A selection of our favourite antipasti recipes and snacks
Great cheese especially Abruzzo pecorino has a richness that allows for all manner of bitter, sweet and fruity pairings which bolster it from a simple piece of superb cheese to something magical that lingers
Taking up the cookery challenge from Nonna next-door of my favourite summer dish, deep fried stuffed zucchini flowers
Maria’s Stuffed Mussels are delicious & deny Italian purists the ability to disdainfully say “ma no no no we don’t eat fish and cheese together”
Saffron batter – a decadent, glorious way to celebrate Epiphany or something a little flashy to take your mind off your bank balance
If cooking la pizza di mais without a fireplace and it’s modern day stove variant doesn’t have the same resonance you could try Zucchini Polenta Cakes
If you’re looking for an alternative to the typical sweet Shrove Tuesday, martedì grasso waist extenders you could try Italia’s sublime mint pancakes
A delicious squishy salami by the name of Ventricina Teramana lightly spread onto smoky bruschetta is perfect for stamping on Jack Frost’s party plans
How I love Fiadone, I still have no idea whether to define them as a cheese pie, dumpling or what others strangely call an Easter flan even though it has a lid
Cipolline are an Italian pearl onion found all over Abruzzo in the Autumn that are perfect for making into spicy roast pickled onions for an antipasti
When we recently ate at Fossacesia’s Casale San Giovanni, we remarked how yum their rosemary crisps were that they served as a little hor d’œuvres. They kindly sent us the recipe for these, which have become our beach snack staples