This rich dessert makes a superb ending to a dinner party, and can be made ahead of time, if you prefer.
Browsing Cuisine: Italian
Two-Coloured Sponge Pudding (Zuppa A Due Colori)
This stunning dessert looks fabulous–and complicated–when it is assembled but in actual fact it is quite easy to make. It is very rich to eat, so serve after a fairly…
Roman Beef Stew (Stufatino Alla Romana)
This traditional Roman dish is easy to cook–and quite delicious. Cardoons, a favourite vegetable in the area around Rome, are often added.
Sausages with Beans (Salsicce Con Fagioli)
This unassuming dish is particularly good when made with a mixture of Italian hot and sweet sausages if these are available. If they are not, use ordinary beef sausages and…
Peppers Stuffed with Tomatoes, Tuna, Anchovies and Olives
This dish can be served as a first course, as an accompaniment to steak dishes, or even {if you serve two per person) as a light lunch.
Braised Saffron Rice (Risotto Alla Milanese)
As the name suggests, this dish is a speciality of the city of Milan, in northern Italy; it is the classic accompaniment to Osso Buco.
Seafood Stew (Cacciucco)
Considered to be one of the glories of Tuscan cooking, this spicy fish stew is the speciality of the port of Livorno, or Leghorn, near Florence. To be really authentic–and…
Breakfast Bread (Panettone)
This bread is a speciality of the city of Siena, in Tuscany. Serve on its own or with lots of butter.
Italian Chocolate Truffles
These are flavoured with almonds and chocolate, and are simplicity itself to make. Served with coffee, they are the perfect end to a meal.
Peaches et Mascarpone
If you prepare these in advance, all you have to do is pop the peaches on the barbecue (grill) when you are ready to serve them. You can use nectarines…