THE BLOG

This dish is typical of the cuisine of the Lazio region and more precisely of the city of Rome.

‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft and spreadable, sort of like French pâté.

Smoked trout are available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout.

This is a classic French preparation usually made with a tender steak cooked with a coating of freshly cracked black peppercorns.

Here we are creating a compound butter which is a classic French accompaniment to meats and vegetables.

The history of risotto is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages.

Polenta taragna, made with buckwheat, is a typical dish from Valtellina.

This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish, and vegetables.