All About

Pasta is an integral part of Italy’s food history. Join us for a retrospective through the history of pasta!

Heritage Month Recipes


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 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

Lemon Zucchini Bread

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

Pasticciotto Leccese

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

Crespelle alla Fiorentina

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

Donnici Club

Pasta e Ceci

Fresh tomato sauce, homemade pasta, chickpeas, and plenty of cheese.

Play Video
Fame Furlane Club

Brovada and Muset

A traditional peasant dish originating from Friuli-Venezia-Giulia typically served at Christmas.

Play Video

Taralli Siciliani (Totò)

Soft, warm and tangy. A treat from home to be enjoyed all year round.

Play Video
Abruzzi e Molise

Tagliatelle Molisana

Chef Mark Faruggia and Sal Farrauto enjoy a classic Italian dish with a twist. 

Play Video

Stay IN Touch

Sign up to our mailing list to be the first to get notifications of contests, events and news.