Pasta is an integral part of Italy’s food history. Join us for a retrospective through the history of pasta!
Dinner Instructions Ingredients 550g of plain flour 10g of fine sea salt, as needed 120g of extra virgin olive oil 200g of dry white wine Instructions 1.Combine the flour and
Dinner Instructions Ingredients 200g of sponge fingers 2 eggs 75g of caster sugar 500g of mascarpone 110ml of Marsala wine 4 tsp instant coffee granules Cocoa powder Instructions 1.Begin by
Dinner Instructions Ingredients 8 pork loin steaks 8 pork ribs 2 tbsp of garlic granules 2 tbsp of flaky sea salt 4 tbsp of sweet paprika 2 tbsp of hot
Dinner Instructions Ingredients 500g of mussels, washed and debearded 2 sprigs of thyme, 250ml of white wine 2 onions, sliced, 3 garlic cloves, sliced 2 large baking potatoes, 2 beef
Dinner Instructions Ingredients 800g of whole sardines, cleaned, scaled, butterflied, head and spine bone removed 50g of fine breadcrumbs extra virgin olive oil, as needed 25g of raisins, soaked in
Dinner Instructions Ingredients 1 ½ Cups Shredded Sicilian Zucchini ¾ Cups White Sugar 1 Egg, ½ Cup Vegetable Oil 1 ½ Cups all purpose flour ¼ Tsp Baking Powder, ½
Dessert Instructions Ingredients For the Pastry 1/2 kg flour, 250 g butter 250 g sugar, 6 egg yolks 15 g vanilla, 3 g ammonia powder for cakes For the Custard
Dinner Instructions Ingredients Crespelle 3 eggs, 3 tbsp of flour, 1 pinch of salt, 300ml of whole milk Filling 400g of ricotta, 30g of Parmesan, pinch salt, nutmeg, 1 egg
Fresh tomato sauce, homemade pasta, chickpeas, and plenty of cheese.
A traditional peasant dish originating from Friuli-Venezia-Giulia typically served at Christmas.
Soft, warm and tangy. A treat from home to be enjoyed all year round.
Chef Mark Faruggia and Sal Farrauto enjoy a classic Italian dish with a twist.
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