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Panettone – Recipe to make this grand, festive cake at home

PANETTONE Ingredients 15g Dry baking yeast 250ml Lukewarm water 45g Caster sugar 2 Eggs 125g Low-fat plain yoghurt 1 Vanilla bean 15g Grated lemon zest 1 pinch Salt 500g Flour 00 (see note below) 85g Currants 85g Sultanas Icing sugar Melted butter (to brush, optional) In a medium bowl, combine yeast, water and caster sugar....

Panettone – The King of Christmas Cakes

Panettone – The King of Christmas Cakes

A towering, fluffy dome of panettone is an integral feature of any Italian Christmas. Delicious, but fiendishly difficult to make, this grand, festive cake has attracted its fair share of colourful legends. Big, Bright Boxes tied with wide, shiny ribbons, piled high to create a perfect picture of bounty – what could be more in...

Salmon and Pesto Genovese Lasagna with Sautéed Vegetables

Salmon and Pesto Genovese Lasagna with Sautéed Vegetables

Serves: 6 Prep time: 20min Cooking time 25-30 4 tbs Olive oil 1 onion sliced julienne (fine, even, long slices) 1 celery stalk sliced julienne 1 carrot sliced julienne 1 zucchini sliced julienne 1 eggplant sliced julienne 1 leek, sliced julienne 300gr diced, skinned fresh salmon fillets, bones removed 250gr Barilla lasagna sheets 190gr Pesto...

The Sweetest Side of Turin

The Sweetest Side of Turin

Bordered by France and Switzerland, Piedmont is the birthplace of Slow Food. The regional capital, Turin, exudes charm, elegance and culture, yet it is often overlooked by tourists. Italy’s first capital in 1861, home to the royal House of Savoy and the headquarters of FIAT, it boasts outstanding Italian cafès, expansive boulevards, Baroque and Neo-classic...

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...

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...

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...

Fish Roe (Bottarga)-A Taste Sensation

Fish Roe (Bottarga)-A Taste Sensation

THOUGH IT IS NOW most commonly associated with Italy’s island and coastal areas, bottarga’s history is actually believed to have begun in ancient Egypt – as far back as 3000-years-ago. According to popular belief, bottarga was first produced by the Phoenicians, with traces of the celebrated delicacy found in the Egyptian pyramids serving as evidence....

Wood Fire Pizza Oven – The Key to Success

Wood Fire Pizza Oven – The Key to Success

Italian pizzerias throughout the world wanting to offer diners authentic pizzas continue to turn to wood fired ovens – after all, that’s the way pizzas were meant to be cooked. Before modern ovens were even invented, wood fired ovens offered the perfect cooking solution. This method of cooking provides a beautiful delicate smoky flavour that...

Food to Art

Food to Art

Heinz Beck is self-proclaimed perfectionist. His famous restaurant La Pergola, which is located at the Cavalieri Hilton in Rome, is the only restaurant in the city to be awarded three Michelin stars. When asked what his hopes were for the restaurant in the beginning, his answer is clear and concise, “To be the best, only...