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Limoncello Recipe

Limoncello Recipe

Make limoncello at home Ingredients • 1L water • 1L vodka • 1kg sugar • 8 large lemons • Begin by thoroughly washing the lemons and drying them with a paper towel or clean tea towel. • Peel the lemons. Place the vodka in a large bottle and add the lemon zest. Close the bottle...

Salmon-Carpaccio di Salmone

Salmon-Carpaccio di Salmone

The salmon and ocean trout farmed in Tasmania is some of the best in the world. You can use either fish for this recipe but the ocean trout gives a softer, almost buttery texture which I love. The quality of the extra virgin olive oil is also important to ensure the best result. This dish...

Nude Ravioli (Ravioli Nudi)

iterally translated, this is nude ravioli, without its cloak of pasta. It began as a way of using up left over ravioli filling, but soon became popular as a dish in its own right. It is quick and easy to make and a perfect entrée dish. Traditionally, the spinach dumplings are served with salsa al...

Saffron-A Powerful Petal

Saffron-A Powerful Petal

A body doesn’t soon forget harvesting saffron. For days fingers are deeply purple-stained from plucking soft, dawn-damp crocuses. The skin smells all over of saffron’s honey-sweetness as surely as if you’d been bathing in the stuff. The back aches from stooping in the fields filling tiny baskets. And as for hobbling around in thickly mud-encrusted...

Cuttlefish – Risotto al nero con seppie alla griglia

There is a big difference between cuttlefish and squid. Cuttlefish is far sweeter and only their ink should be used to flavour risotto for this reason. Cuttlefish are a bit harder to find, but you can preorder if you have a good fishmonger. Serves 4 2 medium cuttlefish 1 sack of cuttlefish ink 300g carnaroli...

Gelato Museum – Bologna

Gelato Museum – Bologna

The first museum dedicated to the history, culture, and technology of artisan gelato has opened its doors. Located in Anzola dell’Emilia in Bologna, the Gelato Museum will showcase all things gelato. Visitors will be able to see the first hand-written gelato recipe, around 10,000 photos and documents, artisan tools and a selection of historical gelato...

Cooking Schools in Italy

Cooking Schools in Italy

MAMMA AGATA SALERNO, CAMPANIA The Amalfi coast is an ever-popular destination, this review is Mamma Agata’s. Perched high above the ocean with spectacular views, Mamma Agata’s is run by Mamma Agata herself, daughter Chiara Lima and Chiara’s husband Gennaro Petti. The views from the terraces that run down to the sea are quite amazing, but...

Artichokes (stuffed) – Carciofi ripieni with Salvatore Pepe

Artichokes (stuffed) – Carciofi ripieni with Salvatore Pepe

Artichokes are very popular in Italy, particularly in Rome, where the traditional Jewish method of preparation is still used to this day. Good artichokes are readily available in Australia when they are in season. Look for fresh, tightly closed heads with a thick stem as this is the best part for eating. Serves 6 6...

Sardinia – The Mysterious Nuraghi

Sardinia – The Mysterious Nuraghi

Sardinia is the home of “Nuraghi”. There are thousands of prehistoric stone towers that only exist on Sardinia. No one knows who built them or what they were for. They look like giant bucket-sandcastles with their tops kicked off. Much of the nuraghi’s appeal surely comes down to how neatly they reflect Sardinia itself –...

Parma: A City of Hidden Gems

Parma: A City of Hidden Gems

PARMA, WITH ITS POPULATION of around 184,000, is a compact city about 40 kilometres north-west of Bologna. The beautiful, productive countryside leading to it invites a self-drive approach, given the castles and rich farmlands that pre-empt arrival in the urban area. As you approach from this direction, the initial view may seem uninspiring, with the...