Starters & Soups

Comté Cheese Soufflé
Baked Camembert Cheese with Calvados, Honey and Fresh Thyme
Asparagi Bianchi alla Veneta / White Asparagus alla Veneta
Scrambled Eggs with Smoked Haddock and Chives
Parmesan and Black Olive Biscuits
Lentils for Luck, with Pancetta and Fennel Seeds, cooked in White Wine
Beetroot, Pomegranate and Red Endive Salad
Pear, Green Tomato, Green Beans, Comte & Hazelnut Autumnal Salad
Cucumber, Little Gem Lettuce and Lovage Salad
Carrot and Sage Cream Soup Topped with Hazelnuts and Crispy Sage
Baked Feta with Honey, Almonds and Dry Oregano
Kale, Beetroot, Fresh Mint and Plum Autumnal Salad
Spinach and Potato Tian
Comtè Cheese Fondue with Peas and Pancetta
Gorgonzola Dolce, Speck and Pear Tart
Uova Ripiene alla Piemontese / Eggs with a Tuna and Anchovy Filling (Piedmont)
La Crapiata Materana / A Traditional Soup from Matera (Basilicata)
Smoked Salmon and Comte Cheese Straws
Creamy White Beans and Roast Pumpkin with Sage and Greek Yogurt
Beetroot, Red Cabbage and Red Onion Salad
Frittata con gli Zucchini / Aromatic Courgette Frittata
Roast Peppers, Tomato and Anchovy Salad
Gattò / Potato, Ham and Cheese Bake (Naples)
Cantucci al Gorgonzola e Noci / Walnut and Gorgonzola Savoury Biscuits
White Wine Soup
Pearl Barley, Tuna and Pesto Salad / Insalata d’Orzo al Tonno e Pesto
Torino di Carciofi 
Bean and Lemon Crostini & Mousse of Mortadella
White Peach, Almond and Green Bean Warm Salad
Pappa al Pomodoro / Thick Tuscan Tomato and Bread Soup
Pepper, Courgette and Yogurt Cold Soup
Melon, Mortadella and Pistachio Salad
Asparagus, Speck and Soft Cheese Tart
Mixed Bean Stew with Lemon and Fennel Seeds
Pulpo A La Gallega / Galician Style Boiled Octopus (Spain)
Torta con le Noci, Gorgonzola e Mascarpone / Layered Gorgonzola with Mascarpone and Walnuts
Insalata di Rinforzo 
Smoked Mackerel Pâté
Radicchio, Taleggio Cheese and Olive Tart
Saffron, Clam and Chickpea Tomato Soup
Creamy Pumpkin Soup with Cinnamon Flavours
Spinach and Fennel Salami Rustic Tart
Radicchio, Borlotti Bean and Pancetta Autumnal Salad
Vitello Tonnato (Maniera Antica)
Gamberi in Saor  (Venice) / Prawns with onions, raisins and pine nuts
Crostini Neri al Vin Santo / Chicken liver crostini with Vin Santo
Gnudi con asparagus e zafferano / Spinach and ricotta dumplings in a saffron and asparagus sauce
Chickpea and rosemary cream soup
Octopus Salad with Blood Orange
Artichoke and Ham Gratin
Beetroot tart with walnuts, cheese and honey
Chicory, walnut and Gorgonzola salad
Peach, roasted almonds and goats’ cheese salad
Fresh tomato and feta cheese tart
Ajo blanco (cold almond soup, Spain)
Easter spinach and egg pie (Torta Pasqualina)
La Vignarola
Swiss chard & gruyère cheese pie
Artichoke hearts with parsley and garlic (Venice)
Pasta e fagioli (pasta in borlotti bean cream), Venice
Meatball soup
Ribollita (Tuscan minestrone)
Artichokes à la barigoule
Pumpkin and chestnut cream soup with crispy bacon
Cold beetroot soup with Feta cheese
Sicilian blood orange salad
Borlotti bean soup
Salad with tuna, cannellini beans and red onion
Salad of raw baby artichokes with Parmesan cheese
Carciofi alla romana / Roman style artichokes
The beginning of our Italian adventure

Main Courses

Daube de Boeuf à la Provencale / Beef Stew Provencal Style with Garlic, Capers and Anchovies
Rabbit in a Mustard and Tarragon Sauce
Duck Confit Parmentier with Pipérade and a Garlic and Thyme Potato Puree
Scrambled Eggs with Smoked Haddock and Chives
Mustard and Thyme Roast Poussins
Baked Cod in a Rosemary, Lemon and Mustard Sauce
Spaghetti with Fresh Basil, Mint and Oregano
Apricot, Fennel Sausage, Sage and Almond Christmas Log
Tagliolini al Mascarpone with Walnuts and Parmesan
Pork Chops, Spiced and Grilled
Spaghetti al Pomodoro con le Alici / Spaghetti with Tomatoes and Anchovies
Cavatelli Pasta with a Basil and Pistachio Pesto / Cavatelli con Pesto di Pistacchi e Basilico
Gorgonzola Dolce, Speck and Pear Tart
Sausage Ragù with Fennel Seeds and Tagliatelle
Lo Spezzatino di Manzo alle Spezie / Beef Stew in Red Wine and Spices
Tagliatelle di Loiano con Noci e Funghi (Bologna) / Tagliatelle with a Walnut and Dry Porcini Sauce
Petto di Pollo al Parmigiano (Bologna) /  Baked Chicken Breast with Parmesan 
Chicken Fricassée with Red Wine Vinegar and Tarragon
Pollo con Peperoni e Olive / Chicken with Olives and Green Peppers
Gattò / Potato, Ham and Cheese Bake (Naples)
Sicilian-Styled Sweet and Sour Meatballs / Polpette in Agrodolce alla Siciliana
Easter Swiss Chard and Egg Pie / Torta Pasqualina
Pearl Barley, Tuna and Pesto Salad / Insalata d’Orzo al Tonno e Pesto
Chestnut and Potato Gnocchi with Pesto / Gnocchi di Castagne al Pesto
Duck Ragù with Dried Porcini
Roast Duck with a Pork, Lemon and Olive Filling
Braised Sausages with Lentils, Marjoram and Tomato Sauce
Crespelle alla Fiorentina / Baked Crepes Florentine Style
Coq au Vin
Gnocchi all’ Ossolana / Pumpkin, Chestnut and Potato Gnocchi
Spaghetti alla Puttanesca
Spaghetti al Limone e Mascarpone
Tagliatelle Gratinati / Baked Tagliatelle with Ham and Béchamel Sauce
Mixed Meat, Sage and Pepper Skewers 
Pasta with Walnut Sauce
Lasagne al Radicchio, Fontina e Noci (Veneto) / Lasagne with Radicchio, Fontina Cheese and Walnuts 
Baked Cod in a Herb Crust
Lemon and saffron risotto with burrata cheese
Gnocchi di patate, burro e cannella / Potato gnocchi in a buttery cinnamon sauce
Stinco di maiale arrosto / Roast pork shank
Gnudi con asparagus e zafferano / Spinach and ricotta dumplings in a saffron and asparagus sauce
Stracotto al Chianti Classico / Slow cooked beef in Chianti Classico wine
Gnudi: Tuscan ricotta and spinach dumplings
Pasta con ricotta e menta / Tagliatelle with fresh ricotta and mint
Meet roll with a dry porcini and tomato sauce
Pumpkin and Ricotta Terrine
Chicken with mushrooms and Sherry Wine Sauce
Chicken fricassée with Dijon mustard, vinegar and fresh thyme
Tortelli with pumpkin, amaretti biscuits and mostarda filling
Pumpkin risotto
Beef straccetti 
Pasta alla carbonara
Salt baked fish / Pesce al sale
Meat ragù / Ragù di carne
Orecchiette pasta with meat rolls / Orecchiette al ragù di braciole
Gnocchi with courgettes and basil
Risotto al Limone (Lemon risotto)
Ravioli with spinach, ricotta and tomato sauce
Spinach and ricotta ravioli with buttered sage sauce
Easter spinach and egg pie (Torta Pasqualina)
Gnocchi all’ Amatriciana 
Bucatini all’ Amatriciana
My perfect gnocchi
Swiss chard & gruyère cheese pie
Lemon & chicken Sicilian meatballs
Pasta e fagioli (pasta in borlotti bean cream), Venice
Roasted poussin (galletto, baby chicken)
Meatballs in tomato sauce (polpette in sugo)
Pumpkin gnocchi with sage and walnut butter sauce
Saffron risotto
Osso buco  with gremolata
Risotto with Barolo wine and Castelmagno cheese
Risotto with radicchio and gorgonzola
Beef Bourguignon
Bigoli in salsa (bigoli pasta in sauce, Venice)
Agnolotti (ravioli) with ricotta, sage and walnuts (Piedmont)
August escape (Lago d’Orta, Piedmont)
Pomodoro al riso / Baked tomatoes with rice
Roman late summer
Saltimbocca alla romana / Roman style veal cutlet
Pesto alla Genovese
Chicken breast escalopes with lemon
Tagliolini al limone
“Tagliolini al limone”
Pasta alla Norma / pasta with aubergines
Pesto alla Trapanese
Risotto with courgettes, green beans and lemon
Veal rolls with ham and eggs / Involtini di vitella
Through the unknown
Spaghetti with clams / Spaghetti alle vongole
Pollo alla romana / Roman style chicken
Coda alla vaccinara / Roman oxtail stew
The beginning of our Italian adventure
Tonnarelli cacio e pepe / tonnarelli with cheese and pepper
The beginning of our Italian adventure

Side Dishes

Remoulade – Style Potato Salad
Parmesan and Black Olive Biscuits
Lentils for Luck, with Pancetta and Fennel Seeds, cooked in White Wine
Crunchy Carrot Salad
Cucumber and Dill Side Dish
Kale, Beetroot, Fresh Mint and Plum Autumnal Salad
Patate alla Savoiarda / Potato and Fontina Cheese Bake
Jerusalem Artichoke with Garlic and Parsley
Beetroot, Red Cabbage and Red Onion Salad
Fagioli all’Uccelletta / White Beans with Sage, Garlic and Tomatoes
White Beans with Sage / Fagioli Bianchi con Salvia
White Peach, Almond and Green Bean Warm Salad
Piselli alla Fiorentina / Fresh Peas alla Fiorentina
Leek, Potato and Parmesan Bake
Celeriac, Chive and Apple Remoulade
Insalata di Rinforzo 
Peperoni in Brusco / Slow Cooked Peppers with Capers and Anchovies
Patate alla Veneziana / Potatoes alla Veneziana
Fennel au gratin
Cicoria Ripassata/Cooked chicory flavoured with garlic and chilli pepper
Slow cooked peppers with capers and black olives
Vin Brulé (Mulled Wine)
Cauliflower purée
Cannelini beans with pancetta
Stewed aubergines in tomato sauce
Caponata (Sweet and sour aubergine)
Salad of red cabbage, apple, raisins and hazelnuts
La Vignarola
Braised lentils (with vegetables and pancetta)
Celeriac, carrot and walnut salad
Potato purée
Courgette salad
Sicilian blood orange salad
Celeriac remoulade
Tomato salad
Savoy cabbage with pancetta (flavours of Venice, “Verze sofegae (soffocate)” )
Spinach with raisins and pine nuts
The beginning of our Italian adventure

Cakes & Desserts

Far Breton with Prunes (Soaked in Rum)
Apple, Cinnamon and Calvados Custard Tart (Normandy)
Crêpes with Caramel au Calvados – Normandy
English Scones
Banana Bread with Demerara Sugar and Walnuts
Lemony Ricotta, Chocolate and Pistachio Tart
Honey, Earl Grey, Fresh Thyme and Walnut Cake with an Orange Blossom Cream
Chocolate Guinness Cake with a Buttery Guinness Icing
Chocolate Meringue Swirls with a Vanilla Mascarpone Cream
Chocolate Pots with Chestnut Cream
Frittelle di Riso / Tuscan Rice Fritters
Tiramisu al Pistacchio / Pistachio Tiramisu
Raspberry, Almond Cream and Cardamon Galette
La Focaccia della Befana  (La Focaccia Dolce Piemontese) / Sweet Focaccia from Piedmont
Cantucci al Ciocolato e Scorze di Arancia Candita / Chocolate and Candid Orange Peel Cantucci
Frittelle di Ricotta e Arancia  con Marmellata di Albicocche e Zafferano / Orange Ricotta Fritters with Apricot and Saffron Infused Jam
Chocolate and Olive Oil Cake
Walnut and Quince Paste Croissants
Apple Cake
Cherry and Almond Clafoutis
Ciambellone alla Ricotta, Olio, Limone e Fragole / Ricotta, Olive, Lemon and Strawberry Cake
Pachnąca Wanilią Chałka z Kruszonką
Apple and Calvados Crumble
Schiacciata all’Uva (Florence)
Tiramisù al Vin Santo (Florence)
Gelo di Limone
Palline di Ricotta, Marsala e Cacao Amaro / Ricotta, Marsala and Bitter Cocoa Little Balls
Yogurt Yeast Cake with Apricots, Lavender and a Hint of Lemon
Ciambellone allo Yogurt con  Semi di Finocchio e Fichi Secchi / Yogurt Bundt Cake with Fennel Seeds, Dry Figs and Lemon Icing
Torta Tenerina al Cioccolato e Rosmarino
Red Wine Jelly with Wild Strawberries
Lemon, Almond and Amaretti Biscuit Cake
Vanilla and Crunchy Dark Chocolate Tiramisù
Orange and Ground Almond Cake
Chocolate Mousse
Christmas Hot Chocolate with Hazelnuts
Lemon, Mascarpone and Ricotta Cheesecake
Zaletti / Polenta, Raisin and Grappa Biscuits
Chocolate Meringue Swirls
Honey, Raisin and Walnut Semifreddo with Marsala Wine
Stracciatella Pavlova (pavlova with mascarpone and chocolate chip filling)
Necci con ricotta / Chestnut crepes with whipped ricotta, fresh pear and salted caramel
Lemon polenta, almond and pistachio cake
Lemon Panna Cotta with a Blood Orange and Campari Syrup
Ciambelline al Vino Rosso
Hazelnut and chestnut purée tart
Crostata di noci / Walnut and caramel tart
Peaches alla Piemontese  / Peaches with almond, cocoa powder and Moscato wine filling
Plum, marzipan, rose & thyme tart
Citrus panna cotta
Vin Santo dessert wine, mascarpone and fig tart
Roasted apricots, mascarpone cream in a chocolate and almond case
Pistachio, almond and Chantilly cream pavlova
White chocolate and saffron ice cream
Dolce al Limone 
Torta caprese al limone (white chocolate, lemon and almond tart)
Apple & walnut oil cake
Carrot Cake with Mascarpone Icing
Chestnut cream, chocolate and hazelnut tart
Chestnut and Chantilly cream pavlova
Torta caprese (chocolade and almond tart)
Almond and pear tart with amaretti biscuits
Far Breton
Plum and cinnamon tart
Chestnut mascarpone tart with fresh figs
My ultimate apple & plum crumble
Ricotta tart with figs
Apricots clafoutis with almonds
Apricots, mascarpone and Amaretto
Ricotta, chocolate and orange dessert
Baked plums in white wine
Apricot, almond and rosemary tart
Italian apple cake
Vanilla panna cotta
Blackberry posset
Torta di ricotta e visciole / ricotta cheese and sour cherries tart
The beginning of our Italian adventure
Crêpes Suzette