it traditionally produced in beautiful and historic areas.  Our little guide helps you navigate the labels and next time you're enjoying.

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Sumptuous, salty, sweet, fresh, rich recipe we absolutely love made with snail shaped pasta (you can swap it for almost any other pasta that 'catches' sauce). Not a strictly traditional Italian dish, but this is a wonderful way to free your prosciutto from the serving platter.

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How to Wrap and Store Cheese

This may come as a surprise, especially to the vegetarians in the room, but cheese is actually a living thing. It sweats. It ages. It even breathes. When cheese is wrapped in plastic wrap it can no longer intake oxygen -- in short, it suffocates, resulting in an amoniac flavor and possibly even harmful bacteria, so free it as soon as you can - of course vacuum packed cheeses last for a very long time unopened.

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Gnocchi all'ossolana

October 18, 2015

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Recipe  

gnocchi

The Piedmont cuisine consists of dishes made from robust cheeses and meats. Many specialties, among which the fried, risotto, boiled and beyond. Divided into areas corresponding to Turin, Alba, Asti, Carrù, the kitchen is the meeting of inimitable ingredients and preparations of the highest level, we think of meat, truffles and wines, just to mention something, in preparations recognized throughout the peninsula. Here comes the gnocchi all'ossolana!

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